Mongolian Beef
Let’s talk about beef. Each cut of meat has its own purpose. If you chose Beef Tenderloin or T-Bone Steak, they are very flavorful just like a Porterhouse, Rib-Eye or New York Strip Steak, and are tender as well. They are perfect for grilling.
On the other hand, there are other cuts of beef where the meat is tough and less flavorful and therefore best when simmering for hours with a marinade. There is Chuck Eye aka Boneless Chuck Fillet including Flank Steak, Swiss Steak, Round Steak and so on.
What I’m trying to say is you wouldn’t take a beautiful Filet Mignon and braise it in a Slow Cooker. It would be a big “faux pas” and a waste of money! – or grill a few Swiss Steaks aka Arm Steaks on the barbecue. They would end up being pretty tough.
When it comes to Round Steaks and other similar “tougher” cuts, they are great for braising, using them in stews or marinating for a while. They are cheap cuts but that doesn’t mean there aren’t any delicious recipes to use them in like this one… Mongolian Beef!
There are many different versions of this dish but I have to admit that mine is quite flavorful… It’s a great recipe and the mix of ingredients makes it quite tasty, it’s an awesome dish to serve to your guests.
The sauce for this Mongolian Beef is simple and yet incredibly delicious! It brings just the right amount of sweetness, saltiness and spiciness… exactly how Chinese sauces are supposed to be. Although I don’t use this frying method often, I quickly fried the strips of meat in hot oil, just long enough so they are cooked without being tough.
There’s an ingredient that I enjoy cooking with and it’s Chili Oil. It brings so much flavor to many different dishes! I like to add a little bit to the canola oil just before sautéing the garlic and ginger. I highly suggest you make your own as it’s such an easy recipe and a great condiment to have around. Simply click here for the link… Chili Oil
If you feel like having Mongolian Beef but don’t want the MSG, this recipe is a healthier and better version than the ones from the restaurants! Give it a try and you’ll find out how easy and delicious this popular dish is by making it at home…
Bon Appétit!
Check out these delicious Asian inspired recipes…
– Singapore Noodles
– Dakgangjeong ~ Sweet & Spicy Crispy Korean Chicken
– Tuna Tataki with Avocado Slaw
– Vietnamese Iced Coffee
– Moo Shu Pork Tortillas
– Asian Chicken Salad
and for even more beef recipes, click on this link… Recipe Category • Beef
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Mongolian Beef
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Ingredients
BEEF
- 1 lb. round steak, sliced into thin strips
- 2 tbsp. Shaoxing cooking wine
- 1/2 tsp. baking soda
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/4 cup cornstarch
- 1 1/2 tbsp. canola oil + 1/2 cup for frying, or more as needed tips & tricks
- 1/2 tbsp. chili oil, or more to taste see Recipe
- 1 tbsp. ginger, minced
- 1 tbsp. pressed garlic
- 3 large green onions, white and green parts separated and cut diagonally
- 3 cups cooked white rice
- 1/2 tbsp. sesame seeds, for garnish
SAUCE
- 3/4 cup low-sodium beef broth
- 1/2 cup brown sugar
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. hoisin sauce
- 1 tbsp. cornstarch
Directions
BEEF
- Place beef strips in a large bowl and add Shaoxing wine, baking soda, salt and pepper; stir to coat and let it sit for 30 minutes. Meanwhile, make the sauce.
- Half an hour later, add ¼ cup cornstarch to the beef strips; stir to coat.
- In a heavy bottom skillet over medium heat, add ½ cup canola oil. When the temperature reaches 365ºF, working in batches, add beef strips and sear until browned, about 2 minutes.
- Transfer to a plate lined with paper towels to absorb any excess oil. Let them sit while working with the remaining strips.
- In a large skillet over medium-high heat, add 1 tbsp. canola oil and chili oil. When hot but not smoking, stir in ginger and garlic; sauté for 30 seconds or until they start to brown. Add the white parts of green onions and sauté for 15-20 seconds before pouring in the sauce; stir to blend.
- Carefully add fried beef strips and stir them into the sauce until well coated and heated through. Add the green parts of green onions and stir well; remove from the heat.
- Spoon mixture over a bed of rice and sprinkle on some sesame seeds; serve immediately.
SAUCE
- In a medium bowl, combine beef broth, brown sugar, soy sauce, hoisin sauce and cornstarch. Whisk well to blend and set aside.
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