Mongolian Beef with Veggies
One of my all-time favorite things to order for Chinese takeout is Mongolian Beef. The one drawback of Mongolian Beef for me is that there usually aren’t any vegetables – just a whole lotta onions. My son typically orders the Beef & Broccoli, which has plenty of veggies but not as flavorful of a sauce.
My version of Mongolian Beef with Veggies is basically a mashup of Zach’s favorite and mine. And isn’t that the best part of cooking at home – having it exactly how you want it?
|For example, you may not enjoy 300% more minced ginger than your typical redhead. But we sure do!|
I’m so glad that our whole family loves ginger. I just wish they loved spice as much as I do. I use quite a bit more ginger than I’ve listed here – don’t be shy with the ginger if you’re also a fan.
The family pretty much limits me on the quantity of red pepper flakes I add. You should be safe with a teaspoon, but if you have a really low tolerance for spice, you might want to just add a half teaspoon your first go-round. (If I actually measured it, I probably use closer to a “heaping” teaspoon. Whatever I can get away with).
And don’t get so excited by the aroma that you skip draining off the excess oil after you sauté the vegetables. Nothing worse than obtaining sauce perfection and then realizing too late that it has been diluted with extra oil.
Well – there are worse things of course, but it sucks. Believe me, I’ve done it a time or two. Alright, maybe even this most recent time I made it. But I was so hungry and it smelled so good! Still fabulous with the goof, but I definitely lost some marks on that.