Minnesota Food Lover

This recipe comes from Taste of Home 5 10 20 Cookbook.  It was given to me by a special person who is no longer cooking much for herself.  The 5 10 20 in the title refers to the different sections of the cookbook.  5 is 5 ingredients or less, 10 is 10 minutes to prep and 20 is 20 minutes to table.  The recipe I chose is from the 10 minutes to prep section.  It took me a little longer because I doubled the recipe.  Just cutting the meat took about 10 minutes.

It was very easy to prepare, but I overcooked the meat.  Part of the problem with the meat may have been the cut of meat. The recipe called for a boneless top sirloin, but it wasn’t available at the time I was shopping.  I may have gone with a cheaper replacement.  I have to admit that I’m not a big fan of most beef unless it is ground beef.  I think that chicken would work well in this recipe. The rest of the ingredients went together quick and easy. 

I added a couple other ingredients that went well in this dish- fresh mushroom, yellow onions and fresh basil.  I still used green onion, but added at the end of the recipe.  Below is the recipe how I made it along with what would be good for next time- chicken!

Mongolian Beef
Serves 4

1 T cornstarch
3/4- cup chicken broth
2- T Soy Sauce
1 T hoisin sauce
2 tsp. sesame oil
8 oz. fresh mushrooms, cleaned and sliced thick
1 small onion
1 pound boneless, beef top sirloin steak (or chicken breasts) sliced in thin strips
1 T olive oil
2 green onions, sliced
2 T fresh basil
2 cups hot cooked rice- brown rice is good

Combine cornstarch, broth, soy sauce, hoisin sauce and sesame oil and mix until smooth.  Set aside.

In a large non-stick skillet, heat olive oil.  Add beef or chicken and stir fry until a little pink for the beef and chicken barely pink.  Remove from pan and keep warm.  It will continue to cook.

In the same skillet add onions and mushrooms.  Stir fry until tender.  Add broth mixture and bring to a boil for about 2 minutes until it thickens.  Reduce heat.  Add beef or chicken along with any juices, green onions and heat through.  Turn off heat and top with fresh basil.  Serve over rice.