PLEASE HELP... Does anyone have a quick and fairly easy recipe for Mongolian Beef or beef with green onions...

Question

I'm doing both chemo and radiation and today for the first time in weeks I feel like I can eat something that I've been missing. Problem is I don't have a recipe for it so if someone can help I will gladly give the 10 points, heck I would even pay cash for it...LOL Thanks so very much...

Answer 1

If you want true Mongolian Beef then you will have to spend about 35 minutes making it. So here is my recipe.

1 teaspoon sesame seeds
1 tablespoon soy sauce
1 tablespoon cornstarch
2 cloves garlic, minced
1 pound beef round steak, cut into thin strips

3/4 cup water
2 tablespoons soy sauce
2 1/2 teaspoons cornstarch
1/2 teaspoon white sugar
1 teaspoon red pepper flakes
2 tablespoons vegetable oil, divided
2 carrots, thinly sliced
1 bunch green onions, cut into 2 inch pieces
In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.

Answer 2

1

Answer 3

Mongolian Beef

Serve: 6

1 pound - beef, thinly sliced (if you freeze the meat
for an hour it makes it easer to slice)
3 tablespoons - soy sauce divided
1 tablespoon - cornstarch
2 cloves - garlic pressed
3/4 cup - water
2 1/2 teaspoons - cornstarch
1 teaspoon - sesame seed, toasted
1/2 teaspoon - sugar
1/4 teaspoon - red pepper flakes (or to taste,
Mongolian beef should be a spicy dish)
2 tablespoons - peanut oil, divided
2 medium - onions, thinly sliced diagonally
1 bunch - green onion, cut into 2-inch length with
white separated from tops

rice cooked, hot

Cut beef across grain into long thin slices.
Combine 1 tablespoon each of soy sauce and cornstarch
with garlic in a medium bowl; stir in beef.
Let stand 10 minutes.

Meanwhile, combine the water, remaining 2 tablespoons soy
sauce, 2 1/2 teaspoons cornstarch, sesame seed, sugar and
red pepper; set aside.

Heat 1 tablespoon oil in hot wok or skillet
over high heat.
Add beef and stir-fry for 1-minute; remove.

Heat the remaining 1 tablespoon oil in the same pan.
Add white parts of green onions; stir-fry for 2 minutes.
Add green onion and stir-fry another minute.
Add beef and soy sauce mixture.
Cook and stir until sauce boils and thickens.

Serve immediately with rice.

Answer 4

This isn't exactly quick but take your beef ( i would use a cut from the round) and let it soak for a few hours in red wine, a shot of orange juice, lemon juice and a shot of soy sauce. Throw in some parsley, salt and garlic. This mixture is very acidic so the beef wouldn't get nasty sitting out, but i think covered in the fridge is a good bet.
To cook your meat a BBQ is best but if you don't have that use a cast iron pan.
If you strain the marinade and let it reduce in a non reactive sauce pan it would make an excellent sauce for the meat and what ever veggies or rice you put on the side.

Answer 5

Mongolian Beef Sandwiches with Black Bean Aioli Ming Tsai, All Rights Reserved, Copyright 1998
Show: East Meets West With Ming Tsai
Episode: Flank Steak To Go





1 1/2 pounds flank steak, sliced against the grain
1/2 cup canola oil
1 tablespoon sesame oil
1/2 cup thin soy sauce
1/2 cup Shaoxing or red wine
2 tablespoons minced garlic
1/2 cup chopped scallions
1/2 tablespoon coarsely ground black pepper
Canola oil
2 red onions, sliced thinly
2 serranos, minced
1 head white cabbage, halved, 1 half reserved for another use, the other, shredded
1 red bell peppers, julienned
1 green bell peppers, julienned
2 carrots, thinly sliced
4 pita bread, toasted, grilled or heated in the oven
Black Bean Aioli, as an accompaniment, recipe follows

Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, and black pepper. Let stand at least 4 hours refrigerated. Drain beef.
In a hot wok, coat with oil and stir-fry onions and serranos. Add beef slices and cook until rare. Add vegetables. Check for seasoning. Serve with pita bread and Black Bean Aioli.
Suggested drink: Singha Beer

Black Bean Aioli:
3 tablespoons minced garlic
1 tablespoon minced fermented black beans
1 tablespoon minced ginger
2 tablespoons rice wine vinegar
2 egg yolks*
2 cups canola oil
Salt and black pepper

Saute garlic, beans, and ginger until soft. Deglaze with vinegar and reduce by 80 percent. Let cool completely.
In a food processor, add mixture with yolks. With the machine running, drizzle in oil, slowly at first until it emulsifies, then more quickly. Check for seasoning. Store in the refrigerator.