our Mongolian beef recipe grew to become one of the most well-liked woks of life recipes after we first printed it in July 2015, and for good purpose!
the origins of Mongolian beef
however first. what precisely are the origins of mongolian beef? as a result of it is positively not Mongolian…
Actually, in Mongolia, most of the time, dwelling cooks merely boil the meat and dip it in sauces. not precisely a stir-fry.
every part is served with bai jiu, a stark white lightning liquor produced from sorghum (normally 90 proof or larger!) highly regarded in china.
(A good friend of mine who visits his Mongolian in-legal guidelines virtually all the time finally ends up drunk and flat on the sofa after the standard welcome dinner!)
As for the true origins of Mongolian beef, my concept is that somebody forgot so as to add the orange to a wok full of orange meat and added extra sugar as an alternative. thus, the Mongolian beef recipe was born. (however as judy and the ladies would say, that is simply my loopy concept/an outdated fool’s ramblings!)
Anyway, chalk it as much as the Chinese language-American menu planners and entrepreneurs who dubbed the dish “Mongolian beef.”
An in depth cousin to “Singapore noodles”, a dish many actual Singaporeans scratch their heads over, it was probably born within the stainless-steel kitchen of a Chinese language take-out restaurant!
mongolian beef woks of life recipe
now that we’re all set, it would not take a rocket scientist to determine that regardless of their considerably deceptive names, these Westernized Asian dishes can nonetheless be good!
p.f. Chang’s model of this dish might be the perfect recognized, however I personally assume her dish is simply too candy, and it is positively too candy for Judy (which is saying one thing, since she comes from Shanghai, the place candy dishes and salty are normally the primary occasion).
Actually, when Judy came upon she was making a Mongolian beef recipe, the gasps had been loud and rapid: “Too candy! too oily! not good! you are loopy!”
so, I adjusted.
- scale back sugar to a minimal.
- scale back the quantity of oil used, a lot much less.
- sarah: “shit, that is tasty!”
- kaitlin: “daaang, give me some extra of that rice!”
- judy: “wow. that is so good!”
- my humble remark: “okay, they had been hungry.”
and after the photographs had been taken, the Mongolian beef on the plate disappeared earlier than all our eyes as soon as the rice was served. amid the feeding frenzy had been these feedback, muffled by mouthfuls:
in case you choose some rooster, try our standard Mongolian rooster recipe!
Mongolian Beef Recipe: Directions
Mix sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let stand and marinate for one hour. the meat ought to nonetheless be fairly moist after it has been marinated. if it appears too dry, add a tablespoon of water.
Then, dip the marinated beef slices within the remaining 1/4 cup cornstarch till calmly coated. These steps make sure that Mongolian beef is flavorful and crispy! For extra detailed data on the numerous methods to make use of cornstarch for genuine outcomes at dwelling with our recipes, try our submit on learn how to use cornstarch in Chinese language cooking.
In a small bowl, whisk collectively the brown sugar and sizzling water (or low-sodium rooster or beef broth) till the sugar dissolves. Combine with 1/4 cup low sodium soy sauce.
If you do not have low sodium soy sauce, substitute 2 1/2 tablespoons of common soy sauce and 1 1/2 tablespoons of water. The saltiness of varied manufacturers of soy sauce varies, so style the sauce and modify the quantities of sugar/soy sauce/water/broth to your liking.
Warmth 1/3 cup oil in wok over excessive warmth. simply earlier than the oil begins to smoke, unfold the flank steak items evenly within the wok and brown for 1 minute (relying on the warmth of your wok). fry in smaller batches for finest outcomes. flip and let the opposite aspect brown for one more 30 seconds.
take away to a baking sheet; tilt it barely to let the oil drain to at least one aspect (relaxation it on a cookbook or reducing board). beef ought to be seared with a crispy coating.
Drain the oil from the wok, leaving 1 tablespoon, and switch the warmth to medium-excessive. add ginger and dried chilies, if utilizing.
after about 15 seconds, add the garlic. stir for one more 10 seconds and add the pre-combined sauce.
Let the sauce simmer for about 2 minutes. then slowly add the cornstarch combination (1 tablespoon cornstarch combined with 1 tablespoon water). simmer till sauce is thick sufficient to coat the again of a spoon.
add the meat and scallions, and stir for one more 30 seconds.
There ought to be virtually no liquid because the sauce ought to follow the meat. in case you nonetheless have sauce, flip the warmth up a bit and stir till thickened.
Plate and serve with sizzling steamed rice!
