EASY MONGOLIAN BEEF RECIPE
Is it too presumptuous of me to say this will be your new favored Mongolian Beef recipe? While I can’t talk for you – but – I don’t exaggerate once I let you know this is one in all my favored Asian dishes to this point. And Patrick’s. “This is amazing. Not just wonderful just like the flavors are virtually accurate however remarkable like I may want to devour this each day remarkable.”
Met too Patrick, me too.
WHAT IS MONGOLIAN BEEF?
Typical Mongolian beef sauce includes:
With just these components, I suppose Mongolian Beef can tastes flat and one dimensional. THIS Mongolian Beef recipe, however boasts all of the aforementioned ingredients but gets:
a kick of tang from hoisin (like Chinese BBQ sauce)
sweetness from mirin (sweet Japanese cooking wine)
and is topped off by the “mystery aspect”…Asian Sweet Chili Sauce!
After discovering many one of a kind Mongolian Beef recipes (none of which call for Sweet Chili Sauce), I made a version with out the Sweet Chili Sauce and at the same time as it become appropriate, it became lacking the “Oh My YUMMY” (OMY) rave element. So I reduced the brown sugar and delivered the complexly scrumptious Asian Sweet Chili Sauce in its place and now this sauce is off the OMY charts.
If you aren’t familiar with Asian Sweet Chili Sauce (once in a while says “Thai” on the label), it is candy, with a hint of spice and packed with flavor from a aggregate of crimson chilies, onion, garlic, Japanese rice wine, brown sugar and fish sauce. Basically, a whole lot of my favourite everything in one bottle. And now a whole lot of my favorite the whole thing in one stir fry.
MONGOLIAN BEEF INGREDIENTS
This is such an clean Mongolian beef and broccoli stir-fry! Here’s what you’ll need to make the stir-fry and the Mongolian pork sauce:
Flank steak: See my notes underneath on why I advise the use of flank steak.
Soy sauce: Use decreased sodium soy sauce so we can manage the salt level.
Cornstarch: Thickens the sauce so it’s wealthy in place of watery.
Oil: Either vegetable or peanut oil will work.
Broccoli florets: Buy pre-reduce florets to keep yourself some time.
Red bell pepper: I opt for the usage of pink bell pepper because it’s sweeter than different types.
Green onions: Adds a lighter onion flavor and doesn’t weigh down the dish.
Garlic and ginger: If you’re looking to keep time and bypass some slicing, you can replacement the clean garlic and ginger with powders. The usual rule of thumb is 3:1, so one element dried to three parts fresh.
Brown sugar: Use mild brown sugar. It provides sweetness to balance the soy sauce, rice wine and heat. You can more or much less depending on private alternatives.
Asian sweet chili sauce: Sweet, with a hint of spice and filled with taste from a combination of pink chilies, onion, garlic, Japanese rice wine, brown sugar and fish sauce.
Mirin: Rice wine adds a sweetness and intensity of flavor. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning,” that’s normally determined within the Asian phase of maximum grocery shops or you could Amazon it.
Hoisin sauce: Adds a tangy taste.
Asian hot sauce: I suggest including more to taste at the quit of cooking if you would like it spicier as opposed to purple pepper flakes, because it distributes greater calmly.
WHAT’S THE BEST BEEF FOR MONGOLIAN BEEF?
I suggest flank steak in Mongolian Beef due to the fact even though it is an less expensive cut of beef, it transforms into buttery delicious while marinated and lined in soy sauce and cornstarch. You can use sirloin steak for this Mongolian Beef recipe as well, however I wouldn’t pay the more $$ for it in case you don’t have it on hand already.
HOW TO MAKE MONGOLIAN BEEF TENDER
While the tantalizing sauce makes this dish, it may easily be unmade with out melt in your mouth beef. But this red meat is not anything brief of crazy smooth and flavorful from one easy step of coating your pork in a little soy and cornstarch before stir frying. Here’s the way it works:
soy sauce: the salt in the soy sauce allows smash down the proteins for a extra gentle texture and infuses the steak with flavor.
Cornstarch: acts as a binder and enables our soy sauce bind to the beef for extra flavorful pork. Cornstarch additionally presents a light coating that enables protect it from the intense warmth when cooking. Sooooo gentle!
