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 GINGER BEEF
This recipe is from a restaurant in Anshan, China where I taught ESL to Chinese children. Recipe does not have 2 hour marinating time listed. This recipe has been modified since 1 star review.
Provided by Member 610488
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine soy sauce, chopped garlic and ginger, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours. When ready to cook, drain marinade from meat.
- Lightly oil wok or deep skillet. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is almost cooked throughout. Add sauce and toss with beef mixture. Coat well and continue to saute for 1 minute. Remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.
MONGOLIAN BEEF AND SPRING ONIONS
A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice.
Provided by vkarlson
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
- Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
- Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
- Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
- Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 54.7 g, Cholesterol 27.2 mg, Fat 12.1 g, Fiber 3.3 g, Protein 18 g, SaturatedFat 2.8 g, Sodium 1861.8 mg, Sugar 38.8 g
More about "mongolian ginger beef recipes"
EASY MONGOLIAN BEEF - DINNER, THEN DESSERT
From dinnerthendessert.com
Ratings 250Calories 433 per servingCategory Main
- Slice the flank steak against the grain (the grain is the length of the steak) the long way 1/4 inch think pieces and add it to a ziploc bag with the cornstarch.
- Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.
- Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute.
MONGOLIAN BEEF - CHINESE RECIPES - RASA MALAYSIA
From rasamalaysia.com
Reviews 116Calories 396 per servingCategory Chinese Recipes
- Marinate the beef slices with the Marinade ingredients for 30 minutes. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.
- Heat up the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce.
- Continue to stir fry until the beef slices are almost done, then add the scallions. Do a few quick stirs. Dish out and serve immediately with steamed rice.
30-MINUTE MONGOLIAN BEEF - JUST A TASTE
From justataste.com
4.9/5 (57)Total Time 30 minsCategory Main CourseCalories 505 per serving
- Heat 2 tablespoons vegetable oil in a small saucepan over medium-low heat. Add the garlic and ginger and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.
- Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set it aside.
- Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.
P.F. CHANG'S MONGOLIAN BEEF (COPYCAT RECIPE) - AVERIE …
From averiecooks.com
EASY MONGOLIAN BEEF STIR FRY RECIPE - HEALTHY FITNESS …
From healthyfitnessmeals.com
MONGOLIAN BEEF: ONE OF OUR MOST POPULAR RECIPES! - THE …
From thewoksoflife.com
4.9/5 (293)Total Time 1 hr 25 minsCategory Beef RecipesCalories 375 per serving
- Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
- Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
- In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce. If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste.
- Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
CRISPY STICKY MONGOLIAN BEEF | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE MONGOLIAN HOT POT AT HOME - COOKING FANATIC
From cookingfanatic.com
MONGOLIAN BEEF FRY | HOW TO MAKE MONGOLIAN BEEF | SPICY KITCHEN
From spicykitchen.net
30-MINUTE MONGOLIAN BEEF. RECIPE BY ALWAYS YUMMY!
From dailymotion.com
SLOW COOKER MONGOLIAN BEEF - DINNER AT THE ZOO
From dinneratthezoo.com
SUPER EASY MONGOLIAN BEEF (TASTES JUST LIKE P.F. CHANGS!)
From therecipecritic.com
MONGOLIAN BEEF WITH SCALLIONS RECIPE - JUSTIN CHAPPLE - FOOD
From foodandwine.com
EASY MONGOLIAN BEEF RECIPE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
15 AUTHENTIC MONGOLIAN BEEF RECIPE - SELECTED RECIPES
From selectedrecipe.com
MONGOLIAN BEEF STIR FRY + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
INSTANT POT MONGOLIAN BEEF - THE COOKIE ROOKIE®
From thecookierookie.com
TOP 40 MONGOLIAN BEEF RECIPE RECIPES
From laurent490.dixiesewing.com
PEI WEI MONGOLIAN BEEF - COPYKAT RECIPES
From copykat.com
MONGOLIAN BEEF RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MONGOLIAN BEEF SALAD WITH GINGER VINAIGRETTE - BOULDER LOCAVORE®
From boulderlocavore.com
INSTANT POT MONGOLIAN BEEF - JO COOKS
From jocooks.com
TOP 48 MONGOLIAN BEEF CROCK POT RECIPES
From exnavalcadet.qualitypoolsboulder.com
EASY 30-MINUTE MONGOLIAN BEEF | SIMPLE SAUCE WITH GINGER
From savoryexperiments.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #mongolian #main-dish #beef #asian #chinese #easy #potluck #diabetic #dinner-party #kid-friendly #dietary #stir-fry #meat #steaks #brunch #to-go #presentation #served-hot #3-steps-or-less #technique
You'll also love