Mongolian Beef Recipes

Mongolian pork is a recipe that I’ve been cooking for customers for decades for a number of motives. One, human beings love some thing that tastes like chinese takeout. two, the sweet taste of the dark brown sugar mixed with the salty soy sauce and the strong ginger and garlic is notably addicting and three you get to enjoy it over a mountain of steamed rice, which in case you are some thing like me is your happy location. 

This Mongolian red meat may be very flavorful and takes simply half-hour to make from begin to complete inclusive of all of the slicing of the beef! It also uses primary pantry substances so don’t fear i'm now not sending you to the shop nowadays for oyster sauce or hoisin sauce. the whole thing on this recipe is to be had in each grocery store.

if you experience uncomfortable with reducing the steak thinly enough and feature an hour or so word, place the steak inside the freezer for one hour. this can freeze it simply sufficient that slicing it is going to be as clean as slicing a vegetable. the meat will firm up enough that you can slice it even thinner in case you’d like.

One more be aware due to the fact I recognise i'm going to get this question within the remarks under. yes, you may use mild brown sugar in vicinity of darkish brown, and yes you will be aware the taste distinction. The addition of molasses to the dark brown sugar provides to the intensity of flavor in this dish.

So if viable please use darkish brown sugar. in case you are in a pinch and you most effective have mild brown don’t worry you may nonetheless have a totally tasty meal. just promise me the subsequent time you're making it you may use darkish brown sugar, the taste difference is sizeable. Mongolian beef this is smooth to make in only 30 minutes, crispy, candy and full of garlic and ginger flavors you like from your favored chinese language eating place.

INGREDIENTS

• 2 teaspoons fresh ginger minced
• 1 pound flank steak
• 1/4 cup cornstarch
• 1/4 cup canola oil oil
• 1/3 cup water
• 1/2 cup dark brown sugar
• 4 stalks scallions green parts only, cut into 2 inch pieces
• 1 tablespoon garlic minced
• 1/3 cup lite soy sauce low sodium

INSTRUCTIONS

1. Slice the flank steak towards the grain (the grain is the length of the steak) the long way 1/4 inch suppose portions and add it to a ziploc bag with the cornstarch.
2. Press the steak round within the bag ensuring each piece is absolutely coated with cornstarch and go away it to sit.
3. upload the canola oil to a big frying pan and warmth on medium high warmth.
4. add the steak, shaking off any excess corn starch, to the pan in a single layer and prepare dinner on each facet for 1 minute.
5. in case you want to prepare dinner the steak in batches due to the fact your pan isn't always large sufficient try this rather than crowding the pan, you need to get a terrific sear at the steak and if you crowd the pan your steak with steam rather than sear.
6. while the steak is executed cooking take away it from the pan.
7. add the ginger and garlic to the pan and sauté for 10-15 seconds.
8. add the soy sauce, water and dark brown sugar to the pan and allow it come to a boil.
9. upload the steak back in and allow the sauce thicken for 20-30 seconds.
10. The cornstarch we used on the steak have to thicken the sauce, if you discover it isn't thickening sufficient add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and upload it to the pan.
11. add the inexperienced onions, stir to mix the whole lot, and cook dinner for a final 20-30 seconds.
12. Serve right away.