Mongolian Beef: A Delicious Recipe if You Want A Change in Beaf
This is the ULTIMATE Mongolian Beef Recipe. Inspired by P.F. Chang’s Mongolian beef recipe, this stir-fry meal takes just minutes to prepare and will blow your mind with its delicate meat and sweet-savoury sauce. Make it a complete dinner by serving it over steamed rice with sautéed or steamed vegetables.
What Exactly is Mongolian Beef?
Mongolian beef is a fan-favourite, a stir-fried beef meal often prepared in a wok and served at Chinese restaurants. During the 1950s, when Chinese BBQ began growing popular, it was invented in Taiwan. The beef is tenderised and then cooked in a sweet and savoury sauce, the dish’s most distinctive feature.
The dish gets its name from the speedy, high-heat preparation method used in traditional Mongolian barbecues. The meal itself is only sometimes considered part of Mongolian fare.
- 2 teaspoons of flour
- Chicken broth with less salt (about 3/4 cup)
- Soy sauce with less sodium, about 2 teaspoons
- 1/2 teaspoon of sriracha
- 2 tsp. of toasted sesame oil
Mix cornflour and broth together in a small basin. Soy sauce, hoisin sauce, and sesame oil should be mixed and placed away. Beef should be stir-fried in 1-and-a-half teaspoons of hot olive or oil in a large, nonstick pot or wok until no longer pink. Put away and put on warm.
The onions should be stir-fried in the same pan for three to four minutes in the remaining olive oil until they are crisp-tender. Mix cornflour with water, and then pour into the skillet. Stir and cook after boiling for 2 minutes or until thickened. Meat should be heated completely before being added at a reduced temperature.
Prepared and Ready-to-Freeze Mongolian Beef
The sauce can be made, cooled, and stored in the refrigerator for up to 5 days in an airtight container. If you want a head start on dinner, you may slice a steak and store it in the fridge for up to a day.
When putting the steak beef on the grill, sprinkle it with salt, pepper, and cornflour. In a hot skillet, sear the steak coating as the recipe directs. Toss the sauce with the seared meat after warming it for a few minutes in a skillet. This will prevent the skillet’s temperature from falling too low, preventing the food from cooking quickly and evenly.
Follow the instructions exactly and let the dish cool down. Place in a sealed jar and refrigerate for up to three days. Transfer the mixture to a large skillet and heat through for 5 to 6 minutes at a medium simmer.
Mongolian beef can be frozen when it has cooled sufficiently and been transferred to a freezer-safe container. Keep for up to three months in the freezer. To defrost the bag overnight in preparation for reheating, place it in the refrigerator. Once defrosted, dump the items into a skillet and warm the beef while the sauce thickens.
Alternatives to Our Stir-Fried Mongolian Beef
Add some greens to the dish. Broccoli florets, cut into bite-size pieces, are a favourite addition. We highly recommend the Mongolian meat and broccoli. We often include spinach or sliced red peppers to boost the dish’s nutritional value.
To increase the intensity, sprinkle in some dried Thai chillies and crushed red pepper flakes, or add a chile sauce (such as sriracha or sambal) to a serving.
Swap out the meat for some chicken. Even though it’s labelled Mongolian beef, chicken works just as well as a substitution.
Substitute firm tofu cubes for the beef to make it suitable for vegetarians. After draining the tofu, cut it into cubes and proceed with the recipe.
How to Make Perfect Mongolian Beef
Beef coated in cornflour is more tender than beef that has not been. It also thickens the sauce, so the beef is well-coated.
Although flank steak (sliced against the grain) is the traditional meat used to create Mongolian beef, any beef that cooks quickly will do. We prefer New York strip steaks to flank steak since flank steak isn’t always easily accessible, while New York strip steaks are.
In the last five years, flank steak costs have risen to be comparable to those of other steak cuts. We recommend using either flank steak or NY strip steak, depending on your availability and preference, for this recipe.
To prevent the steak from crowding the pan, sear it in increments. This will ensure a good sear and stop the beef from steaming while it cooks.
Is the Instant Pot or Slow Cooker Required For This?
Although you can prepare Mongolian beef in an Instant Pot, we recommend using a hob. It would take more time to set up your instant pot, cook the food, and wait for the steam function to finish than simply make our meal on the stove in a pan.
Using a slow cooker to prepare this meal is not suggested. As we’ve already established, this recipe needs to be simplified and faster to require additional tools. Using a slow cooker is not worth the trouble because the beef can go from perfectly tender to mushy or very dried out in an instant pot.
Steamed rice is a popular accompaniment to this dish. We recommend serving this dish over steamed rice to maximise the sauce-to-rice ratio. It’s fantastic! Garlic noodles, chow mein, and a side of delicately cooked green beans are some of our favourite accompaniments to this dish.
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