Mike's Mongolian Stir-Fry
Mike's Mongolian Stir-Fry

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:
  1. Take Start With This Basic Stir Fry Sauce
  2. Make ready 2/3 cup Soy Sauce
  3. Take 1 cup Chicken Broth
  4. Take 1/3 Rice Wine Or Rice Wine Vinegar
  5. Get 3 1/2 tbsp Sugar
  6. Make ready 1 tbsp Minced Ginger
  7. Prepare 1 tbsp Sesame Oil
  8. Make ready 1 tbsp Minced Garlic
  9. Make ready 4 dash Red Pepper Flakes
  10. Get 2 tbsp Corn Starch
  11. Get Additional Sauce/Flavor Options
  12. Get 1 Sweet Chili Sauce
  13. Get 1 Szechuan Sauce
  14. Prepare 1 Sriracha Sauce
  15. Get 1 Teriyaki Sauce
  16. Prepare 1 Oyster Sauce
  17. Prepare 1 Hoisin Sauce
  18. Prepare 1 Fish Sauce
  19. Make ready Noodle Options
  20. Prepare 1 Basic Ramen Noodles
  21. Prepare 1 Cellophane Noodles [use angle hair pasta as a replacement]
  22. Prepare 1 Hokkien Noodles
  23. Get 1 Egg Noodles
  24. Make ready 1 Rice Noodles
  25. Get 1 Rice Sticks
  26. Take 1 Wheat Noodles [use fettuccine as a replacement]
  27. Get Meat & Meat Substitutions
  28. Make ready 1 Pork Strips
  29. Take 1 Beef Strips
  30. Take 1 Seafood [most types]
  31. Get 1 Chicken Strips
  32. Get 1 Tofu
  33. Get Broth Options
  34. Get 1 Vegetable Broth
  35. Take 1 Chicken Broth
  36. Make ready 1 Beef Broth
  37. Prepare Vegetable/Fruit Options
  38. Make ready 1 Water Chestnuts
  39. Make ready 1 Bean Sprouts
  40. Take 1 White Onions
  41. Prepare 1 Carrot Strips
  42. Prepare 1 Cabbage
  43. Prepare 1 Cilantro
  44. Take 1 Baby Corn
  45. Make ready 1 Thai Basil
  46. Get 1 Bok Choy
  47. Take 1 Broccoli Florets [blanched]
  48. Make ready 1 Green Onions
  49. Take 1 Garlic
  50. Get 1 Ginger
  51. Make ready 1 Jalapeños
  52. Get 1 Red Chili's
  53. Make ready 1 Bell Peppers
  54. Get 1 Diakon Radishes
  55. Make ready 1 Snap Or Snow Peas
  56. Prepare 1 Mushrooms
  57. Prepare 1 Squash
  58. Get 1 Egg Plant
  59. Prepare 1 Kimchi
  60. Get 1 Asparagus
  61. Make ready 1 Pineapple
  62. Prepare Nuts And Seeds
  63. Get 1 Cashews
  64. Make ready 1 Peanuts
  65. Prepare 1 Sesame Seeds
  66. Take Oil Options
  67. Take 1 Wok Oil
  68. Get 1 Sesame Oil
  69. 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:
  1. Create your basic stir fry sauce, mix all ingredients and set to the side. Double this recipe if need be.
  2. Now, decide if you'd like any one of the additional sauces listed to incorporate into your basic sauce and add.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!