HOW TO MAKE MONGOLIAN BEEF
Thinly slice beef. In addition to the marinade, the key to smooth pork is to THINLY slice your steak across the grain, we’re speakme 1/eight-1/four.” Thin slices make certain steak that is seeping with flavor and buttery tender. It is lots easier to thinly slice your steak if you freeze it for 30 minutes or so. You are welcome to freeze it longer, anything makes it solid enough if you want to handle without it moving beneath your knife. The beef will defrost absolutely and quick within the marinade.
Slice your red meat ACROSS the grain. You can see the “grain” going for walks thru the beef in one direction. The grain is largely the muscle fibers strolling via the meat. If you narrow it parallel to the grain you may end up with long muscle fibers which results in chewy, rubbery meat. You want to reduce perpendicular to the muscle fibers so that they end up as short as feasible.
Marinate red meat. Because we’re the use of flank steak, a marinade is essential to tenderize the pork. Our easy marinade includes soy sauce and cornstarch. It could be thick and no longer your usual moist marinade. Let sit down at room temperature 30-60 mins.
Make Sauce. Whisk the Mongolian Beef Sauce ingredients collectively such as soy sauce, water, brown sugar, Asian candy chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch.
Stir Fry Beef. Heat 1-2 tablespoons peanut or vegetable oil a big skillet over high warmth until very hot and scorching. It is vital that the skillet be smoking warm so that the pork will sear and not steam. Working in two batches (again so the beef will sear and not steam), upload red meat to the skillet and line in a unmarried layer and sear for 1 minute, flip and sear the alternative side. Don’t worry about the pork cooking completely as it will prepare dinner greater within the sauce. Don’t overcook or it won’t be as soft! Transfer beef to a big plate and cover.
Cook broccoli. Add 1 tablespoon oil to the now-empty skillet; warmness over excessive heat. Add the broccoli and saute for 30 seconds. Add 3 tablespoons water, cowl pan, and lower warmth to medium. Steam broccoli for two mins. Push the broccoli to the sides of the skillet and add 1 teaspoon olive oil. Add bell pepper, green onions, garlic, ginger, and sauté with broccoli 1 minute so now our veggies are cooked AND infused with taste!
Combine. Return the red meat to the skillet and toss to mix. Whisk the sauce to recombine then add to the skillet. Cook, stirring continuously, until the sauce is thickened, the red meat is cooked and greens are crisp smooth, about 1-2 minutes. Taste and upload extra sriracha, candy chili sauce, and so forth. If preferred.
Serve! Serve with rice/noodles/zoodles and garnish with clean inexperienced onions.
HOW DO I MAKE CRISPY MONGOLIAN BEEF?
To make Crispy Mongolian Beef you are going to want to feature greater oil, so that you are essentially frying your pork. Make positive you operate a high smoking factor oil which include vegetable oil.
Fill the bottom of your pan completely with vegetable oil.
Heat over high warmness till it very warm smoking – the oil need to sizzle in case you flick water on it.
Add red meat in a single layer the usage of tongs.
Fry for 1 minute or till deeply golden.
Flip pork strips over and fry some other 1 minute or until deeply golden.
TIPS AND TRICKS FOR MONGOLIAN BEEF STIR-FRY
freeze your red meat for 30-60 minutes to make it less complicated to thinly slice
slice your pork across the grain
slice your steak THINLY into 1/8″-1/4″ slices
make certain your skillet is smoking warm before including your red meat
upload pork in a unmarried layer to sear – you’ll possibly need to cook in two batches
don’t overcook your steak to start with due to the fact you may upload it returned to the skillet along with your sauce
use QUALITY hoisin sauce like Lee Kum Kee or Kikkoman (it DOES make a distinction!)
use rice wine and NOT rice wine vinegar. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly located inside the Asian phase of maximum grocery stores or you can Amazon it. I distinctly propose you google photo earlier than you head off to the grocery save so that you understand exactly what you’re seeking out.
Cut your broccoli into uniform portions
RECIPE VARIATIONS TO TRY
experience free to substitute the broccoli for other greens
customize the warmth with additional sriracha or chili sauce
you may alternative rice wine with light dry sherry
you may substitute vegetable oil but NOT olive oil for the peanut oil because olive oil has a decrease smoking point
CAN I PREP MONGOLIAN BEEF STIR-FRY AHEAD OF TIME?
This Mongolian stir-fry has some steps, however you can prep EVERYTHING beforehand of time so all that’s left to do at dinnertime is cook! Here’s how:
Slice Beef: you could do this at any time earlier than marinating or just earlier than marinating then shop in an airtight field inside the refrigerator.
