Mongolian Beef

Mongolian Beef

Mongolian Beef is another misnomer because despite the name, the dish does not have Mongolian roots but is yet another creation of Chinese-American cuisine. The dish consists of savory thick flank steak coated in a rich brown sauce mixed with green onions  and pairs well with steamed rice.



Mongolian Beef

The beef is cut into thick strips and then coated with cornstarch to add some texture and then pan-fried. The sauce is prepared on the side and then combined with the beef in the final step. I was a little put off by the amount of brown sugar in the recipe but it marries well with the soy sauce and isn't overtly sweet as one may think.

Be gentle in the final step of combining the beef with sauce so the thin, crispy layer coating the beef slices does not come off. Finally, there is no need to add any salt as the thin soy sauce takes care of that.


Adapted from Todd Wilbur's Top Secret Recipes

INGREDIENTS:
  • 1 lb. flank steak, cut into thick strips
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1/2 cup thin soy sauce
  • 3/4 cup brown sugar
  • 4 tablespoons cornstarch
  • 2 green onions, cut diagonally into 2" slices
  • 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water

DIRECTIONS:

  1. Coat the beef strips in cornstarch on both sides, shaking off excess flour and let it sit for 10 minutes to absorb
  2. Over medium high heat, saute ginger and garlic until fragrant then pour in the thin soy sauce and brown sugar
  3. Stir to dissolve the brown sugar and bring to a boil
  4. Add the cornstarch slurry and simmer until the sauce has thickened. Remove from heat and set aside
  5. In a separate pan over medium high heat, pan-fry the beef strips in batches until golden brown, about 2 minutes per side. Drain on paper towels
  6. Pour out excess oil from the pan and return to heat. Toss in the beef slices and pour in the brown sauce, stirring gently to combine
  7. Simmer for about 1 minute then toss in the green onions, stirring to combine for another minute
  8. Dish out the beef strips and green onions, leaving the excess sauce in the pan


Mongolian Beef



1 comments:

  1. Its quite similar to our ginger beef from Chinese restaurants. Nice simplicity yet the big bold flavors I simply will dive in.

    ReplyDelete

 

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About Me

I've been cooking for 14 years now since evolving from human-that-can-make-instant-noodles to 'Look Ma! I can cook!' I cannot overstate how much I love food. Some of the recipes you'll find here are from my mother or interpreted recipes from my dining experience. Others are sampled from recipe books and blogs and altered to my tastes, and some are just plain happy accidents in the kitchen.