Mongolian Beef
Try this Mongolian Beef recipe.
Try this Mongolian Beef recipe.
- 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 large onion peeled and sliced thinly
- 1/4 cup light soy sauce (i used kikkoman)
- 2 tablespoons chinese cooking wine
- 1 thumb-size ginger peeled and minced
- 1 bunch green onions ends trimmed and cut into 2-inch lengths
- Carbohydrate 11.0308250086052 g
- Cholesterol 118.2940162 mg
- Fat 34.0593202182561 g
- Fiber 1.29899999572609 g
- Protein 48.1069500553042 g
- Saturated Fat 13.3006491415833 g
- Serving Size 1 1 Serving (358g)
- Sodium 2138.14605803063 mg
- Sugar 9.73182501287911 g
- Trans Fat 4.36206482926886 g
- Calories 555 calories
Step-by-step
- In a small bowl, combine egg white, cornstarch, Chinese cooking wine and 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 ½ 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 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, finding time to cook delicious and satisfying meals can feel like a constant uphill battle. Weeknights are a whirlwind of school pick-ups, homework help, and the ever-present to-do list. But, I refuse to let that compromise my commitment to nourishing my family with home-cooked meals. That's why I've embraced quick, flavorful recipes that don't sacrifice taste for convenience. This Mongolian Beef recipe is my absolute go-to for a satisfying, restaurant-quality meal that comes together in under an hour – perfect for a busy weeknight.
The beauty of this recipe lies in its simplicity. It uses readily available ingredients, and the cooking process is remarkably straightforward. The result is a tender, flavorful beef dish that's bursting with umami. The rich, savory sauce coats the beef perfectly, creating a mouthwatering combination of sweet, salty, and slightly tangy notes. I often serve this dish over a bed of fluffy rice, and sometimes add a side of steamed broccoli or stir-fried vegetables for a balanced meal. It's a crowd-pleaser, no matter the occasion.
My Tips for Success:
Marination is key: Don't skip the marinating step! Allowing the beef to marinate for at least 30 minutes (or even longer) helps to tenderize the meat and infuse it with flavor. I've found that the longer it marinates, the more tender the beef becomes. This step makes all the difference.
High heat is your friend: Cooking the beef over high heat ensures that it sears beautifully and retains its juiciness. Don't overcrowd the wok, cook it in batches if necessary. This prevents steaming instead of searing.
Don't forget the aromatics: The garlic and ginger add a depth of flavor that elevates the dish. Don't skimp on these important ingredients!
Adjust to your taste: Feel free to adjust the amount of soy sauce, Hoisin sauce, and sugar to your liking. If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce. Experiment and find your perfect balance!
Make it a complete meal: Serve this Mongolian Beef over rice, noodles, or quinoa for a complete and satisfying meal. A simple side of steamed vegetables adds freshness and balance.
This Mongolian beef recipe has become a staple in our household, a welcome reprieve from the usual weeknight dinner rush. It's easy enough for a busy weeknight, impressive enough for guests, and delicious enough that everyone will ask for seconds. Give it a try, and I’m confident it’ll become a favorite in your home too!
Variations to Explore:
Spicy Mongolian Beef: Add a teaspoon or two of chili garlic sauce or some red pepper flakes to the sauce for a spicy kick.
Mongolian Beef with Vegetables: Add your favorite vegetables like bell peppers, broccoli, or carrots to the wok with the onions.
Leftovers? This dish is even better the next day! The flavors meld together beautifully, making it a perfect lunch or dinner the following day. You can easily reheat it in a skillet or microwave.
This recipe is not just a meal; it’s a testament to the fact that even amidst the chaos of a busy life, we can still create delicious, healthy, and satisfying meals that bring our families together. It's a small act of self-care and a delicious reward for the hard work of the day. Enjoy!
