MONGOLIAN BEEF
This is a traditional Mongolian beef recipe that I have worked on for over a year to perfect. My husband and I love Chinese food, and now we make it at home -- even better than the restaurant!
Provided by CHEFANDERSEN
Categories World Cuisine Recipes Asian
Time 2h20m
Yield 6
Number Of Ingredients 16
Steps:
- Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes.
- Remove beef from the freezer and slice across the grain into very thin slices.
- Whisk the chicken stock and cornstarch in a freezer-safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour.
- Remove from the freezer and allow to defrost, about 30 minutes.
- 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 and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
- 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.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 9.5 g, Cholesterol 18.3 mg, Fat 13.2 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 2.7 g, Sodium 707.4 mg, Sugar 3.5 g
MONGOLIAN BEEF
This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.
Provided by Jet Tila
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
- For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
- For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
- Transfer to a platter and garnish with the scallion greens.
GLAZED MONGOLIAN BEEF
This is adapted from cooking light. I have made it for family and friends a few times and it is full of great flavor. Quick, easy, and yummy!
Provided by Slatts
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together the first 8 ingredients in a small bowl.
- Heat peanut oil in a large nonstick skillet or wok over medium-high heat. Sauté ginger, garlic, and beef for about 2 minutes or until beef is browned.
- Add green onion pieces and sauté for 30 seconds.
- Add soy sauce mixture and cook 1 minute or until thickened, stirring constantly.
- Serve over rice.
Nutrition Facts : Calories 294.3, Fat 16.9, SaturatedFat 6.3, Cholesterol 85.1, Sodium 760.2, Carbohydrate 9.4, Fiber 1.9, Sugar 3.4, Protein 25.4
MONGOLIAN BEEF
This recipe is so easy to make and you would think you were eating at a chinese restraunt! I love to serve it with steamed white rice or rice noodles.
Provided by Barrett
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine beef, egg white, salt and 1 teaspoon cornstarch.
- Mix well with hand.
- Heat oil and fry beef for 30 seconds, drain.
- Reheat 2 tablespoons of oil to 375 degrees in wok or large fry pan.
- Stir-fry bamboo shoots, green onions, carrots and garlic for 1 minute.
- Combine sherry, hoisin sauce, soy sauce, chicken stock, sugar, remaining 1 teaspoon cornstarch, garlic and chili paste to taste in bowl.
- Add to vegetables.
- Add sesame seeds, and bring to a boil.
- Add beef.
- Stir-fry quickly until heated through.
Nutrition Facts : Calories 938.1, Fat 81.5, SaturatedFat 17.3, Cholesterol 111.5, Sodium 1051.6, Carbohydrate 13.1, Fiber 2.4, Sugar 5.6, Protein 35.7
MONGOLIAN BEEF
This can be made with other cuts of beef, but flank steak gives the best, and most authentic flavor to this dish.
Provided by PalatablePastime
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Trim fat from partially frozen beef, and slice thinly across the grain into thin strips.
- Prepare a sauce in a small bowl of water, rice wine, hoisin sauce, bean sauce, soy sauce, cornstarch, and sesame oil; stir well and set aside.
- Prepare Sai Fun: Heat several inches of oil in a wok or fryer.
- Pull bean thread noodles apart slightly and drop into hot oil and stand back a bit; almost immediately they should puff up enormously (so don't put in very many at a time).
- When they have done this, lift them from the oil and drain on paper toweling and begin stir-fry.
- Pour one tbsp of oil into wok heat to hot but not smoking; add garlic and stir-fry briefly; add green onion and stir-fry until onions are tender, remove from wok.
- Add more oil to wok if needed; add the beef to wok and stir-fry about 2-3 minutes, then stir in sauce and cook until thick and bubbly.
- Add onions back to wok and stir everything together.
- To serve, place some of the"Sai Fun" (crispy noodles) on the plate and cover with a portion of the stir-fry.
- Serve this immediately, as if it sits too long, the noodles start to get soggy.
- Serve with rice also, if desired.
Nutrition Facts : Calories 480.5, Fat 15.9, SaturatedFat 6.1, Cholesterol 77.2, Sodium 516.5, Carbohydrate 35.4, Fiber 2.2, Sugar 3.1, Protein 44
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