Mongolian Beef Sticks Recipes

CRISPY STICKY MONGOLIAN BEEF

Steps:

• Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).
• Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
• Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
• Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.
• Discard the oil, leaving behind about 1 tablespoon in the wok.
• Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
• Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.
• Add the beef and scallions, toss to coat and cook for a further 30 seconds.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

MONGOLIAN BEEF

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.

MONGOLIAN MEAT STICKS

Steps:

• Slice steak diagonally across grain into 1/8 inch thick strips. Place in a large heavy-duty. zip lock plastic bag. Set aside.
• Combine hoisin sauce and remaining 8 ingredients; stir well. Pour marinade over steak; seal bag securely. Marinate in refrigerator 8 hours, turning occasionally. Meanwhile, soak wooden skewers in water for at least 10 minutes to prevent them from burning.
• Thread steak onto 32 (6-inch) wooden skewers, discarding marinade. Broil 3 inches from heat (with electric oven door partially opened) 2-3 minutes on each side or to desired degree of doneness. You can dress these skewers up by adding toasted sesame seeds and presenting them with roasted chopped scallions. If preferred, serve with a sauce of your choice.

MONGOLIAN BEEF

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 STICKS

Steps:

• Slice steak diagonally across grain into 1/8 inch thick strips. Place in a large heavy-duty zip-top plastic bag. Set aside.
• Combine hoisin sauce and remaining 8 ingredients; stir well. Pour marinade over steak, seal bag securely. Marinate in refrigerator 8 hours, turning occasionally.
• Remove steak from marinade, discarding marinade, thread steak onto 32 (6 inch) wooden skewers. Broil strips 3 inches from heat 2 to 3 minutes on each side or to desired degree of doneness.
• Note: Unlike metal skewers, wooden skewers can burn under the broiler. make sure you soak wooden skewers in water at least 10 minutes before threading food onto them to prevent any flare-ups.

MONGOLIAN BEEF

Steps:

• Combine meat, soy sauce, cornstarch, oil, sugar, salt, and pepper and refrigerate at least 1 hour.
• In 375 degree wok, cook garlic and ginger in oil for 3-5 minutes.
• Add remaining ingredients, including meat mixture.
• Stir fry for 5-10 minutes, or until meat is cooked through.

MONGOLIAN BEEF II

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.

MONGOLIAN BEEF

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.