Slow Cooker Mongolian Beef - The Recipe Critic (2024)

FAQs

Why is Mongolian beef chewy? ›

Like many stir fry dishes, it is important to thinly slice the meat, which means stir-frying will obviously overcook the meat, which in turn will make it tough and chewy.

Our recipe for Mongolian beef sauce includes oyster sauce, soy sauce, tamari soy sauce (as a replacement for dark soy sauce), chili sauce, sugar, and cooking wine. Check the ingredient list to see precise amounts. Don't forget that you can scale the recipe up and down!

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.

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.

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

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.

Winters are harsh in Mongolia and it is better to preserve the fat… Boiling is a better choice and after a while people get used to taste… Because the Mongols cooked over dung fires, they usually boiled meat rather than roasting or frying it.

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.

Velvet the beef: The velveting technique involves tenderizing, marinating, and a quick searing of the meat. To tenderize: Sprinkle with baking soda (the secret Chinese meat tenderizer). To marinate (a quick marinade): Add basic beef marinade and mix to coat evenly. Let marinate for 15 minutes or up to overnight.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

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

Why do Mongolians eat so much meat? ›

That's because as a culture of nomadic herders, they eat what's at hand – and that's whatever their herd supplies. Mongolians have eaten this way for centuries. Mutton (sheep), goat, and beef are their main source of meat and are often refer to red foods.

The beef is super tender and it's coated in a delicious sweet & savory sauce – trust me, you're going to love this one! If you're a fan of Mongolian Beef, you'll never need to order takeout again after trying this recipe!

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.

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.

The reason lies in the fat and protein content of the meat and how it transforms during the cooking process. When exposed to too much heat, the fat within the muscles gets rendered out completely, ridding the steak of the moisture that makes it tender.

You Undercooked The Steak

Meat needs sufficient time and temperature to transform the collagen into gelatin. If removed from the heat too soon, the connective tissue will remain intact. The steak may appear juicier when rare, but can have a chewy, sinewy texture.

Over-kneading has a tendency to result in chewy bread. Here's how to tell if you've kneaded enough. Another possibility—you used bread flour when all-purpose flour would do. If a recipe with bread flour turned out chewier than you like, try it with all-purpose and knead only as much as the recipe directs.

Cut Thin Slices

The thinner the beef, the more tender it will taste and the less chewy it will be. Thicker strips require longer cooking times, which usually means the outside is overcooked by the time the inside is cooked. It's easier to accidentally overcook a thicker strip of beef than a thinner one.