Mongolian Beef a quick and easy recipe for a Chinese takeout
Mongolian Beef 蒙古牛肉. 4 scallions, white parts minced, green parts cut into 1-inch pieces. 2-4 small dried Sichuan chiles, stemmed and halved crosswise. 1. Cut beef with grain into 2½- to 3-inch-wide strips. Transfer to plate and freeze until firm, about 15 minutes. Slice strips crosswise against grain ⅛ inch thick.
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Drain the oil from the wok (save it for other cooking), leaving 1 tablespoon behind. Turn the heat to medium-high. Add the ginger and dried chili peppers, if using. If you want the dish spicier, break 1-2 chilies in half. After about 15 seconds, add the garlic and white parts of the scallions.
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Prepare the sauce. Heat 2 tablespoons vegetable oil in a small saucepan over medium-low heat. Add the garlic and ginger and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine. Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes.
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Mix the beef and 2 tbsp of soy sauce together, coating the beef evenly. Add your cornstarch to a medium sized shallow bowl. Add beef to the cornstarch and cover every piece evenly. Using a large frying pan, add your oil and set to medium/high heat. Add your beef (make sure to dust off any excess cornstarch) to the pan, working in batches to.
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In a small sauce pan add the 2 TBSP oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat until sauce thickens (15-20 minutes). Set aside. Meanwhile, in a large skillet heat the 1/2 cup oil over medium-high heat.
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How to Make Mongolian Beef. 1. In a large bowl, whisk together half a cup of water with two tablespoons of cornstarch, two tablespoons of marin, and one teaspoon of baking soda. Add the sliced beef to the marinade and mix well to coat. Cover and transfer to the refrigerator to marinate for at least two or (up to) eight hours.
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Set aside while you heat your pan. Place a wok, cast-iron skillet or other heavy-bottom pan over high heat, and drizzle in about 4 tablespoon of the oil. Once smoking hot, add in some of the flank steak (working in batches) in an even layer and sear, undisturbed, on that first side for a couple of minutes.
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The roots of Mongolian Beef can be found in the vibrant culinary scene of Taiwan during the mid-20th century. Taiwanese chefs and cooks, known for their innovative approach to blending flavors, experimented with different ingredients and cooking techniques. It was during this period that the first iteration of Mongolian Beef came into existence.
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Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side. Pour sauce back into skillet and stir together with beef. Simmer and allow sauce to thicken, 1 to 2 minutes. Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.
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The only Mongolian Beef Recipe you will ever need! A quick, easy and ridiculously delicious stir-fry dish of tender beef coated in a slightly sweet and savory sauce. Get the recipe! 1. Make the sauce. Sauté garlic and ginger.
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Heat the oil in a wok or heavy skillet and fry the beef until golden brown on both sides. Remove the beef and discard all but about 2 teaspoons of the oil. Fry the ginger and garlic in the skillet for 30 seconds. Add the sauce mixture and simmer, constantly stirring, until it begins to thicken.
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Let the beef sit about 10 minutes so the cornstarch sticks. As the beef sits, heat up 1 cup oil in a wok (or skillet). Heat the oil over medium heat until it's hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges.
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Follow along with these easy-to-make instructions for a homemade Mongolian beef recipe: Mix the sliced flank steak with soy sauce, sesame oil, rice wine, eggs, corn starch, and salt and pepper until combined. Marinate in the refrigerator for 30 minutes. In a medium-size bowl whisk together soy sauce, brown sugar, oyster sauce, rice wine, water.
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Instructions. Place beef slices in a bowl, add cornstarch and stir to completely coat. In a bowl, combine the ingredients for the sauce and stir until well combined, set aside. In a large skillet or wok, heat 1 Tbsp oil with 1 Tbsp butter over medium/high heat.
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Stir-Frying the Dish. Heat the Pan: Set your stove to medium-high heat and wait for your pan to get hot again. Toast the Ginger: Add a bit more oil to the pan and add in the ginger. Toast it for about two minutes to extract the flavor into the oil. Stir-Fry the Veggies: Add in the garlic slices, red peppers and onions.
