Mongolian Beef
Portion Size: ¾ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds boneless tender beef steak (sirloin, rib eye, or top loin) | Trim all visible fat, slice thinly across the grain |
| 1/4 Cup cornstarch | |
| 1/2 Cup Teriyaki sauce, divided | |
| 2 Cloves garlic, minced | |
| 2 Cups water | |
| 2 Teaspoon vinegar | |
| 1/4 to 1/2 Teaspoon crushed red pepper | |
| 2 Tablespoons oil, divided | |
| 4 Carrots, cut diagonally into thinly slices | Washed, peeled and cut |
| 2 Onions, chunked and separated | Washed, peeled and chunked |
| 2 Green peppers, chunked | Washed, peeled and chunked |
Always check each ingredient to be sure it is gluten free.
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cut beef across grain into strips, then into 1 1/2 inch squares. | |
| 2 | Combine 2 tablespoons cornstarch, 1 tablespoon teriyaki sauce, and garlic in medium bowl; stir in beef.cover | |
| 3 | Let stand in fridge for 30 minutes. | |
| 4 | Mean while combine water, remaining cornstarch, teriyaki sauce, vinegar and red pepper; set aside. | |
| 5 | Heat 1 tablespoon oil in hot wok or skillet over high heat. | |
| 6 | Add beef and stir fry 1 minute; remove. | |
| 7 | Heat remaining oil in the same pan. | |
| 8 | Add carrots, onion, and green peppers; stir fry 4 minutes. | |
| 9 | Add beef and teriyaki sauce mixture; cook and stir until sauce boils and thickens. | Cook until internal temperature reaches 145 F degrees for 15 seconds |
Posted in Beef Dinner Recipes
