Spicy Mongolian Beef Recipe|Super soft (2024)

5 from 9 votes

Beef steaks are yum but when wrapped in the sticky sauce to make Spicy Mongolian Beef, they are best. This dish has so much flavor and lovely dark color and comes together in less than 30 minutes.

Why does this recipe taste so good?

• Velveting: The technique that is used to make beef soft and juicy for Mongolian is called velveting. In this technique, you cover the beef with starch and fry it on high flame to lock the juices in the meat.
• Remember, we are coating for velveting and not crusting so do not over-coating flour and dust off any excess flour.
• Hoison Sauce: Another key ingredient that makes that recipe stand our it hoisin sauce. This ingredient is dark and thick which gives both load of umami flavor and rich color to the recipe. Brown sugar also helps get that restaurant-like rich color.

Ingredients

The ingredients of beef chili dry areBeef, ginger, garlic, green onions, chili, vinegar, pepper, brown sugar, soy sauce, oil, chicken stock, hoisin sauce, and cornflour. I discussing only ingredients for which I want to suggest substitutes.

• Beef Slices: Keep the beef slices thin and cut across the grains for soft beef.
• Chicken stock: Use homemade chicken stock or any low-sodium chicken stock. If making chicken stock with chicken bullion use just ¼ cube.
• Hoison sauce: This ingredient is optional but recommended for best taste. It also gives that dark signature Mongolian beef color. If skipping hoisin sauce or using homemade hoisin sauce, pair it with dark soy sauce to compensate for the color.
• Brown sugar: Brown sugar has a more subtle taste compared to regular white sugar and it adds to the color. You can replace this with jaggery as well.
• Dried Red chili: I used button red chilies, you can use any of your favorite dry red chilies.
• Chili flakes: this is the spicy factor in the recipe. Adjust if as needed, you can also switch it with sambel olek or hot sauce.
• Ginger and garlic
• Cornflour

What cut of beef is used?

The right cut of beef is the key to juicy Mongolian beef. I used tenderloin (also known as under-cut) because is it soft and flavourful. Other cuts that can be used are sirloin steak and flank steak.

How to use economical cuts for stir-frying?

You need to slice beef and tenderize beef slices with baking soda. Use ¾ teaspoon baking for every 250 grams of meat. Just sprinkle baking soda on the meat and toss it.

Then let it rest for 30-40 minutes. After that wash the meat thoroughly. Then you can proceed with the recipe. Read more atRecipetineats.com.

How to cut beef?

To cut the meat into thin strips, first cut meat across the grain and then further cut it into thin strips. When you see meat, there are lines in it. These lines are called grain.

Cutting across grain means cutting perpendicular to those lines. Cutting across the grain makes the meat less chewy.

How do you make it?

This beef is super quick and easy to make. It makes a perfect weekend night dinner. The recipe tastes better than takeaway if you use tenderloin cut for making Mongolian beef.

Tenderloin tastes far better than flank or any other cheaper cut. Moreover freshly cooked beef right in the comfort of your home, makes it even more delicious.

1. Whatever beef cut you choose, flank steak, sirloin, or tenderloin (also called under-cut) cut it across the grains. Wipe off any water with a kitchen towel. Add cornflour and soy sauce to the beef strips and mix well. Marinate for 10 minutes.
2. Mix all the chicken stock, soy sauce, hoisin sauce, brown sugar, 1 tablespoon cornflour, and chilli flakes in a bowl in a bowl to make the sauce. Set aside.
3. Dredge meat slices in cornflour to coat lightly for a crisp coating.
4. Heat the oil in a wok. Shallow fry in beef hot oil on high heat with constant stirring for even cooking. Look for a nice golden color of beef but do not over-cook and dry it too much. Fry in batches.

5. Spread fried meat strips on a kitchen towel to absorb excess oil. Don't not overcrowd the slices.
6. For Mongolian sauce, fry ginger, garlic, and dried chili in little oil for 1 minute until sizzling hot.
7. Now add the prepared sauce and mix well.
8. Cook until the sauce turns translucent and shines. Add the fried beef and green onions and mix well and simmer for a minute.

Delicious Mongolian beef to be served with fried rice or plain rice. YUM!