Slow Cooker Mongolian Beef - The Recipe Critic (2024)

FAQs

What is Mongolian beef sauce made of? ›

Making the Mongolian Beef Sauce

Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch.

We also love serving this dish with garlic noodles, chow mein and a side of lightly roasted green beans. In the U.S. Mongolian beef is also commonly served over a bed of fried cellophane noodles, which adds a light, crisp texture to the overall dish.

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.

If it comes to serving and you open your slow cooker to find a watery sauce, never fear we have an easy answer. Take the lid off, turn the machine up to high heat and leave it for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce.

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.

Deep and flavorful, our Mongolian Style BBQ Sauce can attribute its flavor profile to smoked black pepper, sweet molasses, soy sauce and garlic making this sauce versatile for marinades and as a finishing sauce.

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.

Buuz. These humble Tibetan-style dumplings are considered Mongolia's national dish. They can usually be found in roadhouses or hole-in-the-wall eateries. The dumplings are stuffed with mutton or goat, flavoured with onion, garlic, and caraway and steamed.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

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

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

Why is Mongolian beef so good? ›

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!

The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.

Can you put meat straight into a slow cooker? Meat can be added directly unseared and not browned.

Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours. For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.

True Teriyaki has Mirin and Sake in it and those two ingredients aren't in my Mongolian Beef recipe. That's like saying Ketchup is just co*cktail Sauce even though it needs horseradish to make it so.

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.

It has a sweet/spicy and complicated taste. It is famous for the distinctive tingly numbing sensation it produces when eaten. Mongolian beef hails from Taiwan and has no actual Mongolian origins. Its main ingredients are flank steak, brown sauce, and green onions.