Mr Wangs Mongolian Beef Recipes

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MONGOLIAN CHICKEN



Mongolian Chicken image

If Mongolian beef is your go to when it comes to Chinese take-out, I challenge you to try this version made with chicken instead. The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. Serve over rice.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 11

1 pound chicken breast tenderloins, cut into thin strips
¼ cup cornstarch
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon ginger puree
1 teaspoon Sriracha sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
¼ cup brown sugar
½ cup soy sauce
4 green onions, chopped

Steps:

  • Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
  • Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
  • Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
  • Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 25.7 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1924.3 mg, Sugar 14.2 g

MR. WANG'S MONGOLIAN BEEF



Mr. Wang's Mongolian Beef image

One of my favorite Chinese restaurants in the Birmingham area is Mr. Wang's in Homewood. Our newspaper recently printed this recipe for their Mongolian Beef.

Provided by mailbelle

Categories     Meat

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 12

10 ounces beef, sliced into 3/8-inch strips
1/4 cup cornstarch
4 cups vegetable oil
2 teaspoons vegetable oil
1/2 teaspoon chopped garlic
1 teaspoon rice wine
1/4 cup soy sauce
2/3 cup sugar
1/4 yellow onion, sliced
2 green onions, sliced
1/4 teaspoon white pepper
1/4 teaspoon sesame seed oil

Steps:

  • Mix beef and cornstarch well and allow to stand for 5 minutes.
  • Heat 4 cups vegetable oil and fry beef until it is crispy. Remove beef from oil.
  • Heat 2 teaspoons vegetable oil and add chopped garlic, rice wine, soy sauce, and beef. Stir-fry well.
  • Add sugar and continue stirring for 1 minute.
  • Add sliced yellow onion and green onion. Stir.
  • Add white pepper. Stir well.
  • Add sesame seed oil. Remove from heat and serve.

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