Best Mandarin Beef Recipes

MANDARIN BEEF

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.

MANDARIN BEEF STIR-FRY

Steps:

• In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm. , Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

MANDARIN INN'S FAMOUS MONGOLIAN BEEF

Steps:

• Freezing flank steak for 30 minutes will make it easier to slice. Trim the fat from the steak, slice at an angle into 1/8-inch slices.
• Mix all marinade ingredients together. Mix with sliced meat and refrigerate for 1/2 hour or as along as all day.
• Dissolve the cornstarch in the stock and then add the other sauce ingredients. Set aside.
• Heat 2 cups oil in wok or other deep skillet to 350°F Drain beef and fry in oil until almost done (until it loses its pink color). Drain beef in colander. Remove all but 2 tablespoons of oil from wok. (To be honest, I don't deep-fry the beef - I just saute it in a bit of oil).
• Over high heat, add the garlic, ginger and scallions. Stir for about 15 seconds.
• Add the mixed sauce ingredients and stir for about 15 seconds until hot.
• Add meat and stir for a few seconds until reheated.

MANDARIN BEEF

Steps:

• Thinly slice beef. Toss beef, 1 tablespoon vegetable oil, the cornstarch, salt, 1 teaspoon soy sauce, the sugar and white pepper in bowl. Cover and refrigerate 30 minutes. Cut green onions into 2-inch pieces. Cut green pepper into 1/8-inch strips.
• Heat wok or skillet over high heat. Add 2 tablespoons vegetable oil. Add beef, ginger root and garlic; stir-fry until beef is brown, about 3 minutes. Add green pepper, carrot and chili paste; stir-fry 1 minute. Stir in green onions and 1 tablespoon soy sauce; cook and stir 30 seconds.

MANDARIN BEEF STIR-FRY

Steps:

• In a large bowl, combine, the first five ingredients; remove half, set aside.
• Add sliced beef to remaining marinade; cover and refrigerate for 15 minutes.
• In a large skillet or wok, stir-fry veggies in oil for 2 mins; remove, keep warm.
• Drain, and discard the marinade.
• In the same skillet, stir-fry the beef, until no longer pink.
• Add the reserved veggies.
• Combine the cornstarch and reserved marinade until smooth; add to skillet.
• Bring to boil; cook and stir for 2 mins, or until thickened.
• Serve over rice.

BEEF, MANDARIN AND BOK CHOY STIR-FRY

Steps:

• Slice the steak into thin strips and place in a bowl. Add the crushed garlic and season to taste with salt, freshly ground black pepper and grated fresh ginger. Cover the meat with soy sauce. Add the dry cooking sherry. Stir together, cover and place in the fridge, for several hours or preferably overnight. The longer the meat marinates the better.
• Heat a little of the oil in a non-stick wok or large non-stick sauté pan.
• Fry the onion, until it begins to soften, remove and set aside.
• Add the rest of the oil to the wok, and on a very high heat, keeping the beef strips moving constantly, fry the meat, so that it is browned on all sides and the juices are sealed inches.
• Slightly lower the heat and return the onion to the pan.
• Add the mandarin juice.
• Cook down for a few minutes until the liquid begins to reduces.
• Stirring constantly, slowly add the chicken stock, a little at a time, and continue to cook down to reduce the liquid.
• Once the liquid has reduced to almost nothing (no more than say a tablespoon), add the bok choy and the mandarin segments.
• Turn the heat down and, still stirring and tossing gently, cook until the vegetables are cooked as you like them. Remember: less is best!
• Still tossing gently, add the snow peas to the wok for the last 30 seconds.
• Remove from the heat.
• Serve in four serving bowls over steamed rice.

MANDARIN BEEF SKILLET

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain the oranges, reserving syrup. Add syrup to the meat mixture; set oranges aside. Stir in 1 cup of water, soy sauce and ginger. Cover and simmer for 5 minutes. , Combine cornstarch and remaining water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the celery, pepper, water chestnuts and mushrooms. Cover and cook over low heat for 5-7 minutes or until heated through. Serve over rice. Garnish with the oranges.

