My Mongolian beef recipe & how to make a tender beef stir-fry 👊 - Marion's Kitchen

just check out that super glossy luscious sauce and that beef let me tell you guys is super tender this is my version of mongolian beef mongolian beef the origins of this dish a little murky some say it originated in Taiwan some in China some in Chinese restaurants in America I have fabulous memories of this dish growing up eating it in Chinese restaurants in Australia for me the dish is all about that really beautiful sweet glassy sauce the onion and a super tender strip of beef so let's get going on the beef first of all because I've got quite a few tips and tricks for getting just the right texture now I'm going to do this on a bit of a budget I'm using flank steak today so flank steak is a cheaper cut of steak and can be tough if you don't deal with it in the right way but we're gonna deal with it the right way don't worry so it looks like this flat thin long piece and if you have a look here the grains run long all the way along the piece here and what we want to do is first of all cut with the grain so I get two pieces and now you want to cut against the grain so the cutting with and against is really important because cutting against the grain means that we're going to get a more tender strip of beef and also cutting on an angle is going to help with that as well this is super important when you're using cheaper cuts of beef now the other important part is the marinade I've got some special ingredients they're going to help the tenderizing that beef and getting the right texture so first of all pretty standard soy sauce now I also want some Chinese shouting wine here and now those of you who have been watching my channel for a while will know my little trick here but I use some cornflour and the cornflour will help to kind of coat the outside of the beef you give us that glossy texture and then baking soda just a little dash and the baking soda is going to help tenderize the beef and help it brown quicker means it'll cook quicker stay nice and 10 all those things and you really need to get in here with your hands and mix everything make sure each of those pieces of beef has a nice coating of that marinade now for the stir-fry sauce really simple just in soy sauce chicken stock some brown sugar a little bit more Chinese wine let's give that a mix to help that sugar dissolve a little bit and now let's get our beef cooking now with a secondary cut of steak like we're using a flank steak it's really important the way we cook the beef because this is where things can go wrong also so what I want to do is pay close attention to the beef and just cook it on its own I'll take it out and then we make the vegetables and sauce separately all come together beautifully I promise a little bit of oil in my hot pan first of all get that beef in there and you really want to get it spread out so spreading the beef out means that we're getting as much heat contact with each little piece of beef as possible and that's gonna promote brownie with your cooking and also make sure we're not stealing the beef we want to see the beat now just leave it for a minute or so I want to get some color on there before it starts to fry now you can see we've already got a little bit of color on it which is great I'm gonna give it a bit of a flip and then let it cook again get some nice color now when that beef is just barely cooked possibly still living a little bit pink in places I'm gonna take it out and you want to spread it out as much as possible I don't want it all bunched up and steaming and producing moisture now straight back into the same pan I'm gonna put some onion and depending on how fatter your beef there's money to add a bit of oil here I'm gonna add a little bit more okay now in goes some ginger some garlic and then these aren't optional but I quite like to add some dried red chillies here as well it's gonna snip them straight in I'm gonna deglaze the pan and lift off all of that beefy kind of stuff stuck to the bottom of the pan all that flavor and their big blaze it without sauce give that sauce a minute or so to bubble away for that sugar to dissolve and start to thicken and sweeten up the sauce now I'm gonna add in some corn flour mixed with a little bit of waters to thicken everything up and I love how magically glossy everything becomes almost instantly now I'm gonna get my beef back in there and some spring onion and then just look at that lusciousness and that's it done good news because it's making really hungry all right let's get that out onto a plate so there you go my friends my version of mongolian beef see how we've gone [Music] Wow it is crazy how tender that beef is I mean to be able to use a cheaper cut like that and turn into something so luscious like there's hmm now that's magic sauce sweet salty perfection if you've got any comments or questions pop them below and if you enjoyed the video why not hit that subscribe button plus the little Bell one and that way you'll get notified every time I release a new video thanks guys [Music]

Channel: Marion's Kitchen

Views: 915,078

Keywords: marions kitchen, marion's kitchen, marion grasby, marion kitchen, marion’s kitchen, marion grasby recipes, mongolian beef, mongolian beef recipe, chinese beef stir-fry, chinese beef stir fry, best beef stir-fry, how to make the best beef stir fry, how to keep beef tender stir-fry, chinese beef recipes, stir fry recipe, tender beef stir fry, tender beef stir fry recipe

Id: cLjQQBX1EZk

Length: 6min 2sec (362 seconds)

Published: Tue Jan 07 2020