Mongolian Beef Food

MONGOLIAN BEEF

Steps:

• Trim the fat of the flank steak and cut into thin pieces against the grain. Marinate the meat for 1 hour in a mix of egg, cornstarch, and 2 tablespoons oil.
• In large wok, cook the rice noodles in 2 inches of hot oil for just a few seconds, or until they puff up. Drain the noodles and set to the side. Heat up the wok again with 3 cups of oil to 350 degrees F and add the cut up flank steak. Stir for 3 to 4 minutes, and then remove from the heat and drain well.
• Heat the wok up again and add 2 teaspoons oil, ground garlic, all the cut up scallions, and the marinated beef. Cook for 2 to 3 minutes. Now add the sugar, black pepper, and soy sauce and cook for another 3 to 4 minutes. Remove from the heat and serve over the rice noodles.

MONGOLIAN BEEF

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!

ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE

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 BEEF I

Steps:

• In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
• In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
• In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
• Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.

SUPER EASY MONGOLIAN BEEF (TASTES JUST LIKE P.F. CHANGS!)

Steps:

• In a large ziplock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to high heat and add the vegetable oil. Once heated, add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and set aside on a plate.
• In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak to the sauce and allow the sauce to thicken for a couple of minutes. Toss with the chopped green onions and sprinkle with red pepper flakes.

PF CHANG'S MONGOLIAN BEEF COPYCAT RECIPE

Steps:

• In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside. In a large bowl, combine flank steak and cornstarch. Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil. Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions. Serve immediately.

MONGOLIAN BEEF

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

Steps:

• Combine meat, soy sauce, cornstarch, oil, sugar, salt, and pepper and refrigerate at least 1 hour.
• In 375 degree wok, cook garlic and ginger in oil for 3-5 minutes.
• Add remaining ingredients, including meat mixture.
• Stir fry for 5-10 minutes, or until meat is cooked through.

MONGOLIAN BEEF

Steps:

• Slice the flank steak against the grain (the grain is the length of the steak) the long way in 1/4 inch thick pieces and add it to a ziploc bag with the cornstarch.
• Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.
• Add the canola oil to a large frying pan and heat on medium high heat.
• Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute.
• If you need to cook the steak in batches because your pan isn't big enough do that rather than crowding the pan, you want to get a good sear on the steak, and if you crowd the pan, your steak with steam instead of sear.
• When the steak is done cooking remove it from the pan.
• Add the ginger and garlic to the pan and sauté for 10-15 seconds.
• Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil.
• Add the steak back in and let the sauce thicken for 20-30 seconds.
• The cornstarch we used on the steak should thicken the sauce, if you find it isn't thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
• Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.
• Serve immediately.

LOW CARB MONGOLIAN BEEF

Steps:

• Cut the steak into very thin slices against the grain.
• Mix the marinade ingredients in a medium bowl.
• Add the sliced beef to the bowl and toss to combine. Let marinate for 1 hour in the fridge.
• When you are ready to cook, drain the meat from the marinade but reserve the liquid for later.
• Pour the canola oil into a large wok or cast-iron skillet and heat it until it's almost smoking. Oil must be hot!.
• Add the beef to the very hot oil and keep stir-frying over high heat. Taking care not to burn it for just 1-3 minutes. Cook in batches.
• Once you cooked the meat, add it all back to the pan, and add the remaining marinade, cook for just a minute or two. Add the green onions and toss.
• Serve hot.

MONGOLIAN BEEF

Steps:

• Slice the flank steak against the grain into 1/4" thick bite-size slices. Dip the steak pieces into the marinade. Let the beef sit for about 30 minutes so that the cornstarch sticks.
• Make the sauce by heating 2 tsp of vegetable oil in a saucepan over med/low heat.
• Add ginger and garlic to the pan to fry, then add all the remaining sauce ingredients (minus the sugar)
• Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
• Remove it from the heat and set aside.
• Heat up one cup of oil in a wok until its hot but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil leaving about 1 tsp of oil in the wok. Put the pan back over the heat.
• Add the onions, then add the green onions. Cook for one minute.
• Add the beef back in and add the sauce. Cook for one minute.
• Serve on a bed of jasmine rice and garnish with coriander.

