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How to Prepare Delicious Mongolian Beef

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Mongolian Beef. Big Savings on Hot Pot Mongolian. Most Mongolian beef recipes use flank steak. When you combine the cornstarch with the beef, this gives it the distinct crunch on the outside and tender inside.

Mongolian Beef Add soy sauce, water and brown sugar and stir until. Stir cornstarch mixture and add to the pan. Mongolian beef is prepared with a quick stir-frying process. You can have Mongolian Beef using 10 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Mongolian Beef

  1. Prepare 4 tsp of vegetable oil.
  2. Prepare 2 tsp of ginger, minced.
  3. It's 2 Tbsp of garlic, minced.
  4. It's 1 cup of soy sauce.
  5. It's 1 cup of water.
  6. Prepare 1 cup of brown sugar (packed).
  7. You need 2 cups of vegetable oil.
  8. It's 2 lbs of flank steak.
  9. You need 1/2 cup of cornstarch.
  10. It's 4 of large green onions.

Therefore, suitable cuts of beef should be tender. Certainly, it should also be without too much fat, and no bone attached. You can use tenderloin or sirloin for the best result. Mix with marinade ingredients in a bowl.

Mongolian Beef step by step

  1. Make the sauce..
  2. Heat 4 tsp vegetable oil in a medium saucepan over medium-low heat. Dont get the oil too hot..
  3. Add ginger and garlic to the pan..
  4. Quickly addthe soy sauce and water before the garlic scorches..
  5. Dissolve the brown sugar in the sauce. Raise the heat to medium and boil the sauce 2-3 minutes or until the sauce thickens a bit. Remove the sauce from the heat after thickening..
  6. Slice the flank steak against the grain into slices of your desired size. Tilt the blade of your knife to about 45° as you slice to get woder cuts..
  7. Dip the steak slices in the cornstarch to apply a dusting to both sides. Let the beef sit about 10 minutes so the cornstarch sticks..
  8. Heat 1 cup of vegetable oil in a wok over medium heat until it is hot, but now smoking..
  9. Add the beef to the oil and sautee for 2 minutes, or just before the beef darkens on the edges. Stir the meat around to ensure even cooking..
  10. Use a slotted spoon to remove the beef from the oil and place on paper towels to drain..
  11. Pour most the oil out of the wok and discard. Place the wok back on a burner over medium heat..
  12. Add meat back to the wok and stir fry for 1 minute..
  13. Add the sauce and the green onions and cook for on last minute, while stirring..
  14. Serve the beef over rice, after removing from the wok with tongs..
  15. OPTIONAL: thicken the sauce with a cornstarch/water mix and serve with the meal..

Chop onions and green onions, separating white and green portions of green onions. Mongolian Beef is a recipe that I've been cooking for clients for many years for a number of reasons. One, people love anything that tastes like Chinese takeout. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.

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