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This dish is a REAL winner. Uses ground beef and ready in less than 30 minutes with a minimum of prep. Who could ask for more?
This recipe comes from my blogging buddy Lillian R who personally developed this recipe in her own kitchen. Whoever makes it gives it rave reviews.
Lillian has very kindly consented to me presenting her dish on my own blog. I have made some additions, one she even recommended–adding baby carrots for a little crunch factor and color.
|Easy and inexpensive|
Make sure to check her blog for many fantastic recipes, including the original of this. She has tried literally thousands of online recipes and has posted hundreds of results on her blog with her own critiques. Pull up a chair, grab a cup of coffee and visit with Lillian here:
My Recipe Journey
- 1 lb extra-lean ground beef
- 4 cloves garlic minced
- 1/4 cup soy sauce
- 2 tbsp dry white wine
- 2 tbsp sherry
- 2 tbsp rice vinegar my substitution
- 1/2 cup baby carrots cut in chunks (my addition)
- 1/4 tsp grated ginger
- 1/4 tsp cayenne pepper
- 1/2 cup brown sugar
- 2 tsp creamy peanut butter
- 2 tbsp dark sesame oil for frying
- 1/2 cup chopped scallions
- Heat a wok or large heavy skillet. Add sesame oil. Add ground beef, carrots and garlic and brown well. Continue browning until all the meat juice is evaporated.
- Add all other ingredients except the scallions. Stir well and heat until sauce is reduced by 50%--about 5 minutes.
- Serve over rice. Top with chopped scallions.
- Serves 4 (but Lillian says it serves 2 LOL)
I haven't eaten Mongolian beef for such a long time, so it had prompted me to come and take a look from Foodgawker. I'll try this recipe soon enough.
Judith Hanneman says
This one is sure to become a favorite Julie. So quick and SOOOoooo good.
Hannah Donohoe says
Made this the other night, will definitely make again! sooo goood! altho I accidently put to much cayenne pepper so it was a littke spicy lol
The recipe sounds yummy! Looking at it though, the vinager has the note "my substitution," does that mean you added it instead of something and we use the vinegar?
Judith Hanneman says
Hi Josie–I was just showing how my version differed from Lillian's. I tend to use rice vinegar in anything Asian where Lillian used plain white vinegar, I believe. I also added to her recipe…she had no veggies so I included carrots.