Ww Core Mongolian Beef Food

WW CORE MONGOLIAN BEEF

Steps:

• 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, soy sauce, 2 1/2 teaspoons cornstarch, splenda, and red pepper; set aside.
• Heat 1 tablespoon of olive oil in a skillet over high heat.
• Cook and stir beef in hot olive oil for 1 minute; remove, and set aside.
• Heat remaining tablespoon of olive oil in the same pan.
• Saute carrots and white part of green onions for 2 minutes.
• Stir in green portion of the onion, and saute for 1 minute.
• Stir in sauce mixture and beef.
• Cook and stir until sauce boils and thickens.

SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF

Steps:

• Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

UMAMI MONGOLIAN BEEF

Steps:

• Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
• Place a wok over high heat until hot. Add 2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
• Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic and chilies. Cook until fragrant. Add green onions and stir-fry for 1 minute.
• Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
• Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).

MONGOLIAN BEEF

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.

MONGOLIAN BEEF

Steps:

• Combine beef, egg white, salt and 1 teaspoon cornstarch.
• Mix well with hand.
• Heat oil and fry beef for 30 seconds, drain.
• Reheat 2 tablespoons of oil to 375 degrees in wok or large fry pan.
• Stir-fry bamboo shoots, green onions, carrots and garlic for 1 minute.
• Combine sherry, hoisin sauce, soy sauce, chicken stock, sugar, remaining 1 teaspoon cornstarch, garlic and chili paste to taste in bowl.
• Add to vegetables.
• Add sesame seeds, and bring to a boil.
• Add beef.
• Stir-fry quickly until heated through.