Mongolian Beef Ii Recipes

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MONGOLIAN BEEF



Mongolian Beef image

This Mongolian Beef recipe from Delish.com is better than P.F. Changs!

Categories     mongolian beef     beef     stir fry     chinese food     pf changs     beef lettuce wraps

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/4 c. plus 1 tbsp. vegetable oil, divided
2 cloves garlic, minced
1 tbsp. minced fresh ginger
1/4 c. low-sodium soy sauce
1/3 c. water
1/2 c. packed brown sugar
1 lb. flank steak, sliced thinly against the grain
1/4 c. cornstarch
4 green onions, sliced into quarters, plus 1 chopped green onion for garnish
Butter lettuce, for serving

Steps:

  • In a small saucepan over medium heat, heat 1 tablespoon vegetable oil. Add garlic and ginger and cook until fragrant, 2 minutes. Add soy sauce, water and brown sugar and stir until dissolved. Bring to a boil, then reduce heat and simmer until reduced by half, 10 to 12 minutes.
  • Meanwhile, in a large skillet over medium heat, heat remaining 1/4 cup vegetable oil.
  • In a large bowl, toss flank steak with cornstarch until fully coated. Add steak to skillet and sear until crispy, 3 to 4 minutes per side. Drain fat.
  • Add sauce and green onion quarters to skillet and toss until combined, then simmer a few minutes more.
  • Serve steak in lettuce cups and garnish with green onions.

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 II



Mongolian Beef II image

Savory strips of sirloin roast are soaked in a spicy marinade and sauteed with green onions. Serve over steamed rice or fried rice noodles.

Provided by Kimber

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 8

Number Of Ingredients 10

2 pounds boneless sirloin tip roast
½ cup soy sauce
2 tablespoons dry sherry
2 teaspoons sesame oil
3 tablespoons cornstarch
2 tablespoons brown sugar
2 teaspoons crushed red pepper
5 whole dried red chile peppers
⅜ cup vegetable oil, divided
4 bunches green onions, cut into 2 inch pieces

Steps:

  • Partially freeze the roast for easier slicing. Slice the roast into 3x1/2 inch strips, and set aside.
  • In a large bowl, combine well the soy sauce, sherry, sesame oil, cornstarch, brown sugar, crushed red pepper and whole chile peppers. Place beef in the mixture and coat well. Cover and refrigerate for 20 to 30 minutes.
  • Heat 2 tablespoons of the oil in a large skillet or wok over medium high heat. Place green onions in the hot oil. Cover, reduce heat to low and cook 6 minutes, or until tender. Remove green onions and set aside.
  • In the same skillet or wok, heat remaining 1/4 cup of oil over medium high heat. Add beef mixture and saute for 5 minutes, or until the beef is thoroughly cooked. Return green onions to the pan and saute for 30 seconds more, or until heated through.

Nutrition Facts : Calories 349.3 calories, Carbohydrate 16.3 g, Cholesterol 60.5 mg, Fat 22.2 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 6 g, Sodium 964.3 mg, Sugar 6.3 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

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.

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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From thechunkychef.com


MONGOLIAN GROUND BEEF - DELICIOUS LITTLE BITES
2022-01-20 Combine water, soy sauce, hoisin sauce, brown sugar, garlic, ginger, cornstarch and red pepper flakes, if using, in a small bowl. Whisk to blend. Set aside. Heat the olive oil in a large, deep skillet on medium-high. Add the ground beef and …
From deliciouslittlebites.com


GROUND MONGOLIAN BEEF - DINNER, THEN DESSERT
2018-01-22 Heat a large pan over medium high heat. Brown the meat really deeply with sesame oil. Once browned, drain most of the fat, then add the garlic and ginger. Add the mirin, rice vinegar, brown sugar, soy sauce, sesame seeds and red pepper flakes. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
From dinnerthendessert.com


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