HOT SESAME OIL RECIPES

Name: Mongolian Beef
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 1 tablespoon cornstarch; 3/4 cup reduced-sodium chicken broth; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon hoisin sauce; 2 teaspoons sesame oil; 1 pound beef top sirloin steak, cut into thin strips; 1 tablespoon olive oil, divided; 5 green onions, cut into 1-inch pieces; 2 cups hot cooked rice

MONGOLIAN BEEF RECIPE: HOW TO MAKE IT - TASTE OF HOME

Mongolian Beef Recipe: How to Make It - Taste of Home image

My family—including my husband, who is truly a meat-and-potatoes guy—just loves this meal-in-one option. The dish uses inexpensive ingredients to offer big flavor in a small amount of time. —Heather Blum, Coleman, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon olive oil, divided
5 green onions, cut into 1-inch pieces
2 cups hot cooked rice

Steps:

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm., In the same skillet, stir-fry the onions in remaining olive oil until crisp-tender, 3-4 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and heat through. Serve with rice.

Nutrition Facts : Calories 328 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 529mg sodium, CarbohydrateContent 28g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

HOT & SOUR SOUP (酸辣湯) | MADE WITH LAU

Hot & Sour Soup (酸辣湯) | Made With Lau image

Learn how to make this classic Chinese soup that's equal parts soothing and stimulating!

Provided by Made With Lau

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 22

Ingredients

2 tomatoes
2 oz carrot
2 oz seafood mushroom
2 oz king oyster mushroom
3 pieces shiitake mushroom
0.25 oz dried wood ear mushroom
2 egg
1 oz red bell pepper
2 pieces green onion
2 pieces dried chili peppers
14 oz tofu
5 cups water
2 tbsp vinegar
1 tsp white pepper
1 tsp salt
1 tbsp sugar
2 tbsp light soy sauce
0.5 tbsp dark soy sauce
3 tbsp cornstarch
2 tbsp water
sesame oil
1 tbsp corn oil

Steps:

We don't really emphasize it in this specific video, but my dad is really big on washing his vegetables. So, wash them.
In a bowl, mix together cornstarch and water with a spoon until it becomes an even slurry.
Set the stove to its highest heat setting, and start to heat up the wok.
Cook the diced tomatoes for 30-60 seconds, then add our boiled water.
Cover the wok with a lid. My dad opted for a smaller lid, which is supposed to help the wok come to a boil more quickly.
Once the wok is boiling, we'll uncover the lid and add more character to our soup.
Almost done! Turn off the heat and transfer the soup into a bowl. Garnish with the minced green onions.

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