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
MONGOLIAN BEEF AND VEGETABLES
This takeout favorite is typically laden with beef and coated with a sticky-sweet sauce. Our makeover makes crisp-tender snow peas, broccoli, and carrots the star, with seared flank steak as the supporting player. We also balanced the blend of brown sugar, soy sauce, and sesame oil in the sauce. We've kept our version family friendly by omitting the heat, but you can add a sliced red chile or a healthy pinch of crushed red pepper if you like. You can also change up the vegetables: Try snap peas, mushrooms, red bell pepper, or cauliflower florets.
Provided by Deb Wise
Time 35m
Yield Serves 4 (serving size: about 1 cup)
Number Of Ingredients 13
Steps:
- Place steak and cornstarch in a bowl; toss to coat. Combine sugar, 3 tablespoons water, and soy sauce in a bowl, stirring with a whisk until smooth.
- Heat a large skillet over high. Add 1 teaspoon canola oil and 1 teaspoon sesame oil; swirl to coat. Add steak to pan in a single layer; cook 5 minutes or until done, stirring occasionally. Remove steak from pan; keep warm.
- Reduce heat to medium-high. Add remaining 1 teaspoon canola oil and remaining 1 teaspoon sesame oil to pan. Add broccoli, onion, and carrot; cook 5 minutes, stirring frequently. Add snow peas, garlic, and ginger; cook 1 minute. Add steak and soy sauce mixture to pan; bring to a boil, scraping pan to loosen browned bits. Serve immediately.
Nutrition Facts : Calories 258, Carbohydrate 21 g, Cholesterol 53 mg, Fat 9.7 g, Fiber 3 g, Protein 22 g, SaturatedFat 2.3 g, Sodium 513 mg, Sugar 12 g
HEALTHY AND DELICIOUS MONGOLIAN BEEF AND VEGETABLES
Although traditional Mongolian beef recipes usually do not include vegetables, I wanted to make a healthier version of this dish. The entire family just loved this lighter version, even the children!
Provided by Denise J
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Wrap the flank steak in wrap and freeze for 1 hour to make slicing easier. Then, slice into 1/4 inch strips. Toss with cornstarch and let sit for 15 minutes.
- Meanwhile, make sauce by combining Hoisin sauce, Soy Sauce, brown sugar and Bean sauce. Feel free to add more soy for a saltier sauce, more brown sugar for a sweeter sauce, or more bean and garlic sauce for a more savory sauce. This is your dinner ~ don't be afraid to change it a bit :-).
- Stir fry the veggies and ginger in 1 T canola until just cooked through but still firm. Remove from pan and set aside. Then add the remaining canola oil and stir fry the beef over high heat until browned, about 4 minutes or so. Return veggies to pan, and add sauce and cook for about 1 minute longer.
- Serve over white rice.
Nutrition Facts : Calories 262.4, Fat 13.8, SaturatedFat 3.2, Cholesterol 31.3, Sodium 901, Carbohydrate 15.8, Fiber 1.6, Sugar 7.1, Protein 18.6
MONGOLIAN BEEF AND VEGETABLE
Make and share this Mongolian Beef and Vegetable recipe from Food.com.
Provided by David F.
Categories Chinese
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice beef and coat in corn starch and let sit for 10 minute.
- Heat oil in hot wok and add beef strips to brown.
- Add onion, garlic and ginger and stir through beef for approx 5 minutes.
- Add soy sauce, ketchup manis, honey, chilli and bring heat down to simmer.
- Add vegetables, brown sugar and water, mix well and simmer for 20min to reduce. Add small amount of water if sauce too thick.
- If sauce too thin allow to simmer longer.
- You can add more or less garlic and ginger depending on your tastes. Same goes for the sweetness(brown sugar) and saltyness(add salt) . Don't be afraid to make small changes to suit your tastebuds, when simmering you can make adjustments to your liking while taste testing.
Nutrition Facts : Calories 378.8, Fat 0.6, SaturatedFat 0.1, Sodium 3214.7, Carbohydrate 89, Fiber 4.3, Sugar 50.3, Protein 8.9
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.
MONGOLIAN BEEF AND VEGGIES
Yum! So colorful and good! I double the sauce - recipe posted will serve four. You can cut amount of veggies as well. Adjust to what you need. We like plenty for leftovers. Enjoy! Photos are mine.
Provided by Cassie *
Categories Beef
Time 30m
Number Of Ingredients 14
Steps:
- 1. For the sauce: Heat 2 tsp vegetable oil in a medium saucepan over medium/low heat. Add ginger and garlic to the pan and quickly add the soy sauce, brown sugar, pepper flakes and water before the garlic and ginger burns. Simmer on low heat, while preparing beef and veggies.
- 2. Meat: Slice your steak against the grain, to about 1/4 inches thick. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let sit for about 10 minutes so that the cornstarch sticks.
- 3. Heat about 2 tablespoons of the oil in a wok, or large skillet, over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and saute until brown. Stir the meat around a little so that it cooks evenly.
- 4. When meat is cooked, take out of pan, and place on paper towels to drain any excess oil. Repeat with rest of meat, till all is cooked. Add the cooked meat to medium saucepan with sauce. Add chopped green onions and let sauce simmer, until meat is warmed through. Either serve this now, over rice, or stir fry the vegetables in more oil - until tender.
- 5. I made a well in the center of my vegetable and poured the meat and sauce in the center of wok. Everyone just helped themselves to veggies and a scoop of meat and sauce. Enjoy!
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