SUPER EASY MONGOLIAN BEEF STIR FRY RECIPE
Take out fake out, this super easy Mongolian Beef Stir Fry recipe is on the table in just 30 minutes.
Provided by Kellie
Categories Dinner
Time 20m
Number Of Ingredients 18
Steps:
- In medium bowl, whisk together the orange juice, soy sauce, brown sugar, hoisin sauce, rice wine, ginger, miring, chili garlic sauce, fish sauce, cornstarch and sesame oil. Set aside.
- Slice the steak into 1/4 inch wide strips by cutting across the grain. Season with salt and pepper. Set aside.
- Place a high sided skillet or wok over medium heat. Add the olive oil and garlic. Cook the garlic for 1 minute or until fragrant. Remove the garlic from the pan and reserve.
- Add the steak to the pan and cook for 2-3 minutes or until brown on all sides. Transfer the steak to a plate and keep warm.
- Add the onion to the pan, cook for 2 minutes. Stir in the bell pepper, cook for an additional 1-2 minutes,
- Add the beef to the vegetables. Stir to combine.
- Pour the sauce over the beef stir fry and toss to combine. Cook for an additional 2-3 minutes tossing a few times to allow the sauce to thicken and caramelize.
- To serve, top the stir fry with sliced green onions and toasted sesame seeds, if desired.
Nutrition Facts : Calories 310 kcal, Carbohydrate 21 g, Protein 26 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 807 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
30 MINUTE MONGOLIAN STIR-FRY RECIPE
There's no need to order out! This easy 30 minute Mongolian beef stir-fry is fresh, flavorful and ready to go in a hurry!
Provided by LifeMadeSimpleTeam
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Toss the strips of beef in the corn starch and let them sit on the cutting board for 15 minutes.
- Meanwhile, prepare the sauce. In a small saucepan set over medium heat add the vegetable oil.
- When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Pour the remaining ingredients in the pan and simmer for 5 minutes or until the sauce begins to reduce or thicken. Keep warm while preparing the rest of the ingredients.
- In a large skillet set over medium-high heat, add the 2 tablespoons of vegetable oil. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be nice and crisp on the outsides, but not cooked throughout. Transfer cooked beef to a plate. If the pan has a lot of oil in it, remove all but 1 tablespoon of oil.
- Add the vegetables and sauté for 2-3 minutes before returning the beef to the skillet. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Serve immediately with a side of steamed rice or your favorite noodles.
Nutrition Facts : ServingSize 4 serving, Calories 513 kcal, Carbohydrate 41 g, Protein 44 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 1232 mg, Fiber 7 g, Sugar 18 g
MONGOLIAN BEEF STIR FRY
Slightly sweet and full of umami, our version of Mongolian beef is better than take out. Insider tip: baking soda helps to both tenderize and quickly brown the beef.
Yield Serves 4
Number Of Ingredients 14
Steps:
- Place sliced flank steak in bowl, combine with 1-tablespoon soy sauce and baking soda; marinate 30 minutes.
- Place cornstarch in medium mixing bowl. Toss marinated beef with corn starch, coating thoroughly and dusting off any excess. Lay out in a single layer on a baking sheet; allow to sit 10 minutes.
- In small mixing bowl combine 2-tablespoons soy sauce, hoisin sauce, brown sugar, white vinegar and water. Whisk until sugar is dissolved.
- In large wok or 12" cast iron skillet, heat canola oil over medium-high heat. Working in batches, lightly fry beef strips until crisp (about 4 to 5 minutes, flipping half way through). Lay beef on a paper towel lined plate, avoiding any overlap.
- Allow oil to cool enough to pour into a heat proof container, reserving 2-tablespoons in the pan for cooking. Put pan back over medium heat. Add garlic, ginger and green onions; stir fry until fragrant, 2 to 3 minutes. Stir in red pepper flakes and stir fry 30 seconds. Stir in prepared sauce to combine.
- Bring sauce to a boil and reduce to a rapid simmer. Combine seared beef with sauce to coat while sauce reduces, about 2 minutes. Serve with prepared rice.
QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
SLOW-COOKER MONGOLIAN BEEF
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
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.
MONGOLIAN BEEF
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
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 STIR FRY
Make and share this Mongolian Beef Stir Fry recipe from Food.com.
Provided by ImPat
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook noodles in a large saucepan of boiling salted water for 6-8 minutes or until tender and then drain and rinse under cold water and drain well.
- Heat oil in a wok or large frying pan/skillet over high heat and add half the oil and swirl to coat surface.
- Stir fry beef in 2 batches for 2-3 minutes or until browned and remove from wok.
- Add remaining oil to wok and stir fry carrot, capsicum, broccoli, beans and garlic and ginger for 3 minutes or until vegetables are just tender.
- Return beef to wok, add onion, sherry, sugar, sauces (soy and oyster), sambal oelek and noodles and stir fry until heated through.
- Serve.
MONGOLIAN BEEF
Easy stir-fry recipe
Provided by lnguyen
Time 30m
Yield Serves 2
Number Of Ingredients 19
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.
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