Mongolian Beef (Easy, 30-Minute Recipe) (2024)

FAQs

How to cook beef quickly? ›

Another easy way to cook steaks, chops and meat breast faster is by pounding the meat with a meat mallet to make them thinner. This not only reduces cooking time but also tenderizes the meat. Use high heat to cook meat quickly. Techniques like searing or stir-frying at high temperatures can help cook meat rapidly.

We also love serving this dish with garlic noodles, chow mein and a side of lightly roasted green beans. In the U.S. Mongolian beef is also commonly served over a bed of fried cellophane noodles, which adds a light, crisp texture to the overall dish.

Mongolian beef is a dish from Taiwan consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles.

Use to marinade food before cooking

Marinating your meat in soy sauce before cooking will make it so much tastier! And again, it doesn't take much effort. You can either marinate the meat in soy sauce on its own, or you can add some other ingredients like garlic, vinegar and lemon zest.

The total cooking time depends on the weight of the meat. To cook rare, allow 15-20 minutes per 500g of meat. To cook medium allow 20-25 minutes per 500g of meat. To cook well done allow 25-30 minutes per 500g of meat.

Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch. Stir Fry Beef. Heat 1-2 tablespoons peanut or vegetable oil a large skillet over high heat until very hot and sizzling.

Velvet the beef: The velveting technique involves tenderizing, marinating, and a quick searing of the meat. To tenderize: Sprinkle with baking soda (the secret Chinese meat tenderizer). To marinate (a quick marinade): Add basic beef marinade and mix to coat evenly. Let marinate for 15 minutes or up to overnight.

The science behind using baking soda to marinate Mongolian Beef: The alkalinity of baking soda raises the pH of the meat, causing the proteins to move further apart, and that makes it more tender and easier for us to chew or bite into.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

Sliced beef marinated in soy and then stir-fried with peppers and onions.

Can you put Worcestershire sauce on meat? ›

As such, one may intentionally add OU certified Worcestershire sauce to a meat dish and consume the final product. This is particularly the case with Worcestershire sauce, since the anchovies were already batel in the sauce itself.

Worcestershire sauce is used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour co*cktails such as the Bloody Mary and Caesar. It is also frequently used to augment recipes such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and devilled eggs.

Whisk together soy sauce, olive oil, garlic cloves, and lemon juice. Place steak in a nonreactive dish, and pour marinade over top. Cover, and refrigerate for at least 4 hours (or overnight).

Grilling: Grilling over high heat can cook meat quickly. It's a popular method for burgers, steaks, and other cuts. Broiling: Broiling is similar to grilling but involves cooking the meat under direct heat in an oven. It's a fast method, especially for thinner cuts.

But shaved beef needs more time in the limelight. It cooks quicker than just about anything else, and steps in when you want deep flavor in no time. Shaved beef also goes by shaved beef steak or just shaved steak. It refers not to a particular cut of beef, but to the technique of thinly slicing the meat.