Mongolian beef is an easy and delicious recipe. It has a distinct and somewhat exotic taste similar to Filipino beef pares. It is made with thinly sliced beef cooked in a tasty sauce. Contrary to popular belief, the dish is not Mongolian. The title may have been applied to it to make it seem more trendy and exotic. This makes sense as the dish contains several spices and the use of many spices is not common in Mongolian cuisine. At least, not early Mongolian dishes.
It is best to use thinly sliced sirloin or flank in this recipe. I usually go to my butcher and tell him exactly what I’m making, and I always get a perfect cut of meat. Many recipes don’t allow the meat to simmer in the sauce for any period of time. I like to do this for about 20 minutes as it makes the meat more tender and allows the juices to be absorbed into the beef.
You can tinker with some of the spices in terms of adding a little more or a little less of each depending on your preferences. You shouldn’t omit any, however. If you have to for personal reasons, the taste will probably come close. One of the key ingredients is the hoisin sauce. I would not leave this ingredient out. Mongolian beef is great served up with steamed rice as the sauce is superb spooned over the top. It would also be nice with mashed potatoes.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 pound (1/2 kg) of sirloin, sliced fairly thin
- 3 1/2 tbsp of soy sauce
- 1 tbsp of hoisin sauce
- 1 tbsp of brown sugar
- 1 tsp of sweet chili sauce
- 2 cloves of garlic, minced
- 1 thumb size ginger, minced
- 1 tbsp of corn starch dissolved in 1 tbsp of water
- 1/3 cup of beef stock
- 1 tsp of sesame oil
- 2 spring onions (1/3 cup), sliced
- cooking oil for frying
- Servings: 3-4
- Time: 20 minutes
- Level: Easy
- Cuisine: Chinese, American
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Add the cooking oil to preheated pan. Place the beef in and fry it over medium heat until it turns light brown. This should take about 2 minutes on each side.
- Move the beef to one side of the pan. Add in the garlic and ginger. Stir and saute it for a minute or two. Mix it in with the beef.
- Add in the chili sauce, soy sauce, hoisin sauce, sugar, and beef broth. Stir it over medium high heat until it comes to a boil. Reduce the heat to low and allow it to simmer for about 20 minutes.
- Add in the dissolved corn starch. Using a wooden spoon, swirl the beef around until the sauce thickens.
- Plate the Mongolian beef, spoon some of the sauce over the top, and garnish with chopped spring onions. Enjoy!