Recipe: Yummy Mike's Mongolian Stir-Fry

Mike's Mongolian Stir-Fry. Great recipe for Mike's Mongolian Stir-Fry. A concept: making a stir fry using our entire ramen cup! Use the seasoning packet and oil to help make a sauce, and let those steamed noodles do the delicious work for you.

Begin by cutting your meat against the grain to break up the muscle fibers, which will give you a more tender texture. The trick is to get a good sear on the beef without cooking it all the way through, then adding it back into the mix after the vegetables become nicely crisp and the sweet-savory. The Best Mongolian Stir Fry Sauce Recipes on Yummly You can cook Mike's Mongolian Stir-Fry using 69 ingredients and 7 steps. Here is how you cook that.

Ingredients of Mike's Mongolian Stir-Fry

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

It's pretty much exactly the same restaurant as before, just in a new location. The ambiance does benefit from the new location though; bright inside, but not blinding, like the last location could get. An oriental delight that tickles your taste buds with soy sauce, tomato ketchup, ginger, sesame, and all the works, the Mongolian Stir Fry stands apart from others in the apt use of colourful veggies. Ranging from red cabbage to spinach leaves, from broccoli to baby corn, dotted with cubes of succulent paneer, this stir-fry features a splash of colours which invite you to dig in!

Mike's Mongolian Stir-Fry instructions

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..

Mongolian stir fry kitchen is OPEN!! 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. This simple weeknight Mongolian Beef Stir-Fry has thin slices of steak, fried until crispy and tossed in a savory sauce of fresh ginger and garlic, brown sugar and tamari (or soy sauce). Served with roasted broccoli or a medley of your favorite veggies for an easy dinner any day of the week.