Mongolian Beef Recipe: A Flavorful Stir-Fry Delight
Mongolian Beef is a classic Asian dish that’s beloved for its bold flavors, tender beef, and delightful balance of sweet and savory. This stir-fry delight has become a favorite on many restaurant menus, but why not bring the authentic taste of Mongolian cuisine to your own kitchen? Let’s dive into a mouthwatering Mongolian Beef recipe that’s sure to satisfy your taste buds.
Table of Contents
- Introduction to Mongolian Beef
- The Secret to Tender Beef
- Creating the Marinade
- Ingredients for the Marinade
- Marinating the Beef
- Crafting the Mongolian Beef Stir-Fry
- Preparing the Sauce
- Stir-Frying with Aromatic Ingredients
- Serving and Enjoying
- Tips for Stir-Fry Success
- Frequently Asked Questions (FAQs)
1. Introduction to Mongolian Beef
Mongolian Beef is a traditional dish that originates from Mongolia, known for its hearty and flavorful cuisine. In this recipe, thinly sliced beef is marinated, stir-fried, and coated in a luscious sauce that combines savory and sweet elements.
2. The Secret to Tender Beef
To achieve that melt-in-your-mouth texture, it’s crucial to choose the right cut of beef. Opt for cuts like flank steak or sirloin, which are tender and perfect for quick stir-frying.
3. Creating the Marinade
Ingredients for the Marinade:
- Soy sauce
- Hoisin sauce
- Brown sugar
- Minced garlic
- Sesame oil
Marinating the Beef
In a bowl, whisk together the soy sauce, hoisin sauce, cornstarch, brown sugar, minced garlic, and a dash of sesame oil. Toss the thinly sliced beef in the marinade, ensuring each piece is coated. Let it marinate for at least 20 minutes to allow the flavors to infuse.
4. Crafting the Mongolian Beef Stir-Fry
Preparing the Sauce
In a separate bowl, prepare the sauce by combining soy sauce, hoisin sauce, brown sugar, water, and a touch of sesame oil. Whisk until the brown sugar is fully dissolved.
Stir-Frying with Aromatic Ingredients
Heat a wok or large skillet over high heat. Add a tablespoon of vegetable oil and swirl it around to coat the pan. Once the oil is hot, add sliced onions and minced ginger. Stir-fry for about a minute until fragrant.
Add the marinated beef to the pan, spreading it out in a single layer. Allow it to cook undisturbed for a minute to get a nice sear. Then, stir-fry the beef for an additional 2-3 minutes until it’s cooked to your desired doneness.
Pour the prepared sauce over the beef and toss to coat evenly. The sauce will thicken and cling to the beef, creating a glossy finish.
5. Serving and Enjoying
Transfer the Mongolian Beef to a serving plate and garnish with sliced green onions and toasted sesame seeds. The combination of flavors and textures in this dish is truly sensational.
6. Tips for Stir-Fry Success
- High Heat: Stir-fries are best cooked on high heat to achieve that signature wok hei (breath of the wok) flavor.
- Quick Cooking: Stir-frying is all about quick cooking to maintain the crispness of the vegetables and the tenderness of the meat.
- Prep Ahead: Have all your ingredients prepped and ready to go before you start cooking – stir-fries move fast!
7. Frequently Asked Questions (FAQs)
Can I use other proteins instead of beef?
Absolutely! You can substitute beef with chicken, shrimp, or tofu for a different variation.
What vegetables can I add to the stir-fry?
Bell peppers, snap peas, and carrots are popular choices that add color and crunch.
Is Mongolian Beef very spicy?
This recipe is more about the balance of sweet and savory flavors rather than extreme spiciness. You can adjust the heat by adding red pepper flakes if desired.
Can I use low-sodium soy sauce?
Yes, you can use low-sodium soy sauce if you prefer to control the saltiness of the dish.
What’s the best way to slice the beef thinly?
Place the beef in the freezer for about 20-30 minutes before slicing to make it easier to cut into thin slices.
Experience the delightful flavors of Mongolian Beef in the comfort of your own kitchen. This recipe brings together the essence of authentic Mongolian cuisine with its harmonious blend of sweet, savory, and umami notes. A plate of Mongolian Beef stir-fry promises a satisfying meal that’s both quick to make and a treat for your taste buds.
- 1 1/4 lbs flank steak thinly sliced
- 1/4 cup + 2 teaspoons cornstarch divided use
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- 1/2 cup low sodium soy sauce
- 1/3 cup water
- 1/2 cup dark brown sugar
- 1/2 cup green onions cut into 1 inch pieces
- salt and pepper to taste
Place the flank steak and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
Heat the vegetable oil in a large pan over high heat.
Add the meat in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!). Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
Remove the meat from the pan and place on a plate lined with paper towels.
Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
Add the meat and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.
- Flank steak is easiest to slice thin when it’s partially frozen. Place your meat in the freezer about 30 minutes before you plan to use it. Be sure to slice it against the grain for the most tender beef.
- You want the meat to sear and not steam, so you’ll need to avoid adding too much meat at once to the pan. I cook my beef strips in a single layer in batches so that it all ends up browned and delicious. Use a very large pan, or a wok if you have one.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 1953Total Fat 92gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 60gCholesterol 448mgSodium 5239mgCarbohydrates 107gFiber 2gSugar 90gProtein 170g
The information contained herein is subject to change.