Mongolian Beef

Mongolian beef is a common menu item in many of the Chinese restaurants I’ve eaten at. Although its name implies its origin, it’s not Mongolian at all. It’s original method of cooking on a large open surface, similar to teppanyaki such as Benihana, is supposed to be reminiscent of Mongolian cooking traditions, but it has not such ties. Go figure.

I’ve tried a few recipes in the past. They’ve called for oyster sauce or hoisin sauce. Yet, after following them to the letter, none resulted in what I am accustomed to in Seattle’s International District (ID) or “Chinatown”. The beef oftentimes came out too tough or rubbery because it was cooked too long in the sauce because it needed to reduce to get that nice shimmering gloss that one would expect at the restaurant. So, my goal was to find a simple and elegant recipe that resulted in tender and flavorful strips of beef covered in a luxurious, glossy sauce. It had to taste “balanced” as well, not too sweet and not too salty.

I came across one recipe on Yummly that fit my criteria. It’s from the blog “The Woks of Life”, a blog shared by four authors who specialize in authentic Chinese cuisine. The recipe is “Mongolian Beef, An ‘Authentic’ Recipe” written by Bill. I have followed the recipe several times and achieved great results. There was once, however, when I got two important steps backwards while I was making the sauce. I added the cornstarch slurry directly to the wok and forgot to add the soy sauce and chicken stock. The slurry seized up are resembled egg whites. It was early in the process and I should have started over, but I continued, regardless, trying to save it. The result was a gloppy mess and very unappetizing to look at, but it still was very flavorful. It just didn’t have a great mouth feel. Lesson learned.

Another fact about this dish that I like is that it incorporates only scallions (or green onions). I’ve seen Mongolian beef covered in onions to the point that it should be called “Onions with Mongolian Beef”. The onions just over power the main ingredient. Using only scallions made this recipe more appealing. My friend Dimitri once pointed out that the instances he had the worst Mongolian Beef he had was from restaurants that used large amounts of onions to cover up the poorly cooked beef. Point noted. If you come across Mongolian Beef drowning in onions, better hope that it’s edible and you might consider another restaurant.

After mentioning this recipe to my friends, they clamored for me to share it and to add the “gotchas” like the one I just mentioned. I don’t deviate much from the original. I’ve only added a few tips.

This is for you, Colin, Dimitri and Mr. Eddie Faddah. Enjoy!

Ingredients

Marinade

• 1 Tablespoon of cornstarch
• 1 Teaspoon sesame oil
• 1 Teaspoon soy sauce

Main

• 1 lb. Flank steak cut into 1/4” thin strips
  I’ve used chuck a few times. You just have to make sure to trim it well removing any sinewy material.
• 1/4 Cup cornstarch for dredging the marinated beef slices
• 1/3 Cup vegetable oil
• 1/2 Teaspoon minced ginger
  You might also consider cutting the ginger into 1/4” discs instead. It will make it easier to remove while eating. 
• 5 Dried red chili peppers or 1/2 teaspoon of chili flake (optional)
  I used chili flake since it was on hand. Adjust to the level of spice that you prefer or omit.
• 3 – 4 Cloves garlic minced
  The original calls for two. I fancy more garlic.
• 1/4 Cup low-sodium soy sauce, e.g., Kikkoman Low Sodium Soy Sauce
  The emphasis is on the low sodium. If you use regular soy sauce, used just a bit less, otherwise the sauce may turn out too salty.
• 1/4 Cup water or chicken stock
  If you’re using regular but  not a low sodium soy sauce, add a bit more water or chicken stock. You will want to maintain the amount of liquid to a little over 1/2 a cup.
• 2 Tablespoons brown sugar
  I sometime omit the sugar. I just don’t have a sweet tooth. If you are using a soy sauce with caramel, use less sugar to offset the sugar already found in the soy sauce. Those with caramel are Chinese and some Philippine brands and Aloha Shoyu.
• Cornstarch slurry – 1 Tablespoon cornstarch stirred in 1 - 2 tablespoons of warm water
  Make sure that the water is warm to make it easier to stir. The original calls for 1 tablespoon, but 2 should be enough to make the slurry “looser” and easier to work with.
• 4 Scallions (or green onions). Slice the whites thinly. Cut the green parts into 1 inch sections diagonally. Keep separate since each part of the scallion will be used at different steps in the process.
  The original calls for just two scallions. Although I don’t like too many onions in mine, I do want just a little bit more than what the original calls for. Also, the whites are hardier than the greens. The whites will be added first and the greens toward the end to keep their color.

Directions

Marinate the beef

1. Combine the sesame oil, the soy sauce in a mixing bowl.
2. Add the beef and coat well.
3. Sprinkle the tablespoon over the beef.
4. Set aside for at least 1 hour.

I usually leave the beef covered on the counter so it reaches room temperature instead of putting it in the refrigerator. Not only will be be easier to separate the slices, it will cook a bit faster.

While the beef is marinating, you can prepare the other ingredients such as slicing the scallions or re-reading this recipe.

Sear the Beef

 

1. Dredge the beef in the 1/4 cup of cornstarch making sure that each slice is lightly dusted and all sides coated.
2. Heat the vegetable oil in a wok on high.
3. When the oil shimmers, add the beef in one even layer. You will need to work in batches depending on the size of your wok.
4. Sear on one side for 1 minute, then flip and sear on the other side for up to a minute more.
5. Once the batch is seared, remove from the wok and set aside. The beef should appear with a nice browned crust.
   The original recipe suggests placing the beef on a sheet pan tilted to drain any excess oil. I just place mine on a plate without draining.
6. Repeat steps 4 and 5 with the next batch until all the beef is seared.
   

Create the Sauce

1. Once all the beef is seared, pour off all except 1 tablespoon of the oil and heat over medium-high.
2. Add the ginger and the chilies or chili flake and sauté.
3. Add the garlic and sauté until fragrant.
4. Add the whites of the scallions and sauté.
5. Add the 1/4 cup soy sauce and 1/4 cup of chicken stock (or water) and turn down the heat to medium.
6. Dissolve the sugar and continue to simmer. 
7. Stir in the cornstarch slurry a bit at a time until the sauce reaches a nape consistency.
   A nape consistency is when the sauce coats the back of a spoon with a glossy sheen as in the picture below. You may not need to add all of the slurry, however. Adding all of the slurry might result in a very thick, viscous sauce similar to gravy.

Finish

1. Add the seared beef to the wok and toss in the sauce to coat.
2. Add the scallions. Stir until just wilted.
3. Serve and enjoy.