Quick Mongolian Beef Stir Fry Food

MONGOLIAN BEEF STIR FRY

Steps:

• Cook noodles in a large saucepan of boiling salted water for 6-8 minutes or until tender and then drain and rinse under cold water and drain well.
• Heat oil in a wok or large frying pan/skillet over high heat and add half the oil and swirl to coat surface.
• Stir fry beef in 2 batches for 2-3 minutes or until browned and remove from wok.
• Add remaining oil to wok and stir fry carrot, capsicum, broccoli, beans and garlic and ginger for 3 minutes or until vegetables are just tender.
• Return beef to wok, add onion, sherry, sugar, sauces (soy and oyster), sambal oelek and noodles and stir fry until heated through.
• Serve.

MONGOLIAN BEEF STIR FRY

Steps:

• Place sliced flank steak in bowl, combine with 1-tablespoon soy sauce and baking soda; marinate 30 minutes.
• Place cornstarch in medium mixing bowl. Toss marinated beef with corn starch, coating thoroughly and dusting off any excess. Lay out in a single layer on a baking sheet; allow to sit 10 minutes.
• In small mixing bowl combine 2-tablespoons soy sauce, hoisin sauce, brown sugar, white vinegar and water. Whisk until sugar is dissolved.
• In large wok or 12" cast iron skillet, heat canola oil over medium-high heat. Working in batches, lightly fry beef strips until crisp (about 4 to 5 minutes, flipping half way through). Lay beef on a paper towel lined plate, avoiding any overlap.
• Allow oil to cool enough to pour into a heat proof container, reserving 2-tablespoons in the pan for cooking. Put pan back over medium heat. Add garlic, ginger and green onions; stir fry until fragrant, 2 to 3 minutes. Stir in red pepper flakes and stir fry 30 seconds. Stir in prepared sauce to combine.
• Bring sauce to a boil and reduce to a rapid simmer. Combine seared beef with sauce to coat while sauce reduces, about 2 minutes. Serve with prepared rice.

30 MINUTE MONGOLIAN STIR-FRY RECIPE

Steps:

• Toss the strips of beef in the corn starch and let them sit on the cutting board for 15 minutes.
• Meanwhile, prepare the sauce. In a small saucepan set over medium heat add the vegetable oil.
• When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Pour the remaining ingredients in the pan and simmer for 5 minutes or until the sauce begins to reduce or thicken. Keep warm while preparing the rest of the ingredients.
• In a large skillet set over medium-high heat, add the 2 tablespoons of vegetable oil. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be nice and crisp on the outsides, but not cooked throughout. Transfer cooked beef to a plate. If the pan has a lot of oil in it, remove all but 1 tablespoon of oil.
• Add the vegetables and sauté for 2-3 minutes before returning the beef to the skillet. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Serve immediately with a side of steamed rice or your favorite noodles.

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.