That's right, just as the headline states. This version of Mongolian Beef is ready in 30 minutes or less
This particular dish substitutes ground beef for the sliced sirloin with no loss of flavor.
The original recipe was developed by Lillian Russo, expert cook, blogger and Long Island mom of two.
Lillian is passionate about trying recipes she finds on the internet. In fact, she's tried hundreds of them and has posted her reviews--the good, the bad and the ugly--on her website.
If you are looking for great family-tested recipes, visiting her site, My Recipe Journey, will definitely give you what you are looking to find.
Lillian's Mongolian Beef
1 lb extra-lean ground beef
4 cloves garlic, minced
1/4 cup soy sauce
2 tbs dry white wine
2 tbs sherry
2 tbs rice vinegar
1/2 cup baby carrots, cut in chunks
1/4 tsp grated ginger
1/4 tsp cayenne pepper
1/2 cup brown sugar
2 tsp creamy peanut butter
2 tbs dark sesame oil for frying
1/2 cup chopped scallions
rice
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 half--about 5 minutes.
Serve over rice. Top with chopped scallions.
Serves 4
