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Stripes lunch menu9/26/2023 As we mentioned above, this recipe is too quick and easy to need extra equipment (that’s meant to make things easier). We do not recommend making this dish in a slow cooker. Our recipe is so quick and easy that it will actually take longer setting up your instant pot, cooking it and waiting for the steam function to complete, then it will be just making on the stove in a pan! Yes, you can definitely make Instant Pot Mongolian Beef, but we really don’t think there’s a need to do so unless you don’t have access to a stovetop. This will allow the beef to sear properly and prevent the slices from steaming.Ĭan This be Made in an Instant Pot or Slow Cooker? Sear the sliced beef in batches to avoid overcrowding in the pan.Both flank steak and NY strip steaks work really well for this recipe and we recommending whichever you’re able to find and prefer. New York strip steaks are our cut of beef of choice, as flank steak isn’t always found at all grocery stores and New York strip steak generally is readily available Flank steak has also gotten quite expensive in the last 5 years or so and prices are now similar between cuts. Flank steak (sliced against the grain) is most commonly used to make Mongolian beef, although any quick cooking beef works great.It also helps to thicken the sauce, allowing it to fully coat the beef. Coating beef in cornstarch is important because it helps to tenderize the beef.Tips and Tricks for Mongolian Beef Success Gently press excess liquid from the tofu before cutting it into pieces and continue on with the recipe as written! Make it vegetarian friendly by swapping the beef out for cubes of firm tofu.Use chicken instead of beef! Yes, this recipe is called Mongolian beef, but subbing in chicken is such an easy and equally delicious substitute!.Add some heat with some dried thai chiles, crushed red pepper flakes or a spoonful of chile sauce ( like sriracha or sambal).Mongolian beef and broccoli is SO good! We also love throwing in a handful of spinach to the dish for added fiber or sliced red peppers for crunch! Incorporate some veggies into the dish! We love adding some bite sized broccoli florets into the mix.Variations for Our Mongolian Beef Stir Fry Pour thawed mixture into a skillet and simmer over medium-low heat until sauce has thickened up and beef has just heated through. To reheat, transfer freezer bag to refrigerator and thaw overnight. To freeze, cool Mongolian beef completely before transferring into a freezer friendly container. When ready to serve, pour entire mixture into a large skillet and simmer over medium-low heat until warmed through, about 5 to 6 minutes. Transfer to an airtight container and store in the refrigerator for up to 3 days. Make recipe as written and cool completely. This will help to avoid the temperature dropping in the skillet, not allowing for quick and even cooking. Warm the sauce in a saucepan for a few minutes before adding it to the seared meat. Sear coated steak in skillet as written in recipe. When ready to cook, toss beef in salt, pepper and cornstarch. To make steak ahead, slice steak and store in an airtight container in the refrigerator for up to 1 day. To make sauce ahead, cool sauce and pour into an airtight container and store in the refrigerator for up to 5 days. Make Ahead and Freezing Mongolian Beef Make Ahead in Components Toss steak pieces in cornstarch until fully and evenly coated.Slice steak into 1/4″ thick piece, against the grain and season with salt and pepper.How to Cook Our Mongolian Beef Recipe Process The dish itself isn’t actually associated with Mongolian cuisine. The name of the dish refers to Mongolian barbecue style of cooking, which is quick and over high heat. Its most notable trait is the tenderized slices of beef simmered together in a sweet and savory sauce. It was created in Taiwan, during the 1950’s, when Chinese BBQ was becoming a trendy cuisine. Mongolian beef is a popular stir-fry beef dish, made in a wok, served in Chinese restaurants. In fact, it can be made in under 30 minutes making it a perfect weeknight dinner! Serve it with a little steamed rice and broccoli and you have a quick, delicious and flavor packed complete meal! We love making a double batch so we have plenty of leftovers to enjoy the next day. Our Mongolian beef is incredibly quick and easy to make. The tender beef coated in a sweet and savory sauce was absolutely delicious! Our version is very similar in flavor and texture to their version in the best way! This Chinese takeout inspired dish also couldn’t be easier (and a bit healthier) to make at home and is one of our top, family loved recipes on our entire site! Changs Mongolian Beef and I immediately fell in love. We’re so excited to share our Mongolian Beef Recipe with you all! The first time I had the dish was P.F.
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