Mongolian Beef With Chard

This recipe has become a mainstay in our kitchen. It’s easily adaptable depending on what vegetables you have on hand, and is one of our new favorite ways to utilize Swiss chard. The sauce is so flavorful! We’ve already made this a few times in a couple different variations, but this one has been the best.

Mmm, beautiful baby bok choy ready to be eaten!

Mongolian Beef With Chard

Makes 4 servings.
Adapted from All Recipes

1/4 cup chicken broth
1 1/2 tablespoons cornstarch
2 tablespoons sweet chili sauce
1 tablespoon sriracha
2 tablespoons hoisin sauce
1 tablespoon oysters sauce
1 tablespoon sherry
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons crushed red pepper
1 1-pound beef flank steak, thinly sliced
2 tablespoons peanut oil
2 tablespoons chopped garlic
1 bunch Swiss chard, rinsed, stems removed, and cut into 1/2-inch slices
2 heads baby bok choy, quartered
2 green onions, cut into 2-inch slivers
1 teaspoon salt
1/4 teaspoon pepper

1.   Whisk the chicken stock and cornstarch in a bowl until smooth; whisk in the sweet chili sauce, sriracha, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Marinate about 1 hour.

2. Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard, baby bok choy and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.

3. Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.


~ by spontaneoustruth on December 9, 2010.

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