MONGOLIAN BEEF
This Mongolian Beef Recipe is a crispy homemade version that's less sweet and more flavorful than restaurant versions you're probably used to. It's one of our top recipes for a reason!
Provided by Bill
Categories Beef recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
- Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
- In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce. If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste.
- Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
- Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce.
- Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
- Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice!
Nutrition Facts : Calories 375 kcal, Carbohydrate 17 g, Protein 18 g, Fat 27 g, SaturatedFat 19 g, Cholesterol 45 mg, Sodium 810 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
ORIENTAL MEAT BUNDLES
Asian flavored meat pie. It didn't sound that good to me either but for only 3 points a bundle there is a lot of satisfaction to be had in these! I also use this to make typical egg rolls without chopping finely in the food processor. And adding more mung bean sprouts to taste, but this really ups the point value when you deep fry the eggroll.
Provided by mollypie
Categories Savory Pies
Time 22m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Food process 1st four till finely chopped.
- Add veggie mixture to browned meat.
- Add egg.
- Cook till cabbage is soft.
- Drain in colander.
- Flatten each biscuit between wax paper until about 6 inches round.
- Add 1/3 cup filling.
- Fold dough over filling envelope style.
- Place on non-stick baking sheet. Spray it if you have to.
- Bake till golden about 12-15 min at 450°F.
Nutrition Facts : Calories 233.4, Fat 9.6, SaturatedFat 2.6, Cholesterol 34.7, Sodium 884, Carbohydrate 27.8, Fiber 0.9, Sugar 1.2, Protein 9.2
GROUND BEEF ORIENTAL
Make and share this Ground Beef Oriental recipe from Food.com.
Provided by Bluemaggs
Categories Rice
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute' onions and celery in butter; add uncooked rice and ground beef. Brown.
- Combine soup, water, soy sauce, pepper and bean sprouts.
- Place into buttered casserole dish.
- Add onion and meat mixture.
- Bake at 350 degrees for 30 minutes, covered.
- Bake, uncovered, for an additional 30 minutes.
- Serve over noodles, chinese noodles or rice.
ASIAN PORK BUNDLES
Ground turkey can be substituted for the ground pork.
Provided by Karen Estep @karenestep
Categories Meat Appetizers
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line cookie sheet with parchment paper
- Mix pork, soy sauce,sesame oil, ginger, sea salt, and pepper together. Add cabbage and chives. Mix until blended.
- Separate dough into 8 biscuits, and separate each biscuit into 2 layers (making 16 rounds). Spoon 1 rounded tablespoon of pork mixture into center of each round. Stretch biscuit up around ball to cover completely. Pinch edges together on top to seal. Place seam side up 1" apart on cookie sheet.
- Bake 16-22 minutes or until golden brown. Serve warm.
ORIENTAL BEEF CASSEROLE
My dad was a high school teacher years ago and in those days was only paid once a month. So, by the end of the month, we ended up having a lot of hamburger dishes. My mom used to come up with some interesting ways to cook hamburger....she was the Queen of Casseroles! This dish brings back wonderful memories.
Provided by Abby Girl
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, brown the ground beef.
- In a bowl, combine rest of ingredients.
- Topping: Combine breadcrumbs and melted butter and place over meat mixture.
- Bake in 350 oven for 45 - 1 hour or until heated through.
- Options: A can of water chestnuts could be added.
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25 BEST ASIAN GROUND BEEF RECIPES - INSANELY GOOD
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- Chinese Spaghetti Bolognese. Cook a classic bolognese, but make it Chinese! This mash-up of cuisines yields a fun and flavorful twist. It doesn’t require much, really.
- Beef Keema (Ground Beef) From China, let’s head on over to the Middle East and have a bowl of beef keema! Don’t let its appearance fool you. Although it looks like a basic ground beef dish, keema will surprise you with its mind-blowing flavors.
- Pakistani and Indian-style Keema Matar (Ground Beef and Peas Curry) Here’s another keema recipe you just can’t not try. Keema matar is a dish of ground beef and peas cooked in curry and other spices.
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- Cantonese Ground Beef Rice and Eggs. This Cantonese rice bowl has a lot of similar components to bibimbap – ground beef and eggs served over rice. The difference lies in the sauce.
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