Mongolian Pot Pies Food

25 MONGOLIAN FOODS (+ EASY RECIPES)

Steps:

• Pick a recipe from the list above
• Click the recipe name and visit the website
• Collect the ingredients and cook the food
• Enjoy - don't forget to leave a review

MONGOLIAN POT PIES

Steps:

• in a large bowl mix first 8 ingrienents and add steak strips
• toss to coat and marinade at least 1 hour.
• Melt butter in a skillet and sautee onions and mushrooms 3-4 minutes.
• unroll pizza dough and cut into 4 rectangles.
• spoon 2 tablespoons mushroom mixture into center of rectangle.
• pull 4 corners of douugh together and twist to seal.
• Heat oven to 350 degrees.
• in a saucepan boil i cup water to boiling.
• add the green beans, cover and cook 3-4 minutes to blach then drain.
• drain steak, reserving marinade.
• boil reserved marinade and boil until sauce thickens.
• stir in steak, green beans and seasme seed.
• divide mixture into 4 greased rammekins.
• place filled bundle on top of steak mixture.
• beat egg and water with fork and brush over top of dough.
• bake 30-35 minutes until dough is golden brown.

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 HOT POT

Steps:

• Combine the sherry, ginger, soy sauce, 1 tbsp oil, brown sugar, corn starch, garlic, red pepper flakes, and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.
• Heat a large wok or pot over high heat. Add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.
• Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!