MONGOLIAN SAUCE
Make and share this Mongolian Sauce recipe from Food.com.
Provided by Michelle S.
Categories Sauces
Time 11m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix well.
- Be sure brown sugar is dissolved.
- Add to pot or skillet with stir fry.
Nutrition Facts : Calories 44.5, Fat 0.1, Sodium 1341.7, Carbohydrate 8.9, Fiber 0.3, Sugar 7.1, Protein 2.7
MONGOLIAN BEEF
Steps:
- Trim the fat of the flank steak and cut into thin pieces against the grain. Marinate the meat for 1 hour in a mix of egg, cornstarch, and 2 tablespoons oil.
- In large wok, cook the rice noodles in 2 inches of hot oil for just a few seconds, or until they puff up. Drain the noodles and set to the side. Heat up the wok again with 3 cups of oil to 350 degrees F and add the cut up flank steak. Stir for 3 to 4 minutes, and then remove from the heat and drain well.
- Heat the wok up again and add 2 teaspoons oil, ground garlic, all the cut up scallions, and the marinated beef. Cook for 2 to 3 minutes. Now add the sugar, black pepper, and soy sauce and cook for another 3 to 4 minutes. Remove from the heat and serve over the rice noodles.
MONGOLIAN SAUCE
Make and share this Mongolian Sauce recipe from Food.com.
Provided by foodart
Categories Chinese
Time 15m
Yield 10 cups
Number Of Ingredients 13
Steps:
- Combine together and pour into a bottle. Let this refrigerator overnight before using.
MONGOLIAN BEEF
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
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF
This is a great-tasting recipe that is easy to prepare ahead and takes minutes to actually cook it! Serve with rice and veggie side for a nice family dinner!
Provided by Ang
Categories World Cuisine Recipes Asian Chinese
Time 1h21m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
- Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 7.9 g, Cholesterol 25.4 mg, Fat 11.9 g, Fiber 1.2 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 995.8 mg, Sugar 4 g
MONGOLIAN CHICKEN
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 Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 11
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, Carbohydrate 25.7 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1924.3 mg, Sugar 14.2 g
MONGOLIAN BEEF
Easy stir-fry recipe
Provided by lnguyen
Time 30m
Yield Serves 2
Number Of Ingredients 19
Steps:
- Slice the flank steak against the grain into 1/4" thick bite-size slices. Dip the steak pieces into the marinade. Let the beef sit for about 30 minutes so that the cornstarch sticks.
- Make the sauce by heating 2 tsp of vegetable oil in a saucepan over med/low heat.
- Add ginger and garlic to the pan to fry, then add all the remaining sauce ingredients (minus the sugar)
- Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
- Remove it from the heat and set aside.
- Heat up one cup of oil in a wok until its hot but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly.
- After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil leaving about 1 tsp of oil in the wok. Put the pan back over the heat.
- Add the onions, then add the green onions. Cook for one minute.
- Add the beef back in and add the sauce. Cook for one minute.
- Serve on a bed of jasmine rice and garnish with coriander.
More about "mongolian sauce recipes"
HOW TO MAKE MONGOLIAN STIR FRY SAUCE | FAMILY CUISINE
From familycuisine.net
User Interaction Count 569
MONGOLIAN SAUCE CHINESE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST FOOD TRUCKS | MR. MONGOLIAN - MENU
From bestfoodtrucks.com
BEST FOOD TRUCKS | MR. MONGOLIAN
From bestfoodtrucks.com
MONGOLIAN CUISINE - WIKIPEDIA
From en.wikipedia.org
MONGOLIAN SAUCE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
MONGOLIAN HOT SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MONGOLIAN CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
MONGOLIAN SAUCE RECIPE | WOOLWORTHS
From woolworths.com.au
QUICK ANSWER: CHINESE FOOD MONGOLIAN CHICKEN IS WHAT ...
From chinacityop.com
MONGOLIAN SAUCE ARCHIVES - FOOD LOVER GIRL
From foodlovergirl.com
MONGOLIAN SAUCE RECIPE - U WIRING
From uwiring.com
MONGOLIAN SAUCE | SAUCE, HOMEMADE SAUCE, FOOD
From pinterest.ca
MONGOLIAN SAUCE - ASIAN FOOD SERVICE SAUCES IN BULK | SAN-J
From san-j.com
FACTS ABOUT MONGOLIAN FOOD | MONGOLIAN VILLAGE WEST
From mongolianvillagewest.ca
MONGOLIAN CHICKEN - JO COOKS
From jocooks.com
MONGOLIAN SAUCE - ASIAN FOOD SERVICE SAUCES IN BULK | SAN-J
From san-j.com
MONGOLIAN CHICKEN - PLATINGS - PLATINGS + PAIRINGS
From platingsandpairings.com
MONGOLIAN MEATBALLS RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
KNORR MONGOLIAN SAUCE 2.1KG : AMAZON.CA: GROCERY & GOURMET ...
From amazon.ca
MONGOLIAN SAUCE | PRODUCT MARKETPLACE
From specialtyfood.com
WHAT IS MONGOLIAN SAUCE? - FOOD NEWS
From foodnewsnews.com
MONGOLIAN FOOD - MONGOLIAN VILLAGE WEST
From mongolianvillagewest.ca
MONGOLIAN FOOD - PINTEREST
From pinterest.ca
WHAT IS MONGOLIAN SHRIMP?
From topcookingstories.com
MONGOLIAN SAUCE - JAY'S FOOD EMPORIUM
From jaysfoodemporium.com
MR. FOOD: MONGOLIAN BEEF - KOAM
From koamnewsnow.com
12 TRADITIONAL MONGOLIAN FOODS - FLAVORVERSE
From flavorverse.com
MONGOLIAN CHICKEN | FOODTALK
From foodtalkdaily.com
MONGOLIAN CHICKEN: EASY RESTAURANT-QUALITY RECIPE - THE ...
From thewoksoflife.com
MONGOLIAN BEEF STIR-FRY (+ THE BEST SAUCE EVER ...
From carlsbadcravings.com
MONGOLIAN BEEF PASTA RECIPE | CHINESE RECIPES | PBS FOOD
From pbs.org
ALL MONGOLIAN RECIPES - THE FOOD OF THE NOMADS
From mongolfood.info
IFOOD.TV
From ifood.tv
ULTIMATE GUIDE TO MONGOLIAN BBQ (+ HOW TO MAKE MONGOLIAN ...
From izzycooking.com
10 BEST CHINESE MONGOLIAN SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
MONGOLIAN FOOD: THE COMPLETE FOOD GUIDE FOR FOOD LOVERS
From traveladvo.com
HOW TO MAKE MONGOLIAN BBQ SAUCE | FAMILY CUISINE
From familycuisine.net
HOW TO MAKE MONGOLIAN SAUCE RECIPE - MONTALVOSPIRITS
From montalvospirits.com
You'll also love