Why Is Mongolian Beef Called Mongolian Beef
Is Mongolian Beef really Mongolian?
Since nosotros're asking, yous might guess that no, it's not Mongolian, and yous'd be right!
In Taiwan in the 1950s, a dish called Mongolian BBQ became hugely popular. It drew on the stereotypes of the time that Mongolian cuisine was lavish, strange, and packed with meat. It'due south become common to call this style of compact stir-chips "Mongolian", and by now, Mongolian Beef has become a famous dish in America, as well.
You're not probable to observe this kind of "Mongolian Beef" in either Mongolia or Cathay, but you volition see a very similar dish, 葱爆牛肉 (cung1 baau3 ngau4 juk6), beef stir-fry with green onions, in China. What makes both of these dishes amazing is the very quick, very hot cooking process, and the delicious marinades and sauces that flavor them.
Thank you, Kikkoman!
This recipe is brought to yous in function by Kikkoman. My dad has been using Kikkoman flavors throughout his 50-twelvemonth career equally a chef, and information technology'south a privilege to become to partner with them on such a popular recipe, Mongolian Beef!
- Kikkoman products are a major flavor enhancer and bring out the "umami" sense of taste, and helps balance and round out flavors
- Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut downwards on their sodium levels, without sacrificing season
- Kikkoman offers wide range of Gluten-Complimentary Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce
- The KikkomanUSA.com Chinese site offers easy Asian recipes that abode cooks can enjoy whatsoever night of the week
You can larn more about Kikkoman and follow them on social media here:
- Website: https://world wide web.KikkomanUSA.com
- Facebook: https://world wide web.facebook.com/KikkomanChineseUSA (Kikkoman 萬字在美)
- Instagram: https://world wide web.instagram.com/kikkomanusa_chinese/ (Kikkoman 萬字在美)
Check out a quick story summary of our recipe!
Principal Ingredients
- 11 oz beef (
New York steak or flank steak
) - 5 stalks light-green onion
- ane medium onion (
ruby-red or white
) - 0.fifty red bell pepper
- 0.l green bell pepper
- iv dried chili pepper
- 2 clove garlic
Beef Marinade
- 1 tsp baking soda
- one tbsp cornstarch
- ii tbsp water
- i tbsp Kikkoman® Oyster Sauce (
Amazon
) - 1 tsp Kikkoman® Soy Sauce (
Amazon
) - 1 tsp Kikkoman® Tamari Soy Sauce (
Amazon
) - 0.25 tsp white pepper powder
- 1 tbsp oil (
pre-cooking
) - 1 tbsp cornstarch (
pre-cooking
)
Sauce
- 1 tbsp Kikkoman® Oyster Sauce (
Amazon
) - one tbsp Kikkoman® Soy Sauce (
Amazon
) - 0.50 tsp Kikkoman® Tamari Soy Sauce (
Amazon
) - 0.fifty tsp chili sauce
- 1 tsp sugar
- 1 tbsp cooking vino
Cooking
- ane oz oil (
to exist added first
) - 2 oz oil (
to be added 2nd
) - 1 tbsp Kikkoman® Sesame Oil (
Amazon
)
What's the best cut of beefiness for making Mongolian Beef?
Restaurants frequently slice upwardly flank steak for this type of stir-fry. Information technology'southward as well a great choice for beginner cooks, because the grain on flank steak is really, actually obvious, which makes it piece of cake to make sure that yous're slicing against the grain.
My dad also recommends using New York steak. If yous can learn to recognize the grain and trim the gristle, it can be cheaper than buying flank steak.
Why nosotros add oil to the beefiness after marinating
We mix some oil into the marinated beefiness right before cooking, and information technology might seem similar a step that tin can easily be incorporated into the marinade, or into cooking. But Daddy Lau has his reasons!
Oil is hydrophobic, so information technology repels water. If you mix it in with the rest of the marinade, and so information technology'll go a bulwark between the meat and the other marinade ingredients, and the marinade flavors won't be able to sink into the meat as effectively.
Instead, we desire to let the meat soak up the marinade first, and so coat the outside with oil and then that hydrophobic barrier works for us, locking the marinade and the wet within each piece of beef.
We're going to start past trimming the beefiness ( 11 oz ) . Place it apartment on a cut board, and cut away any white, stringy gristle that'll make the beef difficult to eat.
