asian beef recipes

This 20-minute dish is so easy to make, with a wonderful savory-sweet glaze coating the ultra thin slices of steak.

Mongolian Beef

vegetable

garlic

ginger

½ cup less sodium soy sauce

brown sugar

beef

cornstarch

scallions (trimmed and thinly sliced (white and green parts))

Hot cooked brown or white rice

In a small saucepan heat 2 teaspoons of the oil. Add the garlic and ginger, and saute for 30 seconds, then add the soy sauce and brown sugar and bring to a simmer, whisking frequently over medium heat.  Allow it to simmer and reduce a bit, until it gets a glazey consistency, about 4 minutes.  Set aside.

Meanwhile, toss the shaved steak in a mixing bowl with the cornstarch until evenly distributed.

Heat 2 tablespoons of oil in a large skillet (the bigger the better) over medium high heat.  Line a counter or a large plate with paper towels.  Sauté the beef in batches, taking care not to crowd the pan, and flipping it as it browns, about 2 minutes in all.  Use tongs to remove the beef when it is browned, transferring it to the paper towels.  Repeat until all of the beef is browned, adding more oil as needed (make sure the oil has a chance to get hot before you add the next batch of beef so it browns up nicely).

Pour off any additional oil and return the large skillet to medium high heat.  Add all of the beef back to the pan, along with the sauce and scallions.  Stir for about 3 minutes until the sauce is thickened and glazes all of the meat evenly.  Serve over the rice.

A healthy, lightened up recipe for Beef & Broccoli Noodles from Delish.com.

Beef & Broccoli Noodles

wide rice noodles noodles

c. low-sodium soy sauce

garlic,

lime,

Sriracha

honey

lb. flank steak, thinly sliced against the grain

broccoli,

baby bella mushrooms, sliced

What type of noodle will you use for this?

Turned out great! I cut the sesame oil by half since mine seemed strong to me, and used veg oil to cook the steak. Didn’t have fresh limes, so I used 1.5 Tbsp bottled lime juice, and I used Frank’s Red Hot instead of Sriracha. I had linguine on hand for noodles.

Loved it and will definitely be making again . Hubby doesn’t like things too hot so only added 1 teaspoon of my very hot Sriracha sauce. He said it tasted really spicy 🤣 but I couldn’t taste any heat. I used udon noodles and it was delish but to cut out some carbs and add veges next time I’ll used zucchini spirals instead .

i made this recipe exactly and loved it! The only thing i would change is adding just 1 lime as two kind of overpowers the dish. Next time i might double the rest of the sauce but keep the two limes. Overall, a fantastic and very tasty dish! will be cooking again :)

Followed the recipe exactly. I must say, I was skeptical because our family doesn't do Sriracha. However, this turned out fantastic! My picky and very judgemental 9 year old LOVES it. Her only request was to use white rice next time instead of noodles. She's a white rice fan for sure.

this is really good with sweet soy sauce!! Add more honey too! With the sauce recipe in only, the pasta becomes too salty

The sauce is not boss, the sauce is weird. The only thing I did differently was use the juice of one lime (someone used my other one!), but I feel like two limes would have been even worse. The flavor was a strange and tart, not at all like a traditional beef and broccoli sauce. It's a shame because I bought sesame seed oil just for this dish and feel like I wasted my flank steak. I've never seen my husband not go for seconds on beef and broccoli. At the very least it was edible but I'll definitely never make it again.

So so. Strange combination of sauce ingredients. All good individually but not in this combination.

Followed recipe except used NY steak instead of flank.
Pros: Edible.
Cons: Too many noodles, steak too dry, broccoli over cooked.

This dish was awesome and I'll definitely be making it again

I was dissapointed in the sauce. It is not a traditional "beef and broccoli" sauce usually made with oyster sauce and brown sugar. It is watery, savory, and acidic.

Chilli Pepper Beef

400 g Minced Beef

½ Large Sweet Onion

Onion

Bell Pepper

Bird eye chillies

Cloves

vegetable oil

Salt (optional)

tsp Black Pepper

tsp Light soy sauce

Sesame oil

tbsp Light soy sauce

tbsp Oyster sauce

tsp Dark soy sauce

Mix the beef mince with sesame oil, ginger chopped,  light soy sauce and marinate for 15 mins.

Finely chop the garlic cloves, cut spring onions and bird eye chillies into thin slices, cut pepper and sweet onion into small dices.

Heat the pan to medium high heat , drizzle two tablespoon of oil and add the chopped garlic and stir for few seconds then add the onions and stir for 1 min.

Add the marinated beef and stir till the beef slightly colour changed, then add the light soy sauce, dark soy sauce and oyster sauce. Stir well with medium high heat.

Add bell pepper, bird eye chillies and spring onions. Stir for 1- 2 mins, pour 1 tsp sesame oil, then sprinkle a bit of black pepper and salt to taste(optional).

Delicious Chilli Pepper Beef is ready! Serve with a hot steamed rice!

Enjoy!

Looking for an easy mongolian beef recipe? This Mongolian Beef & Broccoli from Delish.com is the best.

Mongolian Beef & Broccoli

flank steak,

ginger (peeled) ginger

hoisin sauce

c. brown sugar

water

broccoli florets

Sesame seeds,

jasmine rice,

Who needs restaurant takeout after making this delicious at home dinner???? Easy, simple directions, and best of all: tasty tasty tasty!!! You can use other mains such as chicken or shrimp as well

I added some Sriracha to the sauce ingredients and mushrooms with the broccoli and it was great.  Nice recipe.   Thanks.

quick and simple! sauce is so good. left overs next day tasted even better.
im gonna try shrimp next time.

Great taste, never need to order out  again.

https://streaming.hearstdigitalstudios.com/manual_upload/57dacec8d559302d62e681bd/mp4/MONGOLIAN_BEEF_V3_YT_FINAL_1473957592_4000_hd_v3.mp4

Mongolian Beef & Broccoli puts takeout to shame.

A healthy, lightened up recipe for Beef & Broccoli Noodles that will beat a takeaway any night, with soy sauce-infused steak and broccoli.

350 g wide rice noodles noodles

80 mL low-sodium soy sauce

limes,

tbsp. toasted sesame oil

350 g skirt steak, thinly sliced against the grain

mushrooms,

In a large pot of salted boiling water, cook noodles according to pack instructions until al dente. Drain, then rinse with cold water.

In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons of sesame oil, then whisk in cornstarch until smooth.

In a large pan over medium-high heat, heat remaining 1 tablespoon sesame oil. Add steak and sear 3 to 5 minutes per side.

Stir in broccoli, mushrooms, and 2 tablespoons water and cook until tender, about 6 minutes more. Add sauce, simmer 3 minutes, then reduce heat to low and add cooked noodles. Toss until fully coated and warmed through.

Wrap up a healthy, light and easy dinner everyone will rave about with this Asian Lettuce Wraps Recipe with Ginger Lime Dipping Sauce!  Beef fills tender butter lettuce leaves here but chicken, turkey or pork will also work.

Asian Lettuce Wraps Recipe with Ginger Lime Dipping Sauce

soy sauce (preferably low-sodium)

limes (juiced (approximately 1/4 cup juice))

garlic (minced)

honey ((as needed))

chili garlic sauce (or

sesame oil

canola oil

onion

red bell pepper

chuck

beef broth (or vegetable broth)

ketchup

rice vinegar

Salt and black pepper (only if needed)

Boston lettuce (rinsed and patted dry)

Shredded carrots

scallions (thinly sliced diagonally)

brown rice

Lime wedges

Combine all the ingredients for the dipping sauce.  Refrigerate if made in advance; set aside if using right away.

Ginger Lime Dipping Sauce

Heat oil in a large skillet over medium-high heat.  Add the onion, reduce heat to medium and cook 3-4 minutes.  Add the red bell pepper and cook another 2-3 minutes.

Add ground beef.  Cook 5-6 minutes, breaking the beef up with a large spoon as the beef browns.  When beef is no longer pink, drain off any excess grease.

Return the skillet to the heat and add the garlic, ginger, broth, ketchup, soy sauce, rice vinegar and chili garlic sauce.  Bring to a boil, reduce heat to medium-low and simmer for 8-10 minutes or until sauce is reduced and thickened.  Taste for seasoning.

Top 6 asian beef recipes recipes from across the web

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Asian Lettuce Wraps Recipe with Gin...

Top 6 asian beef recipes recipes from across the web

The most viewed asian beef recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mongolian Beef

Beef & Broccoli Noodles

Chilli Pepper Beef

Mongolian Beef & Broccoli

Beef & Broccoli Noodles

Asian Lettuce Wraps Recipe with Gin...

The most viewed asian beef recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine