Mongolian Beef: One In All Our Most Popular Recipes!
Our Mongolian Beef recipe has been one in every of the most popular Woks of Life recipes since we first printed it in July 2015, and for good purpose!
But first. What precisely are the origins of Mongolian Beef? Because it’s positively not Mongolian…
In fact, in Mongolia, most of the time, meat is solely boiled and dipped in sauces-not exactly a stir-fry. Everything is served with Bai Jiu, a stiff, white lightning liquor product of sorghum (usually 90 proof or larger!) that's extremely popular in China.
(A pal of mine who visits his Mongolian in-laws almost at all times finally ends up drunk and horizontal on the couch after the standard welcome-home dinner!)
As for the true origins of Mongolian beef, my principle is that somebody simply forgot so as to add the orange to a wok full of Orange Beef, and added extra sugar as a substitute. ) (But, as Judy and the ladies would say, that’s just my crazy concept/the ramblings of an old coot! Hence, the Mongolian Beef recipe was born.
Anyway, chalk it as much as Chinese-American menu planners and entrepreneurs who dubbed the dish “Mongolian Beef.” It’s a detailed cousin to “Singapore Noodles,” a dish that many precise Singaporeans scratch their heads over--most likely born in the stainless steel kitchen of a Chinese takeout joint!
Now that we've got that clear, it doesn’t take a genius to know that regardless of their considerably misleading names, these Westernized Asian dishes will be GOOD!
P.F. Chang’s model of this dish might be essentially the most nicely-recognized, but, personally, I feel their dish is means too candy, and it’s positively too sweet for Judy (which is saying something, since she comes from Shanghai, where candy-savory dishes are often the primary occasion).
In actual fact, when Judy came upon I used to be going to make a Mongolian beef recipe, the exclamations have been robust and instant: “Too candy! Too oily! No good! You’re crazy!”
And after the images had been taken, the Mongolian beef on the plate disappeared before all of our eyes once the rice was served. Amidst the feeding frenzy were these comments, muffled by mouthfuls:
Mongolian Beef Recipe: Instructions
Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let it sit and marinate for an hour. The beef should nonetheless be fairly moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
Next, dredge the marinated beef slices within the remaining 1/4 cup of cornstarch till evenly coated. These steps be sure that the Mongolian Beef is tasty and crispy! For more detailed information on the many ways to use cornstarch to get authentic results at house with our recipes, see our put up on How to use Cornstarch in Chinese Cooking.
Heat 1/3 cup oil within the wok over high heat. Turn over and let the other side sear for an additional 30 seconds. Just before the oil starts to smoke, spread the flank steak items evenly within the wok, and let sear for 1 minute (relying upon the heat of your wok). Fry in smaller batches for finest outcomes!
Remove to a sheet pan; tilt it slightly to let the oil drain to at least one aspect (lean it on a cookbook or slicing board). The beef needs to be seared with a crusty coating.
Drain the oil from the wok, leaving 1 tablespoon behind, and switch the heat to medium-excessive. Add the ginger and dried chili peppers, if utilizing.
After about 15 seconds, add the garlic. Bring the sauce to a simmer, add the brown sugar, and stir till dissolved. Stir for another 10 seconds and add the low sodium soy sauce and water (or low sodium hen stock).
Let the sauce simmer for about 2 minutes and slowly stir within the cornstarch slurry mixture, till the sauce coats the back of a spoon. Add the beef and scallions and toss every little thing for one more 30 seconds.
There should be almost no liquid because the sauce must be clinging to the beef. If you still have sauce, improve the heat slightly and stir until thickened.
8 ounces flank steak (225g, sliced against the grain into 1/4-inch thick slices)
1 teaspoon oil
1 teaspoon low sodium soy sauce
1 tablespoon cornstarch (plus 1/four cup, divided)
1/3 cup vegetable oil (for frying the beef)
1/2 teaspoon ginger (minced)
5 dried pink chili peppers (optional)
2 cloves garlic (chopped)
1/4 cup low sodium soy sauce
1/4 cup water (or low sodium chicken inventory)
2 tablespoons brown sugar
1 tablespoon cornstarch (blended with 1 tablespoon water)
2 scallions (lower into 1-inch long slices on the diagonal)
Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let it sit and marinate for an hour. Next, dredge the marinated beef slices within the remaining 1/four cup of cornstarch until frivolously coated. If it appears too dry, add a tablespoon of water to it. The beef ought to nonetheless be quite moist after it has marinated. These steps be certain that the Mongolian Beef is tasty and crispy!
Heat 1/3 cup vegetable oil within the wok over excessive heat. The beef ought to be seared with a crusty coating. Just earlier than the oil begins to smoke, spread the flank steak items evenly within the wok, and let sear for 1 minute (depending upon the heat of your wok). Turn over and let the other facet sear for an additional 30 seconds. Remove to a sheet pan; tilt it barely to let the oil drain to at least one facet (lean it on a cookbook or chopping board).
Drain the oil from the wok, leaving 1 tablespoon behind, and switch the heat to medium-high. After about 15 seconds, add the chopped garlic. Stir for an additional 10 seconds and add the 1/4 cup low sodium soy sauce and rooster inventory (or water). Add the ginger and dried chili peppers, if utilizing.
Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture--until the sauce coats the again of a spoon.
Add the beef and scallions and toss every part together for an additional 30 seconds. There should be nearly no liquid, because the sauce should be clinging to the beef. If you still have sauce, improve the heat slightly and stir till thickened.
