Mike's Mongolian Stir-Fry, We use prepare 69 Ingredients And 7 Steps

Ok now Tutorial Cooking Of Mike's Mongolian Stir-Fry How to Make Chinese Mongolian Chicken Stir FryPlease like, share, comment and/or subscribe if you would like to see new future recipes or support our. 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.

Use the seasoning packet and oil to help make a sauce, and let those steamed noodles do the delicious work for you. Cook noodles from Mike's Mighty Good Spicy Beef Ramen Noodle Cups. Mongolian Chicken Stir Fry is a quick and casual dinner waiting to be devoured, assembled on crisp lettuce leaves and al dente cellophane rice noodles. We can cook Mike's Mongolian Stir-Fry using 69 ingredients and 7 steps. Here is how you cook Mike's Mongolian Stir-Fry.

Ingredients of Mike's Mongolian Stir-Fry

You need to prepare of Start With This Basic Stir Fry Sauce.
Prepare 2/3 cup of Soy Sauce.
You need to prepare 1 cup of Chicken Broth.
Prepare 1/3 of Rice Wine Or Rice Wine Vinegar.
Prepare 3 1/2 tbsp of Sugar.
Prepare 1 tbsp of Minced Ginger.
You need to prepare 1 tbsp of Sesame Oil.
You need to prepare 1 tbsp of Minced Garlic.
Prepare 4 dash of Red Pepper Flakes.
Prepare 2 tbsp of Corn Starch.
You need to prepare of Additional Sauce/Flavor Options.
Prepare 1 of Sweet Chili Sauce.
You need to prepare 1 of Szechuan Sauce.
You need to prepare 1 of Sriracha Sauce.
Prepare 1 of Teriyaki Sauce.
You need to prepare 1 of Oyster Sauce.
Prepare 1 of Hoisin Sauce.
You need to prepare 1 of Fish Sauce.
You need to prepare of Noodle Options.
Prepare 1 of Basic Ramen Noodles.
You need to prepare 1 of Cellophane Noodles [use angle hair pasta as a replacement].
You need to prepare 1 of Hokkien Noodles.
You need to prepare 1 of Egg Noodles.
Prepare 1 of Rice Noodles.
Prepare 1 of Rice Sticks.
Prepare 1 of Wheat Noodles [use fettuccine as a replacement].
You need to prepare of Meat & Meat Substitutions.
You need to prepare 1 of Pork Strips.
Prepare 1 of Beef Strips.
Prepare 1 of Seafood [most types].
Prepare 1 of Chicken Strips.
You need to prepare 1 of Tofu.
You need to prepare of Broth Options.
You need to prepare 1 of Vegetable Broth.
You need to prepare 1 of Chicken Broth.
Prepare 1 of Beef Broth.
Prepare of Vegetable/Fruit Options.
Prepare 1 of Water Chestnuts.
Prepare 1 of Bean Sprouts.
Prepare 1 of White Onions.
Prepare 1 of Carrot Strips.
Prepare 1 of Cabbage.
Prepare 1 of Cilantro.
You need to prepare 1 of Baby Corn.
You need to prepare 1 of Thai Basil.
Prepare 1 of Bok Choy.
Prepare 1 of Broccoli Florets [blanched].
You need to prepare 1 of Green Onions.
Prepare 1 of Garlic.
You need to prepare 1 of Ginger.
You need to prepare 1 of Jalapeños.
You need to prepare 1 of Red Chili's.
Prepare 1 of Bell Peppers.
You need to prepare 1 of Diakon Radishes.
Prepare 1 of Snap Or Snow Peas.
Prepare 1 of Mushrooms.
You need to prepare 1 of Squash.
You need to prepare 1 of Egg Plant.
Prepare 1 of Kimchi.
You need to prepare 1 of Asparagus.
Prepare 1 of Pineapple.
You need to prepare of Nuts And Seeds.
You need to prepare 1 of Cashews.
You need to prepare 1 of Peanuts.
Prepare 1 of Sesame Seeds.
You need to prepare of Oil Options.
Prepare 1 of Wok Oil.
Prepare 1 of Sesame Oil.
Prepare 1 of Peanut Oil.

Heat vegetable oil in a large skillet over high heat. Stir-fry Mongolian chicken recipe is ready to be served. It is a perfect accompaniment with steamed rice or noodles. Sometimes the ingredient buffet gets a little messy, but the food is great as is the service.

Mike's Mongolian Stir-Fry step by step

Create your basic stir fry sauce, mix all ingredients and set to the side. Double this recipe if need be..
Now, decide if you'd like any one of the additional sauces listed to incorporate into your basic sauce and add..
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..
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..
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..
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..
Serve hot and sprinkle with sesame seeds and red pepper flakes over rice..

The line for the stir fry can get long at times, but the atmosphere is good, the food is excellent, the service us decent, and the price is reasonable. Craig is a vegan and Mike is allergic to gluten. Seeing as we cook on such a big grill for so many people at once some may be concerned with our methods of cooking when considering allergies and eating disciplines such as veganism or The key to a great stir fry with loads of flavour is the sauce. My husband requested Mongolian Beef recently and I thought, hum…I am going to try and make a Great recipe for Mike's Mongolian Stir-Fry. In this gluten-free, Mongolian-inspired stir-fry, tender beef strips are tossed in a tangy-sweet sauce and served atop fluffy rice.

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