Mongolian Beef
Courtesy of Beef. It’s What’s For Dinner.
By Nevada Beef Council Staff This dish is packed with flavor and nutrition, and takes just 20 minutes to make – a slam dunk for those busy spring evenings.
Ingredients (Serves 4) • 1 beef Top Sirloin Steak, cut 1 inch thick (about 1 pound) • 2 tablespoons minced garlic, divided • 1/4 to 1/2 teaspoons crushed red pepper • 1/2 cup chopped green onions • 1/4 cup oyster sauce • 2 tablespooons sugar • 1 tablespoon chopped fresh ginger • 2 cups bamboo shoots, edamame, baby corn or water chestnuts • 2 cups hot cooked rice
Preparation • Cut beef Top Sirloin Steak in half lengthwise, then crosswise into 1/8-inch strips. Toss beef with 1 tablespoon garlic and red pepper. • Heat non-stick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Remove from skillet.
• Add remaining 1 tablespoon garlic, green onions, oyster sauce, sugar and ginger to same skillet; cook for 1 to 2 minutes or until sauce is hot. Return beef to skillet. Add bamboo shoots; cook and stir until bamboo shoots are hot. Serve over rice.
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APRIL 2021 7
