Slow Cooker Mongolian Beef - The Recipe Critic (2024)

FAQs

What is Mongolian beef sauce made of? ›

Making the Mongolian Beef Sauce

Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch.

Cornstarch and egg white is a very common technique in Chinese cuisine. It gives a lot of moisture to the beef and creates a starchy layer to lock the juiciness inside the meat. So the beef will turn out super tender and juicy.

If it comes to serving and you open your slow cooker to find a watery sauce, never fear we have an easy answer. Take the lid off, turn the machine up to high heat and leave it for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce.

Velvet the beef: The velveting technique involves tenderizing, marinating, and a quick searing of the meat. To tenderize: Sprinkle with baking soda (the secret Chinese meat tenderizer). To marinate (a quick marinade): Add basic beef marinade and mix to coat evenly. Let marinate for 15 minutes or up to overnight.

Deep and flavorful, our Mongolian Style BBQ Sauce can attribute its flavor profile to smoked black pepper, sweet molasses, soy sauce and garlic making this sauce versatile for marinades and as a finishing sauce.

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.

There are two popular velveting techniques in Chinese cooking: the baking soda method and the cornstarch method. Before making your favorite Chinese stir-fry, learn how to velvet thinly sliced beef with baking soda to ensure tender, juicy meat.

The only difference between the HIGH and LOW setting on a slow cooker is the amount of time it takes to reach the simmer point, or temperature at which the contents of the appliance are being cooked at. The LOW setting takes longer than the HIGH setting.

Not adding enough liquid can lead to burning.

"It's important to add enough liquid to ensure the bottom of your dish doesn't burn." If your meal does burn, the chef said to avoid scraping the bottom of the pot while stirring and serving because it can give the entire dish a burnt flavor.

Yes! that is one of the best way to cook meats! Put in some raw beef brisket, leave it in for the 6+ hours, and once it is ready…it is so tender! Slow cookers are so great as you can just throw everything in and no need to worry about it.

Do you have to brown beef before putting in slow cooker? ›

Browning Is Better

Slow cooker recipes don't always instruct you to brown meat before adding it to the pot, but there are some advantages to doing so. If you sear meat to a crusty brown with a little oil in a hot skillet, the meat develops more complex flavors and improves the dish.

Can you overcook something in a slow cooker? Slow cookers are specially designed to cook food for long periods of time, but yes, you can still overcook in a slow cooker if something is left on the wrong setting for longer than it's supposed to be.

True Teriyaki has Mirin and Sake in it and those two ingredients aren't in my Mongolian Beef recipe. That's like saying Ketchup is just co*cktail Sauce even though it needs horseradish to make it so.

Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours. For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.

When done just right, it's perfectly sweet and savory, slightly spicy, and loaded with lots of delicious aromatics such as ginger, garlic, green onions and even a few dried red chilis, all combined to bring a nice pop of deep, fragrant flavor.

Mongolian beef hails from Taiwan and has no actual Mongolian origins. Its main ingredients are flank steak, brown sauce, and green onions. It has a mild and simple taste.