COLORFUL MONGOLIAN BEEF STIR FRY
I wanted to make JanRoundOz's Recipe #21444, but I also wanted to use up some cabbage. So I googled Mongolian and Cabbage to see whether the combination might be appropriate. I came across this Kylie Kwong recipe on a cooking blog. It looks yummy, and I love serving beef mince in new ways!
Provided by Gingernut
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine ground beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
- Meanwhile, place cabbage and salt in a large bowl, mixing together well with your hands to combine. Stand for 15 minutes then rinse under cold water and drain. Use your hands to squeeze out any excess liquid.
- Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds, breaking up any lumps with a wok spoon. Remove from the wok with a slotted spoon and set aside.
- Add remaining oil to hot wok, stir in remaining beef and cook, stirring for 30 seconds. Return reserved beef mixture to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir-fry for 30 seconds.
- Toss in reserved cabbage, carrot and pepper and stir-fry for a further minute. Stir through scallions, reserving just a little to garnish, and remove from heat.
- Spoon beef into a serving bowl, sprinkle with remaining scallions and serve.
Nutrition Facts : Calories 479.3, Fat 27.9, SaturatedFat 7.1, Cholesterol 81.5, Sodium 1774.1, Carbohydrate 15.7, Fiber 2.6, Sugar 5.9, Protein 27.8
MONGOLIAN BEEF STIR FRY
Make and share this Mongolian Beef Stir Fry recipe from Food.com.
Provided by ImPat
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook noodles in a large saucepan of boiling salted water for 6-8 minutes or until tender and then drain and rinse under cold water and drain well.
- Heat oil in a wok or large frying pan/skillet over high heat and add half the oil and swirl to coat surface.
- Stir fry beef in 2 batches for 2-3 minutes or until browned and remove from wok.
- Add remaining oil to wok and stir fry carrot, capsicum, broccoli, beans and garlic and ginger for 3 minutes or until vegetables are just tender.
- Return beef to wok, add onion, sherry, sugar, sauces (soy and oyster), sambal oelek and noodles and stir fry until heated through.
- Serve.
MONGOLIAN BEEF
My family-including my husband, who is truly a meat-and-potatoes guy-just loves this meal-in-one option. The dish uses inexpensive ingredients to offer big flavor in a small amount of time. -Heather Blum, Coleman, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm., In the same skillet, stir-fry the onions in remaining olive oil until crisp-tender, 3-4 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and heat through. Serve with rice.
Nutrition Facts : Calories 328 calories, Fat 11g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 529mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
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