MONGOLIAN BEEF

September 27, 2019
The next time you’re desire Mongolian beef therein savory-sweet and shiny sauce, skip the trip to the edifice and build this in style dish within the comfort of your own kitchen—this version is super simple, and healthier, too!

MONGOLIAN BEEF

This explicit dish has everything we tend to love concerning Chinese-American cuisine; and once done excellent, it’s absolutely sweet and savory, slightly spicy and loaded with heaps delicious aromatics like ginger, garlic, inexperienced onions and even some dried red chilis, all combined to bring a pleasant pop of deep, fragrant  flavor.

For my Mongolian beef formula, I found that victimization beefsteak is so the most effective option; as a result of it’s tender and sears up quickly in an exceedingly hot iron cooking pan, subsequent smartest thing once one doesn’t have a cooking pan.

MONGOLIAN BEEF

INGREDIENTS :

  • 5 dried red chilis
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons water
  • 1 1/2 pounds flank steak, sliced very thinly against the grain on the bias into about 1 ½” strips
  • Salt
  • Black pepper
  • 1/4 cup (heaping) cornstarch
  •  1/4 cup plus 2 tablespoons hoisin sauce
  • Vegetable oil (I like avocado or peanut), about 6 tablespoons total
  • 2 teaspoons grated ginger
  • 2 teaspoons garlic, pressed through garlic press (about 4 large cloves)
  • 4 green onions, sliced on the bias into 1” long pieces
  • Rice, to serve on the side, if desired

INSTRUCTIONS :
  1. To prepare your sauce, whisk together the hoisin sauce, the soy sauce, the brown sugar and the water; set aside.
  2. Toss the sliced flank steak with a couple of pinches of salt and black pepper, plus the the cornstarch; set aside while you heat your pan.
  3. Place a wok, cast-iron skillet or other heavy-bottom pan over high heat, and drizzle in about 4 tablespoon of the oil; once smoking hot, add in some of the flank steak (working in batches) in an even layer and sear, undisturbed, on that first side for a couple of minutes; flip and sear on the other side, until the steak has a brown crust; remove and hold on a large plate, and repeat with the rest of the steak.
  4. Reduce the heat under the pan to medium-low now (as it will be very hot), and add about 2 tablespoons more of the oil; then, add in the dried red chilis and stir to fry those up for about 30 seconds; then, add in the ginger and the garlic, and stir together for about 30 seconds until aromatic.
  5. Add in the beef and stir to coat it in the mixture for about 30 seconds, then add in sliced green onions, and the sauce, and toss everything together to coat and become hot for about 30 seconds more.
  6. Serve family style over a bed of white rice, or spoon onto a platter and serve separately with rice or noodles.

The next time you’re desire Mongolian beef therein savory-sweet and shiny sauce, skip the trip to the edifice and build this in style dish within the comfort of your own kitchen—this version is super simple, and healthier, too!

MONGOLIAN BEEF

This explicit dish has everything we tend to love concerning Chinese-American cuisine; and once done excellent, it’s absolutely sweet and savory, slightly spicy and loaded with heaps delicious aromatics like ginger, garlic, inexperienced onions and even some dried red chilis, all combined to bring a pleasant pop of deep, fragrant  flavor.

For my Mongolian beef formula, I found that victimization beefsteak is so the most effective option; as a result of it’s tender and sears up quickly in an exceedingly hot iron cooking pan, subsequent smartest thing once one doesn’t have a cooking pan.

