Mongolian “Beef”

  • 2 tablespoons lower-sodium soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons dry sherry
  • 2 teaspoons hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon chile paste with garlic (such as sambal oelek)
  • 1/4 teaspoon sea salt
  • – You’re going to combine the above 8 ingredients twice, once as a marinade and once as the sauce in the skillet, so be sure you have enough quantities of the above to combine/make twice.
  • 2 teaspoons peanut oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1 pound portobella mushroom caps, thinly sliced
  • 1 4ounce package whole baby button mushrooms
  • 1 & 1/2 bunches green onions, cut into 2-inch pieces
  • Brown rice noodles or brown basmati rice

Preparation

  1. Combine first 8 ingredients in large bowl, stir until thoroughly blended.  Add sliced caps and whole baby button mushrooms.  Toss and coat, marinate in the refrigerator for 30 mins.
  2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and mushroom mixture; sauté for 7-10 minutes until they look kind of glossy carmelized.  While they’re cooking, combine 1st 8 ingredients again in a bowl and mix thoroughly.
  3. Start cooking noodles or rice according to package directions.
  4. Add green onion pieces to skillet; sauté 1 min. Add 8 ingredients mixture; cook 1 minute or until thickened, stirring constantly.
  5. Serve over brown rice noodles or brown basmati rice.

3 responses to “Mongolian “Beef”

  1. Pingback: Mongolian “Beef” | Plant Based Diet Adventures

  2. petit4chocolatier

    Looks delicious! Always love the brown rice, and haven’t prepared the brown rice noodles yet. I really love the blending of soy sauce, brandy, ginger, and chili paste!

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