And yes, we’re still on a vegan kick.
I can remember the first time I heard of Mongolian beef. It was an Americanized version served at an American version of a Chinese-style restaurant. Actually, though – it was amazing. I kept thinking to myself, why am I now just discovering this delicacy? And well, the rest is history. Chile, listen – I can eat Mongolian anything. These days, we’ll just have to settle for Mongolian green beans. But listen, it’s worth it.
You’ll see in the video below, I spiralized a carrot. You certainly don’t need to do that. But, listen – you’ll feel fancy if you do. The regular shredded carrots from the produce section can certainly work just fine!
Ohhhhh – before I give you the recipe, listen, about this green tea rice. Just make a rice the way I normally do and drop a green tea bag in the cooking liquid. It adds such a subtle green tea flavor. You’ll love it.
Just in case you need a video on how I make regular rice, here you go:
Now, here’s the recipe for the Mongolian sauce.
1/3 cup of soy sauce (or Ponzu)
1 teaspoon of chili oil
2 tablespoons of brown sugar
1 tablespoon of minced garlic
1 teaspoon of minced ginger
1 pinch of red pepper flakes
Here’s how this works. I sauteed green beans and carrots in vegetable oil until tender. Then, in a separate bowl, combine all the ingredients of the sauce. Mix well so the brown sugar dissolves. Then, add the sauce to the pan with the vegetables and cook for about 60 seconds. Then, you’re done. Serve over rice or noodles and enjoy.