Spicy Mongolian Ribs Recipes

SPICY MONGOLIAN RIBS

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
• Place ribs on grate over unlit area; cover. Grill 2 hours or until tender, turning every 30 min. and monitoring for consistent grill temperature. Meanwhile, mix remaining ingredients until blended.
• Move ribs to grate over lit area of grill; brush with half the barbecue sauce mixture. Grill 15 min., turning and brushing occasionally with remaining barbecue sauce mixture.

MONGOLIAN BEEF I

Steps:

• In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
• In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
• In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
• Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.

SPICY MONGOLIAN BEEF SALAD

Steps:

• For dressing, whisk together first 7 ingredients., Mix first 5 beef ingredients; toss with beef strips. In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat; stir-fry beef mixture until browned, 2-3 minutes. Remove from pan., Combine salad ingredients; divide among 4 plates. Top with beef. Drizzle with dressing.

SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF

Steps:

• Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

SUPER SPICY RIBS

Steps:

• A few hours before beginning the slow cooking of the ribs, make the rub by combining garlic powder, onion powder, chili powder, paprika, mustard, and salt in a bowl and mixing well. Rub the mix into the meat and let sit for at least an hour. The mixture will begin to cure the meat.
• About 30 minutes before beginning to barbecue, heat the grill.
• Wrap ribs in heavy duty aluminum foil and place on the grill over indirect heat and slowly cook for about 2 hours, turning occasionally.
• While the ribs are cooking, begin the sauce on the stovetop. Combine apple juice, tomato juice, molasses, Worcestershire sauce, hot sauce and barbecue sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken. Let simmer for 1/2 hour. Reserve about 1 cup to serve on the side with the ribs, and use the rest to brush on the ribs as they barbecue.
• When the meat begins to become fork tender, unwrap ribs and begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.

SPICY MONGOLIAN BEEF

Steps:

• Combine cornstarch with vinegar and half of the sauces.
• Marinate beef in bowl with five spice, sugar, garlic, egg and sauce mixture for an hour (or as long as you've got).
• Heat half the oil in a wok. Stir-fry beef in batches, leaving the excess marinade in the bowl. Set cooked beef aside.
• Heat remaining oil in wok and stir-fry onion until soft. Add carrot and bell pepper and cook for a further minute, leaving the vegetables crispy.
• Return beef to wok with broccoli and snow peas. Add the saved marinade, the rest of the sauces and the stock. Cook, stirring often, until sauce biols and thickens slightly.
• Serve with your favourite type of rice or noodles.