The Origins of Mongolian Beef
But first. What precisely are the origins of Mongolian Beef? Because it’s positively not Mongolian…
In fact, in Mongolia, most of the time, meat is solely boiled and dipped in sauces-not exactly a stir-fry. Everything is served with Bai Jiu, a stiff, white lightning liquor product of sorghum (usually 90 proof or larger!) that's extremely popular in China.
(A pal of mine who visits his Mongolian in-laws almost at all times finally ends up drunk and horizontal on the couch after the standard welcome-home dinner!)
As for the true origins of Mongolian beef, my principle is that somebody simply forgot so as to add the orange to a wok full of Orange Beef, and added extra sugar as a substitute. ) (But, as Judy and the ladies would say, that’s just my crazy concept/the ramblings of an old coot! Hence, the Mongolian Beef recipe was born.
Anyway, chalk it as much as Chinese-American menu planners and entrepreneurs who dubbed the dish “Mongolian Beef.” It’s a detailed cousin to “Singapore Noodles,” a dish that many precise Singaporeans scratch their heads over--most likely born in the stainless steel kitchen of a Chinese takeout joint!
The Woks of Life Mongolian Beef Recipe
Now that we've got that clear, it doesn’t take a genius to know that regardless of their considerably misleading names, these Westernized Asian dishes will be GOOD!
P.F. Chang’s model of this dish might be essentially the most nicely-recognized, but, personally, I feel their dish is means too candy, and it’s positively too sweet for Judy (which is saying something, since she comes from Shanghai, where candy-savory dishes are often the primary occasion).
In actual fact, when Judy came upon I used to be going to make a Mongolian beef recipe, the exclamations have been robust and instant: “Too candy! Too oily! No good! You’re crazy!”
So, I adjusted.
- Cut the sugar-wayyy down.
- Reduce the amount of oil used-wayyy down.
And after the images had been taken, the Mongolian beef on the plate disappeared before all of our eyes once the rice was served. Amidst the feeding frenzy were these comments, muffled by mouthfuls:
- Sarah: “Holy crap, that’s tasty! ”
- Judy: “WOW. That's SO good! ”
- My humble comment: “Ok, you guys were hungry.” ”
- Kaitlin: “Daaang, gimme extra of that rice!
If you'll fairly have some rooster, then check out our common Mongolian Chicken recipe!
Mongolian Beef Recipe: Instructions
Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let it sit and marinate for an hour. The beef should nonetheless be fairly moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
Next, dredge the marinated beef slices within the remaining 1/4 cup of cornstarch till evenly coated. These steps be sure that the Mongolian Beef is tasty and crispy! For more detailed information on the many ways to use cornstarch to get authentic results at house with our recipes, see our put up on How to use Cornstarch in Chinese Cooking.
Heat 1/3 cup oil within the wok over high heat. Turn over and let the other side sear for an additional 30 seconds. Just before the oil starts to smoke, spread the flank steak items evenly within the wok, and let sear for 1 minute (relying upon the heat of your wok). Fry in smaller batches for finest outcomes!
Remove to a sheet pan; tilt it slightly to let the oil drain to at least one aspect (lean it on a cookbook or slicing board). The beef needs to be seared with a crusty coating.
Drain the oil from the wok, leaving 1 tablespoon behind, and switch the heat to medium-excessive. Add the ginger and dried chili peppers, if utilizing.
After about 15 seconds, add the garlic. Bring the sauce to a simmer, add the brown sugar, and stir till dissolved. Stir for another 10 seconds and add the low sodium soy sauce and water (or low sodium hen stock).
Let the sauce simmer for about 2 minutes and slowly stir within the cornstarch slurry mixture, till the sauce coats the back of a spoon. Add the beef and scallions and toss every little thing for one more 30 seconds.
There should be almost no liquid because the sauce must be clinging to the beef. If you still have sauce, improve the heat slightly and stir until thickened.
Plate and serve with scorching steamed rice!
8 ounces flank steak (225g, sliced against the grain into 1/4-inch thick slices)
1 teaspoon oil
1 teaspoon low sodium soy sauce
1 tablespoon cornstarch (plus 1/four cup, divided)
1/3 cup vegetable oil (for frying the beef)
1/2 teaspoon ginger (minced)
5 dried pink chili peppers (optional)
2 cloves garlic (chopped)
1/4 cup low sodium soy sauce
1/4 cup water (or low sodium chicken inventory)
2 tablespoons brown sugar
1 tablespoon cornstarch (blended with 1 tablespoon water)
2 scallions (lower into 1-inch long slices on the diagonal)
Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let it sit and marinate for an hour. Next, dredge the marinated beef slices within the remaining 1/four cup of cornstarch until frivolously coated. If it appears too dry, add a tablespoon of water to it. The beef ought to nonetheless be quite moist after it has marinated. These steps be certain that the Mongolian Beef is tasty and crispy!
Heat 1/3 cup vegetable oil within the wok over excessive heat. The beef ought to be seared with a crusty coating. Just earlier than the oil begins to smoke, spread the flank steak items evenly within the wok, and let sear for 1 minute (depending upon the heat of your wok). Turn over and let the other facet sear for an additional 30 seconds. Remove to a sheet pan; tilt it barely to let the oil drain to at least one facet (lean it on a cookbook or chopping board).
Drain the oil from the wok, leaving 1 tablespoon behind, and switch the heat to medium-high. After about 15 seconds, add the chopped garlic. Stir for an additional 10 seconds and add the 1/4 cup low sodium soy sauce and rooster inventory (or water). Add the ginger and dried chili peppers, if utilizing.
Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture--until the sauce coats the again of a spoon.
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