Mongolian Beef Sticks Food

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MONGOLIAN BEEF



Mongolian Beef image

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

1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil
3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced
3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles

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.

CRISPY STICKY MONGOLIAN BEEF



Crispy Sticky Mongolian Beef image

Recipe VIDEO above. This Mongolian Beef is super crispy and coated in a sticky salty / sweet sauce - but not TOO sweet! It's absolutely divine and everyone I've made this for has raved about it. Don't be daunted by the ingredients list - there are a number of repeat ingredients! I just like to separate them into groups for ease of following the recipe.

Provided by Nagi | RecipeTin Eats

Categories     Stir Fry

Time 25m

Number Of Ingredients 15

8 oz / 250g beef steak ((rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1))
1 tsp soy sauce
1 tsp cornstarch/cornflour
1 tsp vegetable oil
2 tsp cornflour / cornstarch
1/4 cup water
2 tbsp soy sauce (light or all purpose, NOT dark)
1/4 cup chicken broth
1 1/2 tbsp Chinese cooking wine or dry sherry, or more chicken broth (Note 2)
3 tbsp / 1/4 cup brown sugar, lightly packed
1/4 - 1 1/2 cups vegetable oil (Note 1)
1/4 cup cornstarch/cornflour
1/2 tsp ginger, finely minced
2 garlic cloves, crushed
2 scallions/shallots, cut into 1 1/2" / 4cm pieces on the diagonal

Steps:

  • Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).
  • Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
  • Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
  • Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.
  • Discard the oil, leaving behind about 1 tablespoon in the wok.
  • Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
  • Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.
  • Add the beef and scallions, toss to coat and cook for a further 30 seconds.
  • Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

Nutrition Facts : ServingSize 163 g, Calories 371 kcal

MONGOLIAN BEEF



Mongolian Beef image

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

1 pound flank steak
¼ cup chicken stock
1 ½ tablespoons cornstarch
3 tablespoons hot chili oil
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons crushed red pepper flakes
2 tablespoons peanut oil
2 tablespoons chopped garlic
1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices
2 green onions, cut into thin slivers about 2 inches long
1 teaspoon salt
¼ teaspoon black pepper

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

ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE



Actual Pf Chang's Mongolian Beef Recipe image

This is the actual recipe of the mongolian beef at PF Changs--enjoy! Found on PF Chang's website: http://www.pfchangs.com/chefscorner/recipes/gluten_free_mongolian_beef_recipe.pdf

Provided by mojoloh

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces sliced beef tenderloin
1 tablespoon soy bean oil
1/2 teaspoon garlic
2 fluid ounces soy sauce
2 tablespoons sugar
1 teaspoon rice wine
2 ounces green onions, sticks- 3-inch long green only
1/2 teaspoon sesame oil

Steps:

  • 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
  • -Beef should be lightly browned around the edges and gray throughout the rest of the surface.
  • 2. Add your garlic and toss.
  • 3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
  • 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
  • -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
  • 5. Add the green onion sticks and toss to incorporate into the beef.
  • A few tosses are all that are needed; do not wilt the green onion sticks!
  • 6. Finish with sesame oil.
  • 7. Place on a plate over cooked rice and enjoy!

MONGOLIAN MEAT STICKS



Mongolian Meat Sticks image

An easy to serve appetizer. Although the recipe recommends broiling these in the oven, an indoor electric grill would work just as well. Prep time does not include marinating time.

Provided by DailyInspiration

Categories     Meat

Time 30m

Yield 32 skewers

Number Of Ingredients 10

2 1/2 lbs flank steaks
1/2 cup hoisin sauce
2 tablespoons peanut oil
2 tablespoons sesame oil
2 tablespoons dry sherry
2 tablespoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon fresh ginger, grated
1 garlic clove, crushed

Steps:

  • Slice steak diagonally across grain into 1/8 inch thick strips. Place in a large heavy-duty. zip lock plastic bag. Set aside.
  • Combine hoisin sauce and remaining 8 ingredients; stir well. Pour marinade over steak; seal bag securely. Marinate in refrigerator 8 hours, turning occasionally. Meanwhile, soak wooden skewers in water for at least 10 minutes to prevent them from burning.
  • Thread steak onto 32 (6-inch) wooden skewers, discarding marinade. Broil 3 inches from heat (with electric oven door partially opened) 2-3 minutes on each side or to desired degree of doneness. You can dress these skewers up by adding toasted sesame seeds and presenting them with roasted chopped scallions. If preferred, serve with a sauce of your choice.

Nutrition Facts : Calories 84.2, Fat 4.8, SaturatedFat 1.5, Cholesterol 24.2, Sodium 146.7, Carbohydrate 2, Fiber 0.1, Sugar 1.2, Protein 7.8

MONGOLIAN BEEF STICKS



Mongolian Beef Sticks image

Honor the influence of the Orient. Soy sauce, fresh ginger, and sesame oil give this appetizer its Asian accent. Wonderful flavor, we had these for the Super Bowl and they were very much loved!!

