Ww Core Mongolian Beef Recipes

Steps:

• 1. Heat large nonstick skillet over medium high heat. Coat steak with cooking spray. Cook steak in pan over medium high heat 3 minutes or til browned, stirring occasionally.
• 2. While steak cooks, mix hoisin sauce and next 5 ingredients in small bowl. Cut onions crosswise into 1 inch pieces. Add sauce mixture and onions to meat in pan. Cook 1 to 2 minutes or til sauce is slightly reduced. don't overcook meat. Serve at once. Makes 4 servings.

Steps:

• 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, soy sauce, 2 1/2 teaspoons cornstarch, splenda, and red pepper; set aside.
• Heat 1 tablespoon of olive oil in a skillet over high heat.
• Cook and stir beef in hot olive oil for 1 minute; remove, and set aside.
• Heat remaining tablespoon of olive oil in the same pan.
• Saute carrots and white part of green onions for 2 minutes.
• Stir in green portion of the onion, and saute for 1 minute.
• Stir in sauce mixture and beef.
• Cook and stir until sauce boils and thickens.

Steps:

• Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
• Place a wok over high heat until hot. Add 2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
• Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic and chilies. Cook until fragrant. Add green onions and stir-fry for 1 minute.
• Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
• Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).

Steps:

• Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes.
• Remove beef from the freezer and slice across the grain into very thin slices.
• Whisk the chicken stock and cornstarch in a freezer-safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour.
• Remove from the freezer and allow to defrost, about 30 minutes.
• Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
• Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.