Learn The Secret To Making Delicious Mongolian Beef At Home – Panlasang Pinoy Style!

Indulge in the vibrant flavors of the East with our guide on how to cook Mongolian beef panlasang Pinoy. This delectable dish combines the bold spices of Mongolian cuisine with the savory richness of Filipino flavors, creating a tantalizing culinary experience.

Ingredients

• 1 pound flank steak, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 cup chopped green onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/4 cup chopped water chestnuts
• 1/4 cup chopped red bell peppers

Instructions

1. Marinate the Beef: In a large bowl, combine the sliced flank steak, soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