Mongolian beef sticks are a flavorful and delicious snack or appetizer that can be enjoyed by people of all ages. They are made with beef, soy sauce, brown sugar, garlic, and ginger, and are typically cooked on a grill or in a pan. Mongolian beef sticks are a great source of protein and iron, and they are also a good source of vitamins and minerals. They can be served with a variety of dipping sauces, such as sweet and sour sauce, barbecue sauce, or ranch dressing.
Here are our top 8 tried and tested recipes!
CRISPY STICKY MONGOLIAN BEEF
Recipe VIDEO above. This Mongolian Beef is super crispy and coated in a sticky salty / sweet sauce - but not TOO sweet! It's absolutely divine and everyone I've made this for has raved about it. Don't be daunted by the ingredients list - there are a number of repeat ingredients! I just like to separate them into groups for ease of following the recipe.
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 25m
Number Of Ingredients 15
Steps:
- Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).
- Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
- Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
- Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.
- Discard the oil, leaving behind about 1 tablespoon in the wok.
- Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
- Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.
- Add the beef and scallions, toss to coat and cook for a further 30 seconds.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
Nutrition Facts : ServingSize 163 g, Calories 371 kcal
MONGOLIAN BEEF
This is a traditional Mongolian beef recipe that I have worked on for over a year to perfect. My husband and I love Chinese food, and now we make it at home -- even better than the restaurant!
Provided by CHEFANDERSEN
Categories World Cuisine Recipes Asian
Time 2h20m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 9.5 g, Cholesterol 18.3 mg, Fat 13.2 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 2.7 g, Sodium 707.4 mg, Sugar 3.5 g
MONGOLIAN MEAT STICKS
An easy to serve appetizer. Although the recipe recommends broiling these in the oven, an indoor electric grill would work just as well. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Meat
Time 30m
Yield 32 skewers
Number Of Ingredients 10
Steps:
- Slice steak diagonally across grain into 1/8 inch thick strips. Place in a large heavy-duty. zip lock plastic bag. Set aside.
- Combine hoisin sauce and remaining 8 ingredients; stir well. Pour marinade over steak; seal bag securely. Marinate in refrigerator 8 hours, turning occasionally. Meanwhile, soak wooden skewers in water for at least 10 minutes to prevent them from burning.
- Thread steak onto 32 (6-inch) wooden skewers, discarding marinade. Broil 3 inches from heat (with electric oven door partially opened) 2-3 minutes on each side or to desired degree of doneness. You can dress these skewers up by adding toasted sesame seeds and presenting them with roasted chopped scallions. If preferred, serve with a sauce of your choice.
Nutrition Facts : Calories 84.2, Fat 4.8, SaturatedFat 1.5, Cholesterol 24.2, Sodium 146.7, Carbohydrate 2, Fiber 0.1, Sugar 1.2, Protein 7.8
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.
MONGOLIAN BEEF STICKS
Honor the influence of the Orient. Soy sauce, fresh ginger, and sesame oil give this appetizer its Asian accent. Wonderful flavor, we had these for the Super Bowl and they were very much loved!!
Provided by Chemaine
Categories Meat
Time 8h6m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Slice steak diagonally across grain into 1/8 inch thick strips. Place in a large heavy-duty zip-top plastic bag. Set aside.
- Combine hoisin sauce and remaining 8 ingredients; stir well. Pour marinade over steak, seal bag securely. Marinate in refrigerator 8 hours, turning occasionally.
- Remove steak from marinade, discarding marinade, thread steak onto 32 (6 inch) wooden skewers. Broil strips 3 inches from heat 2 to 3 minutes on each side or to desired degree of doneness.
- Note: Unlike metal skewers, wooden skewers can burn under the broiler. make sure you soak wooden skewers in water at least 10 minutes before threading food onto them to prevent any flare-ups.
MONGOLIAN BEEF
Make and share this Mongolian Beef recipe from Food.com.
Provided by Lali8752
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine meat, soy sauce, cornstarch, oil, sugar, salt, and pepper and refrigerate at least 1 hour.
- In 375 degree wok, cook garlic and ginger in oil for 3-5 minutes.
- Add remaining ingredients, including meat mixture.
- Stir fry for 5-10 minutes, or until meat is cooked through.
Nutrition Facts : Calories 382.6, Fat 23, SaturatedFat 7.3, Cholesterol 85, Sodium 1615.8, Carbohydrate 17.3, Fiber 2.4, Sugar 4.5, Protein 26.6
MONGOLIAN BEEF II
Savory strips of sirloin roast are soaked in a spicy marinade and sauteed with green onions. Serve over steamed rice or fried rice noodles.
Provided by Kimber
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Partially freeze the roast for easier slicing. Slice the roast into 3x1/2 inch strips, and set aside.
- In a large bowl, combine well the soy sauce, sherry, sesame oil, cornstarch, brown sugar, crushed red pepper and whole chile peppers. Place beef in the mixture and coat well. Cover and refrigerate for 20 to 30 minutes.
- Heat 2 tablespoons of the oil in a large skillet or wok over medium high heat. Place green onions in the hot oil. Cover, reduce heat to low and cook 6 minutes, or until tender. Remove green onions and set aside.
- In the same skillet or wok, heat remaining 1/4 cup of oil over medium high heat. Add beef mixture and saute for 5 minutes, or until the beef is thoroughly cooked. Return green onions to the pan and saute for 30 seconds more, or until heated through.
Nutrition Facts : Calories 349.3 calories, Carbohydrate 16.3 g, Cholesterol 60.5 mg, Fat 22.2 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 6 g, Sodium 964.3 mg, Sugar 6.3 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.
Tips:
- Use flank steak or skirt steak. These cuts of beef are thin and flavorful, and they cook quickly.
- Slice the beef thinly. This will help it cook evenly and quickly.
- Marinate the beef for at least 30 minutes. This will help tenderize the meat and infuse it with flavor.
- Use a hot grill or pan. This will help sear the beef and give it a nice crust.
- Cook the beef for only a few minutes per side. Overcooking will make it tough.
- Serve the beef with your favorite dipping sauce.
Conclusion:
Mongolian beef sticks are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks. With a few simple ingredients and a little bit of time, you can make these tasty treats at home. So next time you're looking for a fun and flavorful snack, give Mongolian beef sticks a try!
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