Then, annotation which direction the grain of the meat is running. Cutting the beef into thin slices across the grain. (You might have to first section your original piece of beef into chunks in order to get bite-sized slices.) This way, the beef slices will cook upwardly silky and tender.
Next, put the beef in a medium-sized bowl. Use cold water to rinse the red myoglobin from the beefiness so that the information technology will cook upward to be paler and more than appealing-looking.
In a bowl, add baking soda ( i tsp ) , cornstarch ( one tbsp ) , water, oyster sauce ( 1 tbsp ) , lite soy sauce ( 1 tsp ) , dark soy sauce ( 1 tsp ) , and white pepper pulverisation ( 0.25 tsp ) . Mix them thoroughly.
Squeeze the excess water out from the rinsed beefiness slices, firmly enough to get the water out, just not and so firmly that the beef slices pause apart. Add the beef slices into the marinade, and mix well. As you mix the beefiness into the marinade, the beef will soak it up.
On a separate cut board, halve the onion ( one medium ) to brand a apartment surface. It's much safer to cutting it when information technology sits apartment and steady on the cutting board. From there, chop it into one/four" thick slices, and separate the slices by hand afterward.
Chop the green onion ( 5 stalks ) into one inch pieces. Separate the white parts from the green parts.
Blast, peel, and mince the garlic ( 2 clove ) .
To cut the light-green bell pepper ( 0.50 ) and scarlet bell pepper ( 0.50 ) , sit them upwardly with the stem up. Put your knife to the side of the stem and cut directly down. You should be able to avoid nearly of the seeds in the piece that yous've cut abroad.
To make the strips more uniform, cut away the tiptop and bottom edges of that piece to make a big rectangle, and then cut that rectangle into strips. Keep cutting abroad sides, making rectangles, and cutting strips for as much of each bell pepper as you lot need.
To make the stir-fry sauce, mix together oyster sauce ( 1 tbsp ) , light soy sauce ( 1 tbsp ) , nighttime soy sauce ( 0.50 tsp ) , chili sauce ( 0.50 tsp ) , saccharide ( one tsp ) , and cooking vino ( i tbsp ) in a small bowl.
Once the beef has absorbed all of the marinade, add together oil ( 1 tbsp ) to the beef and mix it in. The oil will assist seal the marinade in and lock in the juices.
Then, add cornstarch ( 1 tbsp ) to the beef as well and requite information technology another mix. The cornstarch will help the beefiness crisp up in the frying process.
Turn the stove to high estrus, and let the wok oestrus up until it's merely most to fume, or barely smokes. Y'all might see some color change in the eye of the wok.
Add oil ( 1 oz ) , and swirl information technology around to glaze the wok. Add the residue of the oil ( two oz ) , and let it estrus for most a infinitesimal. Add the beef and fry it for about i.v minutes. The beefiness volition exist cooked through and even a little crispy by them.
Turn off the stove and remove the beefiness from the wok. Let the oil drain off as you scoop the beef out, and so that the beef is non left sitting in a puddle of oil. Keep the cooked beef handy in a bowl nearby.
Pour the oil out from the wok into a split up container. You tin can reuse this oil for cooking other dishes. The oil that's remaining in the wok will be enough to end cooking the residual of this dish.
Stir-fry veggies
Turn the stove back on, and add together the garlic, dried chili pepper ( 4 ) , onion, and light-green onion whites, and greenish and red bong peppers. Fry them for most ane to one.5 minutes, until they're fragrant and cooked through.
Add the beef back in and stir-fry for almost twenty seconds.
And so add the sauce and the green parts of the green onion. Stir-fry for xxx seconds more, so plow off the heat.
Terminate by drizzling sesame oil ( one tbsp ) over the height and mix to distribute.
Sense of taste to adjust the flavors and plate one time information technology's to your sense of taste! This is usually served in a large serving bowl or plate and anybody can take the amount they want.
Summary
Mongolian Beef (蒙古牛肉)
Learn how to make this famous Chinese restaurant staple!
