Mongolian Beef
But first. What precisely are the origins of Mongolian Beef? Because it’s absolutely no longer Mongolian…
In fact, in Mongolia, extra typically than not, meat is merely boiled and dipped in sauces–not precisely a stir-fry. Everything is served with Bai Jiu, a stiff, white lightning liquor made up of sorghum (usually 90 evidence or higher!) it truly could be very accepted in China.
(A pal of mine who visits his Mongolian in-laws virtually at all times finally ends up drunk and horizontal at the sofa after the standard welcome-home dinner!)
As for the physical origins of Mongolian beef, my principle is that human being just forgot so as to feature the orange to a wok filled with Orange Beef, and additional extra sugar instead. Hence, the Mongolian Beef recipe was born. (But, as Judy and the ladies might say, that’s just my loopy theory/the ramblings of an vintage coot!)
Anyway, chalk it as much as Chinese-American menu planners and agents who dubbed the dish “Mongolian Beef.” It’s a near cousin to “Singapore Noodles,” a dish that many real Singaporeans scratch their heads over––most possible born within the stainless metal kitchen of a Chinese takeout joint!
THE WOKS OF LIFE MONGOLIAN BEEF RECIPE
Now that we've that clear, it doesn’t take a genius to recognize that regardless of their instead misleading names, those Westernized Asian dishes may be GOOD!
P.F. Chang’s model of this dish is possibly in all probability one of the foremost well-known, but, personally, I assume their dish is far too sweet, and it’s absolutely too candy for Judy (which is saying something, due to the fact that she comes from Shanghai, the place sweet-savory dishes are typically in all probability one of the foremost important event).
In fact, whilst Judy discovered out I was going to make a Mongolian red meat recipe, the exclamations have been stable and immediate: “Too sweet! Too oily! No good! You’re crazy!”
So, I adjusted.
Cut the sugar–wayyy down.
Reduce the quantity of oil used–wayyy down.
And after the shots have been taken, the Mongolian red meat at the plate disappeared earlier than all of our eyes as soon because the rice was served. Amidst the feeding frenzy have been those comments, muffled by way of way of mouthfuls:
Sarah: “Holy crap, that’s tasty!”
Kaitlin: “Daaang, gimme extra of that rice!”
Judy: “WOW. That is SO good!”
My humble remark: “Ok, you guys have been hungry.”
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
If you might moderately have a few chicken, then verify out our accepted Mongolian Chicken recipe!
MONGOLIAN BEEF RECIPE: INSTRUCTIONS
Combine the sliced red meat with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and allow it sit and marinate for an hour. The red meat must nonetheless be fairly moist after it has marinated. If it seems to be too dry, upload a tablespoon of water to it.
Next, dredge the marinated red meat slices within the final 1/4 cup of cornstarch till calmly coated. These steps guarantee that the Mongolian Beef is tasty and crispy! For extra specific news at the various methods to make use of cornstarch to get original effects at dwelling with our recipes, see our submit on How to Use Cornstarch in Chinese Cooking.
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
close
Heat 1/3 cup oil within the wok over excessive heat. Just earlier than the oil begins to smoke, unfold the flank steak items evenly within the wok, and allow sear for 1 minute (depending upon the warmth of your wok). Fry in smaller batches for greatest results! Turn over and allow the different aspect sear for one other 30 seconds.
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
Remove to a sheet pan; tilt it just a little to allow the oil drain to 1 aspect (lean it on a cookbook or chopping board). The red meat must be seared with a crusty coating.
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
Drain the oil from the wok, leaving 1 tablespoon behind, and switch the warmth to medium-high. Add the ginger and dried chili peppers, if using.
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
After about 15 seconds, upload the garlic. Stir for one other 10 seconds and upload the low sodium soy sauce and water (or low sodium fowl stock). Bring the sauce to a simmer, upload the brown sugar, and stir till dissolved.
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
Let the sauce simmer for about 2 minutes and slowly stir within the cornstarch slurry mixture, till the sauce coats the again of a spoon. Add the meat and scallions and toss everything for one other 30 seconds.
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
There must be virtually no liquid because the sauce must be clinging to the beef. If you nonetheless have sauce, growth the warmth just a little and stir till thickened.
Plate and serve with hot steamed rice!
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
Print Recipe
4.88 from 98 votes
Mongolian Beef
This Mongolian Beef Recipe is a crispy selfmade model this is much less candy and extra flavorful than restaurant types you are possibly used to. It's considered one of our upper recipes for a reason!
Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
Course: Beef recipesCuisine: ChineseKeyword: mongolian beefServings: 3Calories: 375kcalAuthor: Bill
Ingredients
8 ounces flank steak (225g, sliced towards the grain into 1/4-inch thick slices)
1 teaspoon oil
1 teaspoon low sodium soy sauce
1 tablespoon cornstarch (plus 1/4 cup, divided)
1/3 cup vegetable oil (for frying the beef)
1/2 teaspoon ginger (minced)
5 dried red chili peppers (optional)
2 cloves garlic (chopped)
1/4 cup low sodium soy sauce
1/4 cup water (or low sodium fowl stock)
2 tablespoons brown sugar
1 tablespoon cornstarch (mixed with 1 tablespoon water)
2 scallions (cut into 1-inch lengthy slices at the diagonal)
Instructions
Combine the sliced red meat with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and allow it sit and marinate for an hour. The red meat must nonetheless be fairly moist after it has marinated. If it seems to be too dry, upload a tablespoon of water to it.
Next, dredge the marinated red meat slices within the final 1/4 cup of cornstarch till calmly coated. These steps guarantee that the Mongolian Beef is tasty and crispy!
Heat 1/3 cup vegetable oil within the wok over excessive heat. Just earlier than the oil begins to smoke, unfold the flank steak items evenly within the wok, and allow sear for 1 minute (depending upon the warmth of your wok). Turn over and allow the different aspect sear for one other 30 seconds. Remove to a sheet pan; tilt it just a little to allow the oil drain to 1 aspect (lean it on a cookbook or chopping board). The red meat must be seared with a crusty coating.
Drain the oil from the wok, leaving 1 tablespoon behind, and switch the warmth to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, upload the chopped garlic. Stir for one other 10 seconds and upload the 1/4 cup low sodium soy sauce and fowl inventory (or water).
Bring the sauce to a simmer, upload the brown sugar, and stir till dissolved.
Let the sauce simmer for about 2 minutes and slowly stir within the cornstarch slurry mixture--until the sauce coats the again of a spoon.
Add the meat and scallions and toss everything collectively for one other 30 seconds. There must be virtually no liquid, because the sauce must be clinging to the beef. If you nonetheless have sauce, growth the warmth just a little and stir till thickened.
Plate and serve with steamed rice!
FULL ARTICLE >>>>>>>>
In fact, in Mongolia, extra typically than not, meat is merely boiled and dipped in sauces–not precisely a stir-fry. Everything is served with Bai Jiu, a stiff, white lightning liquor made up of sorghum (usually 90 evidence or higher!) it truly could be very accepted in China.
(A pal of mine who visits his Mongolian in-laws virtually at all times finally ends up drunk and horizontal at the sofa after the standard welcome-home dinner!)
As for the physical origins of Mongolian beef, my principle is that human being just forgot so as to feature the orange to a wok filled with Orange Beef, and additional extra sugar instead. Hence, the Mongolian Beef recipe was born. (But, as Judy and the ladies might say, that’s just my loopy theory/the ramblings of an vintage coot!)
Anyway, chalk it as much as Chinese-American menu planners and agents who dubbed the dish “Mongolian Beef.” It’s a near cousin to “Singapore Noodles,” a dish that many real Singaporeans scratch their heads over––most possible born within the stainless metal kitchen of a Chinese takeout joint!
THE WOKS OF LIFE MONGOLIAN BEEF RECIPE
Now that we've that clear, it doesn’t take a genius to recognize that regardless of their instead misleading names, those Westernized Asian dishes may be GOOD!
P.F. Chang’s model of this dish is possibly in all probability one of the foremost well-known, but, personally, I assume their dish is far too sweet, and it’s absolutely too candy for Judy (which is saying something, due to the fact that she comes from Shanghai, the place sweet-savory dishes are typically in all probability one of the foremost important event).
In fact, whilst Judy discovered out I was going to make a Mongolian red meat recipe, the exclamations have been stable and immediate: “Too sweet! Too oily! No good! You’re crazy!”
So, I adjusted.
Cut the sugar–wayyy down.
Reduce the quantity of oil used–wayyy down.
And after the shots have been taken, the Mongolian red meat at the plate disappeared earlier than all of our eyes as soon because the rice was served. Amidst the feeding frenzy have been those comments, muffled by way of way of mouthfuls:
Sarah: “Holy crap, that’s tasty!”
Kaitlin: “Daaang, gimme extra of that rice!”
Judy: “WOW. That is SO good!”
My humble remark: “Ok, you guys have been hungry.”