SWEET AND TANGY MANDARIN BEEF

Steps:

• 1. In a bowl combine soy sauce into cornstarch and stir to make a slurry. Add soy sauce through garlic powder to slurry and mix well. Set aside.
• 2. Heat a wok or skillet on medium high heat. Add cooking oil and heat until shimmering. Add beef strips and stir-fry until no pink remains.
• 3. Add green onion and stir-fry until soft. Stir cornstarch mixture and add to meat and onions. Bring to a boil until thickened. Sprinkle with sesame seeds.

MANDARIN BEEF STIR-FRY

Steps:

• 1. In a large bowl, combine the first 5 ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In large skillet or wok, stir fry vegs in oil for 2 minutes; remove and keep warm. Drain and discard the marinade. In the same skillet, stir fry the beef till no longer pink. Add the oranges and reserved vegs. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over hot rice.

MANDARIN BEEF BUNS

Steps:

• 1. For filling, in a large skillet heat oil over medium heat. Add beef and red pepper; cook for 3 minutes. Add bok choy or other cabbage, ginger root, and orange peel; cook for 2 to 3 minutes or until bok choy is wilted. Stir in onions and hoisin sauce; remove from heat. Cool.
• 2. Meanwhile, prepare the hot roll mix according to package directions. Divide the dough into 24 portions. Roll each portion into a ball. On a lightly floured surface roll or pat each ball into a 3 ½ inch circle.
• 3. For each bun, place about 1 tablespoon of the filling in center of a circle. Moisten edges of dough with water and bring up around filling, pinching the edges together to seal.
• 4. Arrange the filled buns, seam sides down, on 2 lightly greased baking sheets. Cover and let rise in a warm place for 20 minutes. Brush with beaten egg; sprinkle with sesame seed. Bake in a 375°F. oven about 15 minutes or until golden.

PINEAPPLE, BEEF AND MANDARIN SALAD

Steps:

• To make the salsa, in a medium bowl combine the pineapple, mandarin segments, capsicum, lime juice and 1 teaspoon oil, set aside.
• Sprinkle steak seasoning over the steak.
• Heat the remaining oil in a medium, non-stick frying pan on medium-high.
• Add the steak and cook for 2 minutes each side or until just cooked to your liking, this could also depend on the thickness of your steak.
• Transfer to a plate and let rest for 5 minutes.
• Divide the salad leaves among the serving plates.
• Thinly slice the steak across the grain and divide between the the 2 plates with salad leaves and then top with the salsa and serve.

MANDARIN BEEF

Steps:

• Cut beef into thin strips.
• Mix egg white, cornstarch, 1 teaspoon soy sauce and sugar in a bowl.
• Let stand for 10 minutes.
• Spray wok with cooking spray and heat over medium high heat until cooking spray starts to bubble.
• Add oil, rotate wok to coat with oil.
• Add beef, stir-fry 3- 4 minutes or until brown.
• Add carrots, capsicum, garlic and ginger, stir-fry for 1 minute.
• Stir in chile puree, 1 teaspoon soy sauce and shallos, cook and stir 30 seconds.

MANDARIN BEEF

Steps:

• Trim fat from beef steak cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Stack slices and cut lengthwise into thin strips. Toss beef, 1 tablespoon vegetable oil, the cornstarch, salt, 1 teaspoon soy sauce, the sugar and white pepper in medium bowl. Cover and refrigerate 30 minutes.Cut green onions diagonally into 2-inch pieces. Cut bell pepper into 1/8-inch strips. Heat wok until very hot. Add 1/4 cup vegetable oil tilt wok to coat side. Add beef, gingerroot and garlic stir-fry 3 minutes or until beef is brown. Add bell pepper, carrot and chili paste stir-fry 1 minute. Stir in green onions and 1 tablespoon dark soy sauce Stir-fry 30 seconds. 4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.