You will NEVER need to order takeout Mongolian Beef again with this stir fry of tender beef saturated in the most-lick-the-plate delicious, multidimensional sauce ever – all in a quick and easy stir fry!
Is it too presumptuous of me to say this will be your new favorite Mongolian Beef recipe?
While I can’t speak for you – yet – I don’t exaggerate when I tell you this is one of my favorite Asian dishes to date. And Patrick’s. “This is amazing. Not just amazing like the flavors are really good but amazing like I could eat this every day amazing.”
Met too Patrick, me too.
This Mongolian Beef doesn’t just taste of classic soy, brown sugar, garlic and ginger, but gets a kick of tang from hoisin (like Chinese BBQ sauce, sweetness from mirin (sweet Japanese cooking wine) and is topped off by the “secret ingredient”…
Asian Sweet Chili Sauce! After researching many different Mongolian Beef recipes (none of which call for Sweet Chili Sauce), I made a version without the Sweet Chili Sauce and while it was good, it was missing the “Oh My YUMMY” (OMY) rave factor. So I decreased the brown sugar and added the complexly delicious Asian Sweet Chili Sauce in its place and now this sauce is off the OMY charts.
If you aren’t familiar with Asian (sometimes says “Thai” on the label) Sweet Chili Sauce, it is sweet, with a hint of spice and packed with flavor from a combination of red chilies, onion, garlic, Japanese rice wine, brown sugar and fish sauce. Basically, a whole lot of my favorite everything in one bottle. And now a whole lot of my favorite everything in one stir fry.
While the tantalizing sauce makes this dish, it could easily be unmade without melt in your mouth beef. 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. The cornstarch binds the soy to the meat for more flavorful beef and provides a protective coating from the heat to prevent toughening of the outer layer of meat while it cooks. S0000 tender.
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