Mongolian Beef II

Rate this recipe
Be the first to rate
By Published

Are you craving a delicious and savory dish that will transport your taste buds to the exotic flavors of Mongolia?

Jump to recipePin it
Mongolian Beef II
Prep
20 min
Cook
20 min
Total
1 hr
Servings
8

Method

  1. Partially freeze the roast to make it easier to slice.

  2. Slice the roast into strips that are 3x1/2 inches in size, and set them aside.

  3. In a large bowl, thoroughly combine the soy sauce, sherry, sesame oil, cornstarch, brown sugar, crushed red pepper, and whole chile peppers.

  4. Place the beef into the mixture and coat it well. Cover the bowl and refrigerate for 20 to 30 minutes.

  5. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.

  6. Add the green onions to the hot oil, cover the skillet or wok, reduce the heat to low, and cook for 6 minutes or until the onions are tender. Remove the green onions from the skillet or wok and set them aside.

  7. In the same skillet or wok, heat the remaining 1/4 cup of oil over medium-high heat.

  8. Add the beef mixture to the skillet or wok and sauté for 5 minutes or until the beef is cooked through.

  9. Return the green onions to the skillet or wok and sauté for an additional 30 seconds or until heated through.

About this recipe

Are you craving a delicious and savory dish that will transport your taste buds to the exotic flavors of Mongolia? Look no further than Mongolian Beef II! This mouthwatering dish is a perfect blend of tender beef, flavorful sauce, and a hint of spice. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to impress. Let's dive in and explore the ins and outs of Mongolian Beef II!

The Secret to Tender Beef

One of the key components of a great Mongolian Beef II is the tenderness of the beef. No one wants to chew on tough and chewy meat! To achieve that melt-in-your-mouth texture, it's important to choose the right cut of beef. Opt for cuts like flank steak or sirloin, as they are known for their tenderness. Marinating the beef in a mixture of soy sauce, ginger, and garlic will also help to tenderize it and infuse it with flavor.

The Flavorful Sauce

Every great Mongolian Beef II dish needs a sauce that packs a punch. The secret to a flavorful sauce lies in the combination of ingredients. Soy sauce, brown sugar, hoisin sauce, and a touch of sesame oil come together to create a rich and savory sauce that perfectly complements the beef. The sauce should be thick enough to coat the beef and cling to every bite, creating a symphony of flavors with each mouthful.

A Hint of Spice

If you're a fan of a little bit of heat, Mongolian Beef II has got you covered. A generous amount of red pepper flakes adds a subtle kick to the dish, elevating the flavors and giving it a unique twist. The spice level can be adjusted to suit your taste preferences, so feel free to add more or less depending on how much heat you can handle. Just be sure not to overpower the dish, as the spice should complement the other flavors rather than overpower them.

The Perfect Pairing

Mongolian Beef II is a versatile dish that pairs well with a variety of side dishes. The most common accompaniment is steamed rice, which soaks up the delicious sauce and adds a fluffy and neutral base to the meal. For a healthier alternative, you can serve it with cauliflower rice or stir-fried vegetables. The possibilities are endless, so get creative and find the perfect pairing that suits your taste buds!

In Conclusion

Mongolian Beef II is a dish that combines tender beef, a flavorful sauce, and a hint of spice to create a culinary masterpiece. With the right ingredients and a little bit of patience, you can recreate the flavors of Mongolia in your own kitchen. So why wait? Gather your ingredients, heat up your wok, and get ready to indulge in the deliciousness of Mongolian Beef II!

Frequently asked questions

Can I use a different type of meat for this recipe?

While Mongolian Beef II traditionally uses beef, you can experiment with other proteins like chicken or tofu for a different twist on the dish.

Is Mongolian Beef II a spicy dish?

Mongolian Beef II has a hint of spice from the red pepper flakes, but you can adjust the amount to suit your spice tolerance.

Can I make this dish ahead of time?

Yes, Mongolian Beef II can be made ahead of time and reheated when ready to serve. Just be sure not to overcook the beef during reheating to maintain its tenderness.

Can I freeze Mongolian Beef II?

While it's possible to freeze Mongolian Beef II, the texture and flavor may be slightly altered upon thawing. It's best enjoyed fresh, but freezing can be an option if needed.

Can I substitute the hoisin sauce?

If you don't have hoisin sauce on hand, you can substitute it with oyster sauce or a mixture of soy sauce, honey, and a dash of five-spice powder.

Can I make Mongolian Beef II gluten-free?

Yes, you can make Mongolian Beef II gluten-free by using gluten-free soy sauce and ensuring that all other ingredients are also gluten-free.

How long does it take to cook Mongolian Beef II?

The cooking time for Mongolian Beef II is relatively quick, usually taking around 15-20 minutes from start to finish.

Can I add vegetables to Mongolian Beef II?

Absolutely! Adding vegetables like bell peppers, onions, or broccoli can add color, texture, and additional nutrients to the dish.

AprilCook, recipe developer and the heart of Chefwiz. More about April

More dinner

See all →