Who doesn’t like Mongolian beef? This recipe is an easy, quick, and delicious stir-fry dish of tender beef coated in a spicy and sweet sauce. Mongolian beef goes well with steamed rice or noodles.
If you are a big fan of an easy and delicious dish, just like we are, the Mongolian beef recipe fits perfectly. The sliced beef is cooked and coated with cornmeal, sweet and salty sauce, and topped with green onions. Covering the sliced meat in cornstarch helps to tenderize the meat as it helps to thicken the sauce on the beef.
Contrary to what most people believe that the Mongolian beef is a Chinese-American dish. The dish originates from Taiwan. The recipe name refers to a style of cooking, which is quick and over high heat. That style of cooking is known as the Mongolian barbecue style of cooking. It means it is not Mongolian cuisine.
The meat to use in this recipe is the beef steaks as the recipe’s name must have suggested, but any type of meat you get a hold on is okay.
The Mongolian beef is very flavourful, and it takes just 25 minutes to prepare, including the slicing of the meat. The slicing of the meat sometimes tends to be a big issue. To resolve this issue, we will suggest placing the beef in the freezer for like 40 minutes. This will harden the meat just enough that slicing it will be very easy after the 40 minutes. The Mongolian beef is crispy, sweet, and full of flavor and is also freezer-friendly as it can be stored for up to 2 months.
The ingredients to use in the preparation of the Mongolian beef are thinly sliced beef steaks, cornstarch, vegetable oil (for frying and sauce), minced cloves garlic, minced ginger, soy sauce, dark brown sugar, sliced green onions, salt, and pepper. You can use steamed rice or noodles for serving. Make the sliced steak and season it with salt and pepper. Coat the seasoned steak entirely with cornstarch and put aside.
In a medium skillet, set it on high heat and add vegetable oil. Add the minced garlic and ginger and sauté for a few minutes. Add water, soy sauce, and dark brown sugar. Make sure you bring it to a boil till the sugar dissolves. Pour the sauce into a cup and set aside. Add the beefsteak and oil to the pan and fry till it is evenly browned on both sides. Two minutes at least. Pour the sauce in the cup to the pan. The cornstarch on the steak will help thicken the sauce. Toss the sauce together with browned steaks and allow the sauce thicken.
Lastly, toss the sliced green onions and allow the sauce to be thick. Eat it with any side, however, steamed rice or noodles never go wrong.
There you have the tasty and delicious Mongolian beef.
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