Mongolian Beef Recipe

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Unlocking the secrets to a perfect Mongolian Beef dish means embracing a harmony of flavors and techniques to achieve that irresistible balance of savory, sweet, and umami. This version of the classic dish simplifies the process without compromising on the authentic taste and aroma that makes Mongolian Beef so beloved. Let’s dive into the culinary journey of crafting this savory delight.

Ingredients Breakdown

For the Dark Sauce:

  • Water: ¼ cup
  • Chicken Broth Powder: ½ tsp to enrich the sauce with a subtle depth
  • White Granulated Sugar: ¼ cup to balance the saltiness
  • Low-Sodium Soy Sauce: ¼ cup + 2 tbsp (Lee Kum Kee or Kikkoman recommended for their quality and flavor)
  • Mushroom Soy Sauce: 1 tbsp (Lee Kum Kee) for an earthy, umami kick
  • Oyster Sauce: 1 tbsp (Lee Kum Kee Panda brand) for sweetness and complexity
  • Michiu or Shaoxing Rice Cooking Wine: 2 tbsp for a fragrant, rich background note

For the Beef Marinade:

  • Flank Steak: 12 oz, thinly sliced against the grain for tenderness
  • Water: 1 cup
  • Baking Soda: ½ tsp to tenderize the meat
  • Soy Sauce: ⅓ cup for the base umami flavor
  • Egg White: ½ to coat and protect the beef during cooking
  • White Pepper: ⅛ tsp for a subtle, warm heat
  • Potato Starch or Cornstarch: 1 tbsp for a velvety texture
  • Neutral Oil: 1 tsp to help separate the beef slices

For the Stir-fry:

  • Dehydrated Minced Garlic: 2 tsp, rehydrated for convenience without sacrificing flavor
  • White Sugar: 1 tbsp to enhance the sauce’s sweetness
  • Sesame Oil: ½ tsp (Lee Kum Kee pure sesame oil) for a nutty aroma
  • Green Onion Tops: 1-2 oz, cut into 2-inch pieces for a crisp, fresh finish
  • Neutral Oil: For cooking, ensuring the beef fries up perfectly

Cooking Steps

  1. Prepare the Dark Sauce:
    • Combine all the ingredients for the dark sauce in a bowl. Whisk until the sugar and powders have dissolved completely. Set aside.
  2. Marinate the Beef:
    • Mix the water, baking soda, soy sauce, egg white, white pepper, and starch in a bowl. Add the thinly sliced beef, ensuring each piece is well coated. Let it marinate for at least 30 minutes.
  3. Cook the Beef:
    • Heat the neutral oil in a frying pan or wok over high heat. Add the marinated beef in batches, frying until just cooked. Remove and drain on paper towels.
  4. Stir-fry the Aromatics:
    • In the same pan, add a bit more oil if needed. Stir-fry the rehydrated garlic until fragrant, about 30 seconds.
  5. Combine and Finish:
    • Return the beef to the pan. Stir in the dark sauce and sugar, mixing well to coat the beef evenly. Cook for an additional 1-2 minutes until the sauce is thickened.
    • Drizzle with sesame oil and add the green onions, stirring for another 30 seconds.
  6. Serve:
    • Serve your Mongolian Beef hot, ideally over a bed of fluffy rice or with your favorite sides.

This dish represents the essence of Mongolian Beef, capturing the rich and savory flavors that have made it a favorite around the world. With these secrets now revealed, you’re equipped to recreate this iconic dish at home, bringing a taste of the restaurant experience into your kitchen.