Introduction
A traditional Asian dish, the Mongolian Beef Bowl has a delicious fusion of tastes and textures. It strikes the ideal harmony of sweet and savory with tender strips of beef, crunchy veggies, and a thick sauce that coats every bite.
This article will teach you how to make the perfect Mongolian beef bowl at home.
What is a Mongolian Bowl?
Thinly sliced beef is stir-fried and served in Mongolian bowls, also known as Mongolian Beef Bowls, over steamed rice.
Typically, a savory sauce is used to marinate the beef, and vegetables like bell peppers and onions may be added to the dish.
The sauce offers the ideal balance between sweet and savory flavors. Asian food lovers adore Mongolian bowls for their delectable fusion of flavors and textures.
What makes Mongolian beef Mongolian?
There is nothing traditional about Mongolian beef, and its name is somewhat misleading. The dish is thought to have been influenced by Mongolian-style barbecue, which involves grilling both meat and veggies and was created in Chinese-American restaurants.
In Mongolian cuisine, beef is stir-fried with vegetables including bell peppers and onions in a flavorful and somewhat sweet sauce.
The term “Mongolian” then refers to the cooking method and flavors that were influenced by Mongolian cuisine rather than the actual cuisine itself.
Mongolian Beef Bowl Recipe
Ingredients You’ll Need
Thinly sliced beef, lamb, or chicken: Added flavor and texture to the dish. This protein source provides the main meat component.
Cornstarch: Cornstarch thickens sauces and coats meat and vegetables, creating a velvety texture.
Garlic, minced: It enhances the overall taste of the dish by adding an aromatic and pungent flavor.
Soy sauce: Asian cuisine relies heavily on soy sauce for saltiness and umami flavor.
Chili sauce (Korean red pepper paste): With its spicy kick and depth of flavor, this sauce adds a unique Korean twist to the dish.
Rice vinegar: The rice vinegar balances the sweetness and spice in the sauce with a subtle tanginess.
Sesame oil: Adding sesame oil to a dish enhances its aroma and taste with its nutty, toasted flavor.
Ginger, grated: Ginger adds a zesty and slightly spicy note to the dish.
Brown sugar: Adding brown sugar to the sauce creates a harmonious blend of sweet, salty, and spicy flavors.
Instructions
Marinate the Meat:
- Combine the thinly sliced meat with 1 tablespoon of cornstarch in a mixing bowl. Make sure the meat is evenly coated with the sauce.
Prepare the Sauce:
- Combine minced garlic, soy sauce, Korean red pepper paste, rice vinegar, sesame oil, grated ginger, and brown sugar in another bowl.
- Your savory sauce will be like this.
Cook the Meat:
- Cooking oil should be heated over high heat in a large skillet or wok.
- Stir-fry the marinated meat until it is browned and cooked through.
- Set the meat aside after removing it from the skillet.
Stir-fry the Vegetables:
- If necessary, add a little more oil to the same skillet.
- Slice the bell pepper, carrot, and onion thinly.
- Once they are crisp-tender, stir-fry for a few minutes.
Combine and Sauce:
- In the skillet with the vegetables, add the cooked meat.
- The sauce should be poured over the meat and vegetables.
- Once everything is coated with the sauce and heated through, stir-fry for a couple of minutes.
Thicken the Sauce:
- Mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl.
- Stir the slurry well in the skillet.
- Allow the sauce to thicken for a minute or two.
Serve:
- Place the Mongolian beef on a plate or bowl for serving.
- Sprinkle sesame seeds and thinly sliced green onions on top.
Enjoy:
- Make your Mongolian Beef Bowl and enjoy it over a bed of steamed rice.
Pro Tips for the Perfect Mongolian Beef Bowl
Achieving the Ideal Texture
When stir-frying beef, slice it thinly against the grain, and don’t overcook it. As a result, it will retain its melt-in-your-mouth texture.
Balancing Flavors
You can adjust the sweetness and saltiness of your sauce as you go. For some heat, add a pinch of red pepper flakes.
Common Mistakes to Avoid
Pan overcrowding
Avoid overcrowding the pan when you are searing beef and vegetables. Maintain high heat by cooking in batches if necessary.
Marinade neglect
Make sure you don’t rush the marinating process. Adding these flavors to the beef is essential for an unforgettable Mongolian Beef Bowl.
Calories in Mongolian Beef Bowl
A homemade Mongolian Beef Bowl’s calorie count can vary depending on the ingredients and portion sizes used. In general, a homemade Mongolian Beef Bowl contains between 400 and 600 calories per serving. This estimate includes thinly sliced beef, vegetables, rice, and sauce.
Conclusion
To conclude, mastering the art of making the best Mongolian Beef Bowl isn’t as challenging as you might think. This beloved Asian dish can be brought to your kitchen with the right ingredients, patience, and attention to detail. Your family and friends will appreciate your culinary skills, and you’ll enjoy the satisfaction of a delicious homemade meal.
Mongolian Beef Bowl Recipe
Ingredients
- 1 pound thinly sliced beef, lamb, or chicken
- 1 onion, thinly sliced
- 2 tbsp. cornstarch
- 2 cloves of garlic, minced
- 1 bell pepper, thinly sliced
- 1 carrot, thinly sliced
- ½ tsp. salt
- ½ tsp. pepper
- ¼ cup soy sauce
- 2 tbsp. chilli sauce ( korean red pepper paste)
- 2 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 1 tsp. ginger, grated
- 1 tsp brown sugar
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
- oil for cooking
Instructions
- Combine the thinly sliced meat with 1 tablespoon of cornstarch in a mixing bowl. Make sure the meat is evenly coated with the sauce.
- Combine minced garlic, soy sauce, Korean red pepper paste, rice vinegar, sesame oil, grated ginger, and brown sugar in another bowl. Your savory sauce will be like this.
- Cooking oil should be heated over high heat in a large skillet or wok.
- Stir-fry the marinated meat until it is browned and cooked through. Set the meat aside after removing it from the skillet.
- If necessary, add a little more oil to the same skillet.
- Slice the bell pepper, carrot, and onion thinly. Once they are crisp-tender, stir-fry for a few minutes.
- In the skillet with the vegetables, add the cooked meat.
- The sauce should be poured over the meat and vegetables. Once everything is coated with the sauce and heated through, stir-fry for a couple of minutes.
- Mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl.
- Stir the slurry well in the skillet. Allow the sauce to thicken for a minute or two.
- Place the Mongolian beef on a plate or bowl for serving.
- Sprinkle sesame seeds and thinly sliced green onions on top.
- Make your Mongolian Beef Bowl and enjoy it over a bed of steamed rice.
Notes
FAQs:
What meat is Mongolian beef made of?
Mongolian beef is commonly made from thinly sliced beef cuts such as flank steak or sirloin, although other cuts of beef can be used, such as ribeye, tenderloin, or even thinly sliced short ribs.
What is Mongolian beef sauce made of?
For added flavor and thickness, Mongolian beef sauce often includes rice vinegar, cornstarch, or chili flakes in addition to soy sauce, hoisin sauce, brown sugar, garlic, ginger, and other ingredients.
Why is Mongolian beef so chewy?
Some reasons can make Mongolian beef chewy. It is possible that the beef was not properly tenderized before cooking. The beef could be overcooked, resulting in a tougher texture.