Mongolian Beef
Mongolian Beef is a delectable medley of tender beef and fragrant scallions in a sweet and savory sauce. So easy to make at home yet tastes so much better than take-out!
Mongolian Beef is a delectable medley of tender beef and fragrant scallions in a sweet and savory sauce. So easy to make at home yet tastes so much better than take-out!
- 1/2 cup water
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- oil
- 3 cloves garlic peeled and minced
- 3 tablespoons hoisin sauce
- 1 tablespoon chinese cooking wine
- 2 pounds beef sirloin sliced thinly
- 1 thumb-size ginger, peeled and minced
- 1 large onion peeled and sliced thinly
- 1 bunch green onions, ends trimmed and cut into 2-inch le
- 1/4 cup light soy sauce (i used kikkoman)
- 2 tablespoons chinese cooking wine
- Carbohydrate 15.7730750086052 g
- Cholesterol 118.2940162 mg
- Fat 34.1155702182561 g
- Fiber 2.01525001003121 g
- Protein 48.7579500553042 g
- Saturated Fat 13.3197366415833 g
- Serving Size 1 1 Serving (399g)
- Sodium 2140.28355803063 mg
- Sugar 13.757824998574 g
- Trans Fat 4.37822732926886 g
- Calories 575 calories
Step-by-step
- In a small bowl, combine egg white, cornstarch, Chinese cooking wine and 1 tablespoon oil. Whisk together until smooth and frothy. Add beef and massage marinade onto meat. Marinate in the refrigerator for about 30 minutes.
- In a colander, drain beef.
- In a bowl, combine stir-fry sauce ingredients: water, soy sauce, Hoisin sauce, Chinese cooking wine and sugar. Stir until well blended. Add cornstarch and stir until dissolved and mixture is smooth. Set aside.
- In a wok over high heat, heat about 1/4 cup oil. Add beef in a single layer and cook for about 2 to 3 minutes or until lightly browned. With a slotted spoon, remove meat and drain on paper towels.
- Remove excess oil except for about 1 tablespoon. Add garlic and ginger and cook, stirring regularly, for about 30 seconds or until aromatic.
- Add onions and cook, stirring regularly, for about 30 to 40 seconds or until half done.
- Stir stir-fry sauce to disperse cornstarch that may have settled on the bottom and add to wok. Cook, whisking regularly, until smooth and thickened.
- Return beef to wok and add green onions. Continue to cook, tossing gently, for about 1 to 2 minutes or until meat is heated through.
- Serve hot.
Mongolian Beef: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick and delicious weeknight dinners. Takeout is tempting, but the cost and often questionable ingredients have me searching for alternatives. That's where this Mongolian Beef recipe comes in. It's a revelation! It's incredibly flavorful, surprisingly easy to make, and satisfies even the pickiest eaters in my family (which, let me tell you, is a feat in itself!).
The best part? It's far healthier than any takeout I’ve ever had. I control the ingredients, ensuring quality and freshness. Knowing exactly what goes into my family's food brings me peace of mind. And the taste? Oh my goodness, the taste! This recipe is a keeper, a true staple in our weekly rotation. Forget those long lines at your favorite Chinese restaurant; I guarantee this recipe will become your go-to for a quick, delicious, and satisfying Mongolian Beef fix.
The beautiful thing about this recipe is its versatility. I often adjust it based on what’s in my fridge. Sometimes I add bell peppers for extra color and crunch, or swap the sirloin for flank steak if that’s what’s on sale. The sauce is adaptable too; a dash of sriracha adds a delightful kick, while a squeeze of lime brightens it up beautifully. The key is the balance of sweet and savory – that perfect harmony of the hoisin sauce, soy sauce, and a touch of sweetness from the sugar. It's a flavor explosion in every bite.
Beyond the Dinner Table
This Mongolian Beef isn't just for a quick weeknight meal; it's surprisingly adaptable for various occasions. Imagine serving it as an appetizer at your next gathering, sliced thin and served with crisp rice crackers. It's also fantastic served over noodles for a more substantial meal, or even used as a filling for tacos or lettuce wraps for a lighter option. The possibilities are endless!
Tips for Success:
Marinating is Key: Don’t skip the marinating step! It tenderizes the beef and allows the flavors to meld beautifully. The longer it marinates (within reason, of course), the better it tastes.
High Heat: The secret to perfectly seared beef is high heat. Make sure your wok or skillet is screaming hot before you add the beef. This ensures a beautiful sear and prevents the beef from steaming.
Don’t Overcrowd the Pan: Work in batches if necessary to ensure the beef browns properly. Overcrowding the pan will lower the temperature and lead to steaming instead of searing.
Adjust to Your Taste: Feel free to adjust the ingredients to your preference. More garlic? Go for it! Less sugar? Absolutely! This recipe is a template; tailor it to your tastebuds.
Leftovers? Yes, Please!
The best part about this recipe (besides the incredible flavor, of course) is that it’s amazing as leftovers. The flavors actually deepen overnight, making for an even more delicious meal the next day. I often pack it for lunch or serve it over rice for a quick and easy dinner.
This Mongolian Beef recipe is more than just a meal; it's a testament to the simplicity and satisfaction of home-cooked food. It’s a recipe that has become a cherished part of my family's culinary repertoire, and I'm thrilled to share it with you. So ditch the takeout menus, gather your ingredients, and prepare to experience the magic of homemade Mongolian Beef. You won't regret it!
