Mongolian Beef - New Favorite Asian Beef Recipe!
May 20, 2024 0:36:33 GMT -5
Post by ExquisiteGerbil on May 20, 2024 0:36:33 GMT -5
How This SOUTHERN BOY Does MONGOLIAN BEEF - New Favorite Asian Beef Recipe!
How to Make Mongolian Beef on the Griddle
Coat the beef in cornstarch. Toss the sliced steak in a large mixing bowl with a good amount of cornstarch. It may seem like you’re using too much of the cornstarch, but you want each piece to be thoroughly coated in a thin even layer. That’s the secret to the incredibly addictive texture of the crispy beef!
Make the Mongolian beef sauce. Mix the ingredients for the sauce in a medium bowl. Set aside so it’s ready to add to the beef on the griddle. *NOTE – The garlic in the photo below was sliced razor-thin, so I didn’t mince it. If you’re not comfortable with your knife skills, go ahead and mince the garlic.
Add the cornstarch-coated beef to the hot griddle. Add some high-heat cooking oil to the griddle surface and spread it around with your spatula. You will need enough oil to be able to shallow fry on the griddle. Then, place the sliced steak on the griddle so that each piece has its own “landing zone” and is able to get a nice seared crust. Shallow fry the steak pieces on the griddle for about 1-2 minutes on the first side.
Flip the beef to the second side and continue to cook. Once the first side has developed a crispy crust and a bit of color (about 1-2 minutes), flip the steak pieces to the second side and cook an additional 1-2 minutes. *Cooking times will vary based on the surface temperature of your griddle and its ability to maintain high temps after adding cold foods to the surface.
As the beef slices finish cooking, move them to the side of the griddle. The beef will finish cooking at different times, so as the individual pieces get nicely colored and crispy, move them to the cooler side of the griddle. *TIP – If your griddle allows, keep one burner turned off or on the low heat setting to be able to get your steak off the heat when needed.
Add the Mongolian beef sauce. With the beef still on the cooler side of the griddle, slowly add the sauce to the beef. Pour about ½ cup of sauce on the beef at a time, and use your spatula to combine the beef and sauce each time. The cornstarch from the beef and the heat of the griddle will help the sauce to thicken and reduce. If needed, move the beef over to the warmer side of the griddle to allow more sauce reduction to happen, and move back again.
Garnish the Mongolian beef with sliced green onions and serve over rice or noodles. When the sauce has thickened to your liking and is coating the strips of beef, plate the beef over steamed rice or your favorite cooked Asian noodles. Garnish with sliced green onions, and enjoy!
Coat the beef in cornstarch. Toss the sliced steak in a large mixing bowl with a good amount of cornstarch. It may seem like you’re using too much of the cornstarch, but you want each piece to be thoroughly coated in a thin even layer. That’s the secret to the incredibly addictive texture of the crispy beef!
Make the Mongolian beef sauce. Mix the ingredients for the sauce in a medium bowl. Set aside so it’s ready to add to the beef on the griddle. *NOTE – The garlic in the photo below was sliced razor-thin, so I didn’t mince it. If you’re not comfortable with your knife skills, go ahead and mince the garlic.
Add the cornstarch-coated beef to the hot griddle. Add some high-heat cooking oil to the griddle surface and spread it around with your spatula. You will need enough oil to be able to shallow fry on the griddle. Then, place the sliced steak on the griddle so that each piece has its own “landing zone” and is able to get a nice seared crust. Shallow fry the steak pieces on the griddle for about 1-2 minutes on the first side.
Flip the beef to the second side and continue to cook. Once the first side has developed a crispy crust and a bit of color (about 1-2 minutes), flip the steak pieces to the second side and cook an additional 1-2 minutes. *Cooking times will vary based on the surface temperature of your griddle and its ability to maintain high temps after adding cold foods to the surface.
As the beef slices finish cooking, move them to the side of the griddle. The beef will finish cooking at different times, so as the individual pieces get nicely colored and crispy, move them to the cooler side of the griddle. *TIP – If your griddle allows, keep one burner turned off or on the low heat setting to be able to get your steak off the heat when needed.
Add the Mongolian beef sauce. With the beef still on the cooler side of the griddle, slowly add the sauce to the beef. Pour about ½ cup of sauce on the beef at a time, and use your spatula to combine the beef and sauce each time. The cornstarch from the beef and the heat of the griddle will help the sauce to thicken and reduce. If needed, move the beef over to the warmer side of the griddle to allow more sauce reduction to happen, and move back again.
Garnish the Mongolian beef with sliced green onions and serve over rice or noodles. When the sauce has thickened to your liking and is coating the strips of beef, plate the beef over steamed rice or your favorite cooked Asian noodles. Garnish with sliced green onions, and enjoy!