Mike's Mongolian Stir-Fry. This Mongolian Beef Stir Fry is really easy to throw together, and you can pretty much use whatever veggies you have on hand! When it comes to choosing the right cut of beef, stick with flank steak, or if you can't find that particular cut, skirt, hanger, or flat iron are all great options. How to Make Chinese Mongolian Chicken Stir Fry Please like, share, comment and/or subscribe if you would like to see new future recipes or support our.

Mike's Mongolian Stir-Fry 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. Tags: barbecue, bbq, beef, sausage, Stir-fry, stirfry. Craig Fee and Mike Devine's visit to Mongolian Grill Waterloo and their recipes.

Hey everyone, it's Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mike's mongolian stir-fry. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

This Mongolian Beef Stir Fry is really easy to throw together, and you can pretty much use whatever veggies you have on hand! When it comes to choosing the right cut of beef, stick with flank steak, or if you can't find that particular cut, skirt, hanger, or flat iron are all great options. How to Make Chinese Mongolian Chicken Stir Fry Please like, share, comment and/or subscribe if you would like to see new future recipes or support our.

Mike's Mongolian Stir-Fry is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Mike's Mongolian Stir-Fry is something that I've loved my whole life.

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

Craig is a vegan and Mike is allergic to. Stir-fry is just too easy, fast, and flavorful not to keep in our rotation, and this Mongolian take on beef stir-fry is a game-changer. Delish editors handpick every product we feature. We may earn commission from the links on this page.

Instructions 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..

My husband requested Mongolian Beef recently and I thought, hum…I am going to try and make a Great recipe for Mike's Mongolian Stir-Fry. YC's serves healthy, Mongolian-inspired stir-fry you customize yourself. Create your dish from our fresh cut ingredients, select your sauces and seasonings and then we sear it on the grill using only water and the flavors in your bowl. We're happy to help you through the process, and since each meal. Mongolian Beef Stir-Fry has thin slices of beef fried until crispy and tossed in a savory sauce of fresh ginger and garlic, brown sugar and tamari.

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