Best Sweet And Tangy Mandarin Beef Recipes

PANDA EXPRESS BEIJING BEEF

Steps:

• Cut the flank steak against the grain into thin 1/4 inch slices.
• In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.
• To make the Beijing Beef Sauce, in a small bowl whisk together the 1/2 cup water, 1/4 cup sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar.
• After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).
• Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you don't mind using more oil, go for a bigger pot and you can fry these up much faster).
• With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.
• Fry the slices, in batches, until golden brown (2-3 minutes).
• Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.
• Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
• Add the garlic in and continue to cook a few more seconds until fragrant.
• Remove the veggies and put them with the beef on a plate.
• Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.
• Add the beef and vegetables into the sauce and toss to combine.
• Serve immediately.

SWEET AND TANGY POT ROAST

Steps:

• Season chuck roast with salt and pepper.
• Add vegetable oil to dutch oven on medium high heat.
• Sear beef on both sides until well browned, about 4-6 minutes on each side.
• In your slow cooker, whisk together the condensed french onion soup, ketchup, water, dijon mustard, Worcestershire sauce and garlic powder.
• Add the meat to the slow cooker and coat well.
• Cook on low for 8 hours.
• Whisk water and cornstarch together then add to the slow cooker.
• Cook on high for 30 minutes until sauce thickens before serving.

PANDA EXPRESS BEIJING BEEF

Steps:

• In a medium size mixing bowl, combine the marinade ingredients (beaten egg, salt, water, cornstarch). Add the sliced beef and mix until smooth. Cover with cling film and refrigerate to marinate for at least 30 minutes to an hour.
• In a small bowl, combine the Beijing Beef sauce ingredients (water, soy sauce, apple cider vinegar, crushed red pepper flakes, sugar, hoisin sauce, ketchup, oyster sauce, sweet chili sauce). Mix Beijing sauce until smooth, then set aside.
• Heat your wok, large skillet or frying pan with oil at medium high heat. Place 6 tablespoons of cornstarch into a medium size bowl and coat marinated beef with cornstarch. Discard the remaining marinade.
• Transfer the coated beef to the heated wok and fry beef until golden brown and crispy, about 2-3 minutes. Use tongs to turn the beef as needed, to brown all sides of the cut pieces.
• Remove the cooked beef from the wok and transfer to a paper towel lined plate. Remove any debris in the cooking oil and increase the temperature to cook on high heat.
• Stir fry the sliced peppers and onions until they reach your desired level of tenderness, about 2-3 minutes. Add garlic and cook for 30 seconds, or until fragrant.
• Transfer the cooked peppers and onions to the plate that the beef is set aside on.
• Add the Beijing sauce to the wok, cooking on high until it comes to a boil and thickens. This should take between 3-5 minutes.
• Once the sauce has thickened, return the beef and vegetables. Stir until well coated with the Beijing sauce and the beef is heated through. Serve immediately.

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.

ELAINE'S SWEET AND TANGY LOOSE BEEF BBQ

Steps:

• Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
• Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
• Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.

SPICY TANGERINE BEEF

Steps:

• In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
• Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.
• In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.

SWEET AND TANGY CHILE BEEF

Steps:

• I love deep-fried crispy chilli beef but deep-frying is not always healthy. So I have come up with a light but tasty alternative that cooks the beef in a fast and furious way - on the wok! It is seasoned with some dried chilli spices and then placed on a bed of baby spinach leaves and dressed with a delicious sweet and tangy dressing.
• This is one of my favourite fast, delicious healthy suppers and I hope it gets your thumbs up. You can reduce the amount of sugar if you like.
• For the dressing:
• To make the sweet and sour dressing: Combine the light soy sauce, lemon juice, orange juice, groundnut oil, sugar, and honey, in a bowl. Whisk to blend the ingredients, and then add the very finely chopped cucumber, and chile. Stir, and set aside.
• For the beef:
• Heat a wok over high heat, and add the groundnut oil. Add the beef to the hot wok, and stir quickly. Deglaze with the rice wine or sherry, and cook for a few seconds.
• Add the crushed dried chile flakes, light soy sauce, and white pepper. Cook to your preference: 1 minute longer for well-done or less than a minute for medium.
• Dress the serving plates with some of the baby spinach leaves, and sliced pak choy. Spoon some of the chile beef into the middle of the platter, and then drizzle generous amounts of the dressing over the top. Sprinkle the dish with finely diced mangos, and serve immediately.

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.

SWEET & TANGY BEEF ROAST

Steps:

• In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker; add onions and 1 cup water., In a small bowl, mix barbecue sauce, jelly and hoisin sauce; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Remove roast from slow cooker; tent with foil. Let stand 10 minutes before slicing., Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Mix cornstarch and remaining water until smooth. Stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and onions.

SLOW COOKER BEIJING BEEF

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in slow cooker. Discard any remaining cornstarch.
• Sprinkle red bell pepper and onion over steak in slow cooker.
• In a medium mixing bowl, whisk together water, sugar, ketchup, Hoisin sauce, soy sauce, oyster sauce, apple cider vinegar, sweet chili sauce and minced garlic.
• Pour sauce over steak and vegetables and gently stir to combine.
• Cover and cook on high for 2-3 hours or low for 4-6 hours.
• Serve over cooked rice.