Easy Mongolian Beef Recipe - 30 Minute Meal (2024)

FAQs

What is Mongolian beef sauce made of? ›

Making the Mongolian Beef Sauce

Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch.

Stir-frying is another quick technique for cooking beef. Specifically, thin strips that are cooked in a hot skillet or wok using a small amount of oil. The great thing about stir-frying is that all the ingredients in the dish, including vegetables, like onions and bell peppers, are cooked together in the same pan.

The best side dishes to serve with Mongolian beef are broccoli and cauliflower, steamed vegetables, chow mein, brown rice and vegetables, quinoa, cilantro lime rice, lentil salad, macaroni salad, stuffed peppers, rosemary bread, French bread pizza, Thai cucumber salad, pickled jalapenos, garlic noodles and green salad, ...

It's a good source of protein, iron, zinc, and various vitamins and minerals. By using lean cuts of beef and adding plenty of vegetables, you can make Mongolian beef a part of a healthy and balanced diet.

Deep and flavorful, our Mongolian Style BBQ Sauce can attribute its flavor profile to smoked black pepper, sweet molasses, soy sauce and garlic making this sauce versatile for marinades and as a finishing sauce.

Mongolian beef is a dish from Taiwan consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles.

Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.

Like many stir fry dishes, it is important to thinly slice the meat, which means stir-frying will obviously overcook the meat, which in turn will make it tough and chewy. No one wants chewy and tough beef. so this way we will have tender beef stir fry.

Why is Mongolian Beef so tender? ›

The science behind using baking soda to marinate Mongolian Beef: The alkalinity of baking soda raises the pH of the meat, causing the proteins to move further apart, and that makes it more tender and easier for us to chew or bite into.

Buuz. These humble Tibetan-style dumplings are considered Mongolia's national dish. They can usually be found in roadhouses or hole-in-the-wall eateries. The dumplings are stuffed with mutton or goat, flavoured with onion, garlic, and caraway and steamed.

Szechuan beef vs Mongolian beef, what's the difference? Szechuan beef has a sweet and spicy flavor, and Mongolian beef has a mild taste. Szechuan beef hails from the Sichuan Province in southwestern China. Its main ingredients are chili peppers, garlic, and Szechuan peppercorn.

Best cuts: Sirloin tip side steak, eye of round roast, top round steak and bottom round steak. Worst cuts: T-bone steak, rib-eye steak, filet mignon and porterhouse steak. Best cuts: Breast. Worst cuts: Thigh, wing, drumstick and leg.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

Sliced beef marinated in soy and then stir-fried with peppers and onions.

True Teriyaki has Mirin and Sake in it and those two ingredients aren't in my Mongolian Beef recipe. That's like saying Ketchup is just co*cktail Sauce even though it needs horseradish to make it so.

Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours. For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.

When done just right, it's perfectly sweet and savory, slightly spicy, and loaded with lots of delicious aromatics such as ginger, garlic, green onions and even a few dried red chilis, all combined to bring a nice pop of deep, fragrant flavor.

It had a slightly crusty exterior, and was served with peppers and onions, over a bed of crisp rice straws. Was my favorite. I'm out east now and at all Chinese restaurants Mongolian beef is a sickly sweet, watery brown sauce with generic mixed vegetables. It tastes like soy sauce and sugar.