Marinate Beef: marinate your beef 30 minutes up to 8 hours before cooking.
Make Mongolian Sauce: whisk the elements collectively up tot 24 hours earlier and shop, covered within the refrigerator.
Chop vegetables: you could chop your garlic, grate your ginger and slice your inexperienced onions and bell peppers 24 hours earlier and keep in separate air tight containers within the refrigerator.
Cook! Now all that’s left to do is stir-fry and dinner is served in less than 10 minutes!
HOW TO REHEAT MONGOLIAN BEEF
For great consequences, I recommend reheating leftover Mongolian pork and broccoli in a skillet over medium warmness. If you microwave the beef, it may become slightly rubbery.
CAN YOU FREEZE MONGOLIAN BEEF?
Yes, Mongolian Beef freezes very well, except for the bell peppers. If the use of bell peppers, you can want to pick them out or they will get mushy. Also, take care not to overcook the red meat or it received’t be as tender when reheated.
To freeze, let Mongolian Beef cool absolutely within the fridge. Transfer to an airtight box and freeze for up to 3 months. When prepared to eat, let Mongolian Beef defrost in a single day in the refrigerator.
2 green onions, chopped
1 tablespoon reduced sodium soy sauce
1/4 cup cornstarch
vegetable or peanut oil
6 garlic cloves, minced
1 pound flank steak cut across the grain into 1/8″ thin slices, then cut into 2” length pieces*
1 tablespoon freshly grated ginger
3 cups broccoli florets
1 red bell pepper thinly sliced then cut in half
1/4 teaspoon pepper
1/2 cup water
2 teaspoons cornstarch
1-2 teaspoons Sriracha/ Asian hot chili sauce
1/3 cup brown sugar, packed
1/2 cup reduced sodium soy sauce
1/4 cup Asian sweet chili sauce (like Mae Ploy)
2 tablespoons mirin/sweet Japanese rice wine or dry sherry
1 tablespoon quality hoisin sauce (Lee Kum Kee or Kikkoman)
1 teaspoon salt
Green onons, chopped
easy Mongolian Beef with Broccoli in a bowl with white rice
Add pork to a massive freezer bag along side 1 tablespoon soy sauce. Toss to calmly coat. Add 1/four cup cornstarch and toss to frivolously coat. Let sit down at room temperature 30-60 minutes.**
Whisk the sauce substances together in a small bowl. Set aside.
Heat 1-2 tablespoons vegetable oil or peanut oil a big nonstick skillet over HIGH heat until very warm and sizzling. Add 1/2 of the pork to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute minute (it’ll cook more within the sauce). Don’t overcook or it won’t be as gentle! Transfer red meat to a big plate and cover. Repeat***
Add 1 tablespoon oil to the now-empty skillet; warmness over excessive warmth. Add the broccoli and saute for 30 seconds. Add 3 tablespoons water, cover pan, and decrease heat to medium. Steam broccoli for two mins.
Push the broccoli to the edges of the skillet and add 1 teaspoon olive oil. Add bell pepper, inexperienced onions, garlic, ginger, and sauté with broccoli 1 minute.
Return the pork to the skillet and toss to mix. Whisk the sauce to recombine then upload to the skillet. Cook, stirring continuously, till the sauce is thickened, the pork is cooked and vegetables are crisp soft, approximately 1-2 minutes. Taste and add extra sriracha, candy chili sauce, and so on. If favored.
Serve with rice and garnish with sparkling green onions.
*Beef is easiest to slice whilst partly frozen.
**The 30-60 minutes tenderizes the pork however in case you don’t have the time, you could nevertheless make the stir fry – nonetheless coat in soy/cornstarch and just skip the resting time.
****You can use any greens you would like within the stir fry and saute them with the pink bell peppers EXCEPT if you are including snow peas, upload them after the sauce has thickened and cook them for about 1 minute or until crisp-smooth.
****If you’re best including a few vegetables, you can boom the red meat to 1 half kilos and coat with 1 1/2 tablespoons soy and six tablespoons cornstarch.
Use rice wine and NOT rice wine vinegar. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” that’s typically discovered in the Asian section of most grocery shops or you can Amazon it. I tremendously propose you google photo before you head off to the grocery store so you realize precisely what you’re searching out.