asian beef

This Mongolian beef recipe is thinly sliced steak that&#x27;s seared until crispy, then coated in a sweet and savory sauce. A take out favorite that&#x27;s super easy to make at home!

Mongolian Beef

lbs flank steak (thinly sliced)

cornstarch (divided use)

vegetable oil

garlic

ginger

sesame oil

soy sauce

water

dark brown sugar

onions

salt and pepper

Place the flank steak and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.

Heat the vegetable oil in a large pan over high heat.

Add the meat in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!). Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.

Remove the meat from the pan and place on a plate lined with paper towels.

Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.

Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.

Add the meat and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.

https://content.jwplatform.com/videos/oT6LN5a8.mp4

This Mongolian beef recipe is so easy to make at home and tastes way better than the restaurant version!

Slice lean beef steak to top this colourful, low-calorie Asian-inspired dinner - ready in under half an hour

Teriyaki steak with pak choi & noodles

½ tsp Chinese five-spice powder

beef steak

sunflower oil

pak choi

carrot

red pepper

pack straight-to-wok egg noodles

tbsp teriyaki sauce

Mix the five-spice with 1/2 tsp flaky sea salt and 1/2 tsp black pepper, and rub into the steaks. Heat 1 tsp of the oil in a large, non-stick frying pan over a medium-high heat. Fry the steak for 4-5 mins each side or until done to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest.

Pour the remaining oil into the pan, add the pak choi, the carrot and pepper. Stir-fry for 3 mins, then add the noodles and stir-fry for 2 mins more.

Pour in the teriyaki sauce and simmer for a few secs, then divide the vegetable noodles between 2 warmed plates or shallow bowls. Slice the steak thickly and place on top.

Kung Pao Beef Recipe

beef

green bell pepper

Tbsp cooking oil oil

garlic ((thinly sliced))

ginger root

red finger-length hot chilies

peanuts

tsp finely ground Szechuan peppercorns ((I

Shaoxing rice wine

cornstarch

tsp dark soy sauce

Chinese black vinegar

Shaoxing rice wine ((or sherry wine))

tsp white sugar

white pepper

Tbsp Szechuan peppercorns

Tbsp dried red chili flakes

oil oil

To prepare Szechuan and hot chili oils, place two tablespoons of Szechuan peppercorns and two tablespoons dried red chili flakes into two separate small bowls. Heat the oil until it just starts to smoke. Pour half of the oil into each bowl. Let cool down, then strain into separate containers. The oils can be made several days in advance.

Place the sliced meat into a bowl. Add the rice wine and cornstarch, and marinate for 10 minutes.

Mix the ingredients for the sauce in a small bowl and set aside.

Heat 1/2 tablespoon of the oil in a wok or skillet and stir-fry the marinated beef strips until they are nicely browned and almost cooked. Remove the meat and set aside.

Add another 1/2 tablespoon of the oil. Add the bell pepper and stir-fry for about 2 minutes, until slightly charred and softened up. Remove from the wok and set aside.

Heat the remaining oil, plus 1 tablespoon Szechuan Peppercorn Oil and 2 teaspoons Hot Chili Oil (see note) in the wok or a skillet. Add the sliced garlic and ginger, stir quickly for a few seconds, then add the dried red chilies. Stir-fry until you smell the spicy aroma of the dried chilies.

Return the beef and the bell pepper pieces to the wok or skillet and stir quickly with the spatula. Add the sauce and keep stirring until the beef is nicely coated with it. Sprinkle ground Szechuan peppers, stir in the roasted peanuts and the green onion.

Remove from the wok or skillet and serve immediately with steamed rice.

Asian Beef with Mushrooms and Snow Peas - simple dinner that uses basic ingredients! Tender mushrooms, crisp snow peas, and thinly sliced sirloin steak are sautéed with garlic. &nbsp;Your family will love this easy weeknight dinner!

