Mongolian beef made easy: a pinoy-style step-by-step guide

Indulge in the tantalizing flavors of Mongolian beef, a delectable dish that seamlessly blends the exotic spices of the East with the beloved flavors of Filipino cuisine. With this comprehensive guide, you’ll embark on a culinary adventure, mastering the art of creating this mouthwatering dish right in your own kitchen.

Ingredients:

For the Marinade:

• 1 pound flank steak, sliced thinly against the grain
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper

For the Stir-Fry:

• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1 teaspoon sesame oil
• Green onions, for garnish

Instructions:

Marinating the Beef:

1. In a large bowl, combine the sliced flank steak with the marinade ingredients. Mix well to ensure the beef is evenly coated.
2. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

Stir-Frying:

1. Heat the vegetable oil in a large skillet or wok over high heat.
2. Add the marinated beef and cook, stirring constantly, until browned on all sides.
3. Push the beef to one side of the skillet and add the onion, green bell pepper, and red bell pepper. Cook until the vegetables are softened, about 2-3 minutes.
4. In a small bowl, whisk together the beef broth, soy sauce, brown sugar, cornstarch, and water.
5. Add the sauce to the skillet and bring to a boil. Reduce heat and simmer for 1-2 minutes, or until the sauce has thickened.
6. Stir in the sesame oil and toss to coat the beef and vegetables.
7. Garnish with green onions and serve immediately over rice or noodles.

Tips for the Perfect Mongolian Beef:

• For the most tender beef, use flank steak or skirt steak, sliced thinly against the grain.
• Marinating the beef overnight will allow the flavors to penetrate deeply, resulting in a more flavorful dish.
• Don’t overcrowd the skillet when stir-frying. Cook the beef in batches if necessary to prevent steaming.
• Use a high-heat setting to quickly sear the beef and prevent it from becoming tough.
• Adjust the amount of soy sauce and brown sugar in the sauce to your taste preferences.

Variations:

• Spicy Mongolian Beef: Add a teaspoon of red pepper flakes or chili powder to the marinade for an extra kick.
• Veggie-Packed Mongolian Beef: Add a variety of chopped vegetables to the stir-fry, such as carrots, celery, or mushrooms.
• Noodle Bowl: Serve the Mongolian beef over cooked rice noodles or ramen noodles for a satisfying meal.

Benefits of Mongolian Beef:

• Rich in Protein: Flank steak is an excellent source of protein, essential for building and repairing body tissues.
• Contains Iron: Beef is a good source of iron, which is necessary for transporting oxygen throughout the body.
• Provides B Vitamins: Mongolian beef contains several B vitamins, including vitamin B12, which is crucial for nerve function.
• Antioxidant Properties: Ginger and garlic, used in the marinade, have antioxidant properties that help protect against cell damage.

Beyond the Ordinary: Exploring Mongolian Beef’s Culinary Journey

The origins of Mongolian beef are shrouded in mystery, with some claiming it was inspired by Chinese stir-fries, while others attribute its creation to Taiwanese chefs. Regardless of its true birthplace, this dish has become a beloved staple in many cultures.

In the Philippines, Mongolian beef has been lovingly embraced, infusing it with the unique flavors of Filipino cuisine. The use of soy sauce, brown sugar, and sesame oil adds a sweet and savory dimension that perfectly complements the spicy and aromatic flavors of ginger and garlic.

A Culinary Symphony of East and West

Mongolian beef panlasang pinoy is a testament to the harmonious fusion of culinary traditions. It seamlessly blends the exotic spices of the East with the beloved flavors of Filipino cooking, creating a dish that is both tantalizing and comforting.

FAQ:

Q: Can I use other cuts of beef for this recipe?

A: Yes, you can use other tender cuts of beef, such as sirloin or rib eye, but slicing them thinly against the grain is crucial for achieving the desired texture.

Q: How can I make the sauce thicker?

A: If the sauce is too thin, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add the slurry to the simmering sauce and cook until thickened.

Q: Can I make Mongolian beef ahead of time?

A: Yes, you can marinate the beef overnight and stir-fry it later. However, it’s best to cook the beef and vegetables just before serving for optimal flavor and texture.