Mongolian Beef Recipe
- 2 cloves garlic minced
- 3/4 cup water
- 1 tablespoon cornstarch
- 1/2 teaspoon white sugar
- 1 teaspoon sesame seeds
- 1 tablespoon soy sauce
- 1 pound beef round steak cut into thin strips
- 2 tablespoons soy sauce
- 2 1/2 teaspoons cornstarch
- 1 teaspoon red pepper flakes
- 2 tablespoons vegetable oil divided
- 2 carrots, thinly sliced
- 1 bunch green onions cut into 2 inch pieces
- Carbohydrate 8.31272702535012 g
- Cholesterol 46.8712115666667 mg
- Fat 13.1751676544084 g
- Fiber 2.04510000439501 g
- Protein 18.9394282041407 g
- Saturated Fat 3.85503268436618 g
- Serving Size 1 1 Serving (238g)
- Sodium 49.9639383160624 mg
- Sugar 6.26762702095511 g
- Trans Fat 1.4601144465446 g
- Calories 223 calories
Step-by-step
- In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
- In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
- In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.
Standard ingredient lists provide quantities, but they rarely explain why specific steps protect texture. Beef round steak is lean and lacks internal fat, meaning it dries out rapidly under intense heat. Tossing thin slices in a cornstarch and soy sauce mixture creates a protective coating known as velveting. This thin layer seals in moisture while the meat rests for ten minutes, preventing the protein fibers from seizing immediately when they hit the hot pan.
Cooking this dish successfully requires strict temperature control and speed. Crowding a standard home skillet drops the surface temperature instantly, causing the beef to steam rather than sear. Cook the protein for precisely one minute over high heat to achieve proper browning without overcooking the interior. Removing the steak before sautéing the carrots and white onion ensures the vegetables soften properly without turning the beef into leather.
Swapping standard soy sauce for tamari alters the sodium balance noticeably, requiring minor adjustments to added salt or sugar. Using chicken stock instead of water deepens the savory profile of the final pan sauce when the starches gelatinize.
