Amazing Mongolian Beef Recipe
Featuring a juicy beef steak, spring onions, and a delectable sweet and sour sauce, Mongolian beef stir-fry. An extremely quick and simple one-pan dish that can be prepared in under 30 minutes! Make it a perfect evening rice bowl by serving it over a bowl of steamed rice!
WHERE MONGOLIAN BEEF CAME FROM
though first. Where precisely did Mongolian beef come from? Because it undoubtedly isn’t Mongolian…
In reality, home cooks in Mongolia frequently just boil meat and serve it with sauces. Definitely not a stir-fry.
Bai Jiu, a popular sorghum-based liquor in China that is strong, white lightning in color, and typically 90 proof or higher, is served with everything.
After the customary welcome-home supper, a buddy of mine who visits his Mongolian in-laws virtually always finds himself inebriated and passed out on the couch.
Regarding the true origins of Mongolian beef, my belief is that more sugar was added because the orange was accidentally left out of a wok full of Orange Beef. The Mongolian Beef recipe was created as a result. But that’s just my wacky theory/the ramblings of an old coot, as Judy and the girls would say!
Anyway, credit goes to Chinese-American marketers and menu designers who gave the meal the name “Mongolian Beef.”
It is a near relative of “Singapore Noodles,” a meal that causes many Singaporeans to pause and was probably created in the stainless steel kitchen of a Chinese takeout joint.
Now that we’ve established that, it doesn’t take a genius to see that these Westernized Asian foods can be GOOD despite their rather misleading labels!
What is Mongolian Beef Exactly?
The history behind this dish is quite interesting. Mongolian beef is not originated in Mongolia. It’s a very popular American-Chinese restaurant dish that is originated in Taiwan and recreated in America. This dish is basically a combination of beef steak, sweet and savoury brown sauce, and spring onions.
One of the most ordered takeout and restaurant dishes in the US is Mongolian beef. There is a unique variation of it in every restaurant or family.
With this recipe, you can quickly prepare stir-fried bees that resemble those served in restaurants. Getting takeout from a nearby restaurant is much faster and tastes much better!
How spicy is Mongolian beef?
The original Mongolian beef recipe is not hot and does not contain any chilli, but our recipe does. You can exclude the chilli or change the amount to suit your tastes if you want to make a mild or kid-friendly version.
Our Asian households frequently create stir-fry foods since they are quick to make. We enjoy serving with some steamed rice or plain stir-fried noodles.
Why should Mongolian beef be made at home?
Making replicas of your preferred restaurant takeout items at home has several advantages. The obvious one is to make the most of your money. For the price of one or two restaurant entrees, you can usually feed a full family at home. Making the dish at home allows you to customize the ingredients to your tastes, which is another benefit. It’s a terrific approach to manage how much oil and sodium are used. The best part is that you don’t have to give up any flavor because your homemade dish will usually be considerably healthier than the restaurant version.
ALTERNATIVE VIDEO RECIPE: Mongolian Beef with Veggie Stir Fry
- Easy Braised Beef Chuck Steak – click here
- Delicious Costco beef bulgogi Recipe [Superb!]
- Delicious Baked Beef Ribs Recipe (Must Try!)
RECIPE FOR MONGOLIAN BEEF: DIRECTIONS
Sliced beef should be mixed with 1 tablespoon cornstarch, 1 teaspoon soy sauce, and 1 teaspoon oil. Let it sit for an hour to marinade. After marinating, the beef should still be pretty juicy. Add a tablespoon of water if it seems too dry.
After that, lightly coat the beef slices in the remaining 1/4 cup of cornstarch. The Mongolian beef is flavorful and crispy thanks to these steps! See our post on How to Utilize Cornstarch in Chinese Cooking for additional information on the various methods to use cornstarch to achieve accurate results with our recipes at home.
Brown sugar should be combined with boiling water (or low sodium chicken or beef stock) in a small bowl until the sugar is completely dissolved. Add a quarter cup of low-sodium soy sauce.
If low sodium soy sauce is not available, use 2 1/2 tablespoons of regular soy sauce and 1 1/2 tablespoons of water instead. Give the sauce a taste and adjust the amounts of sugar, soy sauce, water, and stock to your personal preference because different soy sauce brands have varying levels of saltiness.
In a wok, heat about 1/3 cup of oil over high heat. Spread the flank steak pieces evenly in the wok just before the oil begins to smoke, and let them sear for one minute (depending upon the heat of your wok). For optimal results, fry in smaller amounts! For another 30 seconds, flip the food over and let the other side sear.
Transfer to a sheet pan and tilt it just a little to allow the oil to drip to one side (lean it on a cookbook or cutting board). The beef ought to be crusted and browned.
Heat the wok to medium-high after removing all but one tablespoon of the oil. Add the dried chili peppers and ginger, if using.
Add the garlic about 15 seconds later. After another ten seconds of stirring, add the prepared sauce.
For two minutes or more, let the sauce boil. After that, gradually whisk in the cornstarch slurry (one tablespoon cornstarch and one tablespoon water). Cook the sauce over low heat until it coats the back of a spoon.
