Umami Mongolian Beef Recipes
MONGOLIAN BEEF
This is out of the 2004 edition of the KCTS chefs cookbook. It was sent in by the head chef and owner Charley Lee of the Golden House Chinese Cuisine Restaurant. In Mukilteo, Washington.
Provided by teresas
Categories Meat
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a pan.
- Add the finely minced garlic and saute' until slightly golden.
- Combine the chili sauce, soy sauce and sugar in a bowl.
- Mix well before adding into the pan.
- Add the beef (or chicken) into the simmering sauce mixture in the pan.
- Continue to simmer until the liquid is reduced.
- Add the shredded onion with a dash of sesame oil.
- Stir fry until everything is tender and fully cooked.
- Serve with rice and enjoy.
Nutrition Facts : Calories 1803.2, Fat 170.1, SaturatedFat 68.1, Cholesterol 224.7, Sodium 4121.2, Carbohydrate 42.1, Fiber 1.5, Sugar 36.5, Protein 26.8
UMAMI MONGOLIAN BEEF
A staple of Chinese restaurants. This is one of the more popular dishes we serve at my parents' restaurant.
Provided by NavyDoc13
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
- Place a wok over high heat until hot. Add 2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
- Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic and chilies. Cook until fragrant. Add green onions and stir-fry for 1 minute.
- Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
- Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).
Nutrition Facts : Calories 312.2, Fat 16.4, SaturatedFat 4.1, Cholesterol 58.1, Sodium 945.3, Carbohydrate 18.3, Fiber 2.9, Sugar 8.7, Protein 22.6
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