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Coop here! Back with another amazing recipe that will transport your taste buds straight to the heart of Asia. Today, I’m sharing with you my foolproof recipe for the BEST Mongolian Beef recipe! Get ready to experience tender slices of beef, infused with bold flavors, and coated in a luscious sauce that will leave you craving more. So, put on your apron and let’s embark on this flavorful journey together!
Marinating the Beef:
To achieve that melt-in-your-mouth texture, we start by marinating the beef. Grab about 2 pounds of flank or sirloin steak and slice it into thin, bite-sized pieces. Now, in a bowl, combine 1 tablespoon of baking soda, 2 tablespoons of cornstarch, 1 teaspoon of kosher salt, 2 tablespoons of vegetable oil, 2 teaspoons of soy sauce, and 1 teaspoon of mirin. This magical marinade will work wonders, tenderizing the beef and infusing it with flavor. Toss the steak in the mixture until each piece is evenly coated, then cover it up with plastic wrap or pour it into a ziplock bag and let it marinate in the refrigerator for at least an hour or even overnight. Trust me, the longer it marinates, the more tender and flavorful your beef will be.
Creating the Irresistible Sauce:
While the beef is marinating, it’s time to whip up the mouthwatering sauce that will coat every morsel of beef with an explosion of flavor. In a separate bowl, combine 2 tablespoons of oyster sauce, 1 tablespoon of hoisin sauce, 2 tablespoons of soy sauce, and 2 tablespoons of brown sugar. Stir until all the ingredients are well incorporated, and set the sauce aside for later.
Stir-Frying to Perfection:
Now, let’s bring the sizzle to the pan! Heat up about 1/4 cup of vegetable oil in a wok or a large pan over medium-high heat. Once the oil is hot and shimmering, add the marinated beef in batches, ensuring not to overcrowd the pan. We want each piece to get that gorgeous golden color. Fry the beef for about 2-3 minutes per batch until it’s beautifully caramelized. As each batch is done, transfer the cooked beef to a plate and set it aside.
Infusing Flavor:
But we’re not done yet! It’s time to infuse our Mongolian Beef with incredible aromatics and a spicy kick. In the same pan, throw in 5-6 cloves of minced garlic, 2 teaspoons of minced ginger, the white parts of 7 green onion stalks (don’t worry, we’ll save the green parts for later), and 8 dried red chilies. Let them sizzle and release their tantalizing aromas for about 30 seconds on medium heat.
Coating with the Sauce:
Now comes the moment we’ve all been waiting for! Pour in that glorious sauce mixture we prepared earlier. Hear that sizzle? That’s the sound of flavor happening right before your eyes. Bring the sauce to a simmer, allowing it to coat all those aromatic goodies in the pan. Then, it’s time to reunite the beef with its saucy partner. Add the cooked beef back into the pan, along with the reserved green parts of the green onions. Give everything a good stir, making sure each piece of beef is generously coated in that irresistible sauce.
Cooking to Perfection:
Let the Mongolian Beef simmer away for about 5 minutes, allowing all the flavors to meld together and the sauce to thicken slightly. You’ll see the beef absorbing those savory notes and becoming even more tender. It’s pure magic, my friends.
Serving and Reheating:
Now that our Mongolian Beef is ready to shine, it’s time to serve it up! I love to enjoy it over a steaming mound of fluffy white rice, allowing the sauce to mingle with every grain. The contrast between the tender beef and the bed of rice is simply heavenly.
But what if you have leftovers? Don’t you worry! Mongolian Beef makes for an excellent next-day meal. Simply store it in an airtight container in the refrigerator. To reheat, gently warm it up in a pan over medium heat until it’s heated through. You can also use the microwave, but be sure to cover it to retain the moisture.
There you have it, folks! From the marinated beef to the bold sauce and the aromatic stir-frying, this dish is a showstopper. So, gather your ingredients, put on your chef’s hat, and let the flavors of this Mongolian Beef take center stage in your kitchen. Until next time, happy cooking and happy eating, y’all!
B. Coop
This recipe for Mongolian Beef is an absolute flavor explosion! Thinly sliced steak is marinated in a savory mixture, then stir-fried to perfection and coated in a rich and tangy sauce. NO SLURRY NEEDED! Served over a bed of warm rice, it’s a meal that will have everyone asking for seconds.
Servings 3 people
Ingredients
Marinade:
- 2lbsflank or sirloin steak
- 1TBSbaking soda
- 2TBScornstarch
- 1tspkosher salt
- 2TBSvegetable oil
- 2tspsoy sauce
- 1tspmirin
Sauce:
- 2TBSoyster sauce
- 1TBShoisin sauce
- 2TBSsoy sauce
- 2TBSbrown sugar
- 5-6clovesof garlicminced
- 2tspminced ginger
- 7green onion stalks
- 8dried red chilies
- 1/4cupvegetable oil for frying
Instructions
Preparation:
Slice the steak into thin slices and set aside.
In a bowl, combine the baking soda, cornstarch, kosher salt, vegetable oil, soy sauce, and mirin to make the marinade.
Toss the steak in the marinade until evenly coated. Cover and refrigerate for at least 1 hour or overnight.
Sauce:
In a separate bowl, combine the oyster sauce, hoisin sauce, soy sauce, and brown sugar to make the sauce mixture. Set aside.
Stir-Frying:
Heat vegetable oil in a wok or pan over medium-high heat.
Add the marinated steak in batches and fry until golden for about 2-3 minutes per batch. Set the cooked steak aside.
In the same pan, add minced garlic, minced ginger, white parts of the green onions, and dried red chilies. Sauté for 30 seconds on medium heat.
Add the sauce mixture to the pan and bring it to a simmer.
Return the cooked steak to the pan and add the green parts of the onions.
Stir well to combine all the ingredients and cook for an additional 5 minutes.
Serving:
Serve the Mongolian Beef over warm rice, allowing the delicious flavors to mingle.
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