Ethnic Mongolian Beef

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Three versions of Mongolian Beef:Cooking LIght, Edibly Asian and Martin Yan's, plus a list of the 28 Mongolian Beef recipes from the EYB site.

Mongolian BeefMongolian Beef from Cooking Light magazine

Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.

Yield: 4 servings (serving size: 1 cup)
Total: 20 Minutes

Ingredients

2 tablespoons lower-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic (such as sambal oelek)
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces

Method

  1. Combine first 8 ingredients, stirring until smooth.
  2. Heat peanut oil in a large nonstick skillet over medium-high heat.
  3. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds.
  4. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Source: "Mongolian Beef" Bruce Weinstein and Mark Scarbrough, Cooking Light December 2009 accessed July 19, 2012
url http://www.myrecipes.com/recipe/mongolian-beef-10000001940984/
Video: How to Cook Mongolian Beef

- Chinese - Asian Noodles - Asian Dumplings and Wontons - Asian - Beef - Collections -- Ethnic - Lee's Recipes -

Mongolian Beef from Edibly Asian

Yield: 4 servings (serving size: 1 cup)
Total: 20 Minutes

Ingredients

Mongolian BeefBeef marinade:

500 gm (1 lb) steak sliced in 6 mm (1/4 in) slices
2 tsp peanut oil
1 Tbsp rice wine
1/2 tsp salt
1 tsp black pepper

Additional marinade ingredients:

1 egg beaten
1 Tbsp flour

Mongolian Sauce:

90 ml (6 Tbsp) soy sauce
30 ml (2 Tbsp) sugar
22 ml (1.5 Tbsp) sesame oil
30 ml (2 Tbsp) rice wine
10 ml (2 tsp) rice vinegar
15 ml (1 Tbsp) bean sauce
15 ml (1 Tbsp) dried chili pepper, crushed
5 clove garlic, minced
4 to 6 dried chili
12 large green onions, cut into 2.5 cm (1-in) lengths
1 large yellow or white onion (optional)
1 Tbsp cornstarch mixed with 2 Tbsp water
30-60 ml (1/8-1/4 cup) peanut oil

Method

  1. Mix beef with meat marinade (except the egg and flour) set aside.
  2. Combine Mongolian sauce ingredients separately (set aside for an hour before using) .
  3. Heat wok and add oil. When wok is hot add the dried chillie. Stir constantly for 30 seconds.
  4. Beat the egg and mix with the flour into a mixture and add to the steak and marinade. Add this mixture to the wok.
  5. Stir fry constantly until the steak is cooked, then pour in Mongolian sauce mixture and let it reduce for 2 minutes over high heat, still mixing.
  6. To thicken the sauce add the cornstarch/water mixture and cook until the sauce is of the right consistency. Optionally add the yellow or white onion, cook a minute longer. Add green onions and cook for two minutes longer.
  7. Serve with rice, or over fried egg noodles.

Source: "Mongolian Beef" http://ediblyasian.info/recipes/mongolian-beef accessed July 19, 2012
See list of Edibly Asian recipes with links

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Martin Yan's Mongolian Beef

Mongolian BeefWith its rich, savory sauce, fragrant with garlic and chiles, Mongolian Beef is a favorite dish in northern China and Chinese restaurants throughout the world. For an authentic and dramatic presentation, serve over deep-fried snowy bean thread noodles.

Marinade:
2 tablespoons dark soy sauce
2 tablespoons Chinese rice wine or dry sherry
1 teaspoon cornstarch

Beef Mixture:
3/4 pound flank steak, thinly sliced across grain
2 1/2 tablespoons vegetable oil
2 tablespoons minced garlic
10 small dried red chiles
10 green onions, cut into 3-inch pieces
2 tablespoons hoisin sauce
1 tablespoon soy sauce

Crispy Bean Threads (optional)

Directions

  1. Combine all marinade ingredients in a bowl.
  2. Add beef to marinade and stir to coat. Let stand 10 minutes.
  3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from wok.
  4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and chiles; cook stirring, until fragrant, about 10 seconds. Add green onions and stir-fry 1 minute.
  5. Return meat to wok and add hoisin sauce and soy sauce; cook until heated through. Serve over Crispy Bean Threads, if desired. Makes 4 servings.

Crispy Bean Threads

If you've never made crispy fried bean thread noodles, you're in for a surprise. On contact with hot oil, the dried noodles puff up instantly, creating a snowy white nest. To make, pull apart a small bundle of dried bean thread noodles. In a wok, heat vegetable oil for deep-frying to 375 degrees F. Deep-fry bean threads in small batches until they puff and expand, about 5 seconds. Turn over to cook other side, then drain on paper towels.

