Mongolian Beef and Noodle Recipe (2024)

FAQs

Why is Mongolian beef so tender? ›

Cornstarch – this is for velveting, which is a key Chinese cooking technique that involves marinating the protein in cornstarch and various seasonings (such as white pepper, salt, shaoxing wine, and oils) before quickly passing it through hot oil. It's one of my favorite ways to guarantee moist and tender meat.

Soba and fresh mein are egg & wheat, not rice, so that's probably why. I've seen apparently Mongolian style recipes using egg noodles. I don't know if it's traditional or not, but I prefer egg noodles in a stir-fry anyway, I find they hold up better. Mongolian Grill uses soba noodles.

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.

Ramen: I use Maruchan or Top Ramen in this recipe but any variety of Ramen can be used. Save the seasoning packets to make my Ramen Noodle Salad! Cuts of Steak: Strip steak, skirt steak, flank steak, or top sirloin are your best options for this recipe.

This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Also used for chicken, it's a simple, highly effective technique using baking soda that transforms economical beef so it's incredibly tender in stir fries and stir fried noodles.

Mongolian barbecue (Chinese: 蒙古烤肉; pinyin: Měnggǔ kǎoròu; Wade–Giles: Mêng²-ku³ K'ao³-jou⁴) is a stir-fried dish that was developed in Taiwan during the 1950s. Despite its name, the dish is not Mongolian and is only loosely related to barbecue.

Mai fun. Also known as “rice vermicelli,” these round and thin noodles are on the drier and chewier side, with their heartier shape making them perfect for stir-fries and salads.

Hoisin is made with sugar, water, soybeans, salt, sweet potato, sesame seeds, cornstarch, garlic, wheat flour, chili pepper and spices.

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!

Try beefing up the flavor of instant ramen with a sprinkle of furikake, a common Japanese seasoning that contains seaweed, sesame seeds, and fish flakes. You can also try adding togarashi, a spicy seasoning that is made of mostly dried pepper flakes with a dash of dried seaweed and sesame seeds.

Can you put Worcestershire sauce in ramen? ›

Want to add some rich, sweet depth to your broth? A dollop of hoisin sauce or oyster sauce will do the trick, or add a touch of tomato paste. For a bit of salty richness, you could add a splash of soy sauce or even Worcestershire.

Cheese. I prefer cheddar but you can also use Monterey jack or pepper jack they all melt well!

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.

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.

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.