Mongolian Beef Cabbage Rolls Recipes

VENISON/BEEF CABBAGE ROLLS

Steps:

• Strain tomatoes to make 1/2 - 3/4 of a cup of tomato chunks.
• Add chunks to raw meat reserving rest of tomato and juice.
• Add cooked rice,diced onion and egg to raw meat and mix all well.
• In a blender puree spices, reserved tomatoes with juice and Worcestershire sauce until well blended.
• Assemble rolls by placing 1/4 - 1/2 cup of meat mixture in center of leaves.
• Roll leaf around mixture tucking ends in as you roll.
• Lay seam side down in 9x13-inch pan.
• Pour tomato puree over rolls Bake at 350°F for 1 hour.
• Sprinkle with shredded cheese and bake an extra 15 minutes.
• *If you use smaller leaves you can make nice small appetizer rolls*.
• **These can be made in the crock pot as well I'm just not sure of cooking time**.

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.

MONGOLIAN BEEF AND CABBAGE RECIPE

Steps:

• Combine spices into liquid ingredients. In frying pan or wok, stir fry on high heat to combine flavors and cook beef and cabbage. Add additional water if necessary to keep dish from burning. Add additional orange slices for added sweetness if desired. Makes 1 serving (1 protein, 1 vegetable) Phase 3 modifications: Stir fry with additional vegetables such as bell pepper or zucchini. Cook Mongolian beef with sesame, chili, peanut, or coconut oil and use soy sauce to add additional flavor. Top with 1 tablespoon of crushed peanuts if desired.