- Prep Time: 10 min
- Total Time: 20 min
- Yield: four servings
Ingredients
Main Ingredients
- eleven oz beefiness (
New York steak or flank steak
) - v stalks light-green onion
- one medium onion (
red or white
) - 0.l scarlet bell pepper
- 0.50 dark-green bong pepper
- 4 stale chili pepper
- 2 clove garlic
Beef Marinade
- 1 tsp baking soda
- ane tbsp cornstarch
- 2 tbsp water
- 1 tbsp Kikkoman® Oyster Sauce (
Amazon
) - 1 tsp Kikkoman® Soy Sauce (
Amazon
) - 1 tsp Kikkoman® Tamari Soy Sauce (
Amazon
) - 0.25 tsp white pepper powder
- i tbsp oil (
pre-cooking
) - i tbsp cornstarch (
pre-cooking
)
Sauce
- 1 tbsp Kikkoman® Oyster Sauce (
Amazon
) - ane tbsp Kikkoman® Soy Sauce (
Amazon
) - 0.50 tsp Kikkoman® Tamari Soy Sauce (
Amazon
) - 0.50 tsp chili sauce
- 1 tsp sugar
- 1 tbsp cooking wine
Cooking
- 1 oz oil (
to be added first
) - 2 oz oil (
to be added second
) - 1 tbsp Kikkoman® Sesame Oil (
Amazon
)
Pace 1 - Cut & wash beef
↑ Jump to details
Trim the beef ( 11 oz ) , cut away whatever white, stringy gristle. Then, cut the beef into thin slices across the grain. Rinse the sliced beef in cold water to get rid of backlog ruddy myoglobin.
Footstep two - Marinate beef
↑ Jump to details
Mix baking soda ( 1 tsp ) , cornstarch ( 1 tbsp ) , water, oyster sauce ( 1 tbsp ) , light soy sauce ( 1 tsp ) , dark soy sauce ( 1 tsp ) , and white pepper powder ( 0.25 tsp ) together in a bowl
Clasp the excess water out from the rinsed beef slices. Add together the beef slices into the marinade, and mix well.
Step 3 - Cutting vegetables
↑ Spring to details
Slice the onion ( 1 medium ) into 1/4" thick slices, and loosen the slices apart.
Chop the green onion ( five stalks ) into one inch pieces. Separate the white parts from the light-green parts.
Smash, pare, and mince the garlic ( 2 clove ) .
Cut the light-green bell pepper ( 0.50 ) and red bong pepper ( 0.50 ) into strips.
Step 4 - Create sauce
↑ Jump to details
Mix together oyster sauce ( 1 tbsp ) , light soy sauce ( 1 tbsp ) , dark soy sauce ( 0.50 tsp ) , chili sauce ( 0.50 tsp ) , carbohydrate ( 1 tsp ) , and cooking wine ( ane tbsp ) in a small bowl.
Step v - Fix beefiness for stir-fry
↑ Jump to details
Once the beef has absorbed all of the marinade, add together oil ( i tbsp ) to the beef and mix it in. Add together cornstarch ( ane tbsp ) to the beef every bit well and requite it another mix.
Step vi - Stir-fry beef
↑ Jump to details
Turn the stove to loftier heat, and let the wok rut up until information technology's but nigh to smoke, or barely smokes.
Add oil ( 1 oz ) , and swirl information technology around to coat the wok. Add the rest of the oil ( 2 oz ) , and let it heat for almost a minute. Add the beefiness and fry for well-nigh 1.5 minutes.
Turn off the stove and remove the beef from the wok.
Cascade out the oil into a split container. The oil that's remaining in the wok volition be enough to terminate cooking the rest of this dish.
Turn the stove back on, and add the garlic, dried chili pepper ( 4 ) , onion, and green onion whites, and green and ruby-red bell peppers. Fry them for about 1 to ane.5 minutes, until fragrant and cooked through.
Add the beef back in and stir-fry for virtually 20 seconds.
Add together the sauce and the green parts of the greenish onion. Stir-fry for 30 seconds more than, then turn off the heat.
Finish past drizzling sesame oil ( ane tbsp ) over the meridian and mix to distribute.
Pace 7 - Taste examination & plate
↑ Bound to details
Sense of taste to adjust the flavors and plate once information technology'southward to your taste! This is unremarkably served in a big serving bowl or plate and everyone tin can take the amount they want.
Footstep 8 - Accept pictures
Whip out your photographic camera (1). Begin taking photos (1,000,000). Pick your favorites!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)
Enjoy!
Nosotros have many, many happy memories of enjoying this dish growing up.
Now, hopefully, you tin can create your own memories with this dish with your loved ones.
Also, I cordially invite you to swallow with u.s. and learn more about the dish, Chinese culture, and my family.
Thank you, and thanks for cooking with u.s.a.!
Feel complimentary to annotate below if you have any questions most the recipe.
Source: https://www.madewithlau.com/recipes/mongolian-beef
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