Mongolian beef. Low Prices on Mongolian Heat up one cup of oil in a wok until its hot but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly.
Certainly, it should also be without too much fat, and no bone attached. 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 8 steps. Here is how you achieve it.
Ingredients of Mongolian beef
- It’s 1/2 kg of Beef.
- You need 1 of Egg.
- You need 3 tbs of Cornflour.
- It’s 1 tsp of White pepper.
- Prepare of Salt to taste.
- It’s of Ing for sauce.
- It’s 2 tbs of Oil.
- It’s 2 tbsp of Garlic chopped.
- Prepare 1/2 cup of Brown sugar.
- It’s 1 -2 of Red chilies.
- Prepare 3 tbs of Vinegar.
- Prepare 1 tbs of Red chili flakes.
- It’s 1 tbs of Oyster sauce.
- Prepare of Sesame seeds for sprinkle.
- You need of Green onion for garnish.
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
- Take a beef and cut into skices.
- Mix egg corn flour white pepper salt.
- Marinate beef for 30 min.
- Heat oil in pan deep fry beef until golden brown set a side.
- In a wok heat oil saute garlic and red chilies for 2 min.
- Add vinegar brown sugar red chili flakes oyster sauce and cook for 2 min.
- Now add beef and stir fry on high flame until glazy.
- Lastly sprinkle sesame seeds and green onion Mongolia beef is ready.
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.