Wacky Wok Venice Beef in Garlic
Our Mongolian Beefiness recipe became one of the most popular Woks of Life recipes after we kickoff published it in July 2015, and for adept reason!
The Origins of Mongolian Beef
But get-go. What exactly are the origins of Mongolian Beef? Because it's definitely non Mongolian…
In fact, in Mongolia, mostly, habitation cooks simply boil meat and dip it in sauces. Not exactly a stir-fry.
Everything is served with Bai Jiu, a potent, white lightning liquor made of sorghum (ordinarily ninety proof or college!) very popular in China.
(A friend of mine who visits his Mongolian in-laws most always ends up drunk and horizontal on the couch later on the traditional welcome-habitation dinner!)
As for the true origins of Mongolian beef, my theory is that someone just forgot to add the orange to a wok full of Orange Beefiness, and added more sugar instead. Hence, the Mongolian Beef recipe was born. (But, as Judy and the girls would say, that'due south just my crazy theory/the ramblings of an quondam coot!)
Anyhow, chalk it upwards to Chinese-American menu planners and marketers who dubbed the dish "Mongolian Beefiness."
It'due south a shut cousin to "Singapore Noodles," a dish that many actual Singaporeans scratch their heads over––nigh likely born in the stainless steel kitchen of a Chinese takeout joint!
The Woks of Life Mongolian Beef Recipe
Now that nosotros take that clear, information technology doesn't take a genius to know that despite their somewhat misleading names, these Westernized Asian dishes tin can be Expert!
P.F. Chang's version of this dish is probably the most well-known, but, personally, I recollect their dish is manner also sweet, and it'southward definitely likewise sweet for Judy (which is saying something, since she comes from Shanghai, where sweetness-savory dishes are ofttimes the main event).
In fact, when Judy found out I was going to make a Mongolian beefiness recipe, the exclamations were potent and firsthand: "Too sweet! Likewise oily! No good! You're crazy!"
So, I adjusted.
- Cutting the sugar–wayyy downward.
- Reduce the amount of oil used–wayyy down.
And after the photographs were taken, the Mongolian beefiness on the plate disappeared before all of our optics once the rice was served. Amidst the feeding frenzy were these comments, muffled by mouthfuls:
- Sarah: "Holy crap, that's tasty!"
- Kaitlin: "Daaang, gimme more of that rice!"
- Judy: "WOW. That is SO proficient!"
- My humble remark: "Ok, you guys were hungry."
If you would rather have some chicken, then check out our pop Mongolian Chicken recipe!
Mongolian Beef Recipe: Instructions
Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and allow information technology sit and marinate for an 60 minutes. The beef should still exist quite moist later on it has marinated. If information technology looks too dry, add a tablespoon of water to it.
Next, dredge the marinated beef slices in the remaining 1/4 loving cup of cornstarch until lightly coated. These steps ensure that the Mongolian Beef is tasty and crispy! For more than detailed information on the many ways to use cornstarch to get accurate results at habitation with our recipes, run into our post on How to Utilise Cornstarch in Chinese Cooking.
In a pocket-sized bowl, mix brown sugar and hot water (or low sodium chicken or beefiness stock) until the saccharide is dissolved. Mix in i/4 cup depression sodium soy sauce.
If yous don't have depression sodium soy sauce, substitute 2 i/2 tablespoons regular soy sauce and 1 1/ii tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and suit the amounts of saccharide/soy sauce/water/stock to your own gustation.
Oestrus 1/3 cup oil in the wok over high oestrus. Just earlier the oil starts to smoke, spread the flank steak pieces evenly in the wok, and allow sear for 1 minute (depending upon the heat of your wok). Fry in smaller batches for best results! Plough over and let the other side sear for another 30 seconds.
Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting lath). The beef should exist seared with a crusty coating.
Drain the oil from the wok, leaving ane tablespoon backside, and turn the oestrus to medium-loftier. Add the ginger and dried chili peppers, if using.
After most 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce.
Let the sauce simmer for about two minutes. Then slowly stir in the cornstarch slurry (i tablespoon cornstarch mixed with 1 tablespoon water) mixture. Simmer until the sauce is thick enough to coat the dorsum of a spoon.
Add the beef and scallions, and toss everything for another 30 seconds.
At that place should be nigh no liquid as the sauce should be clinging to the beefiness. If yous still accept sauce, increase the heat slightly and stir until thickened.
Plate and serve with hot steamed rice!
Prep: ane 60 minutes 15 minutes
Melt: 10 minutes
Total: 1 hour 25 minutes
- eight ounces flank steak (225g, sliced against the grain into 1/4-inch thick slices)
- ane teaspoon vegetable oil (plus ane/3 loving cup for frying)
- 1 teaspoon soy sauce
- ane tablespoon cornstarch (plus ane/4 cup, divided)
- ii tablespoons brown sugar
- 1/4 cup hot water (or hot low sodium craven or beef stock)
- 1/iv loving cup low sodium soy sauce or i one/two tablespoons water and 2 1/2 tablespoons regular soy sauce
- i/2 teaspoon ginger (minced)
- five stale red chili peppers (optional)
- two cloves garlic (chopped)
- 1 tablespoon cornstarch (mixed with 1 tablespoon water to brand a slurry)
- 2 scallions (cut into 1-inch long slices on the diagonal)
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Combine the sliced beef with ane teaspoon oil, i teaspoon soy sauce, and one tablespoon cornstarch. Marinate for 1 hour. The beef should yet exist quite moist later on it has marinated. If it looks too dry, add a tablespoon of h2o to it.
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Adjacent, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
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In a small bowl, mix brown carbohydrate and hot water (or low sodium chicken or beefiness stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce. If you don't accept low sodium soy sauce, substitute ii 1/2 tablespoons regular soy sauce and i one/2 tablespoons water. The saltiness of various soy sauce brands varies, so requite the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste.
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Heat 1/3 cup vegetable oil in the wok over high heat. Merely earlier the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for one infinitesimal (depending upon the heat of your wok). Plow over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side (lean information technology on a cookbook or cutting board). The beef should be seared with a crusty coating.
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Drain the oil from the wok, leaving one tablespoon behind, and turn the heat to medium-high. Add the ginger and stale chili peppers, if using. After virtually 15 seconds, add the garlic. Stir for some other 10 seconds and add together the premixed sauce.
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Permit the sauce simmer for virtually ii minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the dorsum of a spoon.
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Add together the beef and scallions and toss everything together for another 30 seconds. At that place should be most no liquid, as the sauce should be clinging to the beef. If you lot nevertheless have sauce, increase the oestrus slightly and stir until thickened. Plate and serve with steamed rice!
Calories: 375 kcal (19%) Carbohydrates: 17 1000 (6%) Protein: 18 g (36%) Fat: 27 g (42%) Saturated Fat: 19 1000 (95%) Cholesterol: 45 mg (fifteen%) Sodium: 810 mg (34%) Potassium: 334 mg (10%) Cobweb: 1 g (4%) Saccharide: 9 g (10%) Vitamin A: 300 IU (six%) Vitamin C: 2.ane mg (3%) Calcium: 36 mg (4%) Iron: 1.vii mg (9%)
Source: https://thewoksoflife.com/mongolian-beef-recipe/
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