Mongolian Beef


  • 2 Tbsp. lower-sodium soy sauce
  • 1 tsp. sugar
  • 1 tsp. cornstarch
  • 2 tsp. dry sherry (we used sherry cooking wine)
  • 1 tsp. rice vinegar
  • 1 tsp. sambal oelek (ground fresh chile paste)
  • ¼ tsp. salt (we used kosher salt)
  • 2 tsp. peanut oil
  • 1 Tbsp. minced peeled ginger
  • 1 Tbsp. minced fresh garlic
  • 1 lb. sirloin steak, thinly sliced across the grain (we used 1 lb. of stir-fry beef)
  • 16 medium green onions, cut into 2-inch pieces
  • Rice noodles, for serving (Just because of our budget, we used white rice that we had on hand rather than buy rice noodles)
  • 2 tsp. hoisin sauce
    • ¼ cup soy sauce (we used reduced-sodium soy sauce)
    • 2 Tbsp. molasses
    • 1 clove garlic, minced
    • 1 Tbsp. peanut butter (we used Skippy creamy peanut butter)
    • 1 Tbsp. Sriracha sauce
    • 1 Tbsp. rice vinegar
    • 1 Tbsp. sesame seed oil (we used toasted sesame seed oil)
    • 1 Tbsp. water
    • ½ tsp. Chinese five-spice powder


  1. Start off by making the hoisin sauce. Take a saucepan out and add all the hoisin sauce ingredients into it, setting the heat to medium. Constantly stir the ingredients until the peanut butter and molasses have blended into the sauce. Take saucepan off the heat and let it cool at room temperature for 5 minutes.
  2. In a small mixing bowl, add the following ingredients, stirring until smooth: soy sauce, sugar, cornstarch, dry sherry, rice vinegar, sambal oelek, salt, and 2 teaspoons of the hoisin sauce you just made.
  3. Take a large nonstick skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss in the ginger, garlic and beef, cooking for 2 minutes or until the beef is browned*. Add the green onions in, stirring frequently for 30 seconds. Pour the soy sauce mixture into skillet, stirring constantly for 1 minute or until the sauce has thickened**.

*The beef for some reason seemed to be getting boiled rather than sautéed so we drained the oil when there was 30 seconds to a minute left on the cook time and continued cooking afterwards.

**The sauce seemed to get absorbed by the beef and green onions before it even had a chance to thicken but we still stirred the mixture around for a minute so the beef could get a little sear on it.

This was a tasty dish that became even better with a little bit of extra hoisin sauce drizzled onto the individual servings.

Recipe source unknown.

We weren’t paid in any form to promote Skippy.

Take care everybody !

Moo Shu Chicken


  • 1 tablespoon sesame oil (we used toasted sesame oil)
  • 2 cloves garlic, chopped
  • 1 bag (10 ounces) shredded coleslaw mix (we used 14 oz. Fresh Express 3 Color Deli Coleslaw)
  • 1 bag (8 ounces) shredded carrots (we used a 10 oz. bag of Green Giant Julienned Carrots)
  • 4 scallions, sliced
  • ¼ cup hoisin sauce (we used 1/3 cup)
  • 2 tablespoons reduced-sodium soy sauce (we used 3 tablespoons)
  • 10 (6-inch) flour tortillas
  • 3 cups shredded cooked chicken (from a rotisserie chicken)


  1. Take a large nonstick skillet out and pour the oil in, setting the heat to medium. Once the oil’s hot, toss in the coleslaw mix, carrot, scallions, and the garlic. Cook, stirring now and then, for 8 minutes or until the vegetables have softened (took us 4 minutes).
  2. Add in the hoisin sauce and soy sauce, stirring to coat the ingredients with it for 2 minutes. Toss the chicken in, mixing it with the vegetables so all the ingredients are equally distributed and heated through.
  3. When serving, heat up the tortillas based off the package instructions. Now take ½ cup of the chicken mixture and lay it down the center of the tortilla, rolling the tortilla up afterwards and enjoying it !

This is a tasty recipe but we wanted some heat in the dish so we tried adding sriracha, sambal oelek, and chili garlic sauce and we think that the sambal oelek was the best out of the three.

We found this recipe in Family Circle.

We weren’t paid in any form to promote Fresh Express, Green Gian, or Family Circle.

Hope you enjoy life !