MANDARIN BEEF
Think you can't make Chinese food? Think again! This will make you look like a pro and tastes even better than take out. The flank steak is so tender it almost melts in your mouth. Make sure to prep everything first because the cooking happens in just minutes. The nutrition facts are off since the oil is used for flash frying and will be drained. From the Yang Sing restaurant in San Francisco.
Provided by cookiedog
Categories Peppers
Time 28m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Cut beef across the grain into 1 inch x 1/2 inches x 1/8 inches strips. Add cornstarch and 1 tablespoon oil. Mix well and set aside.
- Seasoning sauce: Mix all seasoning ingredients together and stir again before using.
- Pour approximately 2 cups of oil into a wok and heat to 350. Add beef and stir fry for 30 seconds. Remove beef from oil and set aside. Drain hot oil from wok. Reheat wok and add 1 tablespoon of fresh oil. Add garlic, ginger, and bell peppers and stir fry for 30 seconds. Add seasoning sauce and cook for another 30 seconds before adding beef and scallions. Toss for a few seconds to heat through before serving.
Nutrition Facts : Calories 1308.8, Fat 129.3, SaturatedFat 20.8, Cholesterol 79.6, Sodium 811.3, Carbohydrate 17.1, Fiber 1.8, Sugar 8.5, Protein 23.8
MANDARIN INN'S FAMOUS MONGOLIAN BEEF
From The Mandarin Inn, formerly of Chinatown, Manhattan (at 14 Mott Street and 23 Pell Street), proprietor Peter Wong. Note that I've transcribed the recipe with ingredients as originally specified. We found this to be excessively salty, so we eliminate the salt from the marinade and halve the soy sauce in the sauce.
Provided by StevenHB
Categories Meat
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 20
Steps:
- Freezing flank steak for 30 minutes will make it easier to slice. Trim the fat from the steak, slice at an angle into 1/8-inch slices.
- Mix all marinade ingredients together. Mix with sliced meat and refrigerate for 1/2 hour or as along as all day.
- Dissolve the cornstarch in the stock and then add the other sauce ingredients. Set aside.
- Heat 2 cups oil in wok or other deep skillet to 350°F Drain beef and fry in oil until almost done (until it loses its pink color). Drain beef in colander. Remove all but 2 tablespoons of oil from wok. (To be honest, I don't deep-fry the beef - I just saute it in a bit of oil).
- Over high heat, add the garlic, ginger and scallions. Stir for about 15 seconds.
- Add the mixed sauce ingredients and stir for about 15 seconds until hot.
- Add meat and stir for a few seconds until reheated.
Nutrition Facts : Calories 2802.4, Fat 267.1, SaturatedFat 40.5, Cholesterol 199.4, Sodium 2626.9, Carbohydrate 21.2, Fiber 2, Sugar 7.8, Protein 56.9
COPYCAT P.F. CHANG'S MONGOLIAN BEEF RECIPE
This Easy Mongolian Beef tastes just like P.F. Chang's takeout. Juicy, tender beef seared to perfection in a rich, flavorful sauce.
Provided by Elyse Ellis
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a medium saucepan over medium heat. Don't get the oil too hot.
- Add ginger and garlic to the pan. Then quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
- Remove from heat.
- Slice the flank steak against the grain into 1/4" thick 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.
- Place the cut steak in a large resealable bag and add cornstarch. Shake the bag to coat the steak completely in cornstarch and let sit for 10 minutes.
- As the beef sits, heat up the vegetable oil in a skillet over medium heat. You want it hot but not smoking.
- Add the beef to the oil and sauté until brown. Stir around a little so that it cooks evenly.
- After a couple minutes, use a large slotted spoon or tongs to take meat out and place on paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
- Put the pan back on the oven over medium/low heat.
- Serve over cooked rice.
- Garnish with green onion, if desired.
Nutrition Facts : Calories 358 kcal, Carbohydrate 56 g, Protein 21 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 45 mg, Sodium 1131 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
MONGOLIAN BEEF
This is a traditional Mongolian beef recipe that I have worked on for over a year to perfect. My husband and I love Chinese food, and now we make it at home -- even better than the restaurant!
Provided by CHEFANDERSEN
Categories World Cuisine Recipes Asian
Time 2h20m
Yield 6
Number Of Ingredients 16
Steps:
- Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes.
- Remove beef from the freezer and slice across the grain into very thin slices.
- Whisk the chicken stock and cornstarch in a freezer-safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour.
- Remove from the freezer and allow to defrost, about 30 minutes.
- Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
- Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 9.5 g, Cholesterol 18.3 mg, Fat 13.2 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 2.7 g, Sodium 707.4 mg, Sugar 3.5 g
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