Stir fries are irresistible to busy moms. Not only are they colourful and delicious, but they also shoehorn in fresh vegetables and can be on the table quicker than you can say “teriyaki chicken”. Beef can be a bit tricky for baby teeth, so try my teriyaki chicken stir fry or speedy sesame shrimp if you have very small diners.
Chinese beef dishes
So, funny story. Mongolian beef isn’t even Mongolian. Hence the lack of yak, I guess? It’s actually Taiwanese. It does, however, contain beef, and like many mouthwatering Chinese beef dishes it shares some similarities. Here are a few Chinese beef recipe rules I stick to: cut the steak into strips against the grain so it is soft and chewable, but not chewy. Some, like this beef and broccoli stir fry or chow fun noodles with beef, will call for the beef to be marinated. Then stir fry with vegetables, (beef, mushroom and snow pea is one of my family’s favourites) garlic, ginger, and spring onions in a clingy sweet and savoury, sesame laced sauce.
Beef stir fry marinade
A stir fry sauce AND a marinade? Is that really necessary? Short answer: yes. Long answer: yes, it is. The secret is in the marinade. Actually, there are a few secrets in the marinade. Let me enlighten you (if you’re not already in on it). Marinating does THREE things: And the flavour is a sweet and savoury sensation! The classic duality found and beloved in Asian food. To achieve this balance with it being neither too sweet nor too salty, my marinade contains easy-to-remember equal parts:
hoisin sauce- sweetish and tangy, a bit like a Chinese barbecue sauce! soy sauce- for a lashing of salt and to tenderise, of course. corn starch- to seal in moisture and to give the sauce something to grip on to. Shaoxing wine – to elevate from average to amazing!
I’ve marinated decent sirloin steak which is fairly tender to begin with. However, choosing a tougher, more muscular cut will require some baking soda to help the tenderising process along. Add ½ tsp to the marinade ingredients list. You can get away with a 30-minute marinade here, there’s no need for an overnight stay in the fridge. Happy days!
Serving suggestions
Mongolian beef is traditionally served with a mountain of white rice. Most kids will be revelling in this excuse to avoid any greenery, but that won’t fly in my house. This dish is coming with a side of sautéed Chinese greens. I’m not saying it’s getting eaten, but I live in hope! Plus, a deliciously soft, silky, melt-in-the-mouth miso roasted aubergine– but that’s just for me! Noodles always go down well too. So, if you’ve got the wok out already, and you definitely have the time to spare, easy shrimp chow mein is packed with vegetables and done in under 30 minutes.
Storage and leftovers
The rumours are true! Chinese food does taste better the next day! Keep your leftover Mongolian beef in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the hob. Tell me I’m wrong!
More Asian recipes to try
Shrimp Fried Rice 10 Minute Honey garlic Shrimp Miso Noodles with Tenderstem Broccoli Easy Dan Dan Noodles (Sichuan Flavours at Home) Szechuan Chicken
