Mongolian Beef using Leftover Steak

I had some steak left over from the other night. Usually I would have made fried rice and added the chopped steak but I decided to cook up some Mongolian beef using a recipe from Simple Chinese Cooking as my starting point. She has you use ground beef and marinade it before cooking, but my steak had already been marinaded in an Asian style marinade so I just sliced it into thin strips.

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Mongolian Beef from Leftover Steak

Ingredients

Marinade:

2 Tbs sherry or shao hsing wine
1 Tbs soy sauce
1 Tbs cornstarch
1 Tbs diced fresh ginger
3 cloves garlic, minced
1/2 tsp sesame oil

Mongolian Beef

1 cup leftover cooked steak cut into thin strips
4 cups thinly sliced green or Chinese cabbage
2 tsp salt
1/4 cup vegetable oil, divided
2 Tbs sherry or shao hsing wine
2 Tbs hoisin sauce
1 Tbs oyster sauce
1 tsp vinegar
1/2 tsp sesame oil
1 carrot, peeled and thinly sliced
1/2 a red pepper, slice into thin strips
3-4 green onions, sliced thinly

This was a great way to use up leftover meat in a whole new way.

Posted

February 14, 2009

Beef, Leftovers

Ellen

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Comments

One response to “Mongolian Beef using Leftover Steak”

Soy and Sesame Steak Marinade Recipe: CheapCooking

February 25, 2015

[…] good! The next day I took the leftover steak and sliced it into thin strips and made a version of Mongolian Beef with it. I just modified the recipe so that I quickly heated the strips of steak rather than needing […]

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