All Photos © Christine Elise McCarthy 2017
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This dish might be one of the tastiest & easiest recipes I have ever posted!
I steamed the broccoli separately. I recommend this highly as a way to avoid overcooking it & to keep it from turning an unsightly dark brown color from the sauce. You can use any kind of rice you like – or put this over noodles of some kind – but try it!
This is a REALLY easy dish to make. It made my house smell like a Chinese restaurant (in the best way) & was so shockingly good – it was all I could do not to eat the entire recipe in one sitting. The leftovers were even better today & I wasted no time devouring them. I think you will be blown away by how Goddamn tasty this fucker is.
Ultra Easy Vegan (or not) Spicy Mongolian Beef
Steamed rice of your choice
1 (8 oz) of your choice of faux beef
1-2 TBS avocado oil (or vegetable or olive oil or oil of your choice)
1 tsp – 1 TBS crushed red pepper (or sriracha or other chili paste – or hoisin sauce) – optional
1 TBS minced ginger (I used jarred)
4 garlic cloves – minced
1/3 cup low sodium soy sauce
1/3 cup water
1 heaping TBS or more (to taste) brown sugar
1/2 cup shredded carrots
4 scallions sliced
Garnish – sliced scallions, sesame seeds
Toss the fake meat in just enough cornstarch to cover it.
Heat 1 TBS olive oil in a large saute pan. Add the crushed red pepper & the meat. Fry the meat until the outside begins to brown or get a bit crusty. Maybe 3-5 minutes. If using real meat – cook it to your desired doneness. Put the meat on a plate & set aside.
Lower the heat on the pan to med-low and add another TBS (more or less) of oil Add the garlic & ginger & let saute about a minute & then add the water, soy, carrots & sugar. Increase heat to a boil.
The sauce should thicken pretty quickly. Add the cooked meat & scallions. Add some rice to the situation & eat the two servings on your own. Get drunk & start shit-talking on Facebook about what a badass, cooking muthafuckah you are.
It happens. Don’t judge yourself.