Which Is Less Sweet Mongolian Beef or Broccoli Beef

Our Mongolian Beef recipe became one of the nearly popular Woks of Life recipes later on we outset published information technology in July 2015, and for adept reason!

The Origins of Mongolian Beef

But starting time. What exactly are the origins of Mongolian Beef? Because it's definitely not Mongolian…

In fact, in Mongolia, generally, home cooks only boil meat and dip it in sauces. Non exactly a stir-fry.

Everything is served with Bai Jiu, a stiff, white lightning liquor made of sorghum (usually 90 proof or higher!) very popular in China.

(A friend of mine who visits his Mongolian in-laws almost ever ends upwards drunk and horizontal on the burrow after the traditional welcome-habitation dinner!)

As for the true origins of Mongolian beef, my theory is that someone just forgot to add the orange to a wok full of Orange Beef, and added more sugar instead. Hence, the Mongolian Beefiness recipe was born. (But, equally Judy and the girls would say, that's just my crazy theory/the ramblings of an former coot!)

Anyhow, chalk it up to Chinese-American menu planners and marketers who dubbed the dish "Mongolian Beef."

It'south a shut cousin to "Singapore Noodles," a dish that many bodily Singaporeans scratch their heads over––well-nigh likely born in the stainless steel kitchen of a Chinese takeout joint!

The Woks of Life Mongolian Beef Recipe

At present that we accept that articulate, information technology doesn't have a genius to know that despite their somewhat misleading names, these Westernized Asian dishes can be Proficient!

P.F. Chang's version of this dish is probably the about well-known, but, personally, I remember their dish is way too sweet, and it's definitely too sweet for Judy (which is saying something, since she comes from Shanghai, where sweet-savory dishes are frequently the main effect).

In fact, when Judy establish out I was going to brand a Mongolian beefiness recipe, the exclamations were strong and firsthand: "Too sweetness! Likewise oily! No skillful! You're crazy!"

And so, I adjusted.

• Cutting the sugar–wayyy down.
• Reduce the corporeality of oil used–wayyy down.

And later on the photographs were taken, the Mongolian beef on the plate disappeared before all of our optics once the rice was served. Amidst the feeding frenzy were these comments, deadened by mouthfuls:

• Sarah: "Holy crap, that's tasty!"
• Kaitlin: "Daaang, gimme more than of that rice!"
• Judy: "WOW. That is And then skilful!"
• My apprehensive remark: "Ok, you lot guys were hungry."

If you would rather take some chicken, then cheque out our popular Mongolian Chicken recipe!

Mongolian Beef Recipe: Instructions

Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let it sit and marinate for an hr. The beef should still be quite moist after information technology has marinated. If information technology looks as well dry, add a tablespoon of h2o to it.

Next, dredge the marinated beef slices in the remaining ane/4 cup of cornstarch until lightly coated. These steps ensure that the Mongolian Beef is tasty and crispy! For more detailed information on the many ways to use cornstarch to go accurate results at home with our recipes, run into our post on How to Use Cornstarch in Chinese Cooking.

In a minor basin, mix brown carbohydrate and hot h2o (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce.

If yous don't take low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/two tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a sense of taste, and conform the amounts of sugar/soy sauce/water/stock to your own sense of taste.

Rut i/3 loving cup oil in the wok over high oestrus. Just earlier the oil starts to smoke, spread the flank steak pieces evenly in the wok, and permit sear for i minute (depending upon the oestrus of your wok). Fry in smaller batches for all-time results! Turn over and allow the other side sear for another 30 seconds.

Remove to a sheet pan; tilt it slightly to permit the oil bleed to one side (lean it on a cookbook or cutting lath). The beef should be seared with a crusty blanket.

Drain the oil from the wok, leaving 1 tablespoon backside, and turn the estrus to medium-loftier. Add the ginger and stale chili peppers, if using.

After well-nigh 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce.

Allow the sauce simmer for virtually ii minutes. So slowly stir in the cornstarch slurry  (1 tablespoon cornstarch mixed with 1 tablespoon water) mixture. Simmer until the sauce is thick enough to glaze the back of a spoon.

Add the beefiness and scallions, and toss everything for another 30 seconds.

There should exist about no liquid equally the sauce should be clinging to the beef. If you lot all the same accept sauce, increase the heat slightly and stir until thickened.

Plate and serve with hot steamed rice!

Prep: 1 hour 15 minutes

Cook: 10 minutes

Total: one hour 25 minutes

• ▢ 8 ounces flank steak (225g, sliced against the grain into 1/four-inch thick slices)
• ▢ one teaspoon vegetable oil (plus i/iii cup for frying)
• ▢ 1 teaspoon soy sauce
• ▢ 1 tablespoon cornstarch (plus one/iv cup, divided)
• ▢ 2 tablespoons brown sugar
• ▢ 1/4 cup hot water (or hot low sodium chicken or beef stock)
• ▢ ane/4 loving cup depression sodium soy sauce or 1 1/two tablespoons water and 2 ane/2 tablespoons regular soy sauce
• ▢ 1/ii teaspoon ginger (minced)
• ▢ 5 stale red chili peppers (optional)
• ▢ 2 cloves garlic (chopped)
• ▢ 1 tablespoon cornstarch (mixed with i tablespoon water to make a slurry)
• ▢ 2 scallions (cut into 1-inch long slices on the diagonal)

• Combine the sliced beef with one teaspoon oil, 1 teaspoon soy sauce, and ane tablespoon cornstarch. Marinate for 1 hour. The beef should withal be quite moist after information technology has marinated. If it looks too dry, add together a tablespoon of water to it.

• Side by side, dredge the marinated beefiness slices in the remaining 1/four cup of cornstarch until lightly coated.

• In a minor basin, mix brown sugar and hot h2o (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in ane/iv loving cup low sodium soy sauce. If you don't have low sodium soy sauce, substitute 2 1/two tablespoons regular soy sauce and 1 1/2 tablespoons water. The saltiness of various soy sauce brands varies, so requite the sauce a taste, and adjust the amounts of saccharide/soy sauce/water/stock to your own sense of taste.

• Heat 1/iii cup vegetable oil in the wok over loftier rut. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for i minute (depending upon the oestrus of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt information technology slightly to let the oil bleed to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.

• Drain the oil from the wok, leaving one tablespoon backside, and turn the heat to medium-high. Add together the ginger and dried chili peppers, if using. Later on nearly 15 seconds, add the garlic. Stir for another ten seconds and add the premixed sauce.

• Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.

• Add the beef and scallions and toss everything together for some other xxx seconds. At that place should be almost no liquid, every bit the sauce should be clinging to the beef. If you notwithstanding take sauce, increment the estrus slightly and stir until thickened. Plate and serve with steamed rice!

Calories: 375 kcal (nineteen%) Carbohydrates: 17 g (6%) Protein: 18 yard (36%) Fat: 27 one thousand (42%) Saturated Fatty: nineteen grand (95%) Cholesterol: 45 mg (xv%) Sodium: 810 mg (34%) Potassium: 334 mg (10%) Fiber: 1 g (iv%) Sugar: 9 g (10%) Vitamin A: 300 IU (6%) Vitamin C: two.1 mg (three%) Calcium: 36 mg (4%) Iron: i.7 mg (nine%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes simply. While we do our best to provide nutritional information equally a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in whatsoever recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred diet reckoner to determine nutritional information with the actual ingredients and quantities used.

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