Mongolian Beef Recipe (2024)

FAQs

Can I use flour instead of cornstarch in Mongolian beef? ›

Cornstarch: Cornstarch is used as a thickening agent in many Asian dishes. It gives the Mongolian beef its signature glossy, thick sauce. If you can't find cornstarch, use flour instead, but it may not provide the same clear, glossy finish.

What's the best cut of beef for making Mongolian Beef? Restaurants often slice up flank steak for this type of stir-fry. It's also a great choice for beginner cooks, because the grain on flank steak is really, really obvious, which makes it easy to make sure that you're slicing against the grain.

Deep and flavorful, our Mongolian Style BBQ Sauce can attribute its flavor profile to smoked black pepper, sweet molasses, soy sauce and garlic making this sauce versatile for marinades and as a finishing sauce.

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.

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.

This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef. If you're curious about the science behind it – baking soda neutralizes acid and raises the pH level, which causes the meat to become more alkaline.

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.

P.F. Chang's was conceived and developed by Paul Fleming (P.F.) and Philip Chiang (Chang) so both names were incorporated into the name of the concept.

What is the difference between Hunan and Szechuan in Mongolian? ›

Here are some differences between the two: Heat level: Szechuan cuisine is known for its fiery, numbing spice, which comes from the use of Szechuan peppercorns. Hunan cuisine, on the other hand, is spicy but doesn't have the numbing sensation of Szechuan cuisine.

Szechuan Beef is characterized by its bold, spicy, and numbing flavors, often derived from Szechuan peppercorns and chili peppers. Mongolian Beef, on the other hand, has a milder and sweeter flavor profile, with a balance of savory and sweet notes from ingredients like soy sauce and brown sugar.

Velveting is a Chinese method of marinating which keeps delicate meat and seafood moist and tender during cooking. The velveting technique is very easy and gives amazing results.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

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

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.

If you're substituting flour for cornstarch to thicken the sauce in your recipe, substitute two tablespoons all-purpose flour for every one tablespoon cornstarch.

All-Purpose Flour

Although it won't produce the same glossy shine as cornstarch, it'll get the job done in a pinch. All-purpose flour contains about half the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to substitute two tablespoons of all-purpose flour.

Cornstarch has more thickening power than flour, so you would need more flour. Your sauce would be gummy and floury in flavor as a result. Since you aren't thickening much liquid, you would have little time to cook out the flour's flavor. The sauce would also become pale and look unappealing.

Flour can be used in 2 different ways: Toss meat pieces in flour prior to browning. The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking.