Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, mongolian beef. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Mongolian beef is a dish served in Chinese restaurants consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles.
Mongolian Beef is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mongolian Beef is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have mongolian beef using 10 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Mongolian Beef:
- Prepare 4 tsp vegetable oil
- Get 2 tsp ginger, minced
- Prepare 2 Tbsp garlic, minced
- Get 1 cup soy sauce
- Get 1 cup water
- Take 1 cup brown sugar (packed)
- Get 2 cups vegetable oil
- Make ready 2 lbs flank steak
- Take 1/2 cup cornstarch
- Make ready 4 large green onions
How to cook the beef crispy outside and Mongolian beef: Light soy sauce, dark soy sauce, sugar, Shaoxing wine (optional), dried red chili. Mongolian Beef is a combination of juicy beef steak, seared peppers, onions, and green scallions all brought together with a sweet & savory Mongolian beef sauce. Serve it over steamed rice for a meal. Marion's Kitchen Previous Next INGREDIENT Mongolian Beef European Print This.
Instructions to make Mongolian Beef:
- Make the sauce.
- Heat 4 tsp vegetable oil in a medium saucepan over medium-low heat. Dont get the oil too hot.
- Add ginger and garlic to the pan.
- Quickly addthe soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce. Raise the heat to medium and boil the sauce 2-3 minutes or until the sauce thickens a bit. Remove the sauce from the heat after thickening.
- Slice the flank steak against the grain into slices of your desired size. Tilt the blade of your knife to about 45° as you slice to get woder cuts.
- Dip the steak slices in the cornstarch to apply a dusting to both sides. Let the beef sit about 10 minutes so the cornstarch sticks.
- Heat 1 cup of vegetable oil in a wok over medium heat until it is hot, but now smoking.
- Add the beef to the oil and sautee for 2 minutes, or just before the beef darkens on the edges. Stir the meat around to ensure even cooking.
- Use a slotted spoon to remove the beef from the oil and place on paper towels to drain.
- Pour most the oil out of the wok and discard. Place the wok back on a burner over medium heat.
- Add meat back to the wok and stir fry for 1 minute.
- Add the sauce and the green onions and cook for on last minute, while stirring.
- Serve the beef over rice, after removing from the wok with tongs.
- OPTIONAL: thicken the sauce with a cornstarch/water mix and serve with the meal.
The easiest way you can make a Mongolian beef recipe! The beef gets meltingly tender in the slow cooker and the sauce becomes incredibly silky, with great spicy/sweet flavors! I find that when I crave Asian food, I'm either looking for something light, fresh and healthy; or something more indulgent, like a crispy, saucy and flavorful. This is the tastiest Mongolian Beef I've ever eaten, and I used to love P. Mongolian Beef is one of the most popular Chinese take-out and restaurant dishes and is known and served throughout much of the Western world and in virtually every Chinese restaurant.
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