MONGOLIAN HOT POT
I am posting this recipe because it was in a cookbook I received from NE Lady in the cookbook swap March 2009. I was intrigued by the picture in the cookbook; however, mine didn't turn out looking like the picture! I had way too many noodles and too little broth. The cookbook, "Soups for Any Body" states that it is a mix between a soup and a stew. Mine was pretty thick, so I would add more beef stock to the recipe. I'd also serve more soy sauce with each serving, and allow each diner to add their hot pepper oil. If you let your meat marinate while you chop the vegetables, it gets on the table pretty quickly! I did change it a little...I increased the meat by 4 oz.
Provided by breezermom
Categories Steak
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Combine the sherry, ginger, soy sauce, 1 tbsp oil, brown sugar, corn starch, garlic, red pepper flakes, and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.
- Heat a large wok or pot over high heat. Add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.
- Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!
INSTANT POT® MONGOLIAN CHICKEN
Crispy, tender, and flavorful, this sweet and sour chicken is made in less than 30 minutes in your Instant Pot®! Serve over rice for a quick and easy midweek dinner.
Provided by Fioa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken cubes; cook until golden, stirring constantly, about 3 minutes. Stir in chicken broth, brown sugar, soy sauce, carrot, garlic, ginger, and chili powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Reselect Saute function.
- Whisk cornstarch in 1/4 cup water until fully dissolved. Pour into the pot and stir to combine. Cook until sauce thickens, stirring gently, about 4 minutes. Sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 23.4 g, Cholesterol 40 mg, Fat 6.5 g, Fiber 0.5 g, Protein 16.5 g, SaturatedFat 1.1 g, Sodium 1439.2 mg, Sugar 18.4 g
MONGOLIAN POT PIES
This recipe came from the Pillsbury Annual cookbook for 2009. we eat steak once a week so it's easy to get bored of it, but this is a great, unique and easy way to serve steak
Provided by GingerlyJ
Categories Savory Pies
Time 2h5m
Yield 4 pies, 4 serving(s)
Number Of Ingredients 18
Steps:
- in a large bowl mix first 8 ingrienents and add steak strips
- toss to coat and marinade at least 1 hour.
- Melt butter in a skillet and sautee onions and mushrooms 3-4 minutes.
- unroll pizza dough and cut into 4 rectangles.
- spoon 2 tablespoons mushroom mixture into center of rectangle.
- pull 4 corners of douugh together and twist to seal.
- Heat oven to 350 degrees.
- in a saucepan boil i cup water to boiling.
- add the green beans, cover and cook 3-4 minutes to blach then drain.
- drain steak, reserving marinade.
- boil reserved marinade and boil until sauce thickens.
- stir in steak, green beans and seasme seed.
- divide mixture into 4 greased rammekins.
- place filled bundle on top of steak mixture.
- beat egg and water with fork and brush over top of dough.
- bake 30-35 minutes until dough is golden brown.
Nutrition Facts : Calories 394.5, Fat 22.2, SaturatedFat 8.3, Cholesterol 92.7, Sodium 1121.6, Carbohydrate 19.1, Fiber 3.1, Sugar 10.1, Protein 27.5
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