SPICY MONGOLIAN BEEF SALAD
Steps:
- For dressing, whisk together first 7 ingredients., Mix first 5 beef ingredients; toss with beef strips. In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat; stir-fry beef mixture until browned, 2-3 minutes. Remove from pan., Combine salad ingredients; divide among 4 plates. Top with beef. Drizzle with dressing.
Nutrition Facts : Calories 396 calories, Fat 26g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 550mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.
SUPER TENDER MONGOLIAN BEEF
My take on restaurant-style Mongolian Beef! Instead of frying the beef, we use a secret ingredient to marinate and tenderize it, and the results are phenomenal!
Provided by Marzia
Time 40m
Number Of Ingredients 14
Steps:
- MARINATE: Add the thinly sliced beef, soy sauce, 1 tablespoon water, cornstarch, baking soda, white pepper, and garlic powder to a bowl and stir to combine. Set aside for at least 15 minutes and ideally, 1-2 hours works best to tenderize the meat.
- SAUCE: Combine the ingredients for the sauce in a bowl with a whisk or in a mason jar with a lid.
- SEAR THE MEAT: Heat a wok a large skillet over medium-high heat. Add 1 ½ tablespoon of oil and allow for the oil to be just below the smoking point. Add one-third of the meat in a single layer and allow for it to cook through for 1-2 minutes or until it crisp, flip, and continue cooking for another 1 minute. Remove the meat to a plate and repeat with the remaining meat in batches, adding oil as needed.
- PUT IT TOGETHER: Add 2 tablespoons of oil to the same skillet and sauté the onion slices and dried red chilies for 1 minute. Add the garlic and give it 30 seconds then, add the beef back into the pan and toss. Kick the heat up to the highest setting and stir everything. Drizzle the sauce over the meat and toss to combine so all the meat is evenly coated in the sauce. Allow the sauce to sizzle and thicken a tiny bit before adding the scallions and tossing until the scallion wilt just a bit. Top with sesame seeds and serve warm!
MONGOLIAN BEEF
This Mongolian Beef Recipe is a crispy homemade version that's less sweet and more flavorful than restaurant versions you're probably used to. It's one of our top recipes for a reason!
Provided by Bill
Categories Beef recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
- Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
- In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce. If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste.
- Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
- Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce.
- Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
- Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice!
Nutrition Facts : Calories 375 kcal, Carbohydrate 17 g, Protein 18 g, Fat 27 g, SaturatedFat 19 g, Cholesterol 45 mg, Sodium 810 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
MARINATED MONGOLIAN STEAK SALAD
This recipe is from an October 1989 issue of Bon Appetit magazine in the R.S.V.P. section. It was requested from Cuistot Restaurant in Palm Desert,California.
Provided by Leslie in Texas
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For Marinade:.
- Mix first 7 ingredients in large shallow glass baking dish just large enough to accommodate steaks.
- Add steaks, turning to coat.
- Cover and let stand 1 hour at room temperature.
- For Dressing:.
- Whisk vinegar,mustard,tarragon,shallots and garlic in small bowl.
- Whisk in oil in slow steady stream; season to taste with slat and pepper.
- Prepare barbeque (high heat).
- Remove steaks from marinade, reserve marinade.
- Grill steaks about 5 minutes per side for medium-rare, basting occasionnally with marinade.
- Toss greens with enough dressing to thinly coat leaves; divide among plates.
- Cut steaks into thin slices and arrange atop greens.
- Serve immediately, passing any extra dressing.
Nutrition Facts : Calories 1057.8, Fat 74.2, SaturatedFat 22.6, Cholesterol 227.9, Sodium 732.1, Carbohydrate 28, Fiber 1.1, Sugar 22.9, Protein 67.7
BIG STEAK SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
- Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
- For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
- Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
- Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
- For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
- Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
- Serve immediately. Yum!
FLANK STEAK SALAD
This beautiful salad combines perfectly marinated flank steak with a tasty homemade dressing for a satisfying meal that's sure to please. -Jennifer Hunsaker, Roy, Utah
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a shallow dish, combine the lime juice, soy sauce, garlic and ginger; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. To serve, thinly slice across the grain., Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add oil in a steady stream., Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak.
Nutrition Facts : Calories 237 calories, Fat 14g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
MONGOLIAN FLANK STEAK FROM CUISINE LITE
I found this recipe in Cuisine Lite and my whole family loved it! And it's low-cal! I think you could have one and a halved the marinade so that there was more for the steak to soak in, but it was good regardless
Provided by Ashley Vinyard
Categories Steak
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Blend hoisin, broth, vinegar, garlic, sesame oil, brown sugar, soy sauce, ginger, and Sriracha in a blender, or food processor until smooth.
- Score one side of steak in a diamond pattern, then place in a resealable plastic bag. Pour all but 1/2 cup sauce into bag, turn steak to coat, and marinate at room temperature at least 20 minutes. (save remaining sauce to use in Snap Pea Noodle Salad).
- Preheat grill to high.
- Remove steak from marinade, season with salt and pepper, and grill, covered, 5 minutes. Turn steak over and grill to desired donesness.
- Transfer to cutting board and let rest 5 minutes before slicing thinly against the grain.
BALSAMIC STEAK SALAD
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
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
MARINATED STEAK SALAD
Make and share this Marinated Steak Salad recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 32m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine marinade ingredients. Marinate meat overnight.
- Broil or grill steak for 12-15 minutes until done to your taste.
- Cut across grain into 1 1/2 inch thin strips.
- Combine vegetables.
- Combine dressing ingredients. Toss with vegetables.
- Serve steak over salad.
Nutrition Facts : Calories 670.2, Fat 53.4, SaturatedFat 9.6, Cholesterol 73.7, Sodium 417.2, Carbohydrate 17.5, Fiber 2.3, Sugar 2.5, Protein 27.2
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