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.

Mike's Mongolian Stir-Fry 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

Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mike's mongolian stir-fry. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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.

Mike's Mongolian Stir-Fry is one of the most popular of recent trending foods on earth. It's easy, it is fast, it tastes delicious. It is appreciated by millions daily. They're nice and they look wonderful. Mike's Mongolian Stir-Fry is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook mike's mongolian stir-fry using 69 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mike's Mongolian Stir-Fry:

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

Steps to make Mike's Mongolian Stir-Fry:

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..

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.

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