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
If you might moderately have a few chicken, then verify out our accepted Mongolian Chicken recipe!
MONGOLIAN BEEF RECIPE: INSTRUCTIONS
Combine the sliced red meat with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and allow it sit and marinate for an hour. The red meat must nonetheless be fairly moist after it has marinated. If it seems to be too dry, upload a tablespoon of water to it.
Next, dredge the marinated red meat slices within the final 1/4 cup of cornstarch till calmly coated. These steps guarantee that the Mongolian Beef is tasty and crispy! For extra specific news at the various methods to make use of cornstarch to get original effects at dwelling with our recipes, see our submit on How to Use Cornstarch in Chinese Cooking.
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
close
Heat 1/3 cup oil within the wok over excessive heat. Just earlier than the oil begins to smoke, unfold the flank steak items evenly within the wok, and allow sear for 1 minute (depending upon the warmth of your wok). Fry in smaller batches for greatest results! Turn over and allow the different aspect sear for one other 30 seconds.
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
Remove to a sheet pan; tilt it just a little to allow the oil drain to 1 aspect (lean it on a cookbook or chopping board). The red meat must be seared with a crusty coating.
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
Drain the oil from the wok, leaving 1 tablespoon behind, and switch the warmth to medium-high. Add the ginger and dried chili peppers, if using.
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
After about 15 seconds, upload the garlic. Stir for one other 10 seconds and upload the low sodium soy sauce and water (or low sodium fowl stock). Bring the sauce to a simmer, upload the brown sugar, and stir till dissolved.
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
Let the sauce simmer for about 2 minutes and slowly stir within the cornstarch slurry mixture, till the sauce coats the again of a spoon. Add the meat and scallions and toss everything for one other 30 seconds.
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
There must be virtually no liquid because the sauce must be clinging to the beef. If you nonetheless have sauce, growth the warmth just a little and stir till thickened.
Plate and serve with hot steamed rice!
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
Mongolian Beef Recipe, An "Authentic" version, by way of way of thewoksoflife.com
Print Recipe
4.88 from 98 votes
Mongolian Beef
This Mongolian Beef Recipe is a crispy selfmade model this is much less candy and extra flavorful than restaurant types you are possibly used to. It's considered one of our upper recipes for a reason!
Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
Course: Beef recipesCuisine: ChineseKeyword: mongolian beefServings: 3Calories: 375kcalAuthor: Bill
Ingredients
8 ounces flank steak (225g, sliced towards the grain into 1/4-inch thick slices)
1 teaspoon oil
1 teaspoon low sodium soy sauce
1 tablespoon cornstarch (plus 1/4 cup, divided)
1/3 cup vegetable oil (for frying the beef)
1/2 teaspoon ginger (minced)
5 dried red chili peppers (optional)
2 cloves garlic (chopped)
1/4 cup low sodium soy sauce
1/4 cup water (or low sodium fowl stock)
2 tablespoons brown sugar
1 tablespoon cornstarch (mixed with 1 tablespoon water)
2 scallions (cut into 1-inch lengthy slices at the diagonal)
Instructions
Combine the sliced red meat with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and allow it sit and marinate for an hour. The red meat must nonetheless be fairly moist after it has marinated. If it seems to be too dry, upload a tablespoon of water to it.
Next, dredge the marinated red meat slices within the final 1/4 cup of cornstarch till calmly coated. These steps guarantee that the Mongolian Beef is tasty and crispy!
Heat 1/3 cup vegetable oil within the wok over excessive heat. Just earlier than the oil begins to smoke, unfold the flank steak items evenly within the wok, and allow sear for 1 minute (depending upon the warmth of your wok). Turn over and allow the different aspect sear for one other 30 seconds. Remove to a sheet pan; tilt it just a little to allow the oil drain to 1 aspect (lean it on a cookbook or chopping board). The red meat must be seared with a crusty coating.
Drain the oil from the wok, leaving 1 tablespoon behind, and switch the warmth to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, upload the chopped garlic. Stir for one other 10 seconds and upload the 1/4 cup low sodium soy sauce and fowl inventory (or water).
Bring the sauce to a simmer, upload the brown sugar, and stir till dissolved.
Let the sauce simmer for about 2 minutes and slowly stir within the cornstarch slurry mixture--until the sauce coats the again of a spoon.
Add the meat and scallions and toss everything collectively for one other 30 seconds. There must be virtually no liquid, because the sauce must be clinging to the beef. If you nonetheless have sauce, growth the warmth just a little and stir till thickened.
Plate and serve with steamed rice!
FULL ARTICLE >>>>>>>>
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