Best 8 Mandarin Beef Recipes

MANDARIN BEEF

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.

MANDARIN BEEF STIR-FRY

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.

MANDARIN BEEF SKILLET

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain the oranges, reserving syrup. Add syrup to the meat mixture; set oranges aside. Stir in 1 cup of water, soy sauce and ginger. Cover and simmer for 5 minutes. , Combine cornstarch and remaining water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the celery, pepper, water chestnuts and mushrooms. Cover and cook over low heat for 5-7 minutes or until heated through. Serve over rice. Garnish with the oranges.

MANDARIN BEEF

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.

PINEAPPLE, BEEF AND MANDARIN SALAD

Steps:

• To make the salsa, in a medium bowl combine the pineapple, mandarin segments, capsicum, lime juice and 1 teaspoon oil, set aside.
• Sprinkle steak seasoning over the steak.
• Heat the remaining oil in a medium, non-stick frying pan on medium-high.
• Add the steak and cook for 2 minutes each side or until just cooked to your liking, this could also depend on the thickness of your steak.
• Transfer to a plate and let rest for 5 minutes.
• Divide the salad leaves among the serving plates.
• Thinly slice the steak across the grain and divide between the the 2 plates with salad leaves and then top with the salsa and serve.

MANDARIN BEEF BUNS

Steps:

• 1. For filling, in a large skillet heat oil over medium heat. Add beef and red pepper; cook for 3 minutes. Add bok choy or other cabbage, ginger root, and orange peel; cook for 2 to 3 minutes or until bok choy is wilted. Stir in onions and hoisin sauce; remove from heat. Cool.
• 2. Meanwhile, prepare the hot roll mix according to package directions. Divide the dough into 24 portions. Roll each portion into a ball. On a lightly floured surface roll or pat each ball into a 3 ½ inch circle.
• 3. For each bun, place about 1 tablespoon of the filling in center of a circle. Moisten edges of dough with water and bring up around filling, pinching the edges together to seal.
• 4. Arrange the filled buns, seam sides down, on 2 lightly greased baking sheets. Cover and let rise in a warm place for 20 minutes. Brush with beaten egg; sprinkle with sesame seed. Bake in a 375°F. oven about 15 minutes or until golden.

MANDARIN BEEF

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.

MANDARIN BEEF STIR-FRY

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.