Mongolian Beef

If you have got a large stock of red meat at home, it can be processed into Mongolian Beef. This menu is one among Mongolian specialties. However, you may also slightly adjust it to fit the Indonesian flavor.

This Mongolian dish makes use of a sauce wealthy in spices from China. The oyster sauce blended with five sorts of spices regular of Chinese cuisine (mace, cloves, cinnamon, andaliman, and fennel seeds) enriches the precise taste of the sauce.

Even so, the taste of Mongolian Beef can be slightly changed by means of replacing the use of soy sauce and brown sugar with candy soy sauce, a form of soy sauce that only exists in Indonesia.

In addition, this menu also has the traits of smooth meat, as though it melts in the mouth. This menu is likewise suitable for all conditions.

The following is the recipe for Mongolian Beef, as quoted by means of Sindonews.Com from the e-book “Inovasi Rasa” by way of Unilever Food Solutions.

Melt-in-your-mouth smooth chunks of red meat in a pricey savory sauce will prevent you on your tracks. This Mongolian red meat recipe infuses stinky elements (garlic & ginger) and savory (oyster & soy sauce), with a touch of heat from entire dried chilis. Grab a bowl and cargo it up with scrumptious stir-fried marinated steak and greens for a meal that packs huge ambitious Asian flavors.

I prefer to make this dish at domestic in preference to order rapid-meals style take-out so I can control the elements used. Your kitchen goes to fill with caramel-like aromas as the beef and vegetables sizzle in the pan or wok. Make sure to clank your metal spatula in opposition to the pan some greater times to make your own family think you’re running greater tough, despite the fact that the recipe is so smooth to prepare!

Mongolian Beef

Recipe by anpawi
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Calories

278

kcal
Total time

30

minutes

If you have got a large stock of red meat at home, it can be processed into Mongolian Beef. This menu is one among Mongolian specialties. However, you may also slightly adjust it to fit the Indonesian flavor.

Ingredients

  • 1 tablespoon water

  • 1 tablespoon rice vinegar

  • 1 tablespoon minced ginger

  • 1 tablespoon vegetable oil

  • 1 tablespoon minced garlic

  • 1 teaspoon baking soda

  • 1 cup diced red bell pepper, ¾-inch dice

  • 1 cup diced green bell pepper, ¾-inch dice

  • ½ cup diced white onion, ¾-inch dice

  • ½ teaspoon kosher salt, plus more for seasoning

  • ½ teaspoon sesame oil

  • 1 ¼ pound flank steak

  • ¼ teaspoon black pepper

  • 2 tablespoons sliced green onions

  • 2 tablespoons soy sauce

  • 3 tablespoons oyster sauce

  • 5 teaspoons cornstarch, divided

  • 6 dried red chilis

Directions

  • Cut flank steak against the grain into ¾-inch cubes.
  • In a medium-sized bowl combine steak, baking soda, salt, pepper, 1 tablespoon cornstarch, water, 1 tablespoon vegetable oil, and sesame oil.
  • Allow beef to marinate about 10 minutes while preparing the sauce and vegetables.
  • In a small bowl whisk together oyster sauce, soy sauce, rice vinegar, and 2 teaspoons cornstarch
  • Heat a wok or large saute pan over high heat.
  • Add 2 tablespoons oil, once hot add the beef and stir to coat.
  • Spread beef evenly in pan and allow to sear for 1 minute, stir and repeat, searing two more times, 3 minutes total cook time to brown the beef.
  • Add ginger, garlic, and dried chilis, stir-fry for 30 seconds.
  • Add onions and bell peppers, stir-fry for 2 minutes.
  • Slowly pour sauce into the pan, stirring until it thickens, about 30-seconds.
  • Taste beef and season with salt and pepper as desired.
  • Garnish with sliced green onions and serve hot with rice.
  •  
  •  
  •  
  •  
  •  

About the author: anpawi

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *