If you love the dishes that combine juicy meat, rich sauce and a real explosion of flavors, you must absolutely try this: the Mongolian beef. A quick dish to prepare, with a characteristic sweet-popular taste, an excellent choice for each day when you want something special, without having to cook in a complicated way.
Manzo textjuicy beef, gently roasted with aromas the sauce prepared with oysters and Hoisin sauce, enriched with peppers and delicately crunchy onions, creates the perfect harmony between sweetness, flavor and slight spicyness.
Although the name is “Mongol”, the dish actually originated in the syn-American cuisine and has become popular thanks to the speed of preparation and intense flavor. This version of the recipe, which provides for the marinade of the meat to make it even more tender, guarantees a truly juicy and substantial dish.
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ingredients
- For beef:
- 750 g of steak next to it, clean
- 2 tablespoons of corn starch
- 2 teaspoons of sodium bicarbonate
- 1 teaspoon of salt
- 2 tablespoons of water
- 2 tablespoons of vegetable oil
- 3 tablespoons of oyster sauce
- 3 tablespoons of Hoisin sauce
- 2 tablespoons of soy sauce
- ½ tablespoon of corn starch
- ½ teaspoon of white vinegar
- 1 teaspoon of chopped garlic
- 1 piece of fresh ginger (about 2.5 cm), peeled and cut into thin slices
- 3 tablespoons of vegetable oil
- 4 finely chopped garlic cloves
- ½ red pepper, cut into large cubes
- ½ green pepper, cut into large cubes
- ½ medium onion, cut into large cubes
- 3 spring onions: cut the white parts diagonally into pieces 2.5 cm long, the green parts in thin slices diagonally (separately)
- from 4 to 6 dry peppers
For the sauce:
To roast:
Instructions
- Marinade of beef:
- Cut the steak next to the side by side in thin slices (about 2 cm thick), then cut them into cubes.
- In a small bowl, mix the corn starch together, baking soda, salt and water.
- Arrange the meat in a low dish, pour the mixture of water, oil and starch on top of the mixture and gently massage everything to get it absorbed by the meat.
- Cover the container and let the meat marinate in the refrigerator for at least 2 hours (up to 12 hours).
- In a small bowl, mix the oyster sauce together, the Hoisin sauce, the soy sauce, the corn starch, the white vinegar, the chopped garlic and half of the prepared ginger.
- Put the sauce aside until the moment of use.
- Heat the vegetable oil in a wok or a large pan over medium-high heat.
- Add the marinated meat and brown it for about 3 minutes, mixing continuously, until it is cooked to the blood. Drain the excess oil from the pan.
- Add the chopped garlic and ginger left and brown for 20-30 seconds to release the aromas.
- Add the chopped red and green peppers and the onion. Fry for another 2 minutes, until the edges of the vegetables are slightly golden.
- Add the white parts of the spring onions, the dry chillies and the prepared sauce.
- Mix continuously and cook for about 2 minutes, until the sauce thickens and uniformly covers all the ingredients.
Preparation of the sauce:
Toast:
Transfer the plate to a serving dish and sprinkle with the green parts cut into slices of the spring onion. Serve hot, with cooked rice or rice spaghetti, if desired.
