Searching for the ultimate recipe to prepare a sizzling and delectable Mongolian beef dish, infused with the vibrancy of green onions in a matter of minutes? Look no further! Embark on a culinary adventure with us as we explore the secrets to crafting the perfect quick Mongolian beef, a dish that combines the savory and bold flavors of Mongolia with the crisp, fresh taste of green onions. Get ready to tantalize your taste buds with a symphony of flavors that will leave you craving more. So, let's dive into the world of Mongolian cuisine and discover the culinary magic that awaits.
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MONGOLIAN BEEF AND SPRING ONIONS
A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice.
Provided by vkarlson
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
- Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
- Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
- Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
- Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 54.7 g, Cholesterol 27.2 mg, Fat 12.1 g, Fiber 3.3 g, Protein 18 g, SaturatedFat 2.8 g, Sodium 1861.8 mg, Sugar 38.8 g
QUICK MONGOLIAN BEEF WITH GREEN ONIONS
This is a great weeknight meal, but it also works well as a make-ahead dish for a crowd. I've included directions for both ways below. Inspired by recipe #24175 by chef #29196. I don't have a wok, so I just use a heavy skillet.
Provided by puppitypup
Categories Steak
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat heavy pan or wok until quite hot.
- Cut the very bottom off the green onions and dispose of. Then slice into 3" lengths. Separate the end pieces from the rest since they need longer to cook.
- Mix together soy sauce, oyster sauce and honey in a small bowl.
- Brush pan with a little peanut oil, then add round steak and green onion end-pieces, cooking until steak is almost done.
- Add sauce and remaining green onions, bring to a boil and simmer for about 3 minutes to allow sauce to thicken a bit.
- Serve over rice.
- IF SAUCE IS TOO THIN:.
- Different meats release different amounts of liquid. If sauce is too thin, remove meat and green onion from pan, add some cornstarch mixed with equal amount cold water to the sauce and bring to a boil, let cook a few minutes until thickened. Then add meat and green onion back to pan. Start with 1-2 tablespoons of cornstarch and water.
- TO COOK AHEAD FOR A CROWD:.
- Cook meat in batches, adding the sauce but not the green onions to each batch.
- As each batch is done, pour out in 9x12 or larger pan in oven on 170 to keep warm. You won't need to add more peanut oil after first batch.
- After last batch, cook green onion bottoms until softened, then add rest of green onions and saute for a minute.
- Pour green onions over meat in pan to keep warm.
Nutrition Facts : Calories 355.3, Fat 17.7, SaturatedFat 6.9, Cholesterol 110.4, Sodium 1123, Carbohydrate 15.1, Fiber 2.3, Sugar 7.9, Protein 33.9
BEEF WITH GREEN ONION
The best beef stir-fry dish I've ever tasted. It's easy, and the oyster sauce gives it such a wonderful flavor. Enjoy.
Provided by LINDA CILEK
Categories Main Dish Recipes Stir-Fry Beef
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
- Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 4.6 g, Cholesterol 35.8 mg, Fat 15 g, Fiber 0.6 g, Protein 13.9 g, SaturatedFat 4.6 g, Sodium 154.1 mg, Sugar 1.1 g
Tips:
- Use a good quality beef: Flank steak or skirt steak are great choices for Mongolian beef, as they are tender and flavorful.
- Slice the beef against the grain: This will help the beef to cook evenly and tender.
- Marinate the beef: Marinating the beef in a mixture of soy sauce, brown sugar, garlic, and ginger will help to tenderize it and give it flavor.
- Cook the beef in a hot skillet: This will help to sear the beef and keep it juicy.
- Add the sauce to the beef: Once the beef is cooked, add the sauce and stir to coat.
- Serve the Mongolian beef over rice or noodles: This will help to soak up the delicious sauce.
Conclusion:
Mongolian beef is a quick and easy dish that is perfect for a weeknight meal. It is also a great dish to serve at a party or potluck. The beef is tender and flavorful, and the sauce is sweet and savory. This dish is sure to be a hit with everyone who tries it.
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