Source: "Mongolian Beef" from Martin Yan's Feast: The Best of Yan Can Cook by Martin Yan Page 223
on line at http://www.thefreelibrary.com/CHINESE+NEW+YEAR%3B+MARTIN+YAN+SHARES+A+%60FEAST%27+OF+HIS+BEST+RECIPES.-a083602054
Photo of Martin Yan's "Mongolian Beef" from http://ericsculinaryadventures.blogspot.com/2012/06/martin-yans-mongolian-beef.html

 

 

Other recipes for Mongolian Beef include:

  1. Mongolian Beef from Simple Chinese Cooking by Kylie Kwong
    Categories: Main course; Chinese
    Ingredients: ground beef; green cabbage; dry sherry; hoisin sauce; oyster sauce; malt vinegar; sesame oil; carrots; red peppers; scallions; soy sauce; ginger
  2. Mongolian beef from Cooking Light Annual Recipes 2010: Every Recipe...a Year's Worth of Cooking Light Magazine by Cooking Light Magazine
    Categories: Quick / easy; Main course; Winter; Mongolian; Low fat; Low calorie
    Ingredients: soy sauce; dry sherry; hoisin sauce; rice vinegar; chile paste with garlic; peanut oil; ginger; beef sirloin; green onions
  3. Mongolian beef fire pot (Shuan niu rou) from Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds
    Categories: Stews and one-pot meals; Main course; Chinese
    Ingredients: beef sirloin; soy sauce; Shaoxing rice wine; sesame oil; napa cabbage; peanut oil; chicken stock; cellophane noodles; firm tofu; button mushrooms; spinach; Chinese black rice vinegar; scallions; ginger
  4. Mongolian beef from Quick and Easy Chinese Cooking: 70 Everyday Recipes by Nancie McDermott
    Categories: Stir-fries; Main course; Winter; Chinese; Mongolian
    Ingredients: soy sauce; beef; dry sherry; dark soy sauce; green onions; sesame oil
    Accompaniments: Crispy noodle pancake Recipe online
  5. Mongolian beef from Taste and Tell by Bee Yinn Low
    Categories: Stir-fries; Main course; Mongolian
    Ingredients: beef; carrots; ginger; green onions; soy sauce; oyster sauce; hoisin sauce; rice wine; sesame oil
    Recipe online
  6. Mongolian beef (page 28) from Cooking Light Magazine, December 2009: Special Double Holiday Issue by Bruce Weinstein and Mark Scarbrough
    Categories: Stir-fries; Quick / easy; Main course; Mongolian
    Ingredients: reduced-salt soy sauce; dry sherry; hoisin sauce; rice vinegar; chile paste with garlic; peanut oil; ginger; sirloin steaks; green onions
  7. Mongolian beef stir-fry from Great Good Food: Luscious Lower-Fat Cooking by Julee Rosso
    Categories: Stir-fries; Main course; Winter; Mongolian; Low fat
    Ingredients: balsamic vinegar; soy sauce; chile oil; ginger; hoisin sauce; beef tenderloin; scallions
  8. Mongolian beef from Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World by Martin Yan
    Categories: Main course; Chinese
    Ingredients: soy sauce; ginger; beef tri-tip; rice wine; Chinese black rice vinegar; hoisin sauce; chile bean sauce; bean thread noodles; store-cupboard ingredients
  9. Becker Mongolian beef from Joy of Cooking: 75th Anniversary Edition - 2006 by Ethan Becker and Irma S. Rombauer and Marion Rombauer Becker
    Categories: Stir-fries; Main course; Asian
    Ingredients: tamari sauce; hot pepper sauce; rice vinegar; peanut oil; ginger; beef sirloin; scallions; cooked rice
  10. Mongolian beef from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking by Stephanie O'Dea
    Categories: Main course; Mongolian; Gluten-free
    Ingredients: beef flank steak; gluten-free soy sauce; dry sherry; sesame oil; molasses; ground ginger; dried red pepper flakes; peanut butter; garlic; green onions; dried onions
  11. P.F. Chang's Mongolian beef from Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains by Todd Wilbur
    Categories: Stir-fries; Main course; Mongolian
    Ingredients: ginger; soy sauce; vegetable oil; beef flank steak; green onions; Recipe online
  12. Crock pot Mongolian beef from Very Culinary by Amy Flanigan
    Categories: Stews and one-pot meals; Main course; Mongolian
    Ingredients: beef flank steak; soy sauce; white wine; sherry; sesame oil; molasses; ground ginger; dried onions; dried red pepper flakes; peanut butter; garlic; scallions
  13. Mongolian beef from Martin Yan's Feast: The Best of Yan Can Cook by Martin Yan Page 223
    Categories: Main course; Asian
    Ingredients: black soy sauce; Chinese cooking wine; beef flank steak; dried red chiles; green onions; hoisin sauce; soy sauce
  14. Mongolian beef from The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece and Rome by Jeff Smith
    Categories: Stir-fries; Main course; Chinese
    Ingredients: ginger; peanut oil; beef flank steak; new ingredient; soy sauce; hoisin sauce; dry sherry
  15. Mongolian beef sandwiches from Blue Ginger: East Meets West Cooking With Ming Tsai by Ming Tsai and Arthur Boehm
    Categories: Main course; Asian
    Ingredients: sesame oil; soy sauce; dry sherry; scallions; beef flank steak
