Beef With Garlic Sauce, Mongolian Beef
Our Mongolian Beefiness recipe became one of the most pop Woks of Life recipes after we first published it in July 2015, and for good reason!
The Origins of Mongolian Beef
But first. What exactly are the origins of Mongolian Beef? Because it's definitely not Mongolian…
In fact, in Mongolia, more often than not, domicile cooks simply boil meat and dip information technology in sauces. Non exactly a stir-fry.
Everything is served with Bai Jiu, a stiff, white lightning liquor made of sorghum (usually 90 proof or higher!) very popular in Mainland china.
(A friend of mine who visits his Mongolian in-laws well-nigh always ends up drunk and horizontal on the burrow after the traditional welcome-home dinner!)
As for the true origins of Mongolian beef, my theory is that someone but forgot to add together the orange to a wok full of Orange Beef, and added more sugar instead. Hence, the Mongolian Beefiness recipe was built-in. (But, as Judy and the girls would say, that'due south only my crazy theory/the ramblings of an old coot!)
Anyhow, chalk it up to Chinese-American menu planners and marketers who dubbed the dish "Mongolian Beef."
It'southward a shut cousin to "Singapore Noodles," a dish that many bodily Singaporeans scratch their heads over––most likely born in the stainless steel kitchen of a Chinese takeout joint!
The Woks of Life Mongolian Beefiness Recipe
Now that we have that articulate, information technology doesn't have a genius to know that despite their somewhat misleading names, these Westernized Asian dishes can be Proficient!
P.F. Chang's version of this dish is probably the nearly well-known, but, personally, I think their dish is way also sweetness, and it's definitely besides sugariness for Judy (which is saying something, since she comes from Shanghai, where sweetness-savory dishes are often the main outcome).
In fact, when Judy establish out I was going to brand a Mongolian beef recipe, the exclamations were strong and firsthand: "Too sugariness! Too oily! No good! You're crazy!"
And so, I adjusted.
- Cut the sugar–wayyy down.
- Reduce the amount of oil used–wayyy down.
And later the photographs were taken, the Mongolian beef on the plate disappeared before all of our optics once the rice was served. Amidst the feeding frenzy were these comments, muffled by mouthfuls:
- Sarah: "Holy crap, that's tasty!"
- Kaitlin: "Daaang, gimme more of that rice!"
- Judy: "WOW. That is And then good!"
- My humble remark: "Ok, you guys were hungry."
If you would rather have some chicken, and then check out our popular Mongolian Chicken recipe!
Mongolian Beef Recipe: Instructions
Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and permit information technology sit and marinate for an hour. The beef should nonetheless be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to information technology.
Side by side, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated. These steps ensure that the Mongolian Beef is tasty and crispy! For more than detailed information on the many ways to use cornstarch to get accurate results at home with our recipes, see our mail service on How to Use Cornstarch in Chinese Cooking.
In a minor bowl, mix chocolate-brown sugar and hot water (or depression sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/iv cup depression sodium soy sauce.
If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/ii tablespoons water. The saltiness of various soy sauce brands varies, so requite the sauce a taste, and adjust the amounts of saccharide/soy sauce/water/stock to your own taste.
Estrus 1/3 loving cup oil in the wok over high heat. Just earlier the oil starts to fume, spread the flank steak pieces evenly in the wok, and permit sear for 1 infinitesimal (depending upon the heat of your wok). Fry in smaller batches for best results! Plough over and permit the other side sear for another xxx seconds.
Remove to a sheet pan; tilt it slightly to allow the oil drain to one side (lean it on a cookbook or cut lath). The beef should be seared with a crusty coating.
Bleed the oil from the wok, leaving 1 tablespoon backside, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using.
After nearly 15 seconds, add the garlic. Stir for some other x seconds and add together the premixed sauce.
Allow the sauce simmer for near 2 minutes. Then slowly stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) mixture. Simmer until the sauce is thick enough to coat the back of a spoon.
Add the beef and scallions, and toss everything for some other thirty seconds.
There should be almost no liquid every bit the sauce should be clinging to the beef. If you withal have sauce, increase the heat slightly and stir until thickened.
Plate and serve with hot steamed rice!
Prep: 1 hr xv minutes
Cook: ten minutes
Total: 1 hour 25 minutes
- 8 ounces flank steak (225g, sliced against the grain into i/4-inch thick slices)
- 1 teaspoon vegetable oil (plus 1/3 cup for frying)
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch (plus 1/4 loving cup, divided)
- ii tablespoons brown sugar
- i/4 cup hot h2o (or hot depression sodium chicken or beefiness stock)
- one/4 cup low sodium soy sauce or 1 1/2 tablespoons water and 2 1/2 tablespoons regular soy sauce
- 1/2 teaspoon ginger (minced)
- 5 dried ruby-red chili peppers (optional)
- 2 cloves garlic (chopped)
- ane tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
- 2 scallions (cut into 1-inch long slices on the diagonal)
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Combine the sliced beef with i teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist subsequently it has marinated. If it looks likewise dry, add a tablespoon of h2o to it.
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Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
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In a modest basin, mix chocolate-brown sugar and hot h2o (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/iv loving cup depression sodium soy sauce. If yous don't have low sodium soy sauce, substitute ii 1/2 tablespoons regular soy sauce and i 1/two tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste.
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Oestrus one/3 cup vegetable oil in the wok over high rut. Merely before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). Plow over and let the other side sear for another xxx seconds. Remove to a sheet pan. Tilt it slightly to allow the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
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Drain the oil from the wok, leaving i tablespoon behind, and turn the estrus to medium-high. Add the ginger and dried chili peppers, if using. Later most xv seconds, add the garlic. Stir for some other 10 seconds and add the premixed sauce.
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Let the sauce simmer for well-nigh 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to glaze the back of a spoon.
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Add the beef and scallions and toss everything together for another 30 seconds. In that location should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice!
Calories: 375 kcal (19%) Carbohydrates: 17 g (6%) Protein: xviii g (36%) Fatty: 27 k (42%) Saturated Fat: 19 g (95%) Cholesterol: 45 mg (fifteen%) Sodium: 810 mg (34%) Potassium: 334 mg (ten%) Cobweb: 1 g (four%) Carbohydrate: nine g (10%) Vitamin A: 300 IU (half dozen%) Vitamin C: 2.1 mg (3%) Calcium: 36 mg (iv%) Iron: one.7 mg (9%)
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Source: https://thewoksoflife.com/mongolian-beef-recipe/
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