Mongolian Beef

Name: Mongolian Beef
Yield: 4-5 সারভিংস
Cuisine: Bangladeshi
Ingredients: 1.5 lbs thinly sliced sirloin (wide slices, tender ish cut of beef preferred); for beef marinade-; 2 tbsp soy sauce; 3 tsp cornstarch; 1/2 tsp baking soda; for sauce-; 2 tsp soy sauce; 2 tsp dark soy sauce (you can use 4 tsp soy sauce in total if you dont have dark soy sauce); 2 tsp hoisin sauce; 1/2 cup water; 1.5 tsp brown sugar; for cooking; 1/4 cup oil as needed; 1 tsp sesame oil; 1 tsp minced garlic and ginger each; 2 tsp scallion (white part); sesame seeds and green onion for garnishing; pepper taste wise; (lots of salt in both soy and hoisin sauce, so didn’t add any

Kiron Ahsan @cookingwithkiron

Toronto

Despite the name, Mongolian beef did not originate in Mongolia. It’s a Chinese American dish originated in Taiwan due to the popularity of Mongolian barbecues (which doesn’t involve any barbecuing curiously enough). Nonetheless, this is a delicious dish and one of my favorites.

আরও পড়ুন

Mongolian Beef

Kiron Ahsan @cookingwithkiron

উপাদানগুলি

20 মিনিট

4-5 সারভিংস

1.5 lbs thinly sliced sirloin (wide slices, tender ish cut of beef preferred)
for beef marinade-
2 tbsp soy sauce
3 tsp cornstarch
1/2 tsp baking soda
for sauce-
2 tsp soy sauce
2 tsp dark soy sauce (you can use 4 tsp soy sauce in total if you dont have dark soy sauce)
2 tsp hoisin sauce
1/2 cup water
1.5 tsp brown sugar
for cooking
1/4 cup oil as needed
1 tsp sesame oil
1 tsp minced garlic and ginger each
2 tsp scallion (white part)
sesame seeds and green onion for garnishing
pepper taste wise
(lots of salt in both soy and hoisin sauce, so didn’t add any

সেভ হয়েছে

রান্নার নির্দেশ

20 মিনিট

1

Step 1 – Marinating the beef
Usually, tender cuts of beef are used for this dish. I used thinly sliced sirloin strips (thin but wide).
Tip- if you have any cut of boneless beef, cut them into strips, then use a mallet to flatten the meat which also tenderize it.
Add 2 tsp soy sauce to the beef, 3 tsp corn starch, ½ tsp baking soda and mix well. Set aside
2

Step 2 – Making the sauce
Take ½ cup of water, add 2 tsp soy sauce, 2 tsp dark soy sauce, 2 tsp hoisin sauce and 1.5 tsp brown sugar. Mix well.
3

Step 3 – Searing the beef
Heat a pan or wok on high heat (important). Sear the beef strips for 30-40 secs/side in batches. Don’t over crowd the wok. We need to sear the beef. Over crowding will stew the beef instead with excess water. Since they are thinly sliced and tender, it wont take too long to cook. Over cooking will make them chewy.
4

Step 4 – Cooking beef with the sauce
Take 3 tbsp oil from the seared beef pan. Lots of flavor left in it. Heat on low med. Cook minced garlic and ginger for couple of minutes till fragrant. Add scallions (white part) and cook for a min or so. Add sesame oil. Cook for a min. Then add the sauce and cook for 2-3 minutes till it reduces a bit and thickens. Then add the beef. The sauce will thicken further. Simmer for few minutes, add some pepper if you like and done.
5

Step 5 – Garnish
Garnish the beef with sesame seeds and green onions and Enjoy !!
6

Https://www.youtube.com/watch?v=RmY7DvcPJvI

কুকস্ন্যাপগুলি

সেভ হয়েছে

Kiron Ahsan @cookingwithkiron

2 জুন 2021 00:47 এ

Toronto

I love cooking because its fun. It’s a way to express myself. Its an universal language which everyone understands. Cooking is an art where a doodle can be delicious. There’s such a large spectrum of experimentation, the possibilities are endless and the outcome is edible which is fantastic. Any process which involves all our 5 senses for gratification is bound to deliver joy and pleasure. Food is something to be shared. There is no right or wrong in cooking as long as its delicious. Cooking doesn’t have to be hard. It should be a mix of tradition, convenience and mostly indulgence. And it also should be about what works for you. Its all about experiencing the flavors of the world and enjoying it. It’s a continuous learning process which is never ending but its fun and fulfilling. Cooking is food for my soul. It gives me an opportunity to nurture my family and friends, express my love and care for them. Learning, exploring, creating, connecting with other cultures and people, inner peace, control of ingredients and techniques, making memories, passing on skills, learning about nutrition, participating in traditions and creating new ones, I can keep going- but these are the main reasons why I love cooking.Follow me on YouTube https://www.youtube.com/channel/UCKRcitFRiA5vBw20oGKnQDgInstagram: kiron_ahsan

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মন্তব্যগুলি (6)

Kiron Ahsan @cookingwithkiron

3 জুন 2021 18:32

Thank you Maureen !!

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