Mongolian beef? No, Mongolian Shrimp – healthier, cheaper and so much tastier with the addition of onions and red pepper.
How can you can you make Mongolian beef even better and somewhat healthier?
- By replacing beef with shrimp
- Adding onions and bell pepper to the mix
- Getting rid of the brown sugar completely in favor of hoisin sauce (not exactly healthier but less sugar and more flavor) to sweeten the pot, so to speak.
- Cutting back on the soy sauce- ¼ cup is just fine
- Kicking up things a notch with sriracha
- Diluting the sauce with Chicken broth to mellow out the flavors.
Sounds tasty doesn’t it? Wait till you try it!
Fear not, although it may seem like a tedious task this Mongolian shrimp is blazing easy, straightforward and the best part? You can make this any time of the year, month, week, or day- no restrictions here.
You know what’s even better it takes about 30 minutes to make noodles included – assuming you buy cleaned and deveined shrimp. The hardest part is slicing the onions and green pepper. I don’t think that is a lot of work, do you?
Trying to take a good picture however, of this Mongolian shrimp, to me, was the trickiest part. You see, I tried to get my 5-year-old son to hold the shrimp up, so I can get my money shot-But it just wasn’t happening – bribery or promises didn’t do it.
He kept moving his hands and just could not keep still “mummy my hands are tired “ or “my back is itching” and “Can I eat the noodles”? Boys! They can never be tamed.
Rejoice! This part is not part of the recipe.
At one point we both gave up and started eating the shrimp and noodles like there was no tomorrow – it was only 9 am. It did not make it to lunch.
Hubby did not get his share but that is ok. We will be making this often.
- 1 tablespoon vegetable oil
- 1/2 teaspoon ginger minced
- 1 tablespoon garlic chopped
- ¼ cup reduce sodium soy sauce
- 1/2 -1 cup chicken broth
- ¼ cup hoisin sauce
- ½ medium onion sliced
- 1 small red pepper sliced
- 1 or more teaspoon sriracha
- ½-1 pound noodles
- Vegetable oil for frying (about ½ cup)
- 1 lb. shrimp peeled and deveined
- 1/4 cup cornstarch
- 2 large green onions sliced on the diagonal into one-inch lengths
- Heat up a saucepan or work to medium heat (the oil should not too hot) with about 1 tablespoon of oil, and then add ginger and garlic sauté for about 1-2 minutes making sure the garlic does not burn – add onions and sriracha.
- Stir in soy sauce, chicken broth, and hoisin sauce to the mixture. Bring to a boil and simmer for about 3 minutes, add red pepper remove from heat. Set aside.
- Mix shrimp with the cornstarch. Remove from cornstarch, shake off and let it rest for about 5 minutes.
- Heat up the Wok with about 2-3 tablespoons oil, and then add shrimp let it rest for about 30 seconds before stirring. Cook for 2-3 minutes or until shrimp reaches desired doneness, stir the shrimp around a little so that it cooks evenly. Remove and keep warm. Transfer shrimp to a plate and remove any excess oil from the saucepan.
- Next, return saucepan to medium heat. Then add the soy sauce mixture and shrimp. Bring to a boil, continually stirring for about 2 minutes,
- Finally add scallions, stir- Adjust seasonings and thickness.