Mongolian Ground Beef Recipe (2024)

FAQs

What is Mongolian beef sauce made of? ›

Making the Mongolian Beef Sauce

Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch.

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.

When done just right, it's perfectly sweet and savory, slightly spicy, and loaded with lots of delicious aromatics such as ginger, garlic, green onions and even a few dried red chilis, all combined to bring a nice pop of deep, fragrant flavor.

Mongolian beef is a dish from Taiwan consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles.

Deep and flavorful, our Mongolian Style BBQ Sauce can attribute its flavor profile to smoked black pepper, sweet molasses, soy sauce and garlic making this sauce versatile for marinades and as a finishing sauce.

Szechuan beef vs Mongolian beef, what's the difference? Szechuan beef has a sweet and spicy flavor, and Mongolian beef has a mild taste. Szechuan beef hails from the Sichuan Province in southwestern China. Its main ingredients are chili peppers, garlic, and Szechuan peppercorn.

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.

There are two popular velveting techniques in Chinese cooking: the baking soda method and the cornstarch method. Before making your favorite Chinese stir-fry, learn how to velvet thinly sliced beef with baking soda to ensure tender, juicy meat.

Mongolian beef uses a lot of scallions, ginger, and chili peppers however the proportion of these aromatics are more in equal parts. Hunan beef stir-fry uses mainly garlic and chilis so it's a spicier dish. Some recipes also include cumin powder and sour pickles, too.

What ethnicity is Mongolian beef? ›

Mongolian beef is a Taiwan meal comprised of sliced beef, often flank steak, and onions. It's a basic stir fry of thin slices of beef cooked in a sauce of soy, brown sugar, garlic, and ginger.

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.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

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

Szechuan Beef vs Mongolian Beef

Szechuan Beef has a sweet and spicy flavor with added chili peppers and Szechuan peppercorns. The Szechuan peppercorns has a distinctive tingly numbing sensation when eaten. Mongolian beef has a mild and much simpler taste, making it a kids' favorite, outside of broccoli beef.

Storage & Freezing

Store this Mongolian Beef in the fridge for up to 4 days in an airtight container. To reheat, either heat it up in the microwave or on the stove until it is piping hot. It's perfect for freezing as well! Store it in an airtight container or a Ziploc freezer bag for up to 3 months.

True Teriyaki has Mirin and Sake in it and those two ingredients aren't in my Mongolian Beef recipe. That's like saying Ketchup is just co*cktail Sauce even though it needs horseradish to make it so.

Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours. For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.

Mongolian food is traditionally heavy, extremely meaty, and fairly bland. The cuisine revolves around meat, especially mutton, milk products, and dough. Boiling and roasting are the main cooking methods and spices or sauces are not much in evidence.