Mongolian Beef Satay 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



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

BEEF SATAY



Beef Satay image

Provided by Martha Stewart

Yield Yields 20 skewers

Number Of Ingredients 12

1/4 cup peanut oil
1 large shallot, minced (1/4 cup)
2 cloves garlic, minced (1 tablespoon)
1 2-inch piece ginger, peeled and minced (2 tablespoons)
1/4 cup low-sodium soy sauce
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 cup lime juice
1/4 teaspoon ground black pepper
1 pound flank steak, sliced 1/8-inch thick against the grain
20 wooden skewers
Thai Peanut Sauce

Steps:

  • Soak wooden skewers in water for 30 minutes and drain.
  • In an 8-by-8-inch baking dish or wide shallow bowl, whisk together peanut oil, shallot, garlic, ginger, soy sauce, turmeric, coriander, lime juice, and black pepper. Add steak, tossing to combine, and marinate at least one hour and up to four hours.
  • Preheat grill over medium-high heat. Thread one slice steak onto each skewer. Grill, turning once, just until cooked through, about 2 minutes total.
  • Serve immediately with Thai peanut dipping sauce.

MALAY BEEF SATAY



Malay Beef Satay image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ground fennel seeds
Zest of 1/2 lemon, finely grated
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 cup coconut milk
1 1/2 pounds rump steak or boneless sirloin, trimmed and cut into 3/4-inch cubes
Cilantro sprigs for garnish

Steps:

  • Combine turmeric, cumin, fennel, lemon zest, sugar, salt and coconut milk in a medium bowl. Add the beef and toss to coat thoroughly. Cover and refrigerate for at least 1 hour. Meanwhile, soak 12 8-inch bamboo skewers in water.
  • Preheat the broiler. Thread about 4 cubes of meat onto each skewer, leaving the bottom half bare. Place the skewers on a broiler tray and broil, turning, until the meat is browned on all sides, about 5 to 6 minutes. Garnish with cilantro and serve immediately with chili-and-peanut sauce. (See recipe.)

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 11 grams, Sodium 461 milligrams, Sugar 3 grams, TransFat 0 grams

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.

MALAYSIAN BEEF SATAY



Malaysian Beef Satay image

Beef (or pork, or elk, or whatever) marinated in a coconut milk curry, grilled, and drizzled with satay sauce. From "The Essential Curries Cookbook" by Steer (2008). My roommate said, "I don't know what 'satay' is, but we need to make it more often!"

Provided by Da Huz

Categories     Steak

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1 lb beef steak, cut into long, thin strips (or other meat)
1 tablespoon vegetable oil
1 teaspoon fennel seed
1 teaspoon fenugreek seeds
2 red chilies, chopped finely
2 garlic cloves, peeled and crushed (or finely diced)
1 tablespoon Thai red curry paste
7 fluid ounces coconut milk
1 red chili pepper, finely diced
1 tablespoon lime juice
2 fluid ounces fish sauce
2 tablespoons chunky peanut butter
1 tablespoon roasted peanuts, chopped
2 green onions, finely chopped

Steps:

  • If you're using wooden skewers, soak them for 30 minutes prior to grilling so they don't burn.
  • Heat oil in a frying pan, add the fennel and fenugreek and fry until they start to pop (30 seconds to 1 minute).
  • Add the chillies, garlic, and curry paste. Fry another 2 minutes, stirring.
  • Remove from heat and mix in the coconut milk. Put mixture in a large ziploc with the meat and marinate at least 30 minutes (overnight is best).
  • Heat grill to high. Skewer the meat and grill 8-10 minutes or until cooked.
  • While meat is grilling, place red chile, lime juice, fish sauce, peanut butter, peanuts, and green onions in a small saucepan and heat.

Nutrition Facts : Calories 231, Fat 20.6, SaturatedFat 11.3, Sodium 1492.8, Carbohydrate 9.7, Fiber 2.1, Sugar 3.5, Protein 5.9

COLORFUL MONGOLIAN BEEF STIR FRY



Colorful Mongolian Beef Stir Fry image

I wanted to make JanRoundOz's Recipe #21444, but I also wanted to use up some cabbage. So I googled Mongolian and Cabbage to see whether the combination might be appropriate. I came across this Kylie Kwong recipe on a cooking blog. It looks yummy, and I love serving beef mince in new ways!

Provided by Gingernut

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

500 g lean ground beef
5 cups finely shredded Chinese cabbage
2 teaspoons sea salt
1/4 cup vegetable oil
2 tablespoons dry sherry
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 teaspoon malt vinegar
1/2 teaspoon sesame oil
1 small carrot, peeled and finely sliced
1/2 medium red pepper, finely sliced
3/4 cup finely sliced green onion
2 tablespoons dry sherry
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon finely diced gingerroot
3 garlic cloves, finely diced
1/2 teaspoon sesame oil

Steps:

  • Combine ground beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
  • Meanwhile, place cabbage and salt in a large bowl, mixing together well with your hands to combine. Stand for 15 minutes then rinse under cold water and drain. Use your hands to squeeze out any excess liquid.
  • Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds, breaking up any lumps with a wok spoon. Remove from the wok with a slotted spoon and set aside.
  • Add remaining oil to hot wok, stir in remaining beef and cook, stirring for 30 seconds. Return reserved beef mixture to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir-fry for 30 seconds.
  • Toss in reserved cabbage, carrot and pepper and stir-fry for a further minute. Stir through scallions, reserving just a little to garnish, and remove from heat.
  • Spoon beef into a serving bowl, sprinkle with remaining scallions and serve.

Nutrition Facts : Calories 479.3, Fat 27.9, SaturatedFat 7.1, Cholesterol 81.5, Sodium 1774.1, Carbohydrate 15.7, Fiber 2.6, Sugar 5.9, Protein 27.8

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2018-07-26 Steps to make this recipe: Heat 2 tsps of olive oil in a pan. Whisk ginger, soy sauce, brown sugar, garlic and water in a bowl then add to skillet. Heat sauce and whisk in cornstarch or flour.nReduce heat and simmer for 5 minutes. Remove from heat and serve!
From whipitlikebutter.com


EASY MONGOLIAN BEEF RECIPE - 30 MINUTE MEAL
2016-02-24 In a medium sized bowl, whisk together sauce ingredients: soy sauce, broth, red pepper, ginger, brown sugar, hoisin sauce, vinegar, garlic, and cornstarch. Set aside. In a large skillet, heat sesame oil over medium high heat. Once hot, add in marinated steak. Cook steak for about 2-5 minutes, or until nicely browned.
From showmetheyummy.com


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