Mongolian Beef Recipe: Tender and Flavorful

Are you craving a dish that’s both savory and satisfying? Mongolian Beef is a fantastic choice that combines tender beef with a rich, flavorful sauce. It’s perfect for anyone who loves a good blend of sweet and spicy.

Imagine tender strips of beef cooked to perfection, coated in a glossy, tangy sauce. This dish is not only quick to make but also bursting with flavors that will impress anyone at your dinner table.

Ready to try a recipe that’s both delicious and easy to make? Let’s dive into the steps for creating this mouthwatering Mongolian Beef that will quickly become a favorite in your kitchen!

The Origins of Mongolian Beef

Mongolian Beef has a somewhat murky history, with its origins debated between Taiwan, China, and American Chinese restaurants. Despite its unclear beginnings, this dish has captured the hearts of many. For me, Mongolian Beef brings back fond memories of dining at Chinese restaurants in Australia, where the glossy sauce and tender beef left a lasting impression. Let’s recreate that same experience at home!

Ingredients for Perfect Mongolian Beef

To achieve that tender, flavorful Mongolian Beef, you’ll need the following ingredients:

• Flank Steak: A budget-friendly cut that, when prepared correctly, is both tender and flavorful.
• Soy Sauce: Adds a savory depth to the dish.
• Chinese Cooking Wine: Enhances the flavor of the beef.
• Cornflour: Helps to coat the beef and gives it a glossy finish.
• Baking Soda: Tenderizes the beef and helps it cook more quickly.
• Chicken Stock: Forms the base of the stir-fry sauce.
• Brown Sugar: Balances the savory flavors with a touch of sweetness.
• Ginger and Garlic: Essential for a flavorful base.
• Onion: Adds texture and sweetness to the dish.
• Dried Red Chillies: Optional, but they add a nice kick.

Preparing the Beef

Flank steak is our cut of choice for this recipe. It’s a more affordable option but can be tough if not handled properly. Here’s how to prepare it to ensure it’s tender and delicious:

1. Slice with and Against the Grain: Start by slicing the flank steak with the grain to create manageable pieces. Then, slice against the grain into thin strips. This method helps break down the muscle fibers, resulting in tender beef.
2. Marinate the Beef: Combine soy sauce, Chinese cooking wine, cornflour, and a dash of baking soda. The cornflour gives the beef a glossy texture, while the baking soda tenderizes it. Mix well and ensure every piece of beef is coated with the marinade. Let it sit for at least 30 minutes.

Making the Stir-Fry Sauce

The sauce is the star of this dish, so let’s get it just right:

1. Combine the Ingredients: In a bowl, mix soy sauce, chicken stock, and brown sugar. Stir until the sugar is dissolved. This will be the base of your sauce.
2. Thicken the Sauce: To achieve a glossy finish, mix some cornflour with water and add it to the sauce. Cook until the sauce thickens and takes on a beautiful, shiny texture.

More Recipes : Ground Beef Stroganoff Recipe

Cooking the Beef

For the best results, follow these steps to cook the beef:

1. Heat the Pan: Add a bit of oil to a hot pan. This will ensure the beef sears properly and doesn’t steam.
2. Cook the Beef: Spread the marinated beef in the pan, making sure it’s not overcrowded. This allows each piece to get a nice sear. Cook for a few minutes on each side until the beef is just browned but still slightly pink. Remove the beef from the pan and set it aside.
3. Prepare the Vegetables and Sauce: In the same pan, add a bit more oil if needed. Sauté onions until they become translucent, then add ginger, garlic, and dried red chillies if using. This will create a fragrant base for the sauce.
4. Deglaze the Pan: Add the prepared sauce to the pan, scraping up any bits stuck to the bottom. This step is crucial for incorporating all the flavors.
5. Combine Everything: Return the beef to the pan, along with spring onions. Mix well to ensure the beef is coated with the sauce. Cook until the beef is fully cooked and the sauce has thickened.

Serving Suggestions

Mongolian Beef is best served over steamed rice or noodles. You can also pair it with a side of vegetables for a complete meal. The glossy, sweet, and savory sauce makes this dish incredibly satisfying and perfect for a weeknight dinner or a special occasion.

Tips for Success

• Use Flank Steak: While flank steak is affordable, it requires proper preparation to ensure tenderness. Cutting against the grain is crucial.
• Marinate Well: Ensure the beef is well-coated with the marinade to enhance flavor and tenderness.
• Don’t Overcrowd the Pan: Cooking the beef in batches prevents steaming and ensures a good sear.

Conclusion

There you have it—our version of Mongolian Beef that’s both tender and packed with flavor. With these tips and steps, you’ll be able to recreate this beloved dish in your own kitchen. If you have any questions or comments, feel free to leave them below. And if you enjoyed this recipe, don’t forget to subscribe for more delicious content!

Happy cooking!