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Unlocking the secrets to a perfect Mongolian Beef dish means embracing a harmony of flavors and techniques to achieve that irresistible balance of savory, sweet, and umami. This version of the classic dish simplifies the process without compromising on the authentic taste and aroma that makes Mongolian Beef so beloved. Let’s dive into the culinary journey of crafting this savory delight.
Ingredients Breakdown
For the Dark Sauce:
- Water: ¼ cup
- Chicken Broth Powder: ½ tsp to enrich the sauce with a subtle depth
- White Granulated Sugar: ¼ cup to balance the saltiness
- Low-Sodium Soy Sauce: ¼ cup + 2 tbsp (Lee Kum Kee or Kikkoman recommended for their quality and flavor)
- Mushroom Soy Sauce: 1 tbsp (Lee Kum Kee) for an earthy, umami kick
- Oyster Sauce: 1 tbsp (Lee Kum Kee Panda brand) for sweetness and complexity
- Michiu or Shaoxing Rice Cooking Wine: 2 tbsp for a fragrant, rich background note
For the Beef Marinade:
-
- Flank Steak: 12 oz, thinly sliced against the grain for tenderness
- Water: 1 cup
- Baking Soda: ½ tsp to tenderize the meat
- Soy Sauce: ⅓ cup for the base umami flavor
- Egg White: ½ to coat and protect the beef during cooking
- White Pepper: ⅛ tsp for a subtle, warm heat
- Potato Starch or Cornstarch: 1 tbsp for a velvety texture
- Neutral Oil: 1 tsp to help separate the beef slices
For the Stir-fry:
- Dehydrated Minced Garlic: 2 tsp, rehydrated for convenience without sacrificing flavor
- White Sugar: 1 tbsp to enhance the sauce’s sweetness
- Sesame Oil: ½ tsp (Lee Kum Kee pure sesame oil) for a nutty aroma
- Green Onion Tops: 1-2 oz, cut into 2-inch pieces for a crisp, fresh finish
- Neutral Oil: For cooking, ensuring the beef fries up perfectly
Cooking Steps
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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