Minggu, 11 Agustus 2019

Mongolian #Beef - 3


Our Mongolian Beef recipe has been one in every of most likely presumably the foremost commonplace Woks of Life recipes in view that we first printed it in July 2015, and for nice reason!


The Origins of Mongolian Beef


But first. What precisely are the origins of Mongolian Beef? Because it’s absolutely now not Mongolian…


In fact, in Mongolia, extra typically than not, meat is merely boiled and dipped in sauces–not precisely a stir-fry. Everything is served with Bai Jiu, a stiff, white lightning liquor made from sorghum (usually 90 evidence or higher!) it truly could be very commonplace in China.


(A decent pal of mine who visits his Mongolian in-laws nearly all the time finally ends up drunk and horizontal at the sofa after the normal welcome-home dinner!)


As for the real origins of Mongolian beef, my principle is that human being just forgot so as to feature the orange to a wok filled with Orange Beef, and further extra sugar instead. Hence, the Mongolian Beef recipe was born. (But, as Judy and the women could say, that’s just my loopy theory/the ramblings of an antique coot!)


Anyway, chalk it as much as Chinese-American menu planners and sellers who dubbed the dish “Mongolian Beef.” It’s a near cousin to “Singapore Noodles,” a dish that many real Singaporeans scratch their heads over––most seemingly born within the stainless metal kitchen of a Chinese takeout joint!


The Woks of Life Mongolian Beef Recipe


Now that we’ve that clear, it doesn’t take a genius to realize that regardless of their exceptionally misleading names, those Westernized Asian dishes could be GOOD!


P.F. Chang’s model of this dish is perhaps most likely presumably the foremost well-known, but, personally, I assume their dish is far too sweet, and it’s absolutely too candy for Judy (which is saying something, in view that she comes from Shanghai, the place sweet-savory dishes are typically most likely presumably the foremost important event).


In fact, whilst Judy discovered out I was going to make a Mongolian pork recipe, the exclamations have been stable and immediate: “Too sweet! Too oily! No good! You’re crazy!”


So, I adjusted.


And after the pictures have been taken, the Mongolian pork at the plate disappeared earlier than all of our eyes as soon because the rice was served. Amidst the feeding frenzy have been those comments, muffled through mouthfuls:


    Sarah: “Holy crap, that’s tasty!”
    Kaitlin: “Daaang, gimme extra of that rice!”
    Judy: “WOW. That is SO good!”
    My humble remark: “Ok, you guys have been hungry.”


If you could fairly have a few chicken, then examine out our commonplace Mongolian Chicken recipe!


Mongolian Beef Recipe: Instructions


Combine the sliced pork with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and permit it sit and marinate for an hour. The pork must nonetheless be fairly moist after it has marinated. If it seems too dry, upload a tablespoon of water to it.


Next, dredge the marinated pork slices within the last 1/4 cup of cornstarch till frivolously coated. These steps guarantee that the Mongolian Beef is tasty and crispy! For extra specific news at the numerous methods to make use of cornstarch to get unique effects at dwelling with our recipes, see our submit on How to Use Cornstarch in Chinese Cooking.


Heat 1/3 cup oil within the wok over excessive heat. Just earlier than the oil begins to smoke, unfold the flank steak items evenly within the wok, and permit sear for 1 minute (depending upon the warmth of your wok). Fry in smaller batches for finest results! Turn over and permit the different area sear for one other 30 seconds.


Remove to a sheet pan; tilt it a little to permit the oil drain to at least one area (lean it on a cookbook or slicing board). The pork must be seared with a crusty coating.


Drain the oil from the wok, leaving 1 tablespoon behind, and switch the warmth to medium-high. Add the ginger and dried chili peppers, if using.


After about 15 seconds, upload the garlic. Stir for one other 10 seconds and upload the low sodium soy sauce and water (or low sodium chook stock). Bring the sauce to a simmer, upload the brown sugar, and stir till dissolved.


Let the sauce simmer for about 2 minutes and slowly stir within the cornstarch slurry mixture, till the sauce coats the again of a spoon. Add the meat and scallions and toss everything for one other 30 seconds.


There must be nearly no liquid because the sauce must be clinging to the beef. If you nonetheless have sauce, boom the warmth a little and stir till thickened.


Plate and serve with hot steamed rice!


Print Recipe
4.88 from 98 votes
Mongolian Beef
This Mongolian Beef Recipe is a crispy do-it-yourself model this is much less candy and extra flavorful than restaurant models you are perhaps used to. It’s one in every of our upper recipes for a reason!
Prep Time1 hr 15 mins
Cook Time10 mins
Total Time1 hr 25 mins
Course: Beef recipes
Cuisine: Chinese
Keyword: mongolian beef
Servings: 3
Calories: 375kcal
Author: Bill


Ingredients


    8 ounces flank steak (225g, sliced in opposition to the grain into 1/4-inch thick slices)
    1 teaspoon oil
    1 teaspoon low sodium soy sauce
    1 tablespoon cornstarch (plus 1/4 cup, divided)
    1/3 cup vegetable oil (for frying the beef)
    1/2 teaspoon ginger (minced)
    5 dried red chili peppers (optional)
    2 cloves garlic (chopped)
    1/4 cup low sodium soy sauce
    1/4 cup water (or low sodium chook stock)
    2 tablespoons brown sugar
    1 tablespoon cornstarch (mixed with 1 tablespoon water)
    2 scallions (cut into 1-inch lengthy slices at the diagonal)

Instructions


    Combine the sliced pork with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and permit it sit and marinate for an hour. The pork must nonetheless be fairly moist after it has marinated. If it seems too dry, upload a tablespoon of water to it.
    Next, dredge the marinated pork slices within the last 1/4 cup of cornstarch till frivolously coated. These steps guarantee that the Mongolian Beef is tasty and crispy!
    Heat 1/3 cup vegetable oil within the wok over excessive heat. Just earlier than the oil begins to smoke, unfold the flank steak items evenly within the wok, and permit sear for 1 minute (depending upon the warmth of your wok). Turn over and permit the different area sear for one other 30 seconds. Remove to a sheet pan; tilt it a little to permit the oil drain to at least one area (lean it on a cookbook or slicing board). The pork must be seared with a crusty coating.
    Drain the oil from the wok, leaving 1 tablespoon behind, and switch the warmth to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, upload the chopped garlic. Stir for one other 10 seconds and upload the 1/4 cup low sodium soy sauce and chook inventory (or water).
    Bring the sauce to a simmer, upload the brown sugar, and stir till dissolved.
    Let the sauce simmer for about 2 minutes and slowly stir within the cornstarch slurry mixture–until the sauce coats the again of a spoon.
    Add the meat and scallions and toss everything collectively for one other 30 seconds. There must be nearly no liquid, because the sauce must be clinging to the beef. If you nonetheless have sauce, boom the warmth a little and stir till thickened.
    Plate and serve with steamed rice!


Nutrition
 
Calories: 375kcal | Carbohydrates: 17g | Protein: 18g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 45mg | Sodium: 810mg | Potassium: 334mg | Fiber: 1g | Sugar: 9g | Vitamin A: 300IU | Vitamin C: 2.1mg | Calcium: 36mg | Iron: 1.7mg



with ayi