Mongolian Beef (Easy, 30-Minute Recipe) (2024)

FAQs

What is the fastest way to prepare beef? ›

When it comes to cooking your beef, searing and sautéing are the most common practices. The former involves quickly cooking the outside of the meat, while the latter is similarly fast but with the goal of cooking the meat all the way through.

Sear the meat before cooking it in the oven

This may change for the cut meat but, usually, searing the meat before putting it in the oven will help to keep the juices inside. If you are cooking a big piece of meat like roast beef or similar with sauce, make sure you pour some sauce in while cooking it to keep it juicy.

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.

It's a good source of protein, iron, zinc, and various vitamins and minerals. By using lean cuts of beef and adding plenty of vegetables, you can make Mongolian beef a part of a healthy and balanced diet.

The total cooking time depends on the weight of the meat. To cook rare, allow 15-20 minutes per 500g of meat. To cook medium allow 20-25 minutes per 500g of meat. To cook well done allow 25-30 minutes per 500g of meat.

Soaking meat in a marinade made with lemon or lime juice, vinegar, buttermilk or even yogurt can help tenderize tough proteins. The key is to not leave the meat in the marinade for too long, as acids can weaken the protein structure of the meat too much, making it too soft and mushy. Aim for 30 minutes to two hours.

The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins. Whole milk (not reduced fat), buttermilk, and yogurt all get the job done – with a special nod to buttermilk and yogurt for their optimal tenderizing acidity levels.

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Also used for chicken, it's a simple, highly effective technique using baking soda that transforms economical beef so it's incredibly tender in stir fries and stir fried noodles.

What ethnicity is Mongolian beef? ›

Despite its name, the dish has nothing to do with Mongolian cuisine. Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but rather from Chinese cuisine.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

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

Pan-Searing: This involves quickly cooking meat in a hot pan with some oil. It's a fast method, especially for smaller cuts like steaks or chops. Grilling: Grilling over high heat can cook meat quickly. It's a popular method for burgers, steaks, and other cuts.

If the heat is too high, your beef may get overcooked on the outside, yet undercooked on the inside. Use medium heat with most dry-heat cooking methods, such as grilling and sautéing, and medium-high heat for stir-frying. Low heat is ideal for moist-heat cooking methods, like braising.

Boiling meat already helps make tough cuts more tender. These cuts of beef often have elastin and collagen marbled within, making it sinewy and chewy. Cooking it with moist heat — such as by boiling or simmering — helps to slowly break down this connective tissue without drying out the meat altogether.