Mongolian Beef

I found this recipe here, http://www.amandascookin.com/. It is really easy. The flavor has a slight sweetness. I used a jalapeno pepper in mine. I took out most of the seeds, but still had a little kick to it. Be sure you chop everything before you start. This recipe cooks super fast. Corey mentioned he felt like he needs more vegetables so as you can see, I served the beef over rice with some vegetables on the side. It went together nicely.

Mongolian Beef

1/2 Lb beef, sliced thin

1 Tbsp sherry cooking wine

1 tsp cornstarch

2 Tbsp + 1 tsp Hoisin sauce

1 Tbsp soy sauce

2 cloves garlic, minced

2 chili or sweet peppers, cut into rings

6 green onions, cut into 2 inch pieces

Place beef in bowl Add sherry and cornstarch. Mix together and marinate for fifteen minutes. If making rice start it now. Mix 2 Tbsp Hoisin and soy sauce, set aside. When beef is ready add 1 tsp Hoisin sauce and mix into beef. Heat a Tbsp oil in wok on high. Add beef, fry two to three minutes, until no longer pink. remove beef. Add a little oil to wok. Fry garlic, peppers and onion for two to three minutes. Move veges to one side. Put beef on the other side. Pour the sauce in the center. Stir a little. Combine meat and vegetables with the sauce. Stir a minute or two. Goes great served over rice.

**Again this goes very fast, have everything ready.