Mongolian Beef for Two. Crockpot Mongolian Beef for two is is a quick and easy to prepare slow cooker recipe. 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.

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. Remove and let drain on paper towels as you finish up the rest of the beef. You can Cook Mongolian Beef for Two using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mongolian Beef for Two

Lets Go Prepare 1 pound of skirt steak, sliced into roughly 1/4" thick pieces on an angle.
What You needis 2 teaspoons of corn starch.
It's 1.5 Tablespoons of oyster sauce.
What You needis 1 Tablespoon of low sodium soy sauce.
It's 2 Tablespoons of minced garlic.
What You needis 1-2 Tablespoons of sugar, depending on how sweet you like things.
Lets Go Prepare 1 Tablespoon of chili garlic paste (sriracha works in a pinch).
What You needis 1/2 Tablespoon of vinegar.
Lets Go Prepare of oil.
Lets Go Prepare 1/2 of a medium onion, sliced into 1/4" thick slices.
It's 2 of green onions, cut into 1.5" segments.
Lets Go Prepare 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.

Pour out any excess oil in the saucepan. 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. I had fun cruising around your website/blog.

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. :).

Your recipe for Mongolian Beef caught my eye. I used the flank steak and pounded it before cutting. I took your suggestion of adding baby carrots, snap peas and broccoli to the Mongolian Beef. I served it over Hawaiian "sticky rice" and it was a hit for dinner. Add soy sauce, water and brown sugar and stir until dissolved.