Mongolian Beef And Vegetable Recipes

HEALTHY AND DELICIOUS MONGOLIAN BEEF AND VEGETABLES

Steps:

• Wrap the flank steak in wrap and freeze for 1 hour to make slicing easier. Then, slice into 1/4 inch strips. Toss with cornstarch and let sit for 15 minutes.
• Meanwhile, make sauce by combining Hoisin sauce, Soy Sauce, brown sugar and Bean sauce. Feel free to add more soy for a saltier sauce, more brown sugar for a sweeter sauce, or more bean and garlic sauce for a more savory sauce. This is your dinner ~ don't be afraid to change it a bit :-).
• Stir fry the veggies and ginger in 1 T canola until just cooked through but still firm. Remove from pan and set aside. Then add the remaining canola oil and stir fry the beef over high heat until browned, about 4 minutes or so. Return veggies to pan, and add sauce and cook for about 1 minute longer.
• Serve over white rice.

MONGOLIAN BEEF AND VEGETABLES

Steps:

• Place steak and cornstarch in a bowl; toss to coat. Combine sugar, 3 tablespoons water, and soy sauce in a bowl, stirring with a whisk until smooth.
• Heat a large skillet over high. Add 1 teaspoon canola oil and 1 teaspoon sesame oil; swirl to coat. Add steak to pan in a single layer; cook 5 minutes or until done, stirring occasionally. Remove steak from pan; keep warm.
• Reduce heat to medium-high. Add remaining 1 teaspoon canola oil and remaining 1 teaspoon sesame oil to pan. Add broccoli, onion, and carrot; cook 5 minutes, stirring frequently. Add snow peas, garlic, and ginger; cook 1 minute. Add steak and soy sauce mixture to pan; bring to a boil, scraping pan to loosen browned bits. Serve immediately.

MONGOLIAN BEEF AND VEGETABLE

Steps:

• Slice beef and coat in corn starch and let sit for 10 minute.
• Heat oil in hot wok and add beef strips to brown.
• Add onion, garlic and ginger and stir through beef for approx 5 minutes.
• Add soy sauce, ketchup manis, honey, chilli and bring heat down to simmer.
• Add vegetables, brown sugar and water, mix well and simmer for 20min to reduce. Add small amount of water if sauce too thick.
• If sauce too thin allow to simmer longer.
• You can add more or less garlic and ginger depending on your tastes. Same goes for the sweetness(brown sugar) and saltyness(add salt) . Don't be afraid to make small changes to suit your tastebuds, when simmering you can make adjustments to your liking while taste testing.

MONGOLIAN BEEF AND SPRING ONIONS

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.

MONGOLIAN BEEF AND VEGGIES

Steps:

• 1. For the sauce: Heat 2 tsp vegetable oil in a medium saucepan over medium/low heat. Add ginger and garlic to the pan and quickly add the soy sauce, brown sugar, pepper flakes and water before the garlic and ginger burns. Simmer on low heat, while preparing beef and veggies.
• 2. Meat: Slice your steak against the grain, to about 1/4 inches thick. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let sit for about 10 minutes so that the cornstarch sticks.
• 3. Heat about 2 tablespoons of the oil in a wok, or large skillet, over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and saute until brown. Stir the meat around a little so that it cooks evenly.
• 4. When meat is cooked, take out of pan, and place on paper towels to drain any excess oil. Repeat with rest of meat, till all is cooked. Add the cooked meat to medium saucepan with sauce. Add chopped green onions and let sauce simmer, until meat is warmed through. Either serve this now, over rice, or stir fry the vegetables in more oil - until tender.
• 5. I made a well in the center of my vegetable and poured the meat and sauce in the center of wok. Everyone just helped themselves to veggies and a scoop of meat and sauce. Enjoy!

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.