Flavorful Mongolian Beef Recipe: A Savory Chinese Stir-Fry for Your Rice
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Introducing ‘Mongolian Beef’, a Chinese stir-fry dish featuring tender soy-braised beef and fresh vegetables! Using a store-bought Lee Kum Kee Mongolian Beef Sauce, you can easily and quickly create a fantastic meal. We’ve added zucchini, oyster mushrooms, and onions from the fridge for added nutrition and flavor. The perfect harmony of savory-sweet sauce, crisp vegetables, and tender beef is magical, making you finish a bowl of rice in no time! If you add rice cakes and Vienna sausages, which kids love, it transforms into a hearty ‘Mongolian Beef Tteokbokki’ that will captivate the whole family’s taste buds. If you don’t have Mongolian Beef Sauce, you can easily make a delicious sauce at home by mixing oyster sauce, sugar, and ketchup in a golden ratio.
Main Ingredients
- 200g Soy-braised Beef (or thinly sliced beef like for shabu-shabu)
- 1/4 Zucchini
- 1 cup Oyster Mushrooms (approx. 50g)
- 1/2 Onion
- 17 Vienna Sausages (optional)
- 15 Tteokbokki Rice Cakes (optional)
- 1 Tbsp Minced Garlic
- 2 Tbsp Chopped Scallions
- 1 tsp Grated Ginger
- 2 Tbsp Gochugaru (Korean chili powder) or Chili Oil
- 2 Tbsp Cooking Wine (Mirin or Sake)
- 1 tsp Black Pepper
- Slurry (1 part Cornstarch : 2 parts Water)
- 1 tsp Sesame Oil
- Pinch of Toasted Sesame Seeds
- 80g Lee Kum Kee Mongolian Beef Sauce (or alternative)
Cooking Instructions
Step 1
First, let’s prepare the beef. If using beef for soy-braising or thinly sliced beef for shabu-shabu, thaw it naturally if frozen. Then, soak the beef in cold water, changing the water 2-3 times to remove any blood. After rinsing off the blood, gently wash the beef under running water and pat it completely dry with paper towels. This step helps to remove any gamey odor and ensures a cleaner taste.
Step 2
Lee Kum Kee Mongolian Beef Sauce is characterized by its rich flavor of oyster sauce and garlic. If you don’t have this sauce, you can easily make an alternative by mixing 3 Tbsp Oyster Sauce, 1.5 Tbsp Sugar, and 1 Tbsp Ketchup. Adjust the sweetness and tanginess to your preference.
Step 3
Prepare the vegetables for stir-frying. Slice the zucchini into 0.7cm thick half-moons. Cut the onion into thick strips and tear the oyster mushrooms into bite-sized pieces. You can also use other vegetables like carrots or king oyster mushrooms if you have them on hand. Try to cut the vegetables to a similar size as the beef for even cooking.
Step 4
Heat a pan over medium-low heat and add 2 Tbsp of chili oil. Add the chopped scallions, 1 Tbsp minced garlic, and 1 tsp grated ginger. Stir-fry until fragrant. Be careful not to burn the scallions and garlic, as this will enhance the delicious aroma.
Step 5
Once the fragrant scallion oil is ready, add the prepared beef and stir-fry. Pour in 2 Tbsp of cooking wine (like mirin or sake) to effectively remove any gamey smell from the beef. Stir-fry over medium heat until the beef is browned on the outside.
Step 6
If you feel the amount of beef is a bit insufficient, or if you want to add a special flavor that kids will love, consider adding Vienna sausages. They pair well with oyster sauce and make the dish more substantial, adding a familiar and delicious flavor similar to chop suey.
Step 7
Once the beef is partially cooked, add the prepared zucchini and onions. Sprinkle with 1 tsp of black pepper to enhance the flavor. Stir-fry until the vegetables are slightly softened.
Step 8
Next, add the oyster mushrooms and pour in the Mongolian Beef Sauce. Stir well to ensure the sauce evenly coats all the ingredients. If you don’t have the official sauce, use the alternative sauce you prepared earlier.
Step 9
Check if the zucchini is translucent and the beef is fully cooked. The vegetables will release some moisture, and the sauce will have a delicious, rich color.
Step 10
Finally, add the tteokbokki rice cakes and toss them with the sauce until well combined. This will create ‘Mongolian Beef Tteokbokki’, where you can enjoy both rice cakes and beef! Stir-fry for about 2-3 minutes until the rice cakes are coated and tender, as they cook quickly over high heat.
Step 11
Now it’s time to thicken the sauce. Gradually add the cornstarch slurry while stirring until you reach your desired consistency. Be careful not to add too much at once, as it can become too thick. Just before turning off the heat, drizzle in 1 tsp of sesame oil for a nutty aroma. Your dish is ready!
Step 12
Serve the generously portioned Mongolian Beef on a plate and sprinkle with toasted sesame seeds for a final touch. This flavorful Chinese stir-fry, Mongolian Beef, is excellent as a side dish with rice, and with the addition of rice cakes and sausages, it’s a wonderful meal for the whole family to enjoy!
