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
MAHOGANY BEEF
This recipe has only three primary ingredients and was adapted from a recipe, Mahogany Ribs, published in "Recipes 1-2-3" by Rozanne Gold (Viking, 1996).
Provided by Clark Crouch
Categories Roast Beef
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place liquid ingredients and spices in a 4 or 5 quart slow cooker.
- Whisk ingredients slightly to blend in the spices.
- Remove and discard excess fat from beef roast and place the roast in the slow cooker.
- Cover and cook on low setting for 8 to 10 hours.
- Remove beef, slice, and serve.
- Place the remaining liquid in a gravy boat for use as a sauce with the meal.
MAHOGANY BEEF STEW
You will not believe the deeply satisfying flavour of this stew. This is our favourite wintry stew dish - comfort food to the max. The cooking time is more or less accurate, but it really depends on the cut of meat used - not everyone used chuck, and then, not all chuck is the same! You really have to poke and prod and taste to get it to where you want it...but that's what cooking is all about, isn't it? ;-)
Provided by evelynathens
Categories Stew
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in heavy large pot over high heat.
- Sprinkle meat with salt and pepper.
- Add meat to pot; saut� until brown on all sides, about 10 minutes.
- Push meat to sides of pot.
- Reduce heat to medium; add 2 tablespoons oil to pot.
- Add onions; saut� until golden brown, about 15 minutes.
- Mix meat into onions.
- Add 1 cup wine, tomatoes with juices, garlic, herbs, hoisin sauce, and bay leaves.
- Bring to boil.
- Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
- Add carrots and 1 cup wine.
- Cover; simmer 30 minutes, stirring occasionally.
- Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
- Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
- Discard bay leaves.
- Season stew with salt and pepper.
- (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl.
- Sprinkle with parsley and serve.
- Excellent with buttered egg noodles.
Nutrition Facts : Calories 656.3, Fat 26.2, SaturatedFat 8.7, Cholesterol 175.3, Sodium 623.1, Carbohydrate 33.7, Fiber 5.5, Sugar 16.2, Protein 59.2
MAHOGANY BEEF STEW WITH RED WINE AND HOISIN SAUCE
Categories Soup/Stew Wine Beef Sauté Stew Dinner Meat Red Wine Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
- Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.
- Available at Asian markets and in the Asian foods section of some supermarkets.
MAHOGANY SAUCE FOR PORK ROAST
Make and share this Mahogany Sauce for Pork Roast recipe from Food.com.
Provided by Lesley Morton
Categories Sauces
Time 20m
Yield 1 1/2 cups, 7-8 serving(s)
Number Of Ingredients 5
Steps:
- In medium sized skillet, saute bacon and onions together until tender.
- Add grape jam and stir until jam melts and blends inches
- Add catsup and vinegar, heat thoroughly.
- Serve warm with sliced pork loin or tenderloin.
Nutrition Facts : Calories 185.6, Fat 4.5, SaturatedFat 1.5, Cholesterol 6.6, Sodium 191.6, Carbohydrate 34.9, Fiber 0.7, Sugar 24.6, Protein 1.6
SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF
This is a great-tasting recipe that is easy to prepare ahead and takes minutes to actually cook it! Serve with rice and veggie side for a nice family dinner!
Provided by Ang
Categories World Cuisine Recipes Asian Chinese
Time 1h21m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
- Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 7.9 g, Cholesterol 25.4 mg, Fat 11.9 g, Fiber 1.2 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 995.8 mg, Sugar 4 g
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