Mongolian Beef And Vegetables

Christy Rost


1tablespoon canola or other vegetable oil
2pounds lean boneless beef, such as sirloin or ribeye
2green bell peppers, sliced
2red bell peppers, sliced
2cups sliced celery
2cups coarsely chopped onion
2cups thinly sliced carrot
1large bunch broccoli, cut into florets and blanched
18-ounce package sliced mushrooms
1bunch fresh asparagus, trimmed and sliced into 2-inch lengths
½pound pea pods, trimmed
assorted sauces, such as soy sauce, teriyaki marinade, wasabi with ginger marinade, Chili garlic sauce, black bean garlic sauce, and roasted garlic & herbs marinade
1/3cup minced garlic
steamed rice

Slice the beef into very thin strips, arrange all the ingredients in separate containers, and cover and chill them until just before cooking.

Preheat a large griddle or several small woks or skillets over medium heat. Provide medium bowls for each guest to hold their selection of beef and desired vegetables, and small bowls for their sauce combinations and minced garlic. Guests may quick-cook their own dinner or the host may cook several dinners at a time.

Pour a small amount of canola oil on the griddle and immediately add the bowl of beef and vegetables. Using a spatula, toss the beef and vegetables occasionally until the vegetables are crisp-tender. When the beef and vegetables are done, pour on the sauce and garlic and stir quickly. Transfer the beef and vegetables to a dinner plate or shallow bowl and serve with steamed rice.

Recipe serves 4 to 6.

Category: Meat