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 15 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Mongolian Beef
- You need 250 g of Beef (chuck, sliced thinly).
- You need 3 Tbsp of Tapioca Flour (coating).
- Prepare 1 cup of Cooking Oil (shallow frying).
- You need of Sauce;.
- It’s 2 Tbsp of Cooking Oil.
- It’s 20 g of Garlic (minced).
- It’s 20 g of Ginger (minced).
- It’s 1 Tbsp of Light Soy Sauce.
- Prepare 1/3 cup of Water.
- You need 1 Tbsp of Palm or Brown Sugar.
- Prepare 1 tsp of Chili Flakes.
- It’s 50 g of Spring Onions (cut 2 inch lengths).
- You need of Thickener (mix in a bowl);.
- You need 1/2 tsp of Tapioca flour.
- You need 1/4 cup of Water.
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
- BEEF; Coat the beef with Tapioca flour and set aside. Heat 1 cup of cooking oil until medium hot and fry the beef until crispy, 2 minutes each side, 4 minutes total. Remove and set aside..
- SAUCE; In another wok, heat 2 Tbsp of cooking oil until hot. Fry the garlic and ginger until fragrant. Then add the soy sauce, water and sugar. Once the sugar has dissolve add the thickener, mix well and reduce the sauce a bit..
- ASSEMBLY; Lastly add the beef, chilli flakes and mix well. Turn off the heat, serve on a plate and garnish with spring onions..
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.