Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Mongolian beef is one of my favorite Asian dishes, but it's often made with Hoisin sauce, which often includes wheat flour, so I usually avoid the temptation to order it when I'm out. This gluten-free version is sure to please.
Celiac.com 05/01/2013 - Mongolian beef is one of my favorite Asian dishes, but it's often made with Hoisin sauce, which often includes wheat flour, so I usually avoid the temptation to order it when I'm out.
So, recently, when I was looking for something new to make at home, I turned to Mongolia for inspiration.
This recipe is easy to make, and delivers a tasty version of Mongolian beef that will please most eaters, and help you to liven up your dinner repertoire.
I like more vegetables in my Mongolian beef, but you can make it however you like, adding and subtracting veggies at will.
In a large bowl, whisk together soy sauce, hoisin sauce, 1 teaspoon sesame oil, sugar, garlic, and red pepper flakes in a bowl. Mix beef with marinade, cover, and refrigerate at least one hour, and as long as overnight.
Heat 1 teaspoon sesame oil in a wok or large, nonstick skillet over high heat.
Add the onion, green onions, cabbage, carrot, and bell pepper, and cook about 10 seconds. I add more marinade as I add vegetables. A couple tablespoons usually does it.
Mix in the beef, and stir-fry about 5 minutes, until the beef begins to brown.
Serve over rice.