Slow Cooker Mongolian Beef - The Recipe Critic (2024)

FAQs

Why is Mongolian beef so tender? ›

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.

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.

How is it that these restaurants can get the meat to be so soft and moist no matter how much they are cooking and for different recipes? It all starts with tenderizing the meat with baking soda and water that is massaged into the thinly sliced meat. It is then left to marinate for about an hour or two before cooking.

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.

Region of Origin: Szechuan Beef originates from the Sichuan province of China, while Mongolian Beef is inspired by the cuisine of Mongolia. Ingredients: Szechuan Beef incorporates Szechuan peppercorns, chili peppers, and peanuts, whereas Mongolian Beef features brown sugar, hoisin sauce, and scallions.

But this beef is nothing short of crazy tender and flavorful from one simple step of coating your beef in a little soy and cornstarch before stir frying. Here's how it works: soy sauce: the salt in the soy sauce helps break down the proteins for a more tender texture and infuses the steak with flavor.

The low setting is important so you don't overcook it, potentially leaving you with a dry or tough meal. If you're wondering how long your meat will take to cook in a crock pot, we recommend consulting Crockpot's cook time guide for guidance.

Do you brown steak before putting in crockpot? ›

While this hands-off, low-effort method will produce delicious results, it is worth adding one additional (straightforward) step when you're slow-cooking beef. Before putting the meat in the slow cooker, brown it in a skillet for a few extra minutes.

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.

Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic. Szechuan Beef has a similar soy sauce-based profile but with the addition of a spicy element, such as fresh or dried chilis and/or Sichuan peppercorns for a numbing sensation.

Usually when we go to PF Chang's, I am all about the Kung Pao Scallops, but Mongolian Beef is also a favorite of mine. Crispy but tender pieces of beef coated in a thick, sweet and a little salty sauce. It's almost like eating beef candy! Add some red pepper flakes if you want to balance the sweetness with some heat.

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.

Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic. Szechuan Beef has a similar soy sauce-based profile but with the addition of a spicy element, such as fresh or dried chilis and/or Sichuan peppercorns for a numbing sensation.

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.