Classic Recipes
How To Prepare Mongolian Barbeque Stir-Fry
Sauce |
Stir-Fry |
| 3 tablespoons teriyaki sauce, Kikkoman | 1 ½ pounds boneless beef top sirloin or tenderloin, thinly sliced across the grain |
| 3 tablespoons dry sherry | 2 teaspoons kosher salt |
| 2 tablespoons light soy sauce, Kikkoman | 3 tablespoons peanut oil or vegetable oil |
| 2 tablespoons toasted sesame oil | 1 package (14 ounce) frozen vegetable Japanese stir-fry blend, Pictsweet |
| 1 tablespoon Asian chili sauce | Cooked angel hair pasta or cooked jasmine rice |
| 1 tablespoon sugar | Sesame oil |
| 1 tablespoon bottled ginger puree, Gourmet Garden | |
| 1 tablespoon cornstarch |
-
To Prepare
- For the sauce, in a small bowl, stir together all ingredients; set aside.
- For the stir-fry, toss sliced steak with salt and set aside.
Heat a wok over high heat about 1 minute or until hot. Heat 2 tablespoons of the peanut oil in wok. Add half the beef and stir-fry for 2 minutes or just until beef is cooked.
Do not overcook. Remove beef to large bowl. Repeat with remaining beef and remove to
bowl. 
Reduce heat to medium-high. Heat remaining 1 tablespoon peanut oil in wok. Add
mixed vegetables and stir-fry for 5 to 7 minutes or until vegetables are tender. Add
the cooked beef and sauce to the wok. Cook and stir until sauce thickens and the beef
is heated through. - Serve over angel hair pasta or rice drizzled with a little sesame oil.
Takes 25 minutes to prepare. Makes 4 servings.
