Beef Shaved Steak With Rice and Gravy

Easy Mongolian Beef

My family unit cannot become enough of Asian food, and any fourth dimension I crank out a dish that announces itself with aromas of garlic, ginger, and soy sauce I pretty much know dinner volition be a success.

What is Mongolian Beef?

Mongolian Beef is a Chinese-American (or American-Chinese) dish consisting of beef coated with a savory chocolate-brown sauce that includes hoisin (usually), soy sauce, and chili peppers (or something spicy), plus some other additions. Usually there is some sweetness added besides, here chocolate-brown sugar, which allows the sauce to caramelize so nicely.

It is highly reminiscent of the kind of dish you might go at an erstwhile-school Chinese eating house. Often broccoli is included, and I am going to add some next time, for for now….broccoli on the side would be nifty.

Shaved Beef Steak

Await for shaved beef steak, sometimes called beef shaved steak—I don't know why—napkin-sparse slices of beef which can come from any part of the moo-cow. Information technology might be labeled "sandwich steak" (designed for sandwiched like Philly subs) or shabu-shabu beef (intended for Japanese cooking, or possibly Chinese hot-pot) or Pho (used in the traditional Vietnamese soup). It also could be called braciole beef (used in that classic Italian dish where it is wrapped around a filling, usually involving breadcrumbs and cheese). Bulgogi in Korean markets. Rouladen in German language butcheries.

If yous have a friendly butcher ordering this cut of meat tin generate some interesting conversation almost the dissimilar means to cook information technology.

This 20-minute dish is so like shooting fish in a barrel to brand, with a wonderful savory-sweetness glaze coating the ultra thin slices of steak.
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How to Make Mongolian Beef

Mongolian beefiness can also be fabricated with unlike types of thinly sliced or small cut meat, and if shaved beef isn't an option, place a piece of flank steak in the freezer until quite firm but not totally frozen and then thinly slice it beyond the grain and use that instead. It will essentially defrost as yous cutting information technology and information technology waits to striking the hot pan. This thinness of the meat allows every little chip of it to exist coated with a wonderful coat.

Coat the Beef with Cornstarch

Dusting the slices of beefiness in cornstarch before sautéing them allows them to brown nicely. Saute in batches, so information technology tin can chocolate-brown evenly. This is slightly annoying, but it goes SO fast. Then when the beefiness meets with sauce the cornstarch not only helps the thicken the sauce, but as well allows the sauce to glaze the beefiness deliciously.

Saute the Beefiness Quickly

The beef needs only a few minutes in the pan to brown.

Add the Sauce

One time all of the meat has been browned, put information technology dorsum in the pan and add the sauce. Toss until it's thick and the glaze looks and smells lovely.

End the Mongolian Beef

The scallions add a footling bit of spiciness, and some welcome fresh green (it's a brown dish, I will say that).

Toss until everything is well combined.

How to Serve Mongolian Beef

Serve it up over some hot rice. For an quondam school Chinese-American dish I default to white rice. This kind of food makes me wonder where the little packets of duck sauce are. Hey, maybe next fourth dimension I make this, I will encounter if a little duck sauce on the side hits the spot. It seems like it could really piece of work.

I could probably brand this in one case a calendar week for my family and it would exist a long fourth dimension until they tired of it. I served this upwards concluding with some Blistered Light-green Beans with Miso Butter. It actually worked. And do give the beef one concluding sprinkle of fresh sliced scallions.

Mongolian Vegetables

Instead of beef, endeavor this with a mixture of broccoli florets, sliced carrots, and snow peas. Use 6 cups of vegetables in total, and treat them just as you would the sliced beef. And if you want to use half beefiness (3/4 pound) and half vegetables (3 cups), but sauté them separately, with 6 teaspoons of cornstarch mixed with each, and and so add half of the sauce and scallions to each of the pans and terminate cooking.

What to Serve with Mongolian Beef:

Rice
Uncomplicated Stir-Fried Vegetables
Uncomplicated Stir-Fried Broccoli
Blistered Green Beans with Miso Butter

Other Asian Beef Recipes:

Slow Cooker Teriyaki Beef Tip Steaks
Spicy Stir Fried Beef and Vegetables
Asian Beefiness Mushroom Burgers

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¼ cup approximately plus 2 teaspoons vegetable or canola oil, divided
ii teaspoons finely minced garlic
1 tablespoon freshly minced ginger
½ cup less sodium soy sauce
⅓ loving cup packed dark-brown carbohydrate
1 ½ pounds beef shaved steak see recipe intro for more than info
iii tablespoons cornstarch
6 scallions trimmed and thinly sliced (white and green parts)
Hot cooked brown or white rice to serve

In a small bucket oestrus two teaspoons of the oil. Add the garlic and ginger, and saute for thirty seconds, then add the soy sauce and brown sugar and bring to a simmer, whisking frequently over medium estrus. Let it to simmer and reduce a bit, until it gets a glazey consistency, about 4 minutes. Set aside.
Meanwhile, toss the shaved steak in a mixing bowl with the cornstarch until evenly distributed.
Oestrus two tablespoons of oil in a large skillet (the bigger the better) over medium loftier heat. Line a counter or a large plate with newspaper towels. Sauté the beefiness in batches, taking care non to crowd the pan, and flipping it every bit information technology browns, about 2 minutes in all. Use tongs to remove the beef when information technology is browned, transferring it to the newspaper towels. Repeat until all of the beef is browned, adding more than oil as needed (brand certain the oil has a chance to become hot before you add the next batch of beef so information technology browns up nicely).
Pour off whatever additional oil and return the large skillet to medium loftier estrus. Add all of the beef back to the pan, along with the sauce and scallions. Stir for about 3 minutes until the sauce is thickened and glazes all of the meat evenly. Serve over the rice.

What the Kids Can Practice:

Piece scallions with supervision, measure out the sauce ingredients, and assistance prepare the rice.

The nutrition values are provided as an approximate. It is not intended every bit a substitute for the advice of a qualified healthcare professional person.

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Source: https://themom100.com/recipe/mongolian-beef/