Mandarin Inns Famous Mongolian Beef Recipes

MANDARIN INN'S FAMOUS MONGOLIAN BEEF

Steps:

• Freezing flank steak for 30 minutes will make it easier to slice. Trim the fat from the steak, slice at an angle into 1/8-inch slices.
• Mix all marinade ingredients together. Mix with sliced meat and refrigerate for 1/2 hour or as along as all day.
• Dissolve the cornstarch in the stock and then add the other sauce ingredients. Set aside.
• Heat 2 cups oil in wok or other deep skillet to 350°F Drain beef and fry in oil until almost done (until it loses its pink color). Drain beef in colander. Remove all but 2 tablespoons of oil from wok. (To be honest, I don't deep-fry the beef - I just saute it in a bit of oil).
• Over high heat, add the garlic, ginger and scallions. Stir for about 15 seconds.
• Add the mixed sauce ingredients and stir for about 15 seconds until hot.
• Add meat and stir for a few seconds until reheated.

MONGOLIAN BEEF

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.

MANDARIN BEEF STIR-FRY

Steps:

• In a large bowl, combine, the first five ingredients; remove half, set aside.
• Add sliced beef to remaining marinade; cover and refrigerate for 15 minutes.
• In a large skillet or wok, stir-fry veggies in oil for 2 mins; remove, keep warm.
• Drain, and discard the marinade.
• In the same skillet, stir-fry the beef, until no longer pink.
• Add the reserved veggies.
• Combine the cornstarch and reserved marinade until smooth; add to skillet.
• Bring to boil; cook and stir for 2 mins, or until thickened.
• Serve over rice.

MANDARIN BEEF

Steps:

• Cut beef across the grain into 1 inch x 1/2 inches x 1/8 inches strips. Add cornstarch and 1 tablespoon oil. Mix well and set aside.
• Seasoning sauce: Mix all seasoning ingredients together and stir again before using.
• Pour approximately 2 cups of oil into a wok and heat to 350. Add beef and stir fry for 30 seconds. Remove beef from oil and set aside. Drain hot oil from wok. Reheat wok and add 1 tablespoon of fresh oil. Add garlic, ginger, and bell peppers and stir fry for 30 seconds. Add seasoning sauce and cook for another 30 seconds before adding beef and scallions. Toss for a few seconds to heat through before serving.

MANDARIN BEEF

Steps:

• Thinly slice beef. Toss beef, 1 tablespoon vegetable oil, the cornstarch, salt, 1 teaspoon soy sauce, the sugar and white pepper in bowl. Cover and refrigerate 30 minutes. Cut green onions into 2-inch pieces. Cut green pepper into 1/8-inch strips.
• Heat wok or skillet over high heat. Add 2 tablespoons vegetable oil. Add beef, ginger root and garlic; stir-fry until beef is brown, about 3 minutes. Add green pepper, carrot and chili paste; stir-fry 1 minute. Stir in green onions and 1 tablespoon soy sauce; cook and stir 30 seconds.

MANDARIN BEEF STIR-FRY

Steps:

• In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm. , Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

MANDARIN BEEF

Steps:

• Trim fat from beef steak cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Stack slices and cut lengthwise into thin strips. Toss beef, 1 tablespoon vegetable oil, the cornstarch, salt, 1 teaspoon soy sauce, the sugar and white pepper in medium bowl. Cover and refrigerate 30 minutes.Cut green onions diagonally into 2-inch pieces. Cut bell pepper into 1/8-inch strips. Heat wok until very hot. Add 1/4 cup vegetable oil tilt wok to coat side. Add beef, gingerroot and garlic stir-fry 3 minutes or until beef is brown. Add bell pepper, carrot and chili paste stir-fry 1 minute. Stir in green onions and 1 tablespoon dark soy sauce Stir-fry 30 seconds. 4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MANDARIN BEEF

Steps:

• Cut beef into thin strips.
• Mix egg white, cornstarch, 1 teaspoon soy sauce and sugar in a bowl.
• Let stand for 10 minutes.
• Spray wok with cooking spray and heat over medium high heat until cooking spray starts to bubble.
• Add oil, rotate wok to coat with oil.
• Add beef, stir-fry 3- 4 minutes or until brown.
• Add carrots, capsicum, garlic and ginger, stir-fry for 1 minute.
• Stir in chile puree, 1 teaspoon soy sauce and shallos, cook and stir 30 seconds.