Mongolian Beef is a popular dish known for its savory and slightly sweet flavors. It involves cooking thinly sliced beef with a blend of aromatic ingredients and a rich sauce. Here’s a step-by-step guide to making this delightful dish.
First, drain the oil from the wok, leaving behind about 1 tablespoon. Turn the heat to medium-high. Add ginger and dried chili peppers for a spicy kick. After about 15 seconds, include the garlic and white parts of the scallions for added flavor.
Next, prepare the beef. Thinly slice it into bite-sized strips. In a skillet, heat 1 tablespoon of oil with butter over medium-high heat. Add carrot and peppers, sautéing until tender. Remove the vegetables and then, in the same skillet, cook the beef for about 2 minutes per side until browned.
For the sauce, heat a large skillet to high heat and add vegetable oil. Cook the steak until the edges just start to brown. In a small bowl, combine soy sauce, brown sugar, water, ginger, and garlic. This mixture will be used to create the delicious sauce that characterizes Mongolian Beef.
In another method, fry the beef in a wok or heavy skillet until golden brown. Remove the beef and reduce the oil to about 2 teaspoons. Fry ginger and garlic briefly, then add the sauce mixture and simmer until it thickens.
Alternatively, in a 10-inch skillet, stir in minced ginger and garlic in oil over medium-low heat. Add soy sauce, water, and brown sugar, bringing it to a boil until slightly thickened.
After browning the beef on both sides, remove it from the oil and place it on paper towels. Toss the beef in the sauce, simmering until the sauce thickens. Garnish the Mongolian Beef with green onions if desired and serve immediately.