Mongolian Beef with Snow Peas
Take a wok about the kitchen with this Mongolian beef stir-fry. Think tender slices of beef coated in Mongolian sauce and tossed with onions, snow peas and chili peppers for added crunch and fiery flavor. It beats takeout any day.
Beef, cut for stir-fry
Dried chili peppers
You’ll Also Need
Salt and pepper
Vegetable or other neutral-flavored oil
Large nonstick frying pan (12-inch) or wok
Wash and dry produce. Keep ingredients separate.
Remove strings from ends of snow peas. Trim ends of red onion; peel, cut in half with the grain and thinly slice. Cut green onions into 2-inch pieces.
Season beef with salt and pepper. Heat about 1 tablespoon oil in a large frying pan or wok over high heat until smoking. Add beef and cook about 2 minutes, until beef is browned around edges.
Add snow peas, red onions, green onions and dried chili peppers; sauté 2 minutes.
Add Mongolian Sauce; cook 5 minutes or until sauce thickens, stirring constantly.
To serve, divide between two plates; garnish with sesame seeds.