Mongolian Beef Recipe:

Is Mongolian meat actually Mongolian? Without a doubt, no! There were no indigenous Mongolian ingredients or cooking techniques used. The majority of Mongolians steam, boil, or stew their meat.A Chinese chef may have come up with the moniker “Mongolian” to advertise and gain popularity for this stir-fry meal. Some claim that the stir-fry dish known as Mongolian barbecue originated in Taiwan, Some claim that Chinese American restaurants are where it originated.

So, its beginning is a little hazy. Despite this, it is one of the most popular and well-liked meals in any Chinese restaurant due to its flavorful simplicity and melt-in-your-mouth delicacy. I’m going to give you some advice on how to make your personal kitchen into a special restaurant.

What cut of beef do you use?

A silky-tender outcome is what you desire. Using a pricey cut like filet or New York strip is certainly an option, but it’s not required. Some value cuts, such as sirloin or flank steak (which are the most frequently used), can nevertheless produce the same outcome. Since they cook more quickly, leaner cuts are best for stir-frying.

A three-step method is essential for incredibly sensitive bites.

1. How are the steaks cut? You will notice lengthy fibers, or grains, in the beef when it is on the cutting board. When slicing through these threads, you want delicate flesh. The beef would be hard and chewy if you cut it with the fibers. Slice it thinly and at an angle as you chop it. The ideal strips are those.
2. The meat needs to be marinated in certain common Chinese tenderizers to make it more tender. This process is known as “velveting the flesh. It’s important once more. I’m using ordinary soy sauce and cornstarch for this, as well as a tiny amount of baking soda and some Chinese wine.
3.  The oil must be rather hot to quickly sear the meat without overcooking it. Large woks work best since they heat up quickly and uniformly. Cooking meat in batches is a good idea if you have a lot of it. It shouldn’t be packed too tightly because that would cause it to simmer and steam rather than sear. Rapid searing of the flesh yields mouth-wateringly soft meat.

Other related Recipes:

Reshmi Chicken Paratha Roll

Mushroom noodle recipe

The ingredients you need for Mongolian Beef:

For the stir-fry: 

• Although I’m using flank steak, you may instead use leaner types of beef like sirloin or New York strip.

• I enjoy red onions in my food.

• There should be plenty of green onions or scallions, as these meals from China are so enticing.

• You know, it’s Chinese food.

• Ginger-Similar

• Red chilies that have been dried are optional and unconventional, but I adore them.

• Use soy sauce for the marinade 

• Cornstarch

• Soda bread

How to Make a Mongolian Beef Recipe:

Begin by cutting your meat into thin, angled slices that are cut against the grain. Mix thoroughly with the marinade and begin slitting your onions, green onions, red chilies, garlic, and ginger into fine pieces. Combine soy sauce, wine, brown sugar, and stock to make your stir-fry sauce. Separately, combine water and cornstarch.

Oil is added to a hot wok as it is heating up. As soon as the oil is hot, add the beef strips and cook for 3-4 minutes on each side.As the meat only needs to be seared briefly, avoid packing the pan too tightly. It will cook quickly. Take it out and lay it out on a sizable plate to prevent crowding and steaming.

Add some more oil to the pan, then add the sliced onions and the white parts of the green onions. Stir quickly until the onions are just beginning to soften. Stir in the minced garlic, ginger, and dry red chile strips for some heat.

After a brief moment of cooking, whisk in the prepared sauce. Water and cornstarch should be added. The sauce must be cooked for a few minutes until it starts to thicken.

The recipe is inspired by, gypsyplate

When the beef tenders are completely covered with sauce, put them in. Add those lovely spring onion battens as a finishing touch to the dish. Give everything a good toss and serve it warm over a big bowl of your preferred rice! How incredibly delicate a plain flank steak can be will astound you; it’s like magic! Observe the directions.