Mongolian Beef for Two. This is a quick and easy to prepare slow cooker recipe of Mongolian Beef for two. The beef is incredibly tender and the sauce has an amazing savory and sweet flavor. You can adjust the heat by adding more or less red pepper flakes.

Pour out any excess oil in the saucepan. Mongolian Beef for Two Sometimes it's just the Hubbalicious and me, which is why I have these occasional recipes for two. This recipe is easily doubled, but you'll still want to stir fry in smaller batches to get the best result (as is generally the case for stir-frying on a regular home stove rather than commercial stove - you want as high a. You can cook Mongolian Beef for Two using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mongolian Beef for Two

Prepare 1 pound of skirt steak, sliced into roughly 1/4" thick pieces on an angle.
You need 2 teaspoons of corn starch.
You need 1.5 Tablespoons of oyster sauce.
You need 1 Tablespoon of low sodium soy sauce.
Prepare 2 Tablespoons of minced garlic.
It's 1-2 Tablespoons of sugar, depending on how sweet you like things.
Prepare 1 Tablespoon of chili garlic paste (sriracha works in a pinch).
You need 1/2 Tablespoon of vinegar.
Prepare of oil.
It's 1/2 of a medium onion, sliced into 1/4" thick slices.
It's 2 of green onions, cut into 1.5" segments.
You need of If you're going to have this with rice & need to make a fresh batch, best to get the rice going before the beef.

Set your Crock-Pot on high for two to three hours to whip it up even quicker. —Taste of Home Test Kitchen This Mongolian beef is generous on the flavor, and cooks up quickly for a delicious better-than-restaurant quality meal at home! SAUCE: Combine the ingredients for the sauce in a bowl with a whisk or in a mason jar with a lid. Heat a wok over high heat until very hot, and pour in the peanut oil. Mongolian Beef is a recipe that I've been cooking for clients for many years for a number of reasons.

Mongolian Beef for Two step by step

In a medium to large bowl, mix the beef, corn starch, oyster sauce, soy sauce, garlic, sugar, chili garlic paste, and vinegar together, making sure to thoroughly and evenly distribute the seasonings throughout the meat. (I prefer clean hands for this purpose.) Let it sit for at least 10-15 and up to 30 minutes to soak up the flavor and velvet just a bit..
In a wok or large saute pan, bring 1/2 Tablespoon of oil to high heat and quickly stir fry the onions and green onions just until the onions start to turn translucent. Set aside on a plate..
Keeping the heat high, stir fry the meat in two equal batches for 3 minutes or so (until the meat is done) with 1/2 Tablespoon oil per batch. You can set aside the first batch on the plate with the veg while you stir fry the second..
When all the meat is cooked, put it all back in your wok or pan, and add the onions..
Give everything a few quick tosses or folds to make sure all the components get seasoned..
Enjoy over steamed rice. :).

One, people love anything that tastes like Chinese takeout. Two, the sweet flavor of the dark brown sugar mixed with the salty soy sauce and the strong ginger and garlic is incredibly addicting and three you get to enjoy it over a mountain of. Easy Mongolian Beef has crazy tender beef with a crispy seared edge that gets coated in a bold sticky sauce. This is way better than P. If you want to try making this in the slow cooker, we love this Slow Cooker Mongolian Beef.