MANDARIN BEEF
Think you can't make Chinese food? Think again! This will make you look like a pro and tastes even better than take out. The flank steak is so tender it almost melts in your mouth. Make sure to prep everything first because the cooking happens in just minutes. The nutrition facts are off since the oil is used for flash frying and will be drained. From the Yang Sing restaurant in San Francisco.
Provided by cookiedog
Categories Peppers
Time 28m
Yield 4-5 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1308.8, Fat 129.3, SaturatedFat 20.8, Cholesterol 79.6, Sodium 811.3, Carbohydrate 17.1, Fiber 1.8, Sugar 8.5, Protein 23.8
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Bernard Avila
[email protected]Bland and boring. I would not recommend this recipe.
Danish Jain GAMMER
[email protected]Easy to make and so flavorful! My family loved it.
Sotirios Spiros
[email protected]The Mandarin Beef was delicious! The sauce was a little too sweet for my taste, but overall it was a great dish. I would definitely make it again, but I would reduce the amount of sugar in the sauce.
skati bonga
[email protected]This Mandarin Beef recipe was a hit! The sauce was flavorful and perfectly balanced, and the beef was tender and juicy. I followed the recipe exactly and it turned out amazing. My family loved it and I will definitely be making it again.