Easy, Inexpensive Recipe: Mongolian Beef (2024)

FAQs

What is a substitute for cornstarch in Mongolian beef? ›

Try using arrowroot or tapioca starch as substitutions for cornstarch. Both options are great starchy flours and are also gluten-free! It's important to note that if you're using either one of these to double the amount (that I call for using cornstarch) as it is not an equal 1:1 replacement of cornstarch.

Flank Steak: This Easy Mongolian beef recipe uses flank steak. Sirloin can be used too but we always opt for Flank Steak. Both cuts are tender and will cook up quickly when thinly sliced.

Szechuan beef vs Mongolian beef, what's the difference? Szechuan beef has a sweet and spicy flavor, and Mongolian beef has a mild taste. Szechuan beef hails from the Sichuan Province in southwestern China. Its main ingredients are chili peppers, garlic, and Szechuan peppercorn.

This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef. If you're curious about the science behind it – baking soda neutralizes acid and raises the pH level, which causes the meat to become more alkaline.

1. All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.

Mongolian beef uses a lot of scallions, ginger, and chili peppers however the proportion of these aromatics are more in equal parts. Hunan beef stir-fry uses mainly garlic and chilis so it's a spicier dish. Some recipes also include cumin powder and sour pickles, too.

The best meat to use instead of flank steak is skirt steak, flat iron steak, flap (sirloin tip) steak, tri-tip steak, and hanger steak (in that order). Each has its differences, but all do well being marinated and cooked over high heat, like flank steak.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

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

Why is Chinese takeout beef so tender? ›

Velveting is a Chinese method of marinating which keeps delicate meat and seafood moist and tender during cooking.

If you are like me, you probably asked yourself what's the difference between Szechuan Beef vs Mongolian Beef because these two dishes look very similar. The main difference is in flavor and the use of peppercorns. Szechuan Beef has a sweet and spicy flavor with added chili peppers and Szechuan peppercorns.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

From there, leave it in the refrigerator for at least 3 hours or overnight. Then take the meat out of the container and rinse it ensuring that all—or most—of the baking soda is off the steak.

If you don't have cornstarch, you can substitute all-purpose flour in favor for a more routine breading and frying procedure. You can also use rice flour or potato flour, which are commonly used for tempura, and this will create a similar lacy, crunchy texture.

Rice Flour

A common ingredient in Asian cuisines, this flour, made from finely ground rice, is a favorite substitution for regular flour as a gluten-free option. It's also a perfect cornstarch substitute as well. Rice flour is particularly good for baking and creating a crispy batter for deep-fried foods.

You can use potato starch. Potato starch works just as well as cornstarch. In fact, it looks and feels the same as cornstarch. You can substitute potato starch for cornstarch 1:1 in recipes.