Friday, August 16, 2019

MONGOLIAN BEEF

Our Mongolian Beef recipe has been considered one of in all probability possibly the foremost general Woks of Life recipes given that we first revealed it in July 2015, and for nice reason!


MONGOLIAN BEEF




THE ORIGINS OF MONGOLIAN BEEF
But first. What precisely are the origins of Mongolian Beef? Because it’s truly 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 may be very general in China.

(A respectable buddy of mine who visits his Mongolian in-laws nearly all the time finally ends up drunk and horizontal at the sofa after the ordinary welcome-home dinner!)

As for the physical origins of Mongolian beef, my principle is that individual just forgot so as to feature the orange to a wok filled with Orange Beef, and extra extra sugar instead. Hence, the Mongolian Beef recipe was born. (But, as Judy and the ladies could say, that’s just my loopy theory/the ramblings of an vintage coot!)

Anyway, chalk it as much as Chinese-American menu planners and sellers 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 realize that regardless of their particularly misleading names, those Westernized Asian dishes will be GOOD!


P.F. Chang’s model of this dish is perhaps in all probability possibly the foremost well-known, but, personally, I suppose their dish is much too sweet, and it’s truly too candy for Judy (which is saying something, given that she comes from Shanghai, the place sweet-savory dishes are typically the fundamental event).

In fact, whilst Judy discovered out I was going to make a Mongolian red meat recipe, the exclamations have been solid 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 via means 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, via means of

If you could fairly have a few chicken, then verify out our general 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 permit it sit and marinate for an hour. The red meat have to 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 closing 1/4 cup of cornstarch till flippantly coated. These steps guarantee that the Mongolian Beef is tasty and crispy! For extra particular news at the various methods to make use of cornstarch to get unique effects at house with our recipes, see our publish on How to Use Cornstarch in Chinese Cooking.

Mongolian Beef Recipe, An "Authentic" version, via means of
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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 permit sear for 1 minute (depending upon the warmth of your wok). Fry in smaller batches for greatest results! Turn over and permit the different edge sear for one other 30 seconds.

Mongolian Beef Recipe, An "Authentic" version, via means of

Remove to a sheet pan; tilt it a little to permit the oil drain to at least one edge (lean it on a cookbook or chopping board). The red meat have to 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.

Mongolian Beef Recipe, An "Authentic" version, via means 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 hen stock). Bring the sauce to a simmer, upload the brown sugar, and stir till dissolved.

Mongolian Beef Recipe, An "Authentic" version, via means 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, via means of thewoksoflife.com
There have to be nearly no liquid because the sauce have to be clinging to the beef. If you nonetheless have sauce, boom the warmth a little and stir till thickened.

Plate and serve with hot steamed rice!



 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 models you are perhaps used to. It's considered one of our higher 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 in opposition to 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 hen 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 permit it sit and marinate for an hour. The red meat have to 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 closing 1/4 cup of cornstarch till flippantly 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 permit sear for 1 minute (depending upon the warmth of your wok). Turn over and permit the different edge sear for one other 30 seconds. Remove to a sheet pan; tilt it a little to permit the oil drain to at least one edge (lean it on a cookbook or chopping board). The red meat have to 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 hen 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 have to be nearly no liquid, because the sauce have to be clinging to the beef. If you nonetheless have sauce, boom the warmth a little and stir till thickened.

Plate and serve with steamed rice!sourcethewoksoflife.com