Mongolian Beef - CJ Eats Recipes (2024)

FAQs

Why is Mongolian beef so tender? ›

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.

My version of Mongolian beef celebrates gloriously tender strips of steak in a glossy, umami-packed sauce. Flank steak keeps the cost down, although you could use another cut of your choosing if you prefer.

Szechuan beef vs Mongolian beef, what's the difference? Szechuan beef has a sweet and spicy flavor, and Mongolian beef has a mild taste. Szechuan beef hails from the Sichuan Province in southwestern China. Its main ingredients are chili peppers, garlic, and Szechuan peppercorn.

Despite its name, the dish has nothing to do with Mongolian cuisine. Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but rather from Chinese cuisine.

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

In conclusion, Mongolian beef can be a healthy and nutritious dish when prepared with the right ingredients and cooking methods. It's a good source of protein, iron, zinc, and various vitamins and minerals.

Hunan beef also packs in some heat in the form of chili peppers, but it's not a numbing heat whatsoever and I like to think of it as the milder cousin to Szeuchuan beef. What's the difference between Hunan beef vs Mongolian beef? Another favorite beef recipe of mine, Mongolian beef is much sweeter than Hunan beef.

Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic. Szechuan Beef has a similar soy sauce-based profile but with the addition of a spicy element, such as fresh or dried chilis and/or Sichuan peppercorns for a numbing sensation.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

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

Unlike pork, beef was traditionally a highly regional taste. While people in northern cities like Beijing consumed large amounts of beef, those in many other areas considered the idea of eating beef to be disgusting and even immoral.

What is Mongolian beef supposed to taste like? ›

When done just right, it's perfectly sweet and savory, slightly spicy, and loaded with lots of delicious aromatics such as ginger, garlic, green onions and even a few dried red chilis, all combined to bring a nice pop of deep, fragrant flavor.

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.

Storage & Freezing

Store this Mongolian Beef in the fridge for up to 4 days in an airtight container. To reheat, either heat it up in the microwave or on the stove until it is piping hot. It's perfect for freezing as well! Store it in an airtight container or a Ziploc freezer bag for up to 3 months.

Collagen is soluble in water and when it is cooked slowly with moist heat, it becomes gelatin. You can also make collagen less tough by slicing up meat into smaller pieces, which makes the fibers smaller and easier to break apart. The amino acid chains that form collagen.

The process of low-and-slow cooking breaks down the connective tissue and releases collagen, resulting in supple, shreddable meat. Slow cooking applications include braising, barbecuing and sous vide (cooking proteins in a vacuum sealed bag immersed in warm water).

Tenderloin Steak

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.