MONGOLIAN BEEF CHINESE FOOD RECIPES

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CHINESE MONGOLIAN BEEF | CHINA SICHUAN FOOD



Chinese Mongolian Beef | China Sichuan Food image

Provided by Elaine

Categories     Main Course

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 18

1/2 pound beef tenderloin
2 scallions ( , sliced into sections around 3cm)
3 green onions ( , sliced into sections around 3cm long)
2 dried chili pepper ( , optional, cut into slices and seeds removed)
1 inch root ginger ( , peeled and cut into shreds)
1 middle size egg ( , only egg white needed)
1/2 teaspoon salt
1 teaspoon light soy sauce
1/2 tablespoon oyster sauce
1 tablespoon cooking wine
1 teaspoon black pepper powder
1 teaspoon starch ( , cornstarch)
1 teaspoon sesame oil
2 tablespoons cooking wine
1 teaspoon dark soy sauce
1/2 teaspoon sugar
1 tablespoon water
1 teaspoon sesame oil

Steps:

  • Cut the beef into thin slices.
  • Add salt, black pepper powder, starch and light soy sauce in the beef within a small blow and mix evenly.
  • Just before cooking process, add egg white to marinated beef and stir in one direction until you get a paste.
  • Heat up cooking oil in wok and stir fry beef slices around 1 to 2 minutes or until the beef begins to change color.
  • Move the beef slices out and leave the oil in wok. Add ginger slices, 2/3 of scallion sections and chili pepper shred to cook until aroma.
  • Return the beef slices in wok, do a quick fry and stir in stir fry sauce. Turn off the fire and add green onion sections and the left scallion. Mix well.
  • Transfer to serving bowl and serve hot.

Nutrition Facts : Calories 437 kcal, CarbohydrateContent 7 g, ProteinContent 25 g, FatContent 31 g, SaturatedFatContent 11 g, CholesterolContent 190 mg, SodiumContent 1144 mg, FiberContent 1 g, SugarContent 2 g, ServingSize 1 serving

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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