Mongolian Sauce Food
MONGOLIAN SAUCE
Make and share this Mongolian Sauce recipe from Food.com.
Provided by foodart
Categories Chinese
Time 15m
Yield 10 cups
Number Of Ingredients 13
Steps:
- Combine together and pour into a bottle. Let this refrigerator overnight before using.
MONGOLIAN SAUCE
Mongolian sauce is a blend of brown sugar, soy sauce, ginger and minced garlic. This sauce is great as a dip and also as a marinade.
Provided by Whip it like Butter
Categories Appetizer
Time 10m
Number Of Ingredients 7
Steps:
- Heat 2 tsps of olive oil in a pan.
- Whisk ginger, soy sauce, brown sugar, garlic and water in a bowl then add to skillet.
- Heat sauce and whisk in cornstarch or flour.
- Reduce heat and simmer for 5 minutes.
- Remove from heat and serve!
MONGOLIAN SAUCE
Make and share this Mongolian Sauce recipe from Food.com.
Provided by Michelle S.
Categories Sauces
Time 11m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix well.
- Be sure brown sugar is dissolved.
- Add to pot or skillet with stir fry.
Nutrition Facts : Calories 44.5, Fat 0.1, Sodium 1341.7, Carbohydrate 8.9, Fiber 0.3, Sugar 7.1, Protein 2.7
MONGOLIAN BEEF
This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.
Provided by Jet Tila
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
- For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
- For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
- Transfer to a platter and garnish with the scallion greens.
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25 MONGOLIAN FOODS (+ EASY RECIPES) - INSANELY GOOD
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- Khuushuur – Meat Dumplings. Khuushuur is a fried meat dumpling, and if you aren’t drooling by now, you didn’t read that right. Juicy ground beef is stuffed into a pastry pocket and deep fried until golden and crispy.
- Buuz. If you have a hankering for dumplings but don’t want fried food, buuz is the answer to your cravings. In this tasty dish, meat-filled dumplings are steamed until beautifully soft and juicy.
- Bansh. You’ll be forgiven for thinking that Mongolian cuisine is 90 percent meat dumplings. Bansh is another version of the savory snack, made with a thicker dough and boiled rather than steamed or fried.
- Tsuvian. A Chinese-style noodle bowl, tsuvian is a flavorful one-pot meal. Don’t be intimidated by the homemade noodles – these are surprisingly easy. Just mix up a basic flour dough, roll it out, and cut into strips.
- Khorkhog – Authentic Mongolian Barbecue. Mongolian barbecue is probably the most well known of the country’s culinary imports, but the real thing is quite different from what you’ll find in a Western restaurant.
- Mongolian Beef. Can’t be bothered digging up stones for your Mongolian barbecue? This easy beef is ready in just 30 minutes, making it an ideal weeknight dinner.
- Mongolian Guriltai Shul Soup. A rich lamb broth, noodles, turnips, and carrots, Mongolian guriltai shul soup is a dish with a long name but a short list of ingredients.
- Mongolian Chicken. Ready in just 15 minutes, this fuss-free chicken is a quick and tasty dinner. Stir-fried in a tangy soy-based sauce, serve this one over steamed rice or noodles.
- Bantan. Known as a hangover cure, this is a great soup for the morning after the night before. Made with juicy meat and small doughy dumplings, a bowl of this is sure to revive body and soul.
- Mongolian Lamb. The secret to Mongolian lamb lies in the marinade. Adding a pinch of baking soda to the piquant sauce, adding your lamb, and leaving it overnight to do its thing, turns any cut into a melt-in-the-mouth delight.
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