AUTHENTIC MONGOLIAN RECIPES RECIPES

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MONGOLIAN CHICKEN RECIPE | ALLRECIPES



Mongolian Chicken Recipe | Allrecipes image

If Mongolian beef is your go to when it comes to Chinese take-out, I challenge you to try this version made with chicken instead. The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. Serve over rice.

Provided by Soup Loving Nicole

Categories     World Cuisine    Asian

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 11

1 pound chicken breast tenderloins, cut into thin strips
¼ cup cornstarch
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon ginger puree
1 teaspoon Sriracha sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
¼ cup brown sugar
½ cup soy sauce
4 green onions, chopped

Steps:

  • Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
  • Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
  • Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
  • Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 326.6 calories, CarbohydrateContent 25.7 g, CholesterolContent 64.6 mg, FatContent 13.1 g, FiberContent 0.9 g, ProteinContent 26.1 g, SaturatedFatContent 2.4 g, SodiumContent 1924.3 mg, SugarContent 14.2 g

MONGOLIAN BEEF RECIPE | JET TILA | FOOD NETWORK



Mongolian Beef Recipe | Jet Tila | Food Network image

This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.

Provided by Jet Tila

Categories     main-dish

Total Time 2 hours 25 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 20

1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil
3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced
3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles

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.

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MONGOLIAN CHICKEN RECIPE | ALLRECIPES
If Mongolian beef is your go to when it comes to Chinese take-out, I challenge you to try this version made with chicken instead. The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. Serve over rice.
From allrecipes.com
Reviews 4.8
Total Time 30 minutes
Category World Cuisine, Asian
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Calories 326.6 calories per serving
  • Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.
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  • To Prep Combine the marinade ingredients in to a glass or ceramic bowl. Add in the beef and then toss to coat it. Cover the beef with plastic wrap and let marinate for at least 30 mins. To Cook In a wok over high heat, add 1 tbsp of the peanut oil and swirl to coat. Add in the beef and stir fry until the meat has browned and is just cooked. Transfer the cooked beef in to a bowl. Add in the remaining oil to the wok over a high heat and swirl to coat again. Add in to the wok the onion and stir-fry for until it has begun to soften. Add in the garlic and ginger and continue to stir-fry. When they have become fragrant, add in the capsicum and the broccoli and stir-fry again until tender. Return the beef back in to wok. Add in the remaining soy sauce, Shaoxing wine, oyster sauce, hoisin sauce, sugar and sesame oil and stir-fry until the sauce has thickened. Remove the wok from the heat and serve accompanied by rice and topped with spring onions!
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