Asian Beef with Mushrooms & Snow Peas

tamari (or low-sodium soy sauce)

brown sugar

rice vinegar

snow peas

olive oil

oz mushrooms (sliced thinly)

Combine all the sauce ingredients in a bowl - whisk to combine.  Set aside.

Prepare Asian sauce ingredients:

Bring water in a medium pan to boil.  Add snow peas, boil them for 5 minutes, drain.  Set aside.

How to cook snow peas:

Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle.&nbsp;

Immediately add thinly sliced mushrooms - cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, just a little bit.&nbsp; Do not add too much salt, as you will be adding tamari sauce later.&nbsp;

Remove mushrooms to a bowl.

How to cook mushrooms:

To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away.  Immediately add thinly sliced meat.&nbsp;

Note: You might want to do this in 2 batches.&nbsp; You will want each slice of beef to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that beef will brown on high heat.&nbsp;

Cook beef on one side until it browns nicely.&nbsp;

Turn over all beef slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl.&nbsp;

Add the second batch of beef, and repeat.

How to sear beef:

Return all of the cooked beef slices back to the skillet.&nbsp;

Add the snow peas and cooked mushrooms, then the Asian sauce.&nbsp;

Stir everything to combine on high heat, for about 1 minute. Turn off heat. Cover the skillet with a lid.

Final assembly:

This Black Pepper Ground Beef is super simple to make while also being very easy to make! It&#39;s an easy, high protein dinner you can make in a single pan while still having all the flavors a classic takeout dish!

Black Pepper Ground Beef

ground beef

garlic (finely minced)

onion

scallions

tbsp dark soy sauce

tbsp light soy sauce

oyster sauce

tbsp Shaoxing wine

sugar

tsp black pepper

rice (for serving)

cucumbers

black pepper

Finely mince the garlic, cut the onion into thick wedges, and slice the scallions into ½-inch pieces, separating the whites and greens.

In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, Shaoxing wine, sugar, and black pepper. Mix thoroughly and set aside.

Heat a pan with a bit of oil, then add the garlic, onions, and scallion whites. Cook until softened and fragrant.

Add the ground beef, breaking it apart with a spatula. Cook for about 5 minutes or until mostly browned.

Pour in the sauce and continue cooking, stirring frequently, until the sauce thickens and coats the beef.

Finish by adding the scallion greens and cook just until wilted.

Serve the Black Pepper Ground Beef over a fresh bowl of rice and optionally garnish with cucumbers and extra black pepper.

I made this recipe as written except I doubled the sauce. I love your recipes bc the ingredients are my pantry staples. Thank you !

Made this for meal prep for the second time. I only have a 4 oz stomach, so the ground beef is cut in half, only 8 oz and with rice vermicelli (3 small bundles of 3 ladies brand), I’ll get at least 4 meals out of this. Even though I cut the meat in half, I kept it at 1/2 an onion and used 6 scallions. Since I used rice vermicelli, I doubled the sauce. Once the noodles were cooked, everything went back in the wok to marry it all together. It didn’t dry out after stir frying together, but I had beef broth at the ready just in case. It came out perfect! I highly recommend this recipe. Oh, and for meal prep, it reheats beautifully with a little beef broth in the microwave.

Tastes delicious!! One of my go to recipes for ground beef!

https://content.jwplatform.com/videos/dsPVlEVZ.mp4

Black Pepper Ground Beef made with savory ground beef cooked in a bold black pepper sauce. A fast, flavorful dinner perfect over rice.

Top 5 asian beef recipes from across the web

The most viewed asian beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mongolian Beef

Teriyaki steak with pak choi & nood...

Kung Pao Beef Recipe

Asian Beef with Mushrooms & Snow Pe...

Black Pepper Ground Beef

Top 5 asian beef recipes from across the web

The most viewed asian beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mongolian Beef

Teriyaki steak with pak choi & nood...

Kung Pao Beef Recipe

Asian Beef with Mushrooms & Snow Pe...

Black Pepper Ground Beef

The most viewed asian beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine