chinese 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!

This recipe for beef and broccoli stir fry is a classic dish of beef sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in less than 30 minutes!

Beef And Broccoli Stir Fry

vegetable oil (divided use)

broccoli florets

oyster sauce

beef broth

sugar

cornstarch

Beef and Broccoli Stir Fry

Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 4 minutes or until tender.

Add the ginger and garlic to the pan and cook for 30 seconds more.

Remove the broccoli from the pan; place on a plate and cover.

Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

Season the steak pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through.

Add the broccoli mixture back to the pan and cook for 2 more minutes or until warmed through.

In a bowl whisk together the oyster sauce, beef broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.

Pour the oyster sauce mixture over the beef and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired.

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

Marinate slices of lean beef steak then pan-fry with chunks of red pepper and a savoury sauce in this classic Chinese dish

Stir-fried beef with oyster sauce

lean beef steak

tbsp light soy sauce

tsp sesame oil

Shaoxing rice wine

tsp cornflour

tbsp groundnut oil

red pepper, cut into chunky dice

green pepper, cut into chunky dice

tbsp oyster sauce

spring onions,

Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.

Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.

Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Chinese-style braised beef one-pot

olive oil

garlic cloves, thinly sliced

good thumb-size piece fresh root ginger,

spring onions, sliced

red chilli, deseeded and thinly sliced

½kg braising beef,

tbsp plain flour, well seasoned

tsp Chinese five-spice powder

star anise (optional)

Chinese cooking wine or dry sherry

tbsp dark soy sauce,

beef stock

Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.

Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.

Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.

Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

This easy Beef Stir Fry with noodles coated a delicious sticky sauce is a one pan dinner. It&#039;s also ready in under 30 minutes.

Beef Stir Fry {with Noodles and Sticky Sauce}

500 g Steak (See notes.)

tbsp Cornflour

Chinese 5 spice

peppers

tsp Red chilli (Finely chopped.)

Cloves Garlic (See notes.)

cm Ginger (See notes.)

tbsp Tomato ketchup

tbsp Soy sauce

tbsp Sweet chilli sauce

tbsp Rice vinegar

Water

g egg noodles

tsbp Sunflower oil (See notes.)

Cook the noodles in a pan of boiling water according to the pack instructions.

While the noodles are cooking, prepare all of your vegetables and put to one side.

Prepare the steak by slicing into thin strips. Mix it with the flour and Chinese 5 spice in a bowl until well coated. Set aside.

Prepare the sauce by mixing all of the ingredients in a small bowl and setting aside.

Preparation:

When the noodles are nearly cooked, heat up a wok or deep frying pan with the oil in until very hot.

Add the steak strips (you may need to do this in batches so you don&#x27;t overcrowd the pan). Don&#x27;t shuffle them around TOO much or they won&#x27;t crisp. As they get crispy and browned remove them to a side plate with some kitchen roll on.

Add the pepper and chilli to your now-empty pan. Cook for 2 mins. Add the garlic, ginger and the spring onion. Cook for 1 minute more. Add the sauce to the veggies in the pan. Cook until glossy, about 1 minute more.

To cook:

Add the drained noodles and the browned steak to the pan and stir to coat everything in the sauce.

Serve topped with more spring onion and chilli if you like it hot!

To serve:

This dish has it all. A sticky, crispy, sweet and spicy takeaway staple. Serve it with all your other Chinese favourites and you're good to go.

Crispy Chilli Beef

Large Onion

Red Chillies

Spring Onions

3cm Knob of Ginger

Cloves of Garlic

Rump Steak

Cornflour

½ Tsp White Pepper

Sriracha

Tomato Ketchup

Rice Wine Vinegar

Caster Sugar

Soy Sauce

Vegetable Oil

Slice your onion and red chillies. Cut your spring onions into 3cm lengths. Grate your ginger and garlic. Set the veg aside until later.

Very finely slice your rump steaks, then pop them in a large bowl. Crack in your egg and give it a good mix before adding your cornflour, white pepper and a good pinch of salt. Mix again until the steak is evenly coated.

Heat a wok on a high heat with a generous glug of oil. Add your beef in batches and fry for a few mins until crispy. Remove from the pan with a slotted spoon and repeat with your remaining beef.

Add your onion to the same pan and stir fry for 3 mins.

Tip in your spring onions, red chilli, ginger and garlic and fry for 2 mins more.

Add your sriracha, tomato ketchup, rice wine vinegar, caster sugar and soy sauce to the pan. Give it a mix and let it bubble and reduce for a couple of mins.

Get your crispy beef back in the pan and cook for 2 mins.

Top 6 chinese beef recipes from across the web

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

Top Tags

Mongolian Beef

Beef And Broccoli Stir Fry

Stir-fried beef with oyster sauce

Chinese-style braised beef one-pot

Beef Stir Fry {with Noodles and Sti...

Crispy Chilli Beef

Top 6 chinese beef recipes from across the web

The most viewed chinese beef 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 And Broccoli Stir Fry

Stir-fried beef with oyster sauce

Chinese-style braised beef one-pot

Beef Stir Fry {with Noodles and Sti...

Crispy Chilli Beef

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