Here are some key points to making the best Mongolian beef:
- The Beef: Flank steak is the classic choice for Mongolian beef because it’s thin and cooks quickly.expand_more You can also use skirt steak or another cut suitable for stir-fries.expand_more Be sure to slice the beef thinly against the grain for maximum tenderness.
- The Marinade (Optional): A marinade adds extra flavor to the beef. Common ingredients include soy sauce, Shaoxing wine (or sherry), and cornstarch. Marinating for at least 30 minutes, or up to an hour, tenderizes the meat.
- The Sear: Mongolian beef is known for its crispy, browned exterior. To achieve this, use a high heat and sear the beef in batches to avoid overcrowding the pan.expand_more This ensures even browning and prevents the meat from steaming instead of searing.
- The Sauce: The sauce is a savory and slightly sweet combination, typically featuring soy sauce, brown sugar, ginger, garlic, and water. You can adjust the sweetness and amount of soy sauce to your taste. To thicken the sauce, cornstarch is often added, either by coating the beef with it before searing or by mixing a cornstarch slurry into the sauce itself.
Here are some resources for making Mongolian beef:
- A classic recipe with a marinade: The Woks of Life
- A quick and easy version: The Recipe Critic
- Video recipe for a visual guide: Jet Tila’s Mongolian Beef
No matter which recipe you choose, with these tips you’ll be well on your way to making delicious Mongolian beef!