Slow Cooker Mongolian Beef - The Recipe Critic (2024)

FAQs

Why is Mongolian beef so tender? ›

(Remember, the lines are the muscle fibers – cutting against the lines means you're cutting the long fibers, so they don't get tough when cooked!) This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef.

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!

You will be addicted to this Crockpot Skirt Steak. The flavors are unreal and it takes 2 minutes to prep — pretty much guaranteed to enter into your dinner rotation. You can swap the skirt steak for flank steak & use the same seasoning, also delicious.

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.

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.

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.

Cornstarch: Cornstarch is used as a thickening agent in many Asian dishes. It gives the Mongolian beef its signature glossy, thick sauce. If you can't find cornstarch, use flour instead, but it may not provide the same clear, glossy finish.

Flavor Profile: Szechuan Beef is known for its spicy and numbing flavor, while Mongolian Beef offers a sweet and savory taste. Region of Origin: Szechuan Beef originates from the Sichuan province of China, while Mongolian Beef is inspired by the cuisine of Mongolia.

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.

If you cook meat at too high of a temperature in your slow cooker, you're likely to overcook it. When you cook your food slowly at a lower temperature, you unlock the magic of slow cooking.

Do you brown steak before putting in crockpot? ›

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished 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.

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.

Its sweetness appeals to kids and even adventurous eaters tend to view it as a comfort food. The dish is made of flank steak, a lean (albeit sometimes chewy) cut of beef, with a marinade of brown sugar, soy sauce, ginger, and garlic (via Dinner Then Dessert).

Factors that also influence tenderness and juiciness are: The animal's age at slaughter, the amount of fat and collagen (connective tissue) contained in particular cuts, and, to a small degree, brining. Collagen is a long, stiff protein that is the most prevalent protein in mammals.

Tenderloin Steak

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.