BEST EASY MONGOLIAN BEEF
What is Mongolian Beef, and what makes it so mainstream?
This specific dish has all
that we love about Chinese-American food; and when done perfectly, it's
entirely sweet and appetizing, somewhat fiery and stacked with parts heavenly
aromatics, for example, ginger, garlic, green onions and even a couple of dried
red bean stews, all joined to bring a pleasant fly of profound, fragrant
flavor.
Regularly when my better
half and I get a craving for a little feast out yet can't exactly get our
longings adjusted, we can consistently choose our preferred minimal Asian
eatery around a little ways from home.
It is anything but an
extravagant spot by any means, and some would contend that it's not even such
valid, yet that is okay with us. The food is consistently hot, heavenly, and
delightful, the administration overly neighborly, and we've yet to experience a
period we haven't lived it up when we go.
This spot has a broad menu,
and I should state I love to test something other than what's expected as
regularly as could be expected under the circumstances.
Furthermore, for a
considerable length of time I'd been needing to attempt Mongolian meat, a dish
that a great deal of huge name Asian eatery networks generally offer. In any
case, I found that our preferred spot didn't have that on their menu!
So obviously that implied
that I would need to put my Mongolian meat formula together (in the wake of
doing a little research), with the goal that I could, at last, appreciate this
well-known café course, and see with my own eyes why people love it to such an
extent!
Mongolian Beef, Made from Scratch!
I find that when I desire
Asian food, I'm either searching for something light, new and solid; or
something increasingly liberal, similar to a fresh, saucy and delightful meat
dish, served over a bed of rice or noodles.
Also, the Mongolian
hamburger is unquestionably an extraordinary portrayal of the last mentioned.
For my Mongolian meat
formula, I found that utilizing flank steak is to be sure the best choice;
since it's delicate and burns up rapidly in a hot cast-iron skillet, the
following best thing when one doesn't have a wok.
And afterward to give this
dish its mark delightful gleam, I arranged a basic sauce with a touch of soy,
hoisin, and earthy colored sugar to sprinkle over top as a finisher.
Incidentally, Mongolian
meat is a delectable dinner that one doesn't generally need to visit an Asian
eatery to appreciate, because it's very fast and simple to get ready at home,
which is as yet the best spot to appreciate a marvelous supper!
Ingredients:
· 1 1/2 pounds flank steak, sliced very thinly
against the grain on the bias into about 1 1/2” strips
·
2 tablespoons soy sauce
·
1 tablespoon brown sugar
·
1 1/2 tablespoons water
· 1/4 cup plus 2 tablespoons hoisin sauce
·
Salt
·
Black pepper
·
1/4 cup (heaping) cornstarch
·
Vegetable oil (I like avocado or peanut),
about 6 tablespoons total
·
2 teaspoons grated ginger
·
5 dried red chilis
·
2 teaspoons garlic, pressed through garlic
press (about 4 large cloves)
·
4 green onions, sliced on the bias into 1”
long pieces
·
Rice, to serve on the side, if desired
Preparation:
Check this video,
1. To prepare your sauce, whisk together the
hoisin sauce, the soy sauce, the brown sugar and the water; set aside.
2. Toss the sliced flank steak with a couple of
pinches of salt and black pepper, plus the the cornstarch; set aside while you
heat your pan.
3. Place a wok, cast-iron skillet or other
heavy-bottom pan over high heat, and drizzle in about 4 tablespoon of the oil;
once smoking hot, add in some of the flank steak (working in batches) in an
even layer and sear, undisturbed, on that first side for a couple of minutes;
flip and sear on the other side, until the steak has a brown crust; remove and
hold on a large plate, and repeat with the rest of the steak.
4. Reduce the heat under the pan to medium-low
now (as it will be very hot), and add about 2 tablespoons more of the oil;
then, add in the dried red chilis and stir to fry those up for about 30
seconds; then, add in the ginger and the garlic, and stir together for about 30
seconds until aromatic.
5. Add in the beef and stir to coat it in the
mixture for about 30 seconds, then add in sliced green onions, and the sauce,
and toss everything together to coat and become hot for about 30 seconds more.
6. Serve family style over a bed of white rice,
or spoon onto a platter and serve separately with rice or noodles.
Tips & Tidbits for Mongolian Beef:
·
Tender cut of beef: Flank steak cut against the grain (on the bias) is a great pick for
this recipe; but you can use sirloin, or any other quick-cooking beef. (Avoid
stew meat, as it is tough.)
·
Choose your spiciness level: Because the dried red chilis are left whole, they don’t add a huge
amount of heat to the dish unless you bite directly into them; but feel free to
leave these out if cooking for folks with a sensitive palate.
·
Get that pan super hot: Because you don’t want to make the beef tough, make sure the
skillet is very, very hot; this way, when you add in a batch of the steak, it
can begin to caramelize quickly and you can remove it from the pan.
·
Don’t overcrowd the pan: Work in smaller batches with the beef so as to not overcrowd the
pan and cause the meat to steam, robbing it of that crispiness.