Mike's Mongolian Stir-Fry. Great recipe for Mike's Mongolian Stir-Fry. A concept: making a stir fry using our entire ramen cup! Use the seasoning packet and oil to help make a sauce, and let those steamed noodles do the delicious work for you.

Mike's Mongolian Stir-Fry Begin by cutting your meat against the grain to break up the muscle fibers, which will give you a more tender texture. The trick is to get a good sear on the beef without cooking it all the way through, then adding it back into the mix after the vegetables become nicely crisp and the sweet-savory. The Best Mongolian Stir Fry Sauce Recipes on Yummly

Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, mike's mongolian stir-fry. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Great recipe for Mike's Mongolian Stir-Fry. A concept: making a stir fry using our entire ramen cup! Use the seasoning packet and oil to help make a sauce, and let those steamed noodles do the delicious work for you.

Mike's Mongolian Stir-Fry is one of the most favored of current trending meals in the world. It's simple, it's quick, it tastes delicious. It is appreciated by millions every day. Mike's Mongolian Stir-Fry is something that I've loved my whole life. They're fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook mike's mongolian stir-fry using 69 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Mongolian Stir-Fry:

{Get of Start With This Basic Stir Fry Sauce.
{Prepare 2/3 cup of Soy Sauce.
{Make ready 1 cup of Chicken Broth.
{Get 1/3 of Rice Wine Or Rice Wine Vinegar.
{Get 3 1/2 tbsp of Sugar.
{Prepare 1 tbsp of Minced Ginger.
{Take 1 tbsp of Sesame Oil.
{Prepare 1 tbsp of Minced Garlic.
{Get 4 dash of Red Pepper Flakes.
{Get 2 tbsp of Corn Starch.
{Take of Additional Sauce/Flavor Options.
{Take 1 of Sweet Chili Sauce.
{Take 1 of Szechuan Sauce.
{Take 1 of Sriracha Sauce.
{Take 1 of Teriyaki Sauce.
{Get 1 of Oyster Sauce.
{Take 1 of Hoisin Sauce.
{Prepare 1 of Fish Sauce.
{Prepare of Noodle Options.
{Prepare 1 of Basic Ramen Noodles.
{Take 1 of Cellophane Noodles [use angle hair pasta as a replacement].
{Make ready 1 of Hokkien Noodles.
{Take 1 of Egg Noodles.
{Make ready 1 of Rice Noodles.
{Prepare 1 of Rice Sticks.
{Take 1 of Wheat Noodles [use fettuccine as a replacement].
{Get of Meat & Meat Substitutions.
{Get 1 of Pork Strips.
{Get 1 of Beef Strips.
{Make ready 1 of Seafood [most types].
{Prepare 1 of Chicken Strips.
{Make ready 1 of Tofu.
{Take of Broth Options.
{Prepare 1 of Vegetable Broth.
{Get 1 of Chicken Broth.
{Get 1 of Beef Broth.
{Make ready of Vegetable/Fruit Options.
{Prepare 1 of Water Chestnuts.
{Prepare 1 of Bean Sprouts.
{Take 1 of White Onions.
{Take 1 of Carrot Strips.
{Prepare 1 of Cabbage.
{Get 1 of Cilantro.
{Take 1 of Baby Corn.
{Prepare 1 of Thai Basil.
{Get 1 of Bok Choy.
{Get 1 of Broccoli Florets [blanched].
{Make ready 1 of Green Onions.
{Make ready 1 of Garlic.
{Take 1 of Ginger.
{Take 1 of Jalapeños.
{Make ready 1 of Red Chili's.
{Take 1 of Bell Peppers.
{Get 1 of Diakon Radishes.
{Get 1 of Snap Or Snow Peas.
{Prepare 1 of Mushrooms.
{Take 1 of Squash.
{Prepare 1 of Egg Plant.
{Take 1 of Kimchi.
{Prepare 1 of Asparagus.
{Take 1 of Pineapple.
{Prepare of Nuts And Seeds.
{Make ready 1 of Cashews.
{Make ready 1 of Peanuts.
{Take 1 of Sesame Seeds.
{Make ready of Oil Options.
{Make ready 1 of Wok Oil.
{Take 1 of Sesame Oil.
{Prepare 1 of Peanut Oil.

It's pretty much exactly the same restaurant as before, just in a new location. The ambiance does benefit from the new location though; bright inside, but not blinding, like the last location could get. An oriental delight that tickles your taste buds with soy sauce, tomato ketchup, ginger, sesame, and all the works, the Mongolian Stir Fry stands apart from others in the apt use of colourful veggies. Ranging from red cabbage to spinach leaves, from broccoli to baby corn, dotted with cubes of succulent paneer, this stir-fry features a splash of colours which invite you to dig in!

Steps to make Mike's Mongolian Stir-Fry:

Create your basic stir fry sauce, mix all ingredients and set to the side. Double this recipe if need be..
Now, decide if you'd like any one of the additional sauces listed to incorporate into your basic sauce and add..
Note that if you do add more sauces, you'll need more cornstarch to thicken it. Mix 2 tablespoons cornstarch and 2 tablespoons water and set to the side. If you want your sauce thicker, slowly add to your heated wok and stir quickly..
To a well heated wok or pan, and I mean smokin', with wok oil included, add your most dense foods. [if it's hard to bite it's harder to cook] These will be those foods that will take longer to cook. Meats, water chestnuts, broccoli, bamboo, carrots, onions, jalapeños, etc., and fry for 3 minutes or until meat or seafood is about 3/4 cooked..
Add your softer ingredients like cabbage and green onions and your basic stir fry sauce and cook 2 more minutes or until sauce has thickened..
Add noodles and fry as per manufactures directions. Usually about 2 minutes. Note: Noodles must be soft and ready for the wok. Pre-cooked, if you will..
Serve hot and sprinkle with sesame seeds and red pepper flakes over rice..

Mongolian stir fry kitchen is OPEN!! Season beef with salt and toss in a medium bowl with cornstarch. In a small bowl, whisk together soy sauce, water, and SPLENDA® Brown Sugar Blend.; Heat vegetable oil in a large skillet or wok. This simple weeknight Mongolian Beef Stir-Fry has thin slices of steak, fried until crispy and tossed in a savory sauce of fresh ginger and garlic, brown sugar and tamari (or soy sauce). Served with roasted broccoli or a medley of your favorite veggies for an easy dinner any day of the week.

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