Slow Cooker Mongolian Beef - The Recipe Critic (2024)

FAQs

What is Mongolian beef sauce made of? ›

Our recipe for Mongolian beef sauce includes oyster sauce, soy sauce, tamari soy sauce (as a replacement for dark soy sauce), chili sauce, sugar, and cooking wine. Check the ingredient list to see precise amounts. Don't forget that you can scale the recipe up and down!

Avoid overcrowding: For the best results, fill a slow cooker between one-half and two-thirds full. Go ahead and cook big roasts and whole chickens; just make sure you use a large crock and that the lid fits snugly on top. Trim fat: For silky sauces and gravies, take a minute or two and cut the excess fat from the meat.

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.

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.

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.

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.

In conclusion, Mongolian beef can be a healthy and nutritious dish when prepared with the right ingredients and cooking methods. It's a good source of protein, iron, zinc, and various vitamins and minerals.

That's because as a culture of nomadic herders, they eat what's at hand – and that's whatever their herd supplies. Mongolians have eaten this way for centuries. Mutton (sheep), goat, and beef are their main source of meat and are often refer to red foods.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

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

Huushuur - Meat filled, deep fried pancake

One of the most popular and widely eaten dishes in Mongolia, you can find Huushuur wherever you go. Huushuur is a meat-filled deep-fried pancake. Mongolian Huushuur is meaty and flavored with salt and onion. The taste varies depending on the ingredients.

What is the most consumed meat in Mongolia? ›

Mutton is the most commonly used meat all the year around. Mongolian sheep eat 80 species of plants. 30 of the plants are medicinal plants. Therefore, they use mutton to relieve tiredness.

Traditional Mongolian food is heavily influenced by the country's climate and nomadic culture. The majority of its dishes consist of nutrient-rich dairy, meat, and animal fats, particularly from cattle, mutton, horse, goat, and game meat. Due to the nomadic lifestyle, more delicate cuisines weren't prevalent.

Mongolian beef is one of the most popular Chinese takeout beef dishes that is believed to be from Taiwan. It is sweet and savory and stir fried with onions, green onions, and served over a bed of fried vermicelli rice noodles or simply with some rice.

In a large saucepan, combine 1/2 cup tamari, sugar, vinegar, oil, sake and 1/3 cup water. Bring to a boil. Add ketchup, coriander, ground ginger and chili. Simmer for 10 minutes.

Szechuan Beef vs Mongolian Beef

Szechuan Beef has a sweet and spicy flavor with added chili peppers and Szechuan peppercorns. The Szechuan peppercorns has a distinctive tingly numbing sensation when eaten. Mongolian beef has a mild and much simpler taste, making it a kids' favorite, outside of broccoli beef.