Pinch Of Nom Mongolian Beef Recipes

LOW SYN MONGOLIAN BEEF (STOVE TOP AND ACTIFRY) | SLIMMING WORLD

Steps:

• Slice the beef into thin strips.
• Pat dry with some kitchen paper, add to a bowl with the starch and toss to coat.
• Add this to the actifry with the oil and cook for 8-10 mins until browned
• (If you haven't got an actifry, divide the oil in two and fry the beef in two batches, until lightly brown. Set aside)
• Add the pear, soy sauce and water to the blender and blend till smooth.
• Add this to saucepan with the maple syrup and let it bubble on a high heat, whisking/stirring as you do. The liquid will be a creamish colour, to begin with, but as it reduces down and thickens, it will turn into a deep sweet dark sauce. Once the sauce is reduced down and thicken (takes a few minutes).
• Add the ginger and garlic (plus chilli flakes if using) into the actifry with the beef and let the blade rotate for a few seconds just to coat the beef, then pour in the sauce, sprinkle with the spring onions and continue to cook in the actifry for a minute or so just till the beef is all coated in the sauce and heated through (you can follow these steps in a frying pan if you don't have an actifry)
• Serve and enjoy!!

MONGOLIAN BEEF

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!

MONGOLIAN BEEF

Steps:

• Slice beef very thin, approximately 1/4 to 3/8 inches thick. Place meat between sheets of plastic wrap and use a meat tenderizer and gently pound meat into uniform pieces. If you are using skirt steak cut the meat diagonally, it will help make the meat more tender.
• Place corn starch in a bowl and dip steak pieces into corn starch and shake off excess corn starch. Allow the corn starch dipped pieces of meat to rest for 5 t0 10 minutes so the coating sticks to the meat. While the meat is resting you can continue to prep the remaining ingredients
• In a wok, heat vegetable oil and sesame oil. Saute beef until just done, and the outside begins to crisp. Remove meat from pan. You may need to do this a few pieces at a time. Once all of the meat has been cooked and removed from the pan, add minced ginger and garlic.
• Saute ginger and garlic for approximately 60 seconds,the remaining oil should become very fragrant. Add soy sauce,water,Maggi seasoning, brown sugar,and rice wine vinegar.
• Stir until the sauce thickens,return meat to pan,and add quartered button mushrooms to the pan. Cook for another 60 seconds or so and add half of the chopped scallions. When serving the Mongolian beef add remaining scallions to the dish.

MONGOLIAN BEEF

Steps:

• Slice the flank steak against the grain into 1/4" thick bite-size slices. Dip the steak pieces into the marinade. Let the beef sit for about 30 minutes so that the cornstarch sticks.
• Make the sauce by heating 2 tsp of vegetable oil in a saucepan over med/low heat.
• Add ginger and garlic to the pan to fry, then add all the remaining sauce ingredients (minus the sugar)
• Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
• Remove it from the heat and set aside.
• Heat up one cup of oil in a wok until its hot but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil leaving about 1 tsp of oil in the wok. Put the pan back over the heat.
• Add the onions, then add the green onions. Cook for one minute.
• Add the beef back in and add the sauce. Cook for one minute.
• Serve on a bed of jasmine rice and garnish with coriander.