Mongolian Beef # 2 Recipe

Name: Mongolian Beef # 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 pound beef, flank steak (london broil); 2 tablespoons peanut oil; 2 tablespoons garlic chopped; 2 each scallions, spring or green onions slivered; 1 teaspoon salt; 2 teaspoons sugar; 2 teaspoons soy sauce, tamari; 1 tablespoon oyster sauce; 1 x black pepper; 1 tablespoon wine; 1 1/2 tablespoons cornstarch; 1/4 cup chicken broth; 2 tablespoons hoisin sauce; 2 teaspoons ketchup; 1/2 teaspoon red chili peppers crushed

Servings: persons

1 pound beef, flank steak (london broil)
2 tablespoons peanut oil
2 tablespoons garlic chopped
2 each scallions, spring or green onions slivered
1 teaspoon salt
2 teaspoons sugar
2 teaspoons soy sauce, tamari
1 tablespoon oyster sauce
1 x black pepper
1 tablespoon wine
1 1/2 tablespoons cornstarch
1/4 cup chicken broth
2 tablespoons hoisin sauce
2 teaspoons ketchup
1/2 teaspoon red chili peppers crushed

1
Cut steak across grain into strips about 2 inches long, and very thin.
2
Add seasoning to meat.
3
Combine sauce ingredients and mix well.
4
Heat wok.
5
Add oil.
6
Add garlic and cook quickly.
7
Add beef and onions and stir-fry until tender.
8
Add sauce mixture.
9
Mix and cook about 1 minute.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound beef, flank steak (london broil), 2 tablespoons peanut oil, 2 tablespoons garlic chopped, 2 each scallions, spring or green onions slivered, and more.

Yes, Mongolian Beef # 2 falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mongolian Beef # 2

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