Super Tender Mongolian Beef Food

SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF

Steps:

• Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

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.

SUPER TENDER MONGOLIAN BEEF

Steps:

• MARINATE: Add the thinly sliced beef, soy sauce, 1 tablespoon water, cornstarch, baking soda, white pepper, and garlic powder to a bowl and stir to combine. Set aside for at least 15 minutes and ideally, 1-2 hours works best to tenderize the meat.
• SAUCE: Combine the ingredients for the sauce in a bowl with a whisk or in a mason jar with a lid.
• SEAR THE MEAT: Heat a wok a large skillet over medium-high heat. Add 1 ½ tablespoon of oil and allow for the oil to be just below the smoking point. Add one-third of the meat in a single layer and allow for it to cook through for 1-2 minutes or until it crisp, flip, and continue cooking for another 1 minute. Remove the meat to a plate and repeat with the remaining meat in batches, adding oil as needed.
• PUT IT TOGETHER: Add 2 tablespoons of oil to the same skillet and sauté the onion slices and dried red chilies for 1 minute. Add the garlic and give it 30 seconds then, add the beef back into the pan and toss. Kick the heat up to the highest setting and stir everything. Drizzle the sauce over the meat and toss to combine so all the meat is evenly coated in the sauce. Allow the sauce to sizzle and thicken a tiny bit before adding the scallions and tossing until the scallion wilt just a bit. Top with sesame seeds and serve warm!

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:

• Trim fat from partially frozen beef, and slice thinly across the grain into thin strips.
• Prepare a sauce in a small bowl of water, rice wine, hoisin sauce, bean sauce, soy sauce, cornstarch, and sesame oil; stir well and set aside.
• Prepare Sai Fun: Heat several inches of oil in a wok or fryer.
• Pull bean thread noodles apart slightly and drop into hot oil and stand back a bit; almost immediately they should puff up enormously (so don't put in very many at a time).
• When they have done this, lift them from the oil and drain on paper toweling and begin stir-fry.
• Pour one tbsp of oil into wok heat to hot but not smoking; add garlic and stir-fry briefly; add green onion and stir-fry until onions are tender, remove from wok.
• Add more oil to wok if needed; add the beef to wok and stir-fry about 2-3 minutes, then stir in sauce and cook until thick and bubbly.
• Add onions back to wok and stir everything together.
• To serve, place some of the"Sai Fun" (crispy noodles) on the plate and cover with a portion of the stir-fry.
• Serve this immediately, as if it sits too long, the noodles start to get soggy.
• Serve with rice also, if desired.

MONGOLIAN BEEF

Steps:

• Heat vegetable oil in a pan.
• Add the finely minced garlic and saute' until slightly golden.
• Combine the chili sauce, soy sauce and sugar in a bowl.
• Mix well before adding into the pan.
• Add the beef (or chicken) into the simmering sauce mixture in the pan.
• Continue to simmer until the liquid is reduced.
• Add the shredded onion with a dash of sesame oil.
• Stir fry until everything is tender and fully cooked.
• Serve with rice and enjoy.