    Accompaniments: Black bean aioli
  16. Mongolian hot pot soup from Enlightened Soups: More Than 150 Light, Healthy, Delicious and Beautiful Soups in 60 Minutes or Less by Camilla V. Saulsbury
    Categories: Soups; Mongolian
    Ingredients: ginger root; reduced-salt soy sauce; toasted sesame oil; ground cayenne pepper; bok choy; shiitake mushrooms; carrots; green onions; hoisin sauce; soba noodles; rice vinegar; ground beef; beef broth
  17. Mongolian meat and caraway pockets (khuushuur) from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen
    Categories: Korean
    Ingredients: ground beef; garlic; caraway seeds; unbleached white flour; onions
    Accompaniments: Spicy roasted tomato sauce
  18. Mongolian grill from The New York Times International Cookbook by Craig Claiborne
    Categories: Grills and BBQ; Main course; Mongolian
    Ingredients: onions; tomatoes; green peppers; watercress; leeks; beef sirloin; lean pork; soy sauce; vegetable oil; beef fat
  19. Mongolian fondue from The Taste of Home Cookbook: Timeless Recipes from Trusted Home Cooks by Taste of Home Magazine Editors
    Categories: Main course; Mongolian
    Ingredients: soy sauce; carrots; beef broth; ginger root; beef sirloin; turkey breast; shrimp; zucchini; sweet red peppers; sweet yellow peppers; green peppers; mushrooms; hoisin sauce; Chinese mustard
  20. Hugh's Mongolian hot pot from New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants by Molly O'Neill
    Categories: Stews and one-pot meals; Main course; Chinese
    Ingredients: pita bread; Chinese cabbage; broccoli; soy sauce; beef; spinach; ginger; beef stock; sesame oil; bean thread noodles; sesame paste; rice vinegar; dried Chinese black mushrooms; scallions; tofu; hot sauce; rice wine
  21. Mongolian hot pot from Great Good Food: Luscious Lower-Fat Cooking by Julee Rosso
    Categories: Stews and one-pot meals; Main course; Winter; Mongolian; Low fat
    Ingredients: carrots; low fat beef stock; beef tenderloin; ginger; green cabbage; leeks; white mushrooms; turnips; spinach
    Accompaniments: Sesame sauce; Daikon sauce; Hot tomato sauce; Chinese mustard
  22. Mongolian hot pot from Joy of Cooking: 1997 (Complete Revision) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker
    Categories: Stews and one-pot meals; Main course; Dinner parties/entertaining; Mongolian
    Ingredients: rice vinegar; soy sauce; red miso; ginger; chile oil; scallions; cilantro; chives; beef sirloin; napa cabbage; spinach; beef stock; rice stick noodles; toasted sesame oil; firm tofu
  23. Mongolian hot pot from Joy of Cooking: 75th Anniversary Edition - 2006 by Ethan Becker and Irma S. Rombauer and Marion Rombauer Becker
    Categories: Soups; Main course; Asian
    Ingredients: rice vinegar; soy sauce; red miso; sesame oil; ginger; chile oil; scallions; cilantro; chives; beef sirloin; napa cabbage; tofu; spinach; beef stock; rice stick noodles
  24. Mongolian hot pot from Cooking Light Annual Recipes 2007 by Cooking Light Magazine
    Categories: Stews and one-pot meals; Main course; Chinese
    Ingredients: ginger; soy sauce; dried red pepper flakes; beef flank steak; bok choy; shiitake mushrooms; carrots; green onions; hoisin sauce; soba noodles; rice vinegar; sesame oil; beef broth
  25. Mongolian barbecue (Meng gu kao rou) from Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds
    Categories: Grills and BBQ; Main course; Chinese
    Ingredients: beef sirloin; soy sauce; Shaoxing rice wine; garlic; ginger; sesame oil; bean sprouts; scallions; hoisin sauce
  26. Mongolian hot pot from Steven Raichlen's High-Flavor Low-Fat Cooking by Steven Raichlen
    Categories: Stews and one-pot meals; Main course; Mongolian; Low fat
    Ingredients: chicken stock; ginger; scallions; whole star anise; lamb loin; pork loin; beef tenderloin; nappa cabbage; watercress; spinach; shiitake mushrooms; hoisin sauce; soy sauce; rice wine vinegar; honey
  27. Mongolian hot pot from Steven Raichlen's Big Flavor Cookbook: 440 Irresistible and Healthy Recipes from Around the World by Steven Raichlen
    Categories: Stews and one-pot meals; Main course; Mongolian; Low fat
    Ingredients: chicken stock; ginger; scallions; lamb loin; pork loin; beef tenderloin; nappa cabbage; watercress; spinach; shiitake mushrooms; honey; soy sauce; hoisin sauce
  28. Mongolian barbecue from Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid
    Categories: Grills and BBQ; Main course; Mongolian
    Ingredients: beef; soy sauce; peanut oil; black rice vinegar; ginger
    Accompaniments: Bright red chile paste; Grasslands herb salsa; Green papaya salad with chiles; Guizhou chile paste; Home-style Tajik nan; Silk Road tomato-bell pepper salad

Source: EYB recipes http://www.eatyourbooks.com/library/recipes#q=mongolian%20beef accessed July 19, 2012

ew July 19, 2012