|Country Ground Beef|
|by Linda Piepenbrink|
This bestselling cookbook is stuffed with some 300 hearty recipes from family cooks who are big on taste, short on effort, and economical besides.
Results 1 - 10 of 15 for mongolian beef
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Marinate flank steak in mixture of soy sauce, hoisin sauce, rice wine, cornstarch, and sugar for about 1 hour. Blanch asparagus or green beans until ...
Combine first 7 ingredients. Marinate beef slices 30 minutes. ... time. Onions should be just tender, beef fried until color changes. Serve over hot rice.
Mix together soy ... Pour over sliced beef and marinate overnight. ... reserved liquid. Cook until thickens (may add 1 tablespoon cornstarch to thicken).
Pour cooking oil in hot skillet or wok (350 degrees). Quickly mix meat with vegetables and saute together approximately 1 minute. Remove meat and ...
Partially freeze roast; ... mixing well, add beef. Cover and ... over fried rice, noodles or rice. Garnish with fresh red chili, if desired. Serves 6-8.
Cut beef on a slant ... Return beef to wok, mixing with onion and mix. At this point, you may also add steamed broccoli if you wish. Serve over hot rice.
Toss all ingredients and refrigerate for 1 hour. In hot wok add: Add meat mixture and cook for 3 to 5 minutes. Add 3 bunches of green onions, sliced ...
Marinade meat 30 to 45 minutes.
Marinate meat in soy, wine and ginger. Mix well and let sit for 15 minutes. Drain meat well. Separate meat into individual pieces. In wok or deep pan ...
Marinade 30 minutes. Using wok, pour 1/4 to 1/3 cup peanut oil. When oil is hot, add chili peppers and ginger root. When ginger root and peppers turn ...
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