Mike's Mongolian Stir-Fry
Mike's Mongolian Stir-Fry

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, mike's mongolian stir-fry. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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

Add noodles and fry as per manufactures directions. Step-by-Step Guide to Make Award-winning 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.

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

The ingredients needed to make Mike's Mongolian Stir-Fry:
  1. Prepare Start With This Basic Stir Fry Sauce
  2. Get 2/3 cup Soy Sauce
  3. Take 1 cup Chicken Broth
  4. Prepare 1/3 Rice Wine Or Rice Wine Vinegar
  5. Take 3 1/2 tbsp Sugar
  6. Take 1 tbsp Minced Ginger
  7. Take 1 tbsp Sesame Oil
  8. Get 1 tbsp Minced Garlic
  9. Take 4 dash Red Pepper Flakes
  10. Get 2 tbsp Corn Starch
  11. Prepare Additional Sauce/Flavor Options
  12. Make ready 1 Sweet Chili Sauce
  13. Take 1 Szechuan Sauce
  14. Take 1 Sriracha Sauce
  15. Prepare 1 Teriyaki Sauce
  16. Take 1 Oyster Sauce
  17. Make ready 1 Hoisin Sauce
  18. Get 1 Fish Sauce
  19. Prepare Noodle Options
  20. Make ready 1 Basic Ramen Noodles
  21. Make ready 1 Cellophane Noodles [use angle hair pasta as a replacement]
  22. Take 1 Hokkien Noodles
  23. Make ready 1 Egg Noodles
  24. Prepare 1 Rice Noodles
  25. Get 1 Rice Sticks
  26. Prepare 1 Wheat Noodles [use fettuccine as a replacement]
  27. Prepare Meat & Meat Substitutions
  28. Get 1 Pork Strips
  29. Get 1 Beef Strips
  30. Take 1 Seafood [most types]
  31. Make ready 1 Chicken Strips
  32. Take 1 Tofu
  33. Make ready Broth Options
  34. Take 1 Vegetable Broth
  35. Take 1 Chicken Broth
  36. Make ready 1 Beef Broth
  37. Prepare Vegetable/Fruit Options
  38. Make ready 1 Water Chestnuts
  39. Prepare 1 Bean Sprouts
  40. Take 1 White Onions
  41. Get 1 Carrot Strips
  42. Make ready 1 Cabbage
  43. Make ready 1 Cilantro
  44. Take 1 Baby Corn
  45. Make ready 1 Thai Basil
  46. Prepare 1 Bok Choy
  47. Make ready 1 Broccoli Florets [blanched]
  48. Make ready 1 Green Onions
  49. Take 1 Garlic
  50. Prepare 1 Ginger
  51. Prepare 1 Jalapeños
  52. Take 1 Red Chili's
  53. Make ready 1 Bell Peppers
  54. Prepare 1 Diakon Radishes
  55. Make ready 1 Snap Or Snow Peas
  56. Prepare 1 Mushrooms
  57. Make ready 1 Squash
  58. Prepare 1 Egg Plant
  59. Take 1 Kimchi
  60. Take 1 Asparagus
  61. Make ready 1 Pineapple
  62. Make ready Nuts And Seeds
  63. Get 1 Cashews
  64. Prepare 1 Peanuts
  65. Take 1 Sesame Seeds
  66. Get Oil Options
  67. Make ready 1 Wok Oil
  68. Make ready 1 Sesame Oil
  69. Get 1 Peanut Oil

Hiyashi Chūka (Cold Ramen) Hiyashi Chūka (Cold Ramen). This Mongolian Beef Stir Fry is really easy to throw together, and you can pretty much use whatever veggies you have on hand! Mildly spiced, with sweet and sour taste of sauce, makes the stir- fry more tasty. I love having this with a bowl of hot piping soup.

Instructions to make Mike's Mongolian Stir-Fry:
  1. Create your basic stir fry sauce, mix all ingredients and set to the side. Double this recipe if need be.
  2. Now, decide if you'd like any one of the additional sauces listed to incorporate into your basic sauce and add.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve hot and sprinkle with sesame seeds and red pepper flakes over rice.

Mildly spiced, with sweet and sour taste of sauce, makes the stir- fry more tasty. I love having this with a bowl of hot piping soup. 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 over.

So that is going to wrap it up with this exceptional food mike's mongolian stir-fry recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!