Mongolian Sauce Food

MONGOLIAN SAUCE

Mongolian Sauce image

Make and share this Mongolian Sauce recipe from Food.com.

Provided by foodart

Categories Chinese

Time 15m

Yield 10 cups

Number Of Ingredients 13

Ingredients

4 cups hoisin sauce
2 cups plum sauce
1 cup oyster sauce
1/2 cup soy sauce
1/2 cup chinese sweet black vinegar
1 cup shaoxing wine
1/2 cup peanut oil
1/2 cup chili oil
1 tablespoon sesame oil
1 tablespoon dried orange peel
2 tablespoons minced garlic
3 tablespoons minced ginger
1 tablespoon onion powder

Steps:

Combine together and pour into a bottle. Let this refrigerator overnight before using.

MONGOLIAN SAUCE

Mongolian sauce image

Mongolian sauce is a blend of brown sugar, soy sauce, ginger and minced garlic. This sauce is great as a dip and also as a marinade.

Provided by Whip it like Butter

Categories Appetizer

Time 10m

Number Of Ingredients 7

Ingredients

2 tsps of olive oil
1 tsp of ground ginger
1 tbsp of minced garlic
1 c of lite of soy sauce
1 c of dark brown sugar- packed
1/2 to 1 c of water
1 tbsp of cornstarch or flour

Steps:

Heat 2 tsps of olive oil in a pan.
Whisk ginger, soy sauce, brown sugar, garlic and water in a bowl then add to skillet.
Heat sauce and whisk in cornstarch or flour.
Reduce heat and simmer for 5 minutes.
Remove from heat and serve!

MONGOLIAN SAUCE

Mongolian Sauce image

Make and share this Mongolian Sauce recipe from Food.com.

Provided by Michelle S.

Categories Sauces

Time 11m

Yield 1 Cup, 4 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup soy sauce (or Ponzu)
1 teaspoon chili oil
2 tablespoons brown sugar
1 tablespoon garlic, minced
1 teaspoon minced ginger
1 pinch red pepper flakes

Steps:

Mix well.
Be sure brown sugar is dissolved.
Add to pot or skillet with stir fry.

Nutrition Facts : Calories 44.5, Fat 0.1, Sodium 1341.7, Carbohydrate 8.9, Fiber 0.3, Sugar 7.1, Protein 2.7

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

Ingredients

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.

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