MONGOLIAN BEEF
This Mongolian Beef Recipe is a crispy homemade version that's less sweet and more flavorful than restaurant versions you're probably used to. It's one of our top recipes for a reason!
Provided by Bill
Categories Beef recipes
Time 1h25m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 375 kcal, Carbohydrate 17 g, Protein 18 g, Fat 27 g, SaturatedFat 19 g, Cholesterol 45 mg, Sodium 810 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
UMAMI MONGOLIAN BEEF
A staple of Chinese restaurants. This is one of the more popular dishes we serve at my parents' restaurant.
Provided by NavyDoc13
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
- Place a wok over high heat until hot. Add 2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
- Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic and chilies. Cook until fragrant. Add green onions and stir-fry for 1 minute.
- Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
- Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).
Nutrition Facts : Calories 312.2, Fat 16.4, SaturatedFat 4.1, Cholesterol 58.1, Sodium 945.3, Carbohydrate 18.3, Fiber 2.9, Sugar 8.7, Protein 22.6
P.F. CHANG'S MONGOLIAN BEEF (GLUTEN FREE)
A gluten-free version of the popular P.F. Chang's Mongolian Beef. (NOTE: Please check labels to verify the absence of gluten products, especially with the Corn Starch.)
Provided by jwstmeng
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
- Don't get the oil too hot.
- Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- 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.
- Slice the flank steak against the grain into 1/4" thick bite-size slices.
- Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
- Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
- Let the beef sit for about 10 minutes so that the cornstarch sticks.
- As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
- Heat the oil over medium heat until it's nice and hot, but not smoking.
- Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
- You don't need a thorough cooking here since the beef is going to go back on the heat later.
- 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 out of the wok or skillet.
- Put the pan back over the heat, dump the meat back into it and simmer for one minute.
- Add the sauce, cook for one minute while stirring, then add all the green onions.
- Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
- Leave the excess sauce behind in the pan.
Nutrition Facts : Calories 848.2, Fat 23.5, SaturatedFat 8.4, Cholesterol 154.2, Sodium 4256, Carbohydrate 103.2, Fiber 1.5, Sugar 81.9, Protein 56.8
MONGOLIAN BEEF
Make and share this Mongolian Beef recipe from Food.com.
Provided by Lali8752
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 382.6, Fat 23, SaturatedFat 7.3, Cholesterol 85, Sodium 1615.8, Carbohydrate 17.3, Fiber 2.4, Sugar 4.5, Protein 26.6
GLAZED MONGOLIAN BEEF
This is adapted from cooking light. I have made it for family and friends a few times and it is full of great flavor. Quick, easy, and yummy!
Provided by Slatts
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together the first 8 ingredients in a small bowl.
- Heat peanut oil in a large nonstick skillet or wok over medium-high heat. Sauté ginger, garlic, and beef for about 2 minutes or until beef is browned.
- Add green onion pieces and sauté for 30 seconds.
- Add soy sauce mixture and cook 1 minute or until thickened, stirring constantly.
- Serve over rice.
Nutrition Facts : Calories 294.3, Fat 16.9, SaturatedFat 6.3, Cholesterol 85.1, Sodium 760.2, Carbohydrate 9.4, Fiber 1.9, Sugar 3.4, Protein 25.4
MONGOLIAN BEEF
This can be made with other cuts of beef, but flank steak gives the best, and most authentic flavor to this dish.
Provided by PalatablePastime
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 480.5, Fat 15.9, SaturatedFat 6.1, Cholesterol 77.2, Sodium 516.5, Carbohydrate 35.4, Fiber 2.2, Sugar 3.1, Protein 44
MONGOLIAN BEEF
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
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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