This crispy Mongolian beef recipe is my new favorite at-home-takeout dish. Go to https://www.drinklmnt.com/brianlagerstrom to get a free sample pack with any order.
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Crispy Mongolian Beef Recipe
Marinade:
∙450g (1lb) flank steak (or sub top round)
∙10g (2t) soy sauce (marinade)
∙10g (2t) sesame oil
∙15g (1T) Shaoxing cooking wine (or mirin/white wine)
∙1g (¼t) baking soda
∙10g (1T) cornstarch (marinade)
∙5g (1t) MSG
Dredge:
∙200g (1 1/2c) cornstarch for dredging
Aromatics & Veg Cooking:
∙225g (2 medium) bell peppers, sliced
∙75g (1½ bunches) scallions, whites sliced thinly, greens cut into 2″ pieces
∙15g (1T) ginger, grated or minced
∙25g (5-6 cloves) garlic, minced
∙5-6 dried chilies (e.g., Chile de Arbol)
∙360ml (1.5c) peanut oil (for frying)
Wok Sauce:
∙60g (¼c packed) brown sugar
∙85g (¼c) soy sauce (sauce)
∙120g (½c) beef stock
∙5g (1 3/4t) corn starch (sauce)
*Instructions:*
Prepare the Beef:
1. Slice flank steak into three pieces along the grain. Then slice each piece against the grain into ¼” / .5cm strips.
2. In a bowl, combine sliced beef with soy sauce, sesame oil, Shaoxing, baking soda, 10g/1T cornstarch, and MSG. Toss to coat then marinate for 10-15 minutes.
Dredge:
1. Place about 1.5c cornstarch in a medium bowl. Toss marinated beef strips in cornstarch, ensuring each piece is lightly coated.
2. Shake off excess using a colander or salad spinner. Let coated beef sit for 10 minutes to hydrate.
3. Prepare the Vegetables:
4. Grate or mince ginger and mince garlic. Keep separate.
5. Slice scallions, separating whites and greens. Thinly slice whites. Cut green tops into 2”/5cm pieces.
6. Slice bell peppers into ¼” strips.
Prepare the Sauce:
1. In a bowl, mix brown sugar, soy sauce, beef stock, and 5g cornstarch. Stir until cornstarch is dissolved.
Fry the Beef:
1. Heat peanut oil in a wok or saucepan over medium heat to 375-400°F (190-205°C).
2. Fry beef in 3 batches, cooking for 2-3 minutes per batch until crispy. Avoid touching beef during frying. Transfer to a paper towel-lined tray.
Stir-Fry:
1. Remove the oil from the wok and wipe out any leftover solids with paper towels. Reheat wok over high heat until water sizzles upon contact.
2. Add a generous drizzle of peanut oil and dried chilies. Fry for 30 seconds.
3. Add scallion whites. Toss. Add ginger and garlic. Stir-fry for 1 minute, stirring constantly. Lower heat if necessary to be sure ginger and garlic don’t burn.
4. Add bell peppers and stir-fry for 90 seconds.
5. Pour in the sauce around the edge of the wok and bring to a simmer, cooking for 60-90 seconds until slightly thickened.
6. Add crispy beef to the wok and toss to coat with sauce. Add scallion greens and fold in.
CHAPTERS:
0:00 Prepping the beef
2:35 Prepping veg, aromatics, & sauce
4:07 Frying the beef
5:34 Thirsty but hydrated
6:32 Alternative cooking methods
7:44 Stir frying
🎧MUSIC:
EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3
#mongolianbeef #stirfry #takeoutrecipes
“Epic Crispy Takeout Mongolian Beef at Home” üzerine 35 yorum
Brian I have the same model wok and I have to ask how the hell did you get the seasoning to look like that on your pan, we can never get it correctly
B maaannnn.. i literally bought a new carbon wok last night. get out of my head
Mongorian beef
I made it hour ago. Its delicious.
Do you have a cookbooks. I need your cookbooks. Thank you
9:45 Brian, did you taste the cornstarch slurry..?
10:17 you need a spoon rest. It will save you a few paper towels during cleanup
lol what happened to the previous wok?
For those who are 'taste sensitive' to baking soda, marinade your meat first in baking soda for 15 mins, then rinse thoroughly. THEN continue with recipe. You're Welcome.😀
The technique is called “velveting” and you should not wash the meat afterwards instead it should be fried immediately in hot oil and three minutes it’s done. Then add to sauce
By adding a little bit of water and then adding the baking soda and mixing it well, that lets the beef absorbs the backing soda better and then you add the rest of the ingredients.
Finally Chinese add egg white along with the mix you did and that tenderizes the meat even more.
Chinese restaurants always use potato starch to thicken a sauce. Cornstarch is used for marinating and for batter.
Why do you list all of the ingredients in grams rather than spoons and cups? It's super frustrating, to think I have to pull out a gram scale and tare every single different measuring container to put my mise en place together.
Hey Bri!… you owe me another video.😊
I would have fried the beef in a separate cast iron. CI has far higher heat retention than the super thin CS woks. Its a much crisper method. Also you can do a double fry, which is my preference. Overall, nice job, especially nice to see someone giving options.
Cooking it several times and investing much effort to show us different results is very admirable.
We used to have a Mongolian BBQ place around. We'd pick out our meat, and the grill master would grill it on a huge flat top for us, and we could make our own sauce, choosing one of maybe half a dozen, then following the recipe for it posted by the grill. Too bad it's gone.
omg thank you SO MUCH for the non-wok instructions!
Normally I'd prefer doing this in a Wok, I just moved though and mine got rusty 🙁
As always thank you so much for showing what can go wrong, and how to fix it or avoid it. You have the best cooking videos
I made it! I used the no-wok version and it was great! My store didn’t have MSG or Chile de Arbols, so I added salt and Chile flakes. Will def make again. Thanks Bri!
Crap sponsor and in the middle too. Thumbs down.
If you put enough mayonnaise in your hair nobody will notice how bad your skin looks.
Did I recognize the MUD/WTR electric frother? 👀
I bet bok choy would be a good addition to this.
those damn mongolians have conquered Brian's kitchen
It's interesting the cultural differences in our adaptation of other cultures foods.
Having travelled a few times in China and growing up in Australia, I've never had this dish with crispy beef.
How do you reconcile the "no need to spend on a knife" with selling a more expensive than what you said was necessary?
If u don’t have Chinese cooking wine replace it with sherry.
Looks better than the take out I got last night! What is the oil bottle you use in the video?
You need to move on from Teflon, Bri. There are better alternatives.
Lovely…..but needs a tablespoon of Hoisin sauce. Now do Gua Bao.
I travelled through mongolia …. saw ppl and sheep and horses …. no cows
Yeeey 🎉❤
Is there anyone out there that heard “toss toss” and saw Galinda tossing her hair?
love the tips, I will try the "don't agitate it" advice later. but first, are you really just putting your dirty utensils straight onto the countertops? 😭
No MSG.