Mongolian Beef Recipe {Video} - Butter Your Biscuit (2024)

FAQs

What's the difference between beef and Mongolian beef? ›

Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic. Szechuan Beef has a similar soy sauce-based profile but with the addition of a spicy element, such as fresh or dried chilis and/or Sichuan peppercorns for a numbing sensation.

In 1950s Taiwan, a dish called Mongolian BBQ became hugely popular. It drew on the stereotypes of the time that Mongolian cuisine was lavish, foreign, and packed with meat. It became common to call this style of meaty stir fry "Mongolian," and eventually, Mongolian beef has become a famous dish in America, too.

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 Fry Beef. Heat 1-2 tablespoons peanut or vegetable oil a large skillet over high heat until very hot and sizzling.

Always slice the beef against the grain. Make sure to toss the beef with cornstarch before cooking and let it sit for 5 minutes before searing. This is known as velveting and you'll end up with very tender and cripsy meat. Do not use flour, the results will not be the same.

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.

Szechuan tends to be differing types of hot such as “hot and sweet” or “hot and sour.” The hotness also has a different tingly sensation due to the Szechuan peppercorn used. Mongolian tends to be mild and rarely uses spices. It is also has a lot more actual sauce typically than Szechuan.

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

Baking Soda is an Easy Meat Tenderizer

Baking soda helps prevent ground beef from drying out, allowing those burger patties to keep their moisture and brown quicker for the most flavorful cookout. Not to mention, baking soda is the ideal ingredient for getting the most out of your Thanksgiving bird.

Salt and soy sauce tenderize meat, help it retain moisture, and increase its savoriness. Sugar helps browning characteristics. Oil helps distribute fat-soluble aromatic compounds over the meat.

Should you cut flank steak before marinating? ›

Experts recommend marinating from the night before or very early in the morning, leaving it to rest in the fridge and covering the marinade with clingfilm. Also, keep in mind that cutting the flank steak into steaks should be done before marinating.