How can I make delicious Mongolian Beef?!


Question: MONGOLIAN BEEF

1 lb. sirloin tip steak
1 med. onion (sliced)
1 bunch green onions (cut 2 inches long)
6 to 8 pieces small dried chili peppers
2 to 3 slices fresh ginger root

MARINADE:

1 tbsp. dark soy sauce
2 tbsp. rice wine
2 tbsp. oyster sauce
1 tbsp. corn starch
3 to 4 slices ginger root

Marinade 30 minutes.
Using wok, pour 1/4 to 1/3 cup peanut oil. When oil is hot, add chili peppers and ginger root. When ginger root and peppers turn brown, remove from pan. Stir fry meat. Save extra juice from marinade.

Set aside meat. Stir fry onions and green onions. Add extra juice and meat. Stir together well. Serve hot with rice or over bed of fried bean thread.

OR

MONGOLIAN BEEF

1 lb. sirloin, very very thin strips
1 tbsp. cornstarch
1 tbsp. vegetable oil
1 tsp. salt
1 tsp. sugar
1 tsp. soy sauce
Dash of white pepper

Toss all ingredients and refrigerate for 1 hour. In hot wok add:

3 tbsp. vegetable oil
1 tsp. fresh ginger, finely chopped
1 tsp. garlic, finely chopped

Add meat mixture and cook for 3 to 5 minutes. Add 3 bunches of green onions, sliced in half. Serve over bed of white rice.

OR

MONGOLIAN BEEF

2 c. (approximately) oil
28 oz. flank steak cut on diagonal in 1 1/2 inch strips
2 c. leeks, coarsely chopped
1 ca. bamboo shoots
30-40 (2-inch) carrot slices or sweet red pepper slices
1 oz. garlic, finely chopped
1 oz. ginger, chopped
1 oz. sesame oil

SAUCE:

1 tbsp. cooking sherry
4 tsp. sugar
4 tbsp. soy sauce
1 c. chicken broth
Rice for 4

Pour cooking oil in hot skillet or wok (350 degrees). Quickly mix meat with vegetables and saute together approximately 1 minute. Remove meat and vegetables. Remove oil, leaving small amount to coat pan.
Add garlic and ginger together with meat, vegetables, and prepared sauce. Cook until heated through, adding sesame oil until all ingredients are mixed. Serve over rice. Serves 4.

JM


Answers: MONGOLIAN BEEF

1 lb. sirloin tip steak
1 med. onion (sliced)
1 bunch green onions (cut 2 inches long)
6 to 8 pieces small dried chili peppers
2 to 3 slices fresh ginger root

MARINADE:

1 tbsp. dark soy sauce
2 tbsp. rice wine
2 tbsp. oyster sauce
1 tbsp. corn starch
3 to 4 slices ginger root

Marinade 30 minutes.
Using wok, pour 1/4 to 1/3 cup peanut oil. When oil is hot, add chili peppers and ginger root. When ginger root and peppers turn brown, remove from pan. Stir fry meat. Save extra juice from marinade.

Set aside meat. Stir fry onions and green onions. Add extra juice and meat. Stir together well. Serve hot with rice or over bed of fried bean thread.

OR

MONGOLIAN BEEF

1 lb. sirloin, very very thin strips
1 tbsp. cornstarch
1 tbsp. vegetable oil
1 tsp. salt
1 tsp. sugar
1 tsp. soy sauce
Dash of white pepper

Toss all ingredients and refrigerate for 1 hour. In hot wok add:

3 tbsp. vegetable oil
1 tsp. fresh ginger, finely chopped
1 tsp. garlic, finely chopped

Add meat mixture and cook for 3 to 5 minutes. Add 3 bunches of green onions, sliced in half. Serve over bed of white rice.

OR

MONGOLIAN BEEF

2 c. (approximately) oil
28 oz. flank steak cut on diagonal in 1 1/2 inch strips
2 c. leeks, coarsely chopped
1 ca. bamboo shoots
30-40 (2-inch) carrot slices or sweet red pepper slices
1 oz. garlic, finely chopped
1 oz. ginger, chopped
1 oz. sesame oil

SAUCE:

1 tbsp. cooking sherry
4 tsp. sugar
4 tbsp. soy sauce
1 c. chicken broth
Rice for 4

Pour cooking oil in hot skillet or wok (350 degrees). Quickly mix meat with vegetables and saute together approximately 1 minute. Remove meat and vegetables. Remove oil, leaving small amount to coat pan.
Add garlic and ginger together with meat, vegetables, and prepared sauce. Cook until heated through, adding sesame oil until all ingredients are mixed. Serve over rice. Serves 4.

JM

http://www.recipezaar.com/66121

Mongolian Beef

Ingredients:
2/3 lb Flank steak

----------------------------------MARI...
1 ts Rice wine or dry sherry
1 tb Soy sauce
1 tb Vege. oil
1 ts Sesame oil
1/4 ts Baking soda
1 ts Cornstarch
1/2 ts Sugar

--------------------------FRYING AND SAUCE INGRED--------------------------
4 c Oil; for deep frying
1 oz Rice noodles
1 tb Hoisin sauce
1 tb Hot bean sauce
1 ts Cornstarch
1/2 c Water
10 Green onions; chop 1 1/2"

Use a cleaver to slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a med. bowl. Add beef strips; mix well.
Let stand at least 1 hr. Heat oil in a wok over high heat to 350. Gently
loosen roll of rice noodles with your fingers and break into 2 portions.
Carefully lower half the noodles into hot oil with a slotted metal spoon or
in a lg. strainer and press under oil 2 seconds. Immediately remove puffed
noodles from wok with slotted spoon or strainer; set aside to cool.

Repeat with remaining half of rice noodle roll. Break cooled noodles into
2" lengths and arrange on a platter. Remove oil from wok except 5 tb Heat
oil remaining in wok over high heat 30 seconds. Stir-fry marinated beef
until very lightly browned. Remove with slotted spoon; set aside. Remove
all but 2 tb.oil from wok. Add hoisin sauce, hot bean sauce, cornstarch and water to
oil remaining in wok. Bring to a boil over med. heat. Add green onions and
cooked beef. Stir-fry 30 seconds. Spoon over noodles.





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