Mongolian Beef And Bok Choy Recipes

Steps:

• Trim fat from beef; cut beef with grain into 2-inch strips.
• Cut strips across grain into 1/8-inch slices.
• Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl.
• Cover and refrigerate 30 minutes.
• Separate bok choy leaves from stems.
• Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
• Cut green onions into 2-inch pieces.
• Mix 2 tablespoons cornstarch and the water.
• Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
• Add 3 tablespoons vegetable oil; rotate wok to coat side.
• Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
• Remove beef from wok.
• Add 3 tablespoons vegetable oil to wok; rotate to coat side.
• Add bok choy stems; stir-fry 1 minute.
• Stir in bok choy leaves and 1/8 teaspoon salt.
• Stir in chicken broth; heat to boiling.
• Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds.
• Stir in beef and oyster sauce; heat to boiling.
• Garnish with green onions.

Steps:

• Marinate the flank steak in the oyster sauce and 1/4 cup vegetable oil.
• In a separate bowl mix soy sauce, sesame oil, and chicken broth.
• Sauté garlic and ginger in very hot wok.
• Add flank steak and sauté for 2 minutes.
• Add bok choy and sauté for 2 minutes.
• Add sauce and cook for 30 seconds.

Steps:

• Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• While rice cooks, add 1/2 cup water to a pot and bring to a boil. Add a steamer insert and place broccoli in the pot. Cover and simmer until lightly steamed, about 3 minutes. Transfer to a platter in a single layer, uncovered, so florets remain bright green and do not continue cooking from their own residual heat.
• Slice the long strip of skirt steak into 2-inch long pieces. Cut those pieces across the grain (for tenderness) and on the bias (for width) into slices that are about 1/4-inch thick. Place beef into a mixing bowl and sprinkle in cornstarch. Stir to coat thoroughly, unfolding any folded slices. Let meat rest for 10 minutes.
• Whisk together 1/2 cup water, brown sugar, soy sauce, teriyaki sauce, Sriracha sauce, paprika, ginger, sesame oil, and garlic powder in a large saucepan. Stir in white parts of scallions and water chestnuts. Heat just to boiling, then reduce to a slow simmer. Stir sauce frequently until reduced and thickened, 5 to 10 minutes.
• While sauce thickens, heat a large nonstick frying pan until sizzling. Add oil and heat until shimmering. Shake excess cornstarch from beef and place 1/2 of them into the pan without crowding. Cook briefly on both sides until they just start to brown, 3 to 4 minutes; do not cook fully. Transfer to a plate and cook remaining slices, adding oil if needed.
• Transfer all beef to the simmering sauce and stir to coat. Simmer to finish cooking the beef, 2 to 3 minutes, making sure not to overcook. Stir in broccoli and green parts of scallions. Heat 1 minute longer.
• Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.

Steps:

• Heat 1 tablespoon of oil in wok over high heat; add in onion and stir-fry for 2 minutes or until browned; remove onion to a bowl.
• For the sauce; in a saucepan over medium-low heat; add in ginger, garlic red pepper flakes and soy sauce, water and black pepper.
• Add in the brown sugar to the saucepan then increase the heat to medium and boil 2-3 minutes or until thickened; remove from heat.
• Toss the beef strips with the cornstarch to coat; let sit for about 8-10 minutes.
• Meanwhile heat 1 cup oil in the wok until hot but not smoking; add in the beef and saute for about 2 minutes or until the beef is just cooked through (you do not have to cook the beef completely as it will cook more after) remove with a slotted spoon to a paper towel remove the oil from the wok.
• Return the wok back to the heat and put the meat back in the wok along with the onions; then add in the sauce and cook for 1 minute stirring.
• Cook for about 1 minute more.
• serve on rice and sprinkle a small amount of chopped onions over the top.

Steps:

• Wrap the flank steak in wrap and freeze for 1 hour to make slicing easier. Then, slice into 1/4 inch strips. Toss with cornstarch and let sit for 15 minutes.
• Meanwhile, make sauce by combining Hoisin sauce, Soy Sauce, brown sugar and Bean sauce. Feel free to add more soy for a saltier sauce, more brown sugar for a sweeter sauce, or more bean and garlic sauce for a more savory sauce. This is your dinner ~ don't be afraid to change it a bit :-).
• Stir fry the veggies and ginger in 1 T canola until just cooked through but still firm. Remove from pan and set aside. Then add the remaining canola oil and stir fry the beef over high heat until browned, about 4 minutes or so. Return veggies to pan, and add sauce and cook for about 1 minute longer.
• Serve over white rice.

Steps:

• Combine soy sauce, sugar, cornstarch, mirin, hoisin, garlic chile sauce, and MSG. Set aside.
• Heat a large non-stick skillet over medium high heat.
• Coat with cooking spray.
• Sear beef strips on both sides, just until brown and slightly carmelized. This may take serveral batches.
• Set beef aside in a bowl.
• Add oil to skillet.
• Add vegetables, garlic, and ginger.
• Stir fry for a minute or two.
• Add the sauce and beef.
• Stir fry for another 30 seconds to a minute, until sauce thickens.
• Serve immediately with steamed rice or noodles.