Mongolian Beef And Broccoli Extra Sauce

With an added ingredient to make this thick and glossy sauce taste even BETTER than take-out, PLUS extra sauce in the recipe, the beef is tender/soft using less than half the oil than other recipes. Most Mongolian Beef recipes do not have the addition of vegetables and call for deep frying the beef in 1 cup or more of oil. But not this one. I tried many ways to reduce the calorie content in this recipe.

MONGOLIAN BEEF

I’m hoping you can see how soft, silky and smooth that beef really is. Plus, the addition of broccoli turns Mongolian Beef into an incredible family loved stir-fry!

VELVETING

The most important step in this recipe is to marinade the beef in a mixture of cornstarch and Chinese wine. The technique that most Chinese restaurants use to create that tenderised texture we love so much is called velveting. It feels like a secret to Chinese cooking. Well, not anymore. Velveting can be made up of a mixture of egg whites, baking soda and wine. In this case, we’re using cornstarch, Shaoxing and soy sauce.

HOW TO COOK THIS MONGOLIAN BEEF

After the meat is marinated, it is then — most traditionally — blanched in deep fried oil, then drained and ready to be stir fried. Well, as usual, I broke tradition to make this recipe easier for those of us home-cooks that aren’t comfortable with deep frying → not wanting to start any fires → not wanting to think of the fat pants needed afterwards.

NO DEEP FRYING

We only needed ¼ cup of oil for 2 pounds (1 kilo) of beef strips, and found that was plenty, without needing to drain any oil afterwards or worry about where I was going to put any leftovers. The method works, don’t let it scare you. And only half the fat pants needed. My biggest piece of advice is to have your oil hot before adding the meat. DO NOT have your oil on high heat, or it will spit and spatter all over you and your stove top. Just…..trust me. Medium heat is enough. If your oil is preheated and hot, your meat will cook FAST. Stir frying it for about 2 minutes is enough time, until you see crispy, golden edges.

MONGOLIAN SAUCE

Adding Hoisin sauce into tho sauce? Priceless. A delicious addition and adds an incredible flavour. Beautiful, soft Mongolian Beef. At first glance, who can be bothered with that extra step, but believe me, if you want Chinese restaurant quality beef, go the extra step and do it.