Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mike's mongolian stir-fry. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Add noodles and fry as per manufactures directions. Step-by-Step Guide to Make Award-winning Mike's Mongolian Stir-Fry. This Mongolian Beef Stir Fry is really easy to throw together, and you can pretty much use whatever veggies you have on hand! When it comes to choosing the right cut of beef, stick with flank steak, or if you can't find that particular cut, skirt, hanger, or flat iron are all great options.
Mike's Mongolian Stir-Fry is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Mike's Mongolian Stir-Fry is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have mike's mongolian stir-fry using 69 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Mongolian Stir-Fry:
- Take Start With This Basic Stir Fry Sauce
- Make ready 2/3 cup Soy Sauce
- Take 1 cup Chicken Broth
- Take 1/3 Rice Wine Or Rice Wine Vinegar
- Get 3 1/2 tbsp Sugar
- Make ready 1 tbsp Minced Ginger
- Prepare 1 tbsp Sesame Oil
- Make ready 1 tbsp Minced Garlic
- Make ready 4 dash Red Pepper Flakes
- Get 2 tbsp Corn Starch
- Get Additional Sauce/Flavor Options
- Get 1 Sweet Chili Sauce
- Get 1 Szechuan Sauce
- Prepare 1 Sriracha Sauce
- Get 1 Teriyaki Sauce
- Prepare 1 Oyster Sauce
- Prepare 1 Hoisin Sauce
- Prepare 1 Fish Sauce
- Make ready Noodle Options
- Prepare 1 Basic Ramen Noodles
- Prepare 1 Cellophane Noodles [use angle hair pasta as a replacement]
- Prepare 1 Hokkien Noodles
- Get 1 Egg Noodles
- Make ready 1 Rice Noodles
- Get 1 Rice Sticks
- Take 1 Wheat Noodles [use fettuccine as a replacement]
- Get Meat & Meat Substitutions
- Make ready 1 Pork Strips
- Take 1 Beef Strips
- Take 1 Seafood [most types]
- Get 1 Chicken Strips
- Get 1 Tofu
- Get Broth Options
- Get 1 Vegetable Broth
- Take 1 Chicken Broth
- Make ready 1 Beef Broth
- Prepare Vegetable/Fruit Options
- Make ready 1 Water Chestnuts
- Make ready 1 Bean Sprouts
- Take 1 White Onions
- Prepare 1 Carrot Strips
- Prepare 1 Cabbage
- Prepare 1 Cilantro
- Take 1 Baby Corn
- Make ready 1 Thai Basil
- Get 1 Bok Choy
- Take 1 Broccoli Florets [blanched]
- Make ready 1 Green Onions
- Take 1 Garlic
- Get 1 Ginger
- Make ready 1 Jalapeños
- Get 1 Red Chili's
- Make ready 1 Bell Peppers
- Get 1 Diakon Radishes
- Make ready 1 Snap Or Snow Peas
- Prepare 1 Mushrooms
- Prepare 1 Squash
- Get 1 Egg Plant
- Prepare 1 Kimchi
- Get 1 Asparagus
- Make ready 1 Pineapple
- Prepare Nuts And Seeds
- Get 1 Cashews
- Make ready 1 Peanuts
- Prepare 1 Sesame Seeds
- Take Oil Options
- Take 1 Wok Oil
- Get 1 Sesame Oil
- Get 1 Peanut Oil
Hiyashi Chūka (Cold Ramen) Hiyashi Chūka (Cold Ramen). This Mongolian Beef Stir Fry is really easy to throw together, and you can pretty much use whatever veggies you have on hand! Mildly spiced, with sweet and sour taste of sauce, makes the stir- fry more tasty. I love having this with a bowl of hot piping soup.
Steps to make Mike's Mongolian Stir-Fry:
- Create your basic stir fry sauce, mix all ingredients and set to the side. Double this recipe if need be.
- Now, decide if you'd like any one of the additional sauces listed to incorporate into your basic sauce and add.
- Note that if you do add more sauces, you'll need more cornstarch to thicken it. Mix 2 tablespoons cornstarch and 2 tablespoons water and set to the side. If you want your sauce thicker, slowly add to your heated wok and stir quickly.
- To a well heated wok or pan, and I mean smokin', with wok oil included, add your most dense foods. [if it's hard to bite it's harder to cook] These will be those foods that will take longer to cook. Meats, water chestnuts, broccoli, bamboo, carrots, onions, jalapeños, etc., and fry for 3 minutes or until meat or seafood is about 3/4 cooked.
- Add your softer ingredients like cabbage and green onions and your basic stir fry sauce and cook 2 more minutes or until sauce has thickened.
- Add noodles and fry as per manufactures directions. Usually about 2 minutes. Note: Noodles must be soft and ready for the wok. Pre-cooked, if you will.
- Serve hot and sprinkle with sesame seeds and red pepper flakes over rice.
Mildly spiced, with sweet and sour taste of sauce, makes the stir- fry more tasty. I love having this with a bowl of hot piping soup. Season beef with salt and toss in a medium bowl with cornstarch. In a small bowl, whisk together soy sauce, water, and SPLENDA® Brown Sugar Blend. Heat vegetable oil in a large skillet or wok over.
So that’s going to wrap it up for this special food mike's mongolian stir-fry recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!