For an additional 30 seconds, mix in the meat and scallions.
Almost no liquid should be present because the sauce ought to be sticking to the steak. If there is any remaining sauce, turn the heat up a little and whisk until it thickens.
Serve the dish over hot steamed rice!Print
Amazing Mongolian Beef Recipe
- Prep Time: 1hr 15 mins
- Cook Time: 10 mins
- Total Time: 1 hr 25 mins
Compared to the restaurant versions you’re undoubtedly used to, this recipe for Mongolian beef is crispy, delicious, and lower in sweetness. There’s a reason it’s one of our most popular dishes!
- 8 ounces flank steak
- (225g, sliced against the grain into 1/4-inch thick slices)
- 1 teaspoon vegetable oil (plus 1/3 cup for frying)
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch (plus 1/4 cup, divided)
- 2 tablespoons brown sugar
- 1/4 cup hot water (or hot low sodium chicken or beef stock)
- 1/4 cup low sodium soy sauce or 1 1/2 tablespoons water and 2 1/2 tablespoons regular soy sauce
- 1/2 teaspoon ginger (minced)
- 5 dried red chili peppers (optional)
- 2 cloves garlic (chopped)
- 1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
- 2 scallions (cut into 1-inch long slices on the diagonal)
1. Sliced beef should be mixed with 1 tablespoon cornstarch, 1 teaspoon soy sauce, and 1 teaspoon oil. For one hour, marinate. After marinating, the beef should still be pretty juicy. Add a tablespoon of water if it seems too dry.
2. After that, lightly coat the beef slices in the remaining 1/4 cup of cornstarch.
3. Brown sugar should be combined with boiling water (or low sodium chicken or beef stock) in a small bowl until the sugar is completely dissolved. Add a quarter cup of low-sodium soy sauce. If low sodium soy sauce is not available, use 2 1/2 tablespoons of regular soy sauce and 1 1/2 tablespoons of water instead. Give the sauce a taste and adjust the amounts of sugar, soy sauce, water, and stock to your personal preference because different soy sauce brands have varying levels of saltiness.
4. In the wok, heat approximately 1/3 cup of vegetable oil over high heat. Spread the flank steak pieces evenly in the wok just before the oil begins to smoke, and sear for one minute (depending upon the heat of your wok). For another 30 seconds, flip the food over and let the other side sear. Transfer to a baking sheet. To direct the oil to one side, tilt it just a little (lean it on a cookbook or cutting board). The beef ought to be crusted and browned.
5. Heat the wok to medium-high after removing all but one tablespoon of the oil. Add the dried chili peppers and ginger, if using. Add the garlic about 15 seconds later. After another ten seconds of stirring, add the prepared sauce.
6. After about two minutes of simmering, slowly stir in the cornstarch slurry mixture. Cook the sauce until it is sufficiently thick to coat the back of a spoon.
7. For another 30 seconds, combine everything before adding the beef and scallions. Since the sauce should be sticking to the steak, there should be almost no liquid. If there is any remaining sauce, turn the heat up a little and whisk until it thickens. Steamed rice is served with the dish!
Calories: 375kcal (19%) Carbohydrates: 17g (6%) Protein: 18g (36%) Fat: 27g (42%) Saturated Fat: 19g (95%) Cholesterol: 45mg (15%) Sodium: 810mg (34%) Potassium: 334mg (10%) Fiber: 1g (4%) Sugar: 9g (10%) Vitamin A: 300IU (6%) Vitamin C: 2.1mg (3%) Calcium: 36mg (4%) Iron: 1.7mg (9%)
FAQs about mongolian beef
What should Mongolian beef taste like?
This particular dish embodies everything we love about Chinese-American cooking. When prepared perfectly, it is both sweet and savory, just the right amount of spicy, and packed with a ton of mouthwatering aromatics like ginger, garlic, green onions, and even a few dried red chilis. These ingredients work together to add a nice pop of rich, fragrant flavor.
Where on the cow does Mongolian beef come from?
In the recipe, flank steak, a lean (albeit occasionally chewy) cut of beef, is marinated in a mixture of brown sugar, soy sauce, ginger, and garlic (via Dinner Then Dessert).
How long should beef strips be cooked?
As the name implies, these beef strips are ideal for stir-frying in a wok or sizable frying pan. In a heated pan, they will cook in 2 to 4 minutes.
How can you keep cooked meat soft?
The meat can be simmered for a few minutes in a skillet with a little water or stock. The meat shouldn’t be allowed to overcook by enabling the liquid to permeate it. This process ought to take a few minutes. A few tablespoons of vinegar or lemon juice can aid in bringing the meat back to life.
Why, even after long cooking, is my beef still tough?
Why is the meat in the slow cooker still tough? It’s as a result of you not allowing the collagen to break down. Increase the cooking time, check that there is adequate liquid, and watch the dish carefully.
Can meat be overcooked?
A beef stew can indeed be overcooked. Even if the concept of a stew simmering all day on the stove sounds appealing, too much time will result in dried beef and mushy vegetables.