Best 2 Mr Wangs Mongolian Beef Recipes
"Mr. Wang's Mongolian Beef" is a delectable dish that combines the bold flavors of Mongolian cuisine with the convenience of a quick and easy weeknight meal. Its origins can be traced back to the kitchens of Chinese restaurants in the United States, where it gained popularity as a beloved takeout favorite. This dish features tender strips of beef coated in a flavorful marinade, stir-fried with a medley of colorful vegetables and a rich, savory sauce. Whether you're a seasoned home cook or a beginner in the kitchen, this recipe aims to guide you through the process of creating a remarkably tasty and authentic Mongolian beef dish that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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
MR. WANG'S MONGOLIAN BEEF
One of my favorite Chinese restaurants in the Birmingham area is Mr. Wang's in Homewood. Our newspaper recently printed this recipe for their Mongolian Beef.
Provided by mailbelle
Categories Meat
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Mix beef and cornstarch well and allow to stand for 5 minutes.
- Heat 4 cups vegetable oil and fry beef until it is crispy. Remove beef from oil.
- Heat 2 teaspoons vegetable oil and add chopped garlic, rice wine, soy sauce, and beef. Stir-fry well.
- Add sugar and continue stirring for 1 minute.
- Add sliced yellow onion and green onion. Stir.
- Add white pepper. Stir well.
- Add sesame seed oil. Remove from heat and serve.
Tips:
- To save time, slice the flank steak against the grain before stir-frying.
- Marinate the flank steak for at least 30 minutes, or up to overnight, to tenderize it and infuse it with flavor.
- When stir-frying, use a large skillet or wok over high heat to ensure that the beef cooks quickly and evenly.
- Add the beef to the skillet in batches, so that it doesn't overcrowd and steam instead of stir-frying.
- Cook the beef until it is browned and slightly charred on the outside, but still pink in the center for medium-rare, or to your desired doneness.
- If you want a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) to the sauce and cook until thickened.
- Serve the Mongolian beef immediately over rice or noodles, garnished with green onions and sesame seeds.
Conclusion:
Mongolian beef is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its tender beef, flavorful sauce, and crunchy vegetables, it is sure to be a hit with the whole family. So next time you're looking for a new and exciting dish to try, give Mongolian beef a try.
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