Mongolian Beef for Two
x @cook_5886383
Sometimes it's just the Hubbalicious and me, which is why I have these occasional recipes for two.
This recipe is easily doubled, but you'll still want to stir fry in smaller batches to get the best result (as is generally the case for stir-frying on a regular home stove rather than commercial stove - you want as high a heat as you can get and too-big batches of ingredients dilute the heat too much for optimal stir-frying).
For example, if you double the recipe, do the beef in four equal batches, and the veg in two batches. It'll still be good if you're in a hurry and you cook all the veg at once and all the beef at once, but it'll be even better if you do it the other way. :)
Open in Cookpad AppCooking Instructions
- 1
In a medium to large bowl, mix the beef, corn starch, oyster sauce, soy sauce, garlic, sugar, chili garlic paste, and vinegar together, making sure to thoroughly and evenly distribute the seasonings throughout the meat. (I prefer clean hands for this purpose.) Let it sit for at least 10-15 and up to 30 minutes to soak up the flavor and velvet just a bit.
- 2
In a wok or large saute pan, bring 1/2 Tablespoon of oil to high heat and quickly stir fry the onions and green onions just until the onions start to turn translucent. Set aside on a plate.
- 3
Keeping the heat high, stir fry the meat in two equal batches for 3 minutes or so (until the meat is done) with 1/2 Tablespoon oil per batch. You can set aside the first batch on the plate with the veg while you stir fry the second.
- 4
When all the meat is cooked, put it all back in your wok or pan, and add the onions.
- 5
Give everything a few quick tosses or folds to make sure all the components get seasoned.
- 6
Enjoy over steamed rice. :)
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