Mandarin Beef Recipes

Steps:

• In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm. , Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Steps:

• 1. In a bowl combine soy sauce into cornstarch and stir to make a slurry. Add soy sauce through garlic powder to slurry and mix well. Set aside.
• 2. Heat a wok or skillet on medium high heat. Add cooking oil and heat until shimmering. Add beef strips and stir-fry until no pink remains.
• 3. Add green onion and stir-fry until soft. Stir cornstarch mixture and add to meat and onions. Bring to a boil until thickened. Sprinkle with sesame seeds.

Steps:

• In a large bowl, combine, the first five ingredients; remove half, set aside.
• Add sliced beef to remaining marinade; cover and refrigerate for 15 minutes.
• In a large skillet or wok, stir-fry veggies in oil for 2 mins; remove, keep warm.
• Drain, and discard the marinade.
• In the same skillet, stir-fry the beef, until no longer pink.
• Add the reserved veggies.
• Combine the cornstarch and reserved marinade until smooth; add to skillet.
• Bring to boil; cook and stir for 2 mins, or until thickened.
• Serve over rice.

Steps:

• Cut beef across the grain into 1 inch x 1/2 inches x 1/8 inches strips. Add cornstarch and 1 tablespoon oil. Mix well and set aside.
• Seasoning sauce: Mix all seasoning ingredients together and stir again before using.
• Pour approximately 2 cups of oil into a wok and heat to 350. Add beef and stir fry for 30 seconds. Remove beef from oil and set aside. Drain hot oil from wok. Reheat wok and add 1 tablespoon of fresh oil. Add garlic, ginger, and bell peppers and stir fry for 30 seconds. Add seasoning sauce and cook for another 30 seconds before adding beef and scallions. Toss for a few seconds to heat through before serving.

Steps:

• 1. In a large bowl, combine the first 5 ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In large skillet or wok, stir fry vegs in oil for 2 minutes; remove and keep warm. Drain and discard the marinade. In the same skillet, stir fry the beef till no longer pink. Add the oranges and reserved vegs. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over hot rice.

Steps:

• Thinly slice beef. Toss beef, 1 tablespoon vegetable oil, the cornstarch, salt, 1 teaspoon soy sauce, the sugar and white pepper in bowl. Cover and refrigerate 30 minutes. Cut green onions into 2-inch pieces. Cut green pepper into 1/8-inch strips.
• Heat wok or skillet over high heat. Add 2 tablespoons vegetable oil. Add beef, ginger root and garlic; stir-fry until beef is brown, about 3 minutes. Add green pepper, carrot and chili paste; stir-fry 1 minute. Stir in green onions and 1 tablespoon soy sauce; cook and stir 30 seconds.

Steps:

• Cut beef into thin strips.
• Mix egg white, cornstarch, 1 teaspoon soy sauce and sugar in a bowl.
• Let stand for 10 minutes.
• Spray wok with cooking spray and heat over medium high heat until cooking spray starts to bubble.
• Add oil, rotate wok to coat with oil.
• Add beef, stir-fry 3- 4 minutes or until brown.
• Add carrots, capsicum, garlic and ginger, stir-fry for 1 minute.
• Stir in chile puree, 1 teaspoon soy sauce and shallos, cook and stir 30 seconds.