Mongolian beef is a mixed plate of thin beef slices. It is cooked with a thick brown sauce with green onions or chopped scallions. There are many ways to cook this dish. It is highlighted by the numerous variations of Mongolian beef recipes in cookbooks and on the internet. This recipe is tailor-made for beginners who prefer less spicy foods.
The whole dish might seem complex at first glance. The truth is that it's easier to prepare than you think. You may be surprised to understand what you are capable of doing at your current level of culinary skills. At this point it will be easier to know that this dish is composed of two main components: beef and sauce. The meat must be prepared before frying. This also applies to the sauce.
The meat is covered with cornstarch and then deep fried. The sauce is traditionally made with hoisin sauce, soy sauce and a bit of spicy Asian sauce. Garlic and ginger are added to the mix to complete it. This particular recipe is a simple version that uses minimal ingredients. The meat must still be coated with cornstarch and deep fried. The sauce you will get from this recipe is a little similar to the Teriyaki sauce, except that it is thicker and has flavors of garlic and ginger. I have not made it spicy so everyone can try it. I think this great recipe, especially for beginners who want to explore the world of cooking for the first time. Here is a spicy version of Mongolian beef for those interested.
Cooking of Mongolian beef
Start by selecting the meat cut to use. Side steak, fillet and sirloin are good cuts of meat for this dish. Make sure to cut the meat as thin as possible so that it can cook quickly. One of the things I like about Mongolian meat is its fast cooking time. It takes less than 30 minutes to complete. You can also ask your butcher to cut the meat for you. Make sure you give the correct instructions. You can probably tell your butcher what pot you are preparing. It is likely that he or she may have an idea.
Prepare the meat
I usually season the beef with salt and pepper first. This ensures that the meat is tasty. It is a good idea to rub the seasonings on all the meat. Use your hands for the best results. Make sure you wash your hands or wear a clean kitchen glove.
Coat the meat with cornstarch later. This ingredient makes the beef crispy when fried deep. You will also notice that this will help to thicken the sauce further during the last steps of the process. I usually left the meat to rest for 12 or 15 minutes because the meat absorbed everything I added.
The slices of beef must be fried for no more than one minute per side. This will ensure that the interior remains tender and moist. I think this will give you a better understanding of why the meat really needs to be thinly sliced to cook faster. Put the paper napkins over a plate and put the fried slices on it. Now it's time to prepare the sauce from scratch.
Mongolian beef sauce
The sauce in this recipe is a combination of soy sauce, water, dark brown sugar, garlic and ginger. It's like making a Teriyaki sauce, like I said before. The only difference is consistency and flavor. This sauce is thicker and more refined. Do not worry. It's a good thing.
Prepare the sauce by sautéing ginger and minced garlic in vegetable oil. You can also add a teaspoon of sesame oil for that wonderful aroma of Asian food. Note that it is important to chop the garlic and onion to enhance its maximum flavor. This means that it is necessary to cut it into very small pieces. This can be done manually or with the use of a food processor.
People who are used to cooking Filipino food have a tendency to brown the garlic when they jump. This is not necessary in this case. We need the garlic to be cooked quickly in the oil without turning brown. This is why it is important to cut it into small pieces. This will quickly infuse the oil with the taste of garlic and ginger.
Pour the soy sauce and water immediately before the garlic begins to brown and then boil the mixture. Cane sugar can be added once you notice bubbles coming out of the mixture. The amount of dark brown sugar in the recipe below might seem too much, but it is enough for the amount of meat we are cooking. Always remember that Mongolian beef is meant to be sweet.
Now you are ready to thicken the sauce. I'm also using cornstarch for this purpose. Just add a tablespoon of cornstarch with 1/4 cup of water and pour the mixture into the sauce. Quickly mix the mixture to prevent corn starch from forming prematurely. The sauce will be thicker in front of your eyes. Potato starch can also be used as an alternative ingredient.
Stir frying the ingredients
The next step in the process is to mix the ingredients. This is the usual way to cook Mongolian beef. There are also other methods you can consider using a slow or instant cooking pot.
Heat a little oil left in a wok or pan and then start to fry the meat and half the chopped green onions. Pour the sauce and mix. Stir carefully until the sauce thickens completely. Add the remaining green onions towards the end. It is good to partially cook the last lot of scallions to keep the color. This will make your dish look good after the plating.
This dish is the best when eaten with white rice. Just serve it on a plate over the rice along with a glass of your favorite beverage.
Try this recipe of Mongolian beef. Let me know what you think.
Recipe of Mongolian beef
This is a recipe for Easy Mongolian Beef. This is to fry the pre-fried beef slices with a thick and sweet sauce. You can enjoy this dish with warm white rice.
- 1 lb. sandwich steak or flank steak sliced thinly
- 5 tablespoons cornstarch
- 1 inch Ginger chopped
- 5 Cloves garlic chopped
- 1/2 cup water
- 5 tablespoons dark soy sauce
- 10 tablespoons Brown sugar
- 1 cup green onions chopped
- ½ teaspoon salt
- ¼ teaspoon Ground black pepper
- 3/4 cup vegetable oil
Season the meat with salt and pepper. Mix it using your clean hands.
Add 4 tablespoons of cornstarch. Continue to mix until all the ingredients are well blended. Leave to rest for 12-15 minutes so that the meat can absorb the flavors from the seasonings.
Heat the oil on a wok or pan. Fry one side of the meat for a maximum of 1 minute. Turn it to fry the other side using the same maximum time. Remove the fried meat from the wok and place it in a dish lined with paper napkins. Set aside.
Start preparing the sweet Mongolian beef sauce by pouring 3 tablespoons of oil used to fry the meat on a wok. Quickly fry garlic and ginger.
Pour the soy sauce. Leave to boil.
Add brown sugar. Stir until the sugar dissolves completely.
Pour water. Stir and leave to boil. Continue to cook over medium heat for 3 minutes.
Combine 1 tablespoon of cornstarch with 1/4 cup of water. Stir until well mixed. Pour half of the mixture into the sauce. Stir until the sauce thickens. Add the remaining cornstarch mixture if the sauce has to thicken more. Pour the sauce into a bowl. Set aside.
Heat 2 tablespoons of oil used to fry the meat on a clean wok. Stir the fried meat for 30 seconds. Add half of the green onions. continue to fry for a minute.
Pour the mongolian beef sauce into the wok. Fry until the slices of beef are completely covered with sauce. Add the remaining green onions. Continue cooking for 1 minute.
Transfer to a serving dish. To serve!
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