MONGOLIAN BEEF

INGREDIENTS :

  • 5 dried red chilis
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons water
  • 1 1/2 pounds flank steak, sliced very thinly against the grain on the bias into about 1 ½” strips
  • Salt
  • Black pepper
  • 1/4 cup (heaping) cornstarch
  •  1/4 cup plus 2 tablespoons hoisin sauce
  • Vegetable oil (I like avocado or peanut), about 6 tablespoons total
  • 2 teaspoons grated ginger
  • 2 teaspoons garlic, pressed through garlic press (about 4 large cloves)
  • 4 green onions, sliced on the bias into 1” long pieces
  • Rice, to serve on the side, if desired

INSTRUCTIONS :
  1. To prepare your sauce, whisk together the hoisin sauce, the soy sauce, the brown sugar and the water; set aside.
  2. Toss the sliced flank steak with a couple of pinches of salt and black pepper, plus the the cornstarch; set aside while you heat your pan.
  3. Place a wok, cast-iron skillet or other heavy-bottom pan over high heat, and drizzle in about 4 tablespoon of the oil; once smoking hot, add in some of the flank steak (working in batches) in an even layer and sear, undisturbed, on that first side for a couple of minutes; flip and sear on the other side, until the steak has a brown crust; remove and hold on a large plate, and repeat with the rest of the steak.
  4. Reduce the heat under the pan to medium-low now (as it will be very hot), and add about 2 tablespoons more of the oil; then, add in the dried red chilis and stir to fry those up for about 30 seconds; then, add in the ginger and the garlic, and stir together for about 30 seconds until aromatic.
  5. Add in the beef and stir to coat it in the mixture for about 30 seconds, then add in sliced green onions, and the sauce, and toss everything together to coat and become hot for about 30 seconds more.
  6. Serve family style over a bed of white rice, or spoon onto a platter and serve separately with rice or noodles.

The next time you’re desire Mongolian beef therein savory-sweet and shiny sauce, skip the trip to the edifice and build this in style dish within the comfort of your own kitchen—this version is super simple, and healthier, too!

MONGOLIAN BEEF

This explicit dish has everything we tend to love concerning Chinese-American cuisine; and once done excellent, it’s absolutely sweet and savory, slightly spicy and loaded with heaps delicious aromatics like ginger, garlic, inexperienced onions and even some dried red chilis, all combined to bring a pleasant pop of deep, fragrant  flavor.

For my Mongolian beef formula, I found that victimization beefsteak is so the most effective option; as a result of it’s tender and sears up quickly in an exceedingly hot iron cooking pan, subsequent smartest thing once one doesn’t have a cooking pan.

MONGOLIAN BEEF

INGREDIENTS :

  • 5 dried red chilis
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons water
  • 1 1/2 pounds flank steak, sliced very thinly against the grain on the bias into about 1 ½” strips
  • Salt
  • Black pepper
  • 1/4 cup (heaping) cornstarch
  •  1/4 cup plus 2 tablespoons hoisin sauce
  • Vegetable oil (I like avocado or peanut), about 6 tablespoons total
  • 2 teaspoons grated ginger
  • 2 teaspoons garlic, pressed through garlic press (about 4 large cloves)
  • 4 green onions, sliced on the bias into 1” long pieces
  • Rice, to serve on the side, if desired

INSTRUCTIONS :
  1. To prepare your sauce, whisk together the hoisin sauce, the soy sauce, the brown sugar and the water; set aside.
  2. Toss the sliced flank steak with a couple of pinches of salt and black pepper, plus the the cornstarch; set aside while you heat your pan.
  3. Place a wok, cast-iron skillet or other heavy-bottom pan over high heat, and drizzle in about 4 tablespoon of the oil; once smoking hot, add in some of the flank steak (working in batches) in an even layer and sear, undisturbed, on that first side for a couple of minutes; flip and sear on the other side, until the steak has a brown crust; remove and hold on a large plate, and repeat with the rest of the steak.
  4. Reduce the heat under the pan to medium-low now (as it will be very hot), and add about 2 tablespoons more of the oil; then, add in the dried red chilis and stir to fry those up for about 30 seconds; then, add in the ginger and the garlic, and stir together for about 30 seconds until aromatic.
  5. Add in the beef and stir to coat it in the mixture for about 30 seconds, then add in sliced green onions, and the sauce, and toss everything together to coat and become hot for about 30 seconds more.
  6. Serve family style over a bed of white rice, or spoon onto a platter and serve separately with rice or noodles.

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