Jumat, 02 Agustus 2019

Mongolian Beef - Food Eli 3


Our Mongolian Beef recipe has been certainly one of essentially essentially the foremost widely wide-spread Woks of Life recipes because 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 usually 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!) this could be very widely wide-spread in China.


(A buddy of mine who visits his Mongolian in-laws virtually at all times finally ends up drunk and horizontal at the sofa after the standard welcome-home dinner!)


As for the real origins of Mongolian beef, my concept is that individual just forgot so as to feature the orange to a wok filled with Orange Beef, and additional extra sugar instead. Hence, the Mongolian Beef recipe was born. (But, as Judy and the ladies could say, that’s just my loopy theory/the ramblings of an vintage 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 maybe 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 recognise that regardless of their incredibly misleading names, those Westernized Asian dishes might be GOOD!


P.F. Chang’s model of this dish is perhaps essentially essentially the foremost well-known, but, personally, I assume their dish is much too sweet, and it’s absolutely too candy for Judy (which is saying something, because she comes from Shanghai, the place sweet-savory dishes are usually the essential event).


In fact, whilst Judy discovered out I was going to make a Mongolian red meat 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 red meat 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 incredibly have a few chicken, then verify out our widely wide-spread Mongolian Chicken recipe!
Mongolian Beef Recipe: Instructions


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


Next, dredge the marinated red meat slices within the last 1/4 cup of cornstarch till calmly coated. These steps guarantee that the Mongolian Beef is tasty and crispy! For extra designated news at the various methods to make use of cornstarch to get unique effects at dwelling with our recipes, see our publish 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 aspect sear for one other 30 seconds.


Remove to a sheet pan; tilt it just a little to permit the oil drain to at least one aspect (lean it on a cookbook or reducing board). The red meat ought to 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 hen 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 ought to be virtually no liquid because the sauce ought to be clinging to the beef. If you nonetheless have sauce, growth the warmth just 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 certainly one of our higher 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 hen 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 red meat with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and permit it sit and marinate for an hour. The red meat ought to nonetheless be fairly moist after it has marinated. If it seems too dry, upload a tablespoon of water to it.
    Next, dredge the marinated red meat slices within the last 1/4 cup of cornstarch till calmly 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 aspect sear for one other 30 seconds. Remove to a sheet pan; tilt it just a little to permit the oil drain to at least one aspect (lean it on a cookbook or reducing board). The red meat ought to 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 hen 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 ought to be virtually no liquid, because the sauce ought to be clinging to the beef. If you nonetheless have sauce, growth the warmth just 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