Mango Beef Kebabs Recipes
MANGO BEEF
This Ken Hom recipe is an example of the "New Hong Kong Cuisine," and fast to prepare too. Hong Kong chefs have adapted mango to new uses, as in this recipe. The soft texture and sweetness of the fruit offer wonderful contrasts to the taste of beef. Delicious to serve as a main course for either a family or a formal meal. Undercook the beef, as it continues to cook enough after it is removed from the wok.
Provided by English_Rose
Categories Meat
Time 18m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the beef into thick 1/4 in x 2 in slices and put them into a bowl.
- Add the light soy sauce, rice wine or dry sherry, and cornstarch and mix well.
- Peel and cut the mangoes into thick slices.
- Heat a wok or large frying pan until it is very hot, then pour in the oil.
- Add the beef and stir-fry for 2 minutes to brown.
- Add the soy sauces and rice wine and stir-fry for 30 seconds. Then add the mangoes and heat through.
- Give the mixture a final turn and serve at once.
Nutrition Facts : Calories 231.3, Fat 15.7, SaturatedFat 5.5, Cholesterol 50.6, Sodium 376.8, Carbohydrate 7, Fiber 0.7, Sugar 5.2, Protein 15.2
MOM'S BEEF SHISH KABOBS
My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.
Provided by Mike Hearne
Categories World Cuisine Recipes Asian
Time 16h45m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
- Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
- Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
- Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g
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