BEST Mongolian Beef Recipe - The Daring Gourmet (2024)

FAQs

What cut of beef is Mongolian beef made from? ›

Mongolian beef is a dish from Taiwan consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles.

This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef. If you're curious about the science behind it – baking soda neutralizes acid and raises the pH level, which causes the meat to become more alkaline.

Szechuan beef vs Mongolian beef, what's the difference? Szechuan beef has a sweet and spicy flavor, and Mongolian beef has a mild taste. Szechuan beef hails from the Sichuan Province in southwestern China. Its main ingredients are chili peppers, garlic, and Szechuan peppercorn.

Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic. Szechuan Beef has a similar soy sauce-based profile but with the addition of a spicy element, such as fresh or dried chilis and/or Sichuan peppercorns for a numbing sensation.

Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.

There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts. “People go for either egg white or baking soda as they are both alkaline ingredients.

From there, leave it in the refrigerator for at least 3 hours or overnight. Then take the meat out of the container and rinse it ensuring that all—or most—of the baking soda is off the steak.

In conclusion, Mongolian beef can be a healthy and nutritious dish when prepared with the right ingredients and cooking methods. It's a good source of protein, iron, zinc, and various vitamins and minerals.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

Sliced beef marinated in soy and then stir-fried with peppers and onions.

Is Hunan beef same as Mongolian beef? ›

Hunan beef also packs in some heat in the form of chili peppers, but it's not a numbing heat whatsoever and I like to think of it as the milder cousin to Szeuchuan beef. What's the difference between Hunan beef vs Mongolian beef? Another favorite beef recipe of mine, Mongolian beef is much sweeter than Hunan beef.

The best side dishes to serve with Mongolian beef are broccoli and cauliflower, steamed vegetables, chow mein, brown rice and vegetables, quinoa, cilantro lime rice, lentil salad, macaroni salad, stuffed peppers, rosemary bread, French bread pizza, Thai cucumber salad, pickled jalapenos, garlic noodles and green salad, ...

When done just right, it's perfectly sweet and savory, slightly spicy, and loaded with lots of delicious aromatics such as ginger, garlic, green onions and even a few dried red chilis, all combined to bring a nice pop of deep, fragrant flavor.

Typically, diners select a variety of raw ingredients from a display of sliced meat (such as beef, pork, lamb, turkey, chicken, and shrimp) and vegetables (such as cabbage, tofu, onion, broccoli, and mushrooms).

More often than not, it's the cheapest cuts like flank or hanger steak, or loin or butt meat from the pork or beef. Just like in the modern age, the mark of a good chef is the ability to turn cheaper ingredients into something really tasty.

Carpaccio (pronounced "car-PAH-chee-oh") is a traditional Italian appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice, and finished with capers and onions. In contemporary cuisine, carpaccio can refer to any thinly sliced raw meat or fish, such as tuna, served in this fashion.

Chinese restaurants typically use flank steak, an affordable cut with great flavor. The steak should be cut thinly against the grain. Each slice should be about one-eighth of an inch thick, since thinner slices have more surface area for the marinade.