"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Monglolian Beef Stir Fry Recipe

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This recipe for Monglolian Beef Stir Fry, by , is from The Jardine/Nowlan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Don Forsythe


2 T. soy sauce
1 tsp. sugar
1 tsp. cornstarch
2 tsp. dry sherry
2 tsp. hoisin sauce
1 tsp. rice vinegar
1 tsp. chili paste with garlic
1/4 tsp. salt
2 tsp. peanut oil
1 T. minced fresh ginger
1 T. fresh minced garlic
1 lb. sirloin, thinly sliced
16 green onions, cut into 2-inch pieces

Combine the first 8 ingredients, stirring until smooth.
Heat oil in a non-stick skillet or wok over medium-high heat.
Add ginger, garlic and beef and saute 2 minutes or until beef is browned.
Add green onion pieces.
Saute 30 seconds.
Add liquid mixture of soy sauce, etc..
Cook 1 minute or until thickened, stirring constantly.

Serve over rice or rice noodles.

Personal Notes:
Personal Notes:
Would love to take credit for this recipe but have no idea where it came from but it is excellent.




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