Provided by Chemaine

Categories     Meat

Time 8h6m

Yield 32 serving(s)

Number Of Ingredients 10

2 1/2 lbs flank steaks
1/2 cup hoisin sauce
2 tablespoons peanut oil
2 tablespoons sesame oil
2 tablespoons dry sherry
2 tablespoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon fresh gingerroot, grated
1 garlic clove

Steps:

  • Slice steak diagonally across grain into 1/8 inch thick strips. Place in a large heavy-duty zip-top plastic bag. Set aside.
  • Combine hoisin sauce and remaining 8 ingredients; stir well. Pour marinade over steak, seal bag securely. Marinate in refrigerator 8 hours, turning occasionally.
  • Remove steak from marinade, discarding marinade, thread steak onto 32 (6 inch) wooden skewers. Broil strips 3 inches from heat 2 to 3 minutes on each side or to desired degree of doneness.
  • Note: Unlike metal skewers, wooden skewers can burn under the broiler. make sure you soak wooden skewers in water at least 10 minutes before threading food onto them to prevent any flare-ups.

BEEF STICKS



Beef Sticks image

Now's the time to start watching the grocery ads for whole sirloin tip roasts. They usually weigh about 10 pounds, so the cost of making the beef sticks is minimized considerably if you can find a deal on the sirloin. These make great gifts, when presented with a small jar of homemade mustard and a pack of hamemade crackers! Buy the roast, have the butcher trim all the fat and grind into hamburger. Package the meat and freeze until holiday season, if you wish. The liquid smoke is optional, but if you use it, go easy - a little is a lot, with this ingredient. Makes 10 beef sticks

Provided by Wineaux

Categories     Lunch/Snacks

Time 2h30m

Yield 50 serving(s)

Number Of Ingredients 6

10 lbs sirloin tip steaks, fat trimmed and ground into hamburger
2 1/2 tablespoons salt
2 tablespoons curry powder
3 -4 tablespoons peppercorns
1 1/2 tablespoons garlic powder
1 teaspoon liquid smoke (optional)

Steps:

  • In a large bowl, mix meat and remaining ingredients thoroughly.
  • Divide into 1-pound portions and shape into logs.
  • Wrap each log in culinary cheesecloth, securing ends with twist ties.
  • Place on racks over jelly roll plan and bake at 325 degrees for about 2 hours, until firm.
  • Remove cheesecloth and wrap sticks in aluminum foil.
  • Serve thinly sliced on crackers or party rye or pumpernickel with spicy mustard.

Nutrition Facts : Calories 185.8, Fat 11.6, SaturatedFat 4.7, Cholesterol 68.2, Sodium 396.5, Carbohydrate 0.7, Fiber 0.2, Protein 18.6

CHEZ SOVAN CAMBODIAN BEEF STICKS



Chez Sovan Cambodian Beef Sticks image

I haven't tried these yet but can't wait to. Found the recipe on another site its from Sovan Boun Thuy, owner Chez Sovan. Ginger can be substituted for galangal if you cant find it. Time does not include the 3 hr marinade. Just a note, i would not omit the kiwi because it has a tenderising effect on meat and will add a subtle flavor that doesnt disturb even if it is not your favorite fruit.

Provided by MarraMamba

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb beef, preferably tri-tip
1/4 cup lemongrass, chopped
1 tablespoon lime zest, grated
1 head garlic, peeled
1 teaspoon turmeric
1 piece galangal, about 1 1/2-inches long, chopped
1/2 cup vegetable oil, divided use
5 tablespoons oyster sauce
3 tablespoons sugar
1 1/2 tablespoons paprika
1 kiwi
8 bamboo skewers, soaked in water

Steps:

  • Slice beef on diagonal into thin strips, 1/8- to 1/4-inch thick.
  • Place lemongrass, lime zest, garlic, turmeric and galangal in food processor or blender and grind to paste. Stir in 3 tablespoons oil. Place 2 tablespoons of spice mixture in bowl large enough to marinate meat. Add oyster sauce, sugar and paprika. Mix and taste, correcting seasoning to your preference. Cut kiwi in half. Remove flesh from one half and mash to a paste. Stir into marinade. Add beef strips; stir. Cover and refrigerate 3 hours.
  • Start coals and burn until coals begin to glow or turn gas grill to medium heat. Thread beef onto skewers. Grill until well browned, 5-6 minutes per side.
  • Serves 4.

Nutrition Facts : Calories 1100.7, Fat 108.3, SaturatedFat 37.1, Cholesterol 112.4, Sodium 649.8, Carbohydrate 22.4, Fiber 1.9, Sugar 11.4, Protein 11.3

P F CHANG'S MONGOLIAN BEEF



P F Chang's Mongolian Beef image

Make and share this P F Chang's Mongolian Beef recipe from Food.com.

Provided by Member 610488

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

12 ounces beef tenderloin, sliced
1 tablespoon vegetable oil
1/2 teaspoon garlic
2 fluid ounces gluten free soy sauce
2 tablespoons sugar
1 teaspoon rice wine
2 ounces green onions, sliced 3 inches green part only
1/2 teaspoon sesame oil

Steps:

  • Heat oil in a saute pan. Add the beef and cook on high heat for 30-60 seconds or until cooked. Beef should be lightly browned around the edges and gray throughout the rest of the surface.
  • Add your garlic and toss. Add the rice wine, soy sauce, and sugar. Bring to a boil.
  • Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef. The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
  • Add the green onion sticks and toss to incorporate into the beef. A few tosses are all that are needed; do not wilt the green onion sticks!
  • Finish with sesame oil. Serve and enjoy!

Nutrition Facts : Calories 571.8, Fat 39, SaturatedFat 13.5, Cholesterol 144.8, Sodium 2100.9, Carbohydrate 16.9, Fiber 1, Sugar 13.8, Protein 37.8

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