Filipino Style Mongolian Beef

How To Cook Filipino Style Mongolian Beef

Filipino Style Mongolian Beef - Cooking Mongolian Beef is easier than what you might be expecting. Okay, it looks delicious and complicated, I assure you that this tastes good, but it is very easy to prepare. If you are new to cooking or about to try your first dish, this Mongolian Beef Recipe is perfect for you. If you insist, You can thank me later by sharing this post to your social group.

Filipino Style Mongolian Beef

Mongolian beef is a dish served in Chinese-American restaurants consisting of sliced beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over crispy fried cellophane noodles or steamed rice.
The name of this dish is somewhat misleading, as aside from the beef, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine. The term "Mongolian" is rather meant to imply an "exotic" type of food.

Filipino Style Mongolian Beef Time And Duration

Prep time 10 mins Cook time 20 mins Total time 30 mins

Filipino Style Mongolian Beef Ingredients

• 1 lb. sirloin or flank steak thinly sliced and cut into serving pieces
• 1 thumb minced ginger
• 2 teaspoons garlic, minced
• 3/4 cup chopped scallions
• 2 tablespoons soy sauce
• 1 teaspoon brown sugar
• 3 teaspoons cornstarch
• 1 tablespoon Chinese cooking wine or sherry
• 1 tablespoon hoisin sauce
• 1 1/2 teaspoon vinegar (white, rice, or cane)
• A bit of Sriracha sauce (optional)
• 1/4 teaspoon sesame oil (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper powder
• 3 tablespoons cooking oil

Filipino Style Mongolian Beef Methods And Steps For Cooking.

1. Season the beef with 1/4 teaspoon salt and 1/8 teaspoon white pepper. Let it stay for 10 minutes.
2. Heat the oil in a frying pan.
3. Dust the beef in 2 teaspoon cornstarch. I do this by combining the beef and cornstarch in a resealable bag, seal the bag with some air inside, and shake the bag until the beef is coated.
4. Pan-fry the beef in medium heat for 1 minute per side. Do this in batches so that the beef gets cooked properly and the pan does not get over crowded. Remove the pan-fried beef from the pan. Set aside.
5. Combine soy sauce, sugar,1 teaspoon cornstarch, cooking wine, hoisin sauce, vinegar, Sriracha, sesame oil, and remaining salt and pepper in a bowl.Mix well and set aside.
6. On the same pan with remaining oil, add the garlic and ginger. Stir and cook until the garlic turns light brown.
7. Put-in the beef. Stir.
8. Pour-in the soy sauce mixture. Quickly stir and cook until the sauce gets thick.
9. Add the scallions. Cook for 1 minute.
10. Transfer to a serving plate.

Mongolian Beef Additional Trivia

Mongolian beef, like the kind you can get at our Auburn teriyaki restaurant, is another classic staple of the American Chinese food restaurant. It generally consists of thin strips of steak grilled in a sweet and spicy sauce. You’re probably familiar enough with this dish, but what do you know of its origins?

Despite what it’s name might suggest, Mongolian beef does not trace its roots back to Mongolian cuisine. It’s largely the creation of the original Chinese immigrants who first aspired to prepare dishes that would appeal to their American customers. The name might have come about based on the fact that Mongolian food is traditionally more heavily based in meat than Chinese food, often using beef in ways that could be somewhat similar to the Mongolian beef dish we know and love. Source: Mongolian Beef
Source Recipe: Here

Learn How To Make Filipino Style Mongolian Beef