MONGOLIAN BEEF STICKS
Honor the influence of the Orient. Soy sauce, fresh ginger, and sesame oil give this appetizer its Asian accent. Wonderful flavor, we had these for the Super Bowl and they were very much loved!!
Provided by Chemaine
Categories Meat
Time 8h6m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Slice steak diagonally across grain into 1/8 inch thick strips. Place in a large heavy-duty zip-top plastic bag. Set aside.
- Combine hoisin sauce and remaining 8 ingredients; stir well. Pour marinade over steak, seal bag securely. Marinate in refrigerator 8 hours, turning occasionally.
- Remove steak from marinade, discarding marinade, thread steak onto 32 (6 inch) wooden skewers. Broil strips 3 inches from heat 2 to 3 minutes on each side or to desired degree of doneness.
- Note: Unlike metal skewers, wooden skewers can burn under the broiler. make sure you soak wooden skewers in water at least 10 minutes before threading food onto them to prevent any flare-ups.
MONGOLIAN MEAT STICKS
An easy to serve appetizer. Although the recipe recommends broiling these in the oven, an indoor electric grill would work just as well. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Meat
Time 30m
Yield 32 skewers
Number Of Ingredients 10
Steps:
- Slice steak diagonally across grain into 1/8 inch thick strips. Place in a large heavy-duty. zip lock plastic bag. Set aside.
- Combine hoisin sauce and remaining 8 ingredients; stir well. Pour marinade over steak; seal bag securely. Marinate in refrigerator 8 hours, turning occasionally. Meanwhile, soak wooden skewers in water for at least 10 minutes to prevent them from burning.
- Thread steak onto 32 (6-inch) wooden skewers, discarding marinade. Broil 3 inches from heat (with electric oven door partially opened) 2-3 minutes on each side or to desired degree of doneness. You can dress these skewers up by adding toasted sesame seeds and presenting them with roasted chopped scallions. If preferred, serve with a sauce of your choice.
Nutrition Facts : Calories 84.2, Fat 4.8, SaturatedFat 1.5, Cholesterol 24.2, Sodium 146.7, Carbohydrate 2, Fiber 0.1, Sugar 1.2, Protein 7.8
MONGOLIAN MEAT STICKS
Appetizer or entree -- this delicious flank steak will be a hit. The recipe recommends broiling these meat sticks in the oven, but you could easily grill them on an indoor electric grill as well. *Prep time does not incude marinating time.
Provided by Daily Inspiration S
Categories Meat Appetizers
Time 30m
Number Of Ingredients 10
Steps:
- 1. Slice steak diagonally across grain into 1/8 inch thick strips. Place in a large heavy-duty. zip lock plastic bag. Set aside.
- 2. Combine hoisin sauce and remaining 8 ingredients; stir well. Pour marinade over steak; seal bag securely. Marinate in refrigerator 8 hours, turning occasionally. Meanwhile, soak wooden skewers in water for at least 10 minutes to prevent them from burning.
- 3. Thread steak onto 32 (6-inch) wooden skewers, discarding marinade. Broil 3 inches from heat (with electric oven door partially opened) 2-3 minutes on each side or to desired degree of doneness. You can dress these skewers up by adding toasted sesame seeds and presenting them with roasted chopped scallions. If preferred, serve with a sauce of your choice.
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.
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