Tonights Dinner Decided From
Tonight I was craving some Chinese food, so I pulled out this old favorite. The team at Woks of Life have an incredible collection of authentic Chinese recipes. While there are hundreds of Mongolian Beef recipes spread across the internet, this recipe takes the cake. Here you will find the perfect tangy crunchy bite without being too sweet.
This recipe is one of my all time favorites. It is easy to follow and comes together quickly. Once finished, you will have the ideal recipe that’s better than takeout. As recommended, I used flank steak and cut thin across the grain. I think you could easily add on sliced sirloin as well. If you are wanting to use chicken, Woks of Life also has a Mongolian Chicken recipe.
With a recipe like this one, you don’t need to make too many adjustments. I didn’t have any baking soda in the pantry and the results were still perfectly tangy and crunch. I always like to add a little extra tea to balance out the sugar so it doesn’t get too sweet. Make sure to take a little extra and break up the dried red chilis to add some extra flavor.
When searing the beef in the oil you will definitely need to work in batches to get that perfect bite. This part can be a little tedious, so I might try using my fry daddy next time to speed this process along. When you get to the end of the recipe I would recommend slowly adding the cornstarch slurry. I only ended up using about half of the slurry to get the consistency I was looking for.
To serve the Mongolian Beef, I pulled out the rice cooker for the perfect jasmine rice alongside some sautéed broccoli. Some fried rice would be really delicious as well. Some carrots, pea pods, or bell pepper would also work well here. Next time I make it I am going to try doubling the sauce to have enough to coat the veggies. Either way, this is a sure fire way to give you a perfectly tangy and crunchy bite without being too sweet and sugary like many of the other options.
