Quick Mongolian Beef With Green Onions Recipes

MONGOLIAN BEEF AND SPRING ONIONS

Steps:

• Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
• Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
• Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
• Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
• Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

QUICK MONGOLIAN BEEF WITH GREEN ONIONS

Steps:

• Heat heavy pan or wok until quite hot.
• Cut the very bottom off the green onions and dispose of. Then slice into 3" lengths. Separate the end pieces from the rest since they need longer to cook.
• Mix together soy sauce, oyster sauce and honey in a small bowl.
• Brush pan with a little peanut oil, then add round steak and green onion end-pieces, cooking until steak is almost done.
• Add sauce and remaining green onions, bring to a boil and simmer for about 3 minutes to allow sauce to thicken a bit.
• Serve over rice.
• IF SAUCE IS TOO THIN:.
• Different meats release different amounts of liquid. If sauce is too thin, remove meat and green onion from pan, add some cornstarch mixed with equal amount cold water to the sauce and bring to a boil, let cook a few minutes until thickened. Then add meat and green onion back to pan. Start with 1-2 tablespoons of cornstarch and water.
• TO COOK AHEAD FOR A CROWD:.
• Cook meat in batches, adding the sauce but not the green onions to each batch.
• As each batch is done, pour out in 9x12 or larger pan in oven on 170 to keep warm. You won't need to add more peanut oil after first batch.
• After last batch, cook green onion bottoms until softened, then add rest of green onions and saute for a minute.
• Pour green onions over meat in pan to keep warm.