Mongolian Beef Recipe
This is a bowl full of super tender beef strips covered in a super shiny, delicious sauce that is perfectly sweet and salty! This is Mongolian beef!
The last thing you want is tough, dry meat to chew. With a few simple tips and techniques, you can have tender pieces of meat that melt in your mouth.
Get out your chopsticks guys, this is awesome!
Seriously, if you’re looking for some simple Chinese flavors and beef is your craving, then Mongolian Beef Recipe on your mind! With a few tricks, you can magically create juicy, tender meat. It is then coated with a simple, spicy and slightly sticky sauce.
And yes… I added a pinch of red chili pepper. They are not conventional and completely optional, but the color contrast they add to the dish along with the scallions is hard to miss and enhances the overall flavor.
What is Mongolian beef?
Mongolian Beef Recipe…is it Mongolian? Absolutely not!! None of the ingredients or cooking methods came from traditional Mongolian cuisine. Mongolians usually steam, boil or braise their meat. The name “Mongolian” may be a Chinese chef’s idea to promote and popularize this stir-fried dish. Some say Mongolian barbecue, a stir-fry dish, originated in Taiwan. Some say it was invented in Chinese-American restaurants. So it has a somewhat unclear origin.
And yet, because of its simplicity, taste and tenderness that melts in your mouth, it is one of the most popular and popular dishes in any Chinese restaurant. I’m going to share with you some tips and tricks on how to make this restaurant special in your own kitchen, and you’ll be surprised how quick and easy it is!
What cut of meat should I use? Some tips and tricks
You want a silky smooth end result. You can of course use an expensive cut of meat such as tenderloin or New York strip, but it is not necessary. You can still achieve the same results with some worthwhile cuts such as flank steak (most commonly used) or sirloin steak. Lean cuts of meat are ideal for roasting because they cook faster. The key to super soft snacks here is a three-part process.
1.How do you cut your beef?
When you place your beef on the cutting board, you will see long fibers or grains in the meat. For tender meat, you should cut through these fibers. Cutting the fibers makes the beef tough and chewy. When you cut it, cut it thinly and diagonally. These are the perfect comics.
2.You need to tenderize the meat by marinating it in some common Chinese tenderizers.
This is called velveting the meat. Again, very important. For this I use regular soy sauce and cornstarch as well as a small pinch of baking powder and a little Chinese wine.
3.The oil must be quite hot to brown the meat quickly and not overcook it.
The ideal pan is a large wok that heats hot and evenly. If you have large quantities of meat, cook it in batches. You don’t want to overcrowd it or it will steam and steam instead of burn. By frying the meat quickly, the tender meat melts in your mouth.
Now that you know the techniques, here are the ingredients you need for Mongolian beef:
For the pan:
Beef – I use flank steak, but you can also use other lean cuts like sirloin or New York strip steak.
Red onions – I like them in mine.
Green onions or scallions – a lot, because this green is so inviting in Chinese dishes.
Garlic – it’s Chinese food, right?
Ginger – same thing.
Dried Red Chili – Optional and unconventional, but I love them in mine.
For the marinade
Soy sauce (or tamari sauce)
Cornstarch (or xanthan gum)
sodium Chinese Shaoxing wine or rice wine (optional but as good)
For the sauce
Soy sauce (or tamari sauce)
chicken broth Chinese Shaoxing wine (again optional, but so good)
Brown Sugar – To make it keto friendly, replace it with a 1:1 sugar ratio sweetener.
Cornstarch mixed with water – To thicken the sauce. The sauce should be just enough to cover the meat, it’s not a very spicy dish.
Now is the easy part: frying!
Start by slicing your beef thinly against the grain and on an angle.
Mix well with the marinade and first chop the onion, spring onion and red pepper and chop the garlic and ginger.
Prepare your pan sauce by combining soy sauce, wine, brown sugar and stock. Mix cornstarch with water separately.
Heat the wok on high heat and add oil. When the oil is hot, add the beef strips and fry quickly for 3-4 minutes per side. Do not overcrowd the pan as you only need to fry the meat quickly. It will boil quickly. Take it out and spread it out on a large plate so as not to overcrowd and steam it.
Heat a little more oil and add the sliced onions and the white parts of the spring onions and stir quickly until they soften slightly. Add chopped garlic, ginger and strips of dry red chili pepper, heat slightly and mix.
Now stir in the prepared sauce and let it cook for one to two minutes. Add cornstarch mixed with water. Let cook for a few minutes until the sauce starts to thicken.
Now add the beef fillets and mix until they are well coated with the sauce. To give the dish a finishing touch: add these lovely scallion strips. Give it a taste and serve it hot with lots of your favorite rice! You’ll be surprised how tender a simple flank steak can be…it’s just magical! Just follow the steps!
What about the Instant Pot?
Absolutely, Mongolian beef tastes great in your pressure cooker!
Marinate your meat first. While it’s marinating, whisk together the sauce.
Set your Instant Pot to Saute mode and add oil. When hot, add the marinated beef and saucé for 2-3 minutes to brown slightly.
Add your sauce and mix well. Close the lid and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes before opening the lid.
Garnish with spring onions and serve. Mongolian Beef Recipe
What can you serve Mongolian beef with?
But of course any rice. We like plain basmati rice or jasmine rice. But some like it with fried rice or even chow mein or fried noodles. Some kind of roasted broccoli, beans, sugar snap peas or bok choy are good additions to this meal. When it comes to carbs, I love it with cauliflower rice.
Can you customize Mongolian beef?
Most restaurant versions don’t require extra vegetables, but we create all different variations by playing with vegetables. Any standard stir-fried vegetable goes well with this dish, such as broccoli or sugar snap peas. Feel free to add whatever feels in your mood for that day. But trust me when I say that just the huge pile of beef is so satisfying.
|Yield 6 |Calories 349 |Total fat 19g |Saturated fat 5g |Trans fat 0g
|Unsaturated fat 13g |Cholesterol 90 mg|Carbohydrates 7g |Fiber 0g
|Sugar 1g |Egg white 34g
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