Mongoliangrillfeast Recipes

Steps:

• In a skillet, heat sesame oil. Add meat first if using, then add tofu. (drain very well to get as much excess water out as possible.) When meat is cooked through add vegetables along with teriyaki sauce.
• When vegetables are cooked to tenderness you desire add cooked ramen or soba noodles just before serving.
• Serve with hot rice.

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.

Steps:

• Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes.
• Remove beef from the freezer and slice across the grain into very thin slices.
• Whisk the chicken stock and cornstarch in a freezer-safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour.
• Remove from the freezer and allow to defrost, about 30 minutes.
• Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
• Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.

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.

Steps:

• Marinade 20- 30 minutes.
• Use highest heat for all steps.
• Heat a wok to the smoking point.
• Pour in the oil.
• When very hot stir fry the beef until just cooked.
• Remove to drain off oil.
• Clean the wok if necessary.
• Reheat with a little more oil.
• Stir fry the seasoning ingredients for a few seconds until you get a strong aroma.
• Stir in the vegetables; keep stirring until heated through, about two minutes.
• Pour in the sauce and stir until it starts to bubble.
• Return the meat and stir to blend well.
• Thicken a little with the cornstarch mixture.
• Stir in a few drops of sesame oil.
• Serve at once.