HOW TO MAKE MONGOLIAN BBQ AT HOME

Steps:

• Gather all the ingredients. Note that this sauce recipe can serve 4 people, and you'll need to adjust accordingly if you are serving a larger crowd.
• In a small saucepan over medium-low heat, combine soy sauce, sugar, and water. Stir until the sugar is completely dissolved.
• Add grated ginger, garlic, sesame seeds, and sesame oil. Mix well.
• Turn off the heat, and your sauce is ready. Pour it into a mason jar. (You can also make it a day ahead and store it in an airtight container in the refrigerator.)
• Cook the noodles according to package instructions until al dente. Then drain the noodles and rinse with cold water. Add some oil and mix well to prevent sticking.
• In the mean time, gather all the other ingredients.
• Slice the meat meat into 1/8-inch thick pieces and keep them refrigerated until you're ready to cook. (Tip: You can freeze the meat for about 1 hour before cutting for easy slicing.)
• Prepare the vegetables: Remove the hard core of the cabbage, and cut the leaves into thin strips; Wash the bean sprouts and dry them properly; Peel the onion and carrot and cut them into thin slices, Slice zuccini into thin half rounds.
• Preheat the electric griddle to 400 ºF (204 ºC) and grease the surface with oil.
• Add vegetables and meat to the griddle. It's best to divide the surface into several sections where you cook different types of food.
• Lightly season your vegetables with salt and pepper, and keep the meat unseasoned.
• The meat usually takes less than a minute to be fully cooked. Cook the vegetables until softened. Bean sprouts also takes less than a minute to cook.
• Each person should have a small bowl of Mongolian BBQ sauce. You can dip the food in the homemade Mongolian sauce directly once it's cooked.
• Alternatively, you can add noodles and the grilled meat and vegetable into a serving bowl. Mix with the homemade Mongolian sauce and enjoy!

MONGOLIAN BEEF AND NOODLE RECIPE

Steps:

• Cook noodles according to the instructions on the box. Drain, rinse with cold water, and set aside.
• In a 12-inch skillet or wok, brown ground beef with 1 tablespoon of sesame oil until meat is no longer pink and is cooked through.
• Add garlic paste and ginger paste to the skillet and brown for an additional minute.
• Add chili paste, soy sauce, brown sugar, hoisin sauce, and ½ of the beef broth to the skillet.
• Stir the cornstarch into the remaining ½ cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet.
• Saute over medium heat until sauce is bubbly and meat is evenly seasoned with the sauce.
• Add ¼ to ½ cup of green onions sliced on the diagonal into 1-inch pieces. Taste the sauce and adjust seasoning to taste (add additional chili paste or red pepper for more spice, etc.).
• Saute 1 to 2 minutes longer.
• Add cooked noodles to the skillet and toss to coat with sauce.
• Garnish with additional green onions and sesame seeds, if desired.

CHINESE MONGOLIAN BEEF - SCALLION FRIED BEEF

Steps:

• Cut the beef into thin slices.
• Add salt, black pepper powder, starch and light soy sauce in the beef within a small blow and mix evenly.
• Just before cooking process, add egg white to marinated beef and stir in one direction until you get a paste.
• Heat up cooking oil in wok and stir fry beef slices around 1 to 2 minutes or until the beef begins to change color.
• Move the beef slices out and leave the oil in wok. Add ginger slices, 2/3 of scallion sections and chili pepper shred to cook until aroma.
• Return the beef slices in wok, do a quick fry and stir in stir fry sauce. Turn off the fire and add green onion sections and the left scallion. Mix well.
• Transfer to serving bowl and serve hot.

MONGOLIAN BEEF

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.