Mongolian Beef. Dip the steak pieces into the marinade. Use the right cut of beef. Mongolian beef is prepared with a quick stir-frying process.
Place the beef into the sauce, stir to coat well. Add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated, then add the cornflour and rub it into the meat. The meat will first start to stick together in clumps but will start to separate as you continue to rub it. You can have Mongolian Beef using 10 ingredients and 9 steps. Here is how you cook that.
Ingredients of Mongolian Beef
- It’s of Beef (your choice, skirt steak works great).
- You need of Green beans.
- You need of Green onions.
- Prepare of Garlic.
- You need of Cornstartch.
- You need 1 of Egg,.
- Prepare of Salt.
- It’s of Pepper.
- Prepare of Soy sauce.
- It’s of Oyster sauce.
The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it. Most Mongolian beef recipes use flank steak. This can be thinly sliced about ¼ inch thick.
Mongolian Beef step by step
- Wash and cut veggies to desired size. Set aside..
- Cut meat into 1/4" thick, or less, strips and put into a bowl..
- Mix 1/2 tbsp of soy sauce, 1/2 tbsp of cornstarch, salt, pepper and 1 egg into meat bowl. Set aside..
- Heat up wok and apply cold oil to prevent sticking. Remove any excess cornstarch and cook meat thoroughly. Set aside..
- Stir fry chopped garlic until fragrant and add green beans. Stir fry for 1-2 min..
- Add meat and 1/2 cup of water. Bring to a boil..
- Add 1/2 tbsp soy sauce and oyster sauce and stir until sauce thickens..
- Optional: if more thickness is desired, slowly add cornstarch/water mix until desired consistency. Be mindful to not add too much water based on quantity of food being cooked..
- Garnish with green onions and serve..
When you combine the cornstarch with the beef, this gives it the distinct crunch on the outside and tender inside. Tips and Tricks for making the perfect Mongolian beef: Place the beef on some kitchen paper and dry it off. Pop the beef into a bowl with the cornflour and pepper and toss until it is evenly covered, then set aside. In a good nonstick pan, place a. to make Mongolian beef, you oughta: place the beef onto a clean, dry tea towel (or kitchen roll) in a single layer and pat dry – you want it drier than a nun's gusset add the meat to a bowl and sprinkle over the corn flour – toss (the flour) until evenly coated heat a little oil / frylight in a large pan over a medium high heat For the Australians reading this, Mongolian Beef is similar to what we know as Szechuan Style Beef and Peking Beef. Thin slices of beef that is shallow fried so it's super crispy then tossed in a sticky sauce.