Mongolian Beef I Recipes

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MONGOLIAN BEEF



Mongolian Beef image

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

8 ounces flank steak ((225g, sliced against the grain into 1/4-inch thick slices))
1 teaspoon vegetable oil ((plus 1/3 cup for frying))
1 teaspoon soy sauce
1 tablespoon cornstarch
2 tablespoons brown sugar
1/4 cup hot water ((or hot low sodium chicken or beef stock))
1/4 cup low sodium soy sauce
1/2 teaspoon ginger
5 dried red chili peppers
2 cloves garlic ((chopped))
1 tablespoon cornstarch
2 scallions

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

MONGOLIAN BEEF I



Mongolian Beef I image

A simple but spicy dish with beef, carrots and green onions. Serve over rice for a very filling meal.

Provided by ONEMINA

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 6

Number Of Ingredients 13

1 teaspoon sesame seeds
1 tablespoon soy sauce
1 tablespoon cornstarch
2 cloves garlic, minced
1 pound beef round steak, cut into thin strips
¾ cup water
2 tablespoons soy sauce
2 ½ teaspoons cornstarch
½ teaspoon white sugar
1 teaspoon red pepper flakes
2 tablespoons vegetable oil, divided
2 carrots, thinly sliced
1 bunch green onions, cut into 2 inch pieces

Steps:

  • In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
  • In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
  • In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
  • Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 8.6 g, Cholesterol 18.2 mg, Fat 8.9 g, Fiber 1.9 g, Protein 10.7 g, SaturatedFat 2.1 g, Sodium 484.8 mg, Sugar 2.7 g

MONGOLIAN BEEF



Mongolian Beef image

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

1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil
3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced
3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles

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



Mongolian Beef image

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

1 pound flank steak
¼ cup chicken stock
1 ½ tablespoons cornstarch
3 tablespoons hot chili oil
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons crushed red pepper flakes
2 tablespoons peanut oil
2 tablespoons chopped garlic
1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices
2 green onions, cut into thin slivers about 2 inches long
1 teaspoon salt
¼ teaspoon black pepper

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

MONGOLIAN BEEF



Mongolian Beef image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 2 servings

Number Of Ingredients 10

One 16-ounce flank steak
1 egg
1 teaspoon cornstarch
3 cups plus 2 tablespoons plus 2 teaspoons vegetable oil, plus more for frying
5 ounces cooked rice noodles
1 tablespoon ground garlic
3/4 cup (3/4-inch long) scallion slices, green and white parts
1/4 cup sugar
1 teaspoon ground black pepper
3 teaspoons soy sauce

Steps:

  • Trim the fat of the flank steak and cut into thin pieces against the grain. Marinate the meat for 1 hour in a mix of egg, cornstarch, and 2 tablespoons oil.
  • In large wok, cook the rice noodles in 2 inches of hot oil for just a few seconds, or until they puff up. Drain the noodles and set to the side. Heat up the wok again with 3 cups of oil to 350 degrees F and add the cut up flank steak. Stir for 3 to 4 minutes, and then remove from the heat and drain well.
  • Heat the wok up again and add 2 teaspoons oil, ground garlic, all the cut up scallions, and the marinated beef. Cook for 2 to 3 minutes. Now add the sugar, black pepper, and soy sauce and cook for another 3 to 4 minutes. Remove from the heat and serve over the rice noodles.

MONGOLIAN BEEF



Mongolian Beef image

My family-including my husband, who is truly a meat-and-potatoes guy-just loves this meal-in-one option. The dish uses inexpensive ingredients to offer big flavor in a small amount of time. -Heather Blum, Coleman, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon olive oil, divided
5 green onions, cut into 1-inch pieces
2 cups hot cooked rice

Steps:

  • In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm., In the same skillet, stir-fry the onions in remaining olive oil until crisp-tender, 3-4 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and heat through. Serve with rice.

Nutrition Facts : Calories 328 calories, Fat 11g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 529mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

MONGOLIAN BEEF



Mongolian Beef image

Easy stir-fry recipe

Provided by lnguyen

Time 30m

Yield Serves 2

Number Of Ingredients 19

1 lb flank steak
1 tbsp cornstarch
1 egg white
1 pinch salt
1 tsp sesame oil
vegetable oil, for frying (about 1 cup)
1 tablespoon garlic, chopped
1/2 teaspoon ginger, minced
3 tbsp hoisin sauce
2 tbsp water
1 tbsp dark soy sauce
2 tsp rice vinegar
1/2 tsp chinese five-spice powder
1/4 tsp chilli paste, or to taste
1-3 tsp dark brown sugar
2 teaspoons vegetable oil
2 large green onions
1 small white onion
1 tsp chopped coriander, to garnish

Steps:

  • Slice the flank steak against the grain into 1/4" thick bite-size slices. Dip the steak pieces into the marinade. Let the beef sit for about 30 minutes so that the cornstarch sticks.
  • Make the sauce by heating 2 tsp of vegetable oil in a saucepan over med/low heat.
  • Add ginger and garlic to the pan to fry, then add all the remaining sauce ingredients (minus the sugar)
  • 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 and set aside.
  • Heat up one cup of oil in a wok until its hot but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. 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 leaving about 1 tsp of oil in the wok. Put the pan back over the heat.
  • Add the onions, then add the green onions. Cook for one minute.
  • Add the beef back in and add the sauce. Cook for one minute.
  • Serve on a bed of jasmine rice and garnish with coriander.

ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE



Actual Pf Chang's Mongolian Beef Recipe image

This is the actual recipe of the mongolian beef at PF Changs--enjoy! Found on PF Chang's website: http://www.pfchangs.com/chefscorner/recipes/gluten_free_mongolian_beef_recipe.pdf

Provided by mojoloh

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces sliced beef tenderloin
1 tablespoon soy bean oil
1/2 teaspoon garlic
2 fluid ounces soy sauce
2 tablespoons sugar
1 teaspoon rice wine
2 ounces green onions, sticks- 3-inch long green only
1/2 teaspoon sesame oil

Steps:

  • 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
  • -Beef should be lightly browned around the edges and gray throughout the rest of the surface.
  • 2. Add your garlic and toss.
  • 3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
  • 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
  • -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
  • 5. Add the green onion sticks and toss to incorporate into the beef.
  • A few tosses are all that are needed; do not wilt the green onion sticks!
  • 6. Finish with sesame oil.
  • 7. Place on a plate over cooked rice and enjoy!

SLOW-COOKER MONGOLIAN BEEF



Slow-Cooker Mongolian Beef image

This slow-cooker Mongolian beef uses inexpensive ingredients to offer big flavor in a small amount of time. It's easier than getting takeout! Set your Crock-Pot on high for two to three hours to whip it up even quicker. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 4 servings.

Number Of Ingredients 14

3/4 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons minced fresh gingerroot
2 teaspoons sesame oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 pound beef flank steak, cut into thin strips
2 tablespoons cornstarch
2 tablespoons water
2 cups hot cooked rice
5 green onions, cut into 1-inch pieces
Sesame seeds, optional

Steps:

  • In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.

Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 530mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

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SPICY MONGOLIAN BEEF RECIPE (STORY) - RECIPE52.COM
Beef steaks are yum but when wrapped in the sticky sauce to make Spicy Mongolian Beef, they are best. Learn more. Mongolian beef is American-Chinese stir-fried beef tossed in dark savory sauce. This dish has so much flavor and lovely dark color and comes together in less than 30 minutes. Let’s get started! Learn more. learn more. Spicy Mongolian Beef Recipe. Serving. …
From recipe52.com


MONGOLIAN BEEF - JO COOKS
2022-03-21 In a large ziploc bag add the cornstarch and add the beef pieces. Close the ziploc bag and shake really well. Refrigerate until ready to use. Make the sauce: In a small sauce pan add the 2 tbsp of vegetable oil, soy sauce, brown sugar, garlic and water. Stir and cook over medium heat until sauce thickens.
From jocooks.com


30-MINUTE MONGOLIAN BEEF - TASTE AND SEE
Stir in tamari (or soy sauce), water and brown sugar and bring the mixture to a boil. Fold the steak back in and let the sauce thicken for 20-30 seconds. (The cornstarch used on the steak should thicken the sauce.) Turn off the heat, add the green onions, and stir to combine. Serve over white rice, rice noodles or in lettuce wraps.
From tasteandsee.com


SLOW COOKER MONGOLIAN BEEF | THE RECIPE CRITIC
2020-08-28 Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce. Cook in a slow cooker for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.
From therecipecritic.com


EASY CRISPY MONGOLIAN BEEF - SCRAMBLED CHEFS
2022-01-19 1. To make this recipe spicy, you can add 1 to 2 teaspoon of red chili flakes to it. 2. You don't need to marinate the beef beforehand in this recipe, unlike the other recipes for Mongolian beef. It's the quickest and most delicious way of making it! 3. Add an additional teaspoon of cornflour/cornstarch diluted in two teaspoons of water into ...
From scrambledchefs.com


PF CHANG’S MONGOLIAN BEEF COPYCAT RECIPE - DAMN DELICIOUS
2013-10-05 Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil. Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions.
From damndelicious.net


MONGOLIAN BEEF AND BROCCOLI (EXTRA SAUCE) - CAFE DELITES
2020-05-20 Whisk marinade ingredients together until well combined. Marinate the beef slices for 30 minutes to an hour (The more marinading, the more tender the meat will be). While beef is marinating, whisk together the sauce ingredients until well combined. Set aside and prepare vegetables. Heat up a wok over medium heat with the 1/4 cup of oil.
From cafedelites.com


EASY MONGOLIAN BEEF - DINNER, THEN DESSERT
2017-02-16 When the steak is done cooking remove it from the pan. Add the ginger and garlic to the pan and sauté for 10-15 seconds. Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil. Add the steak back in and let the sauce thicken for 20-30 seconds. The cornstarch we used on the steak should thicken the sauce, if you find ...
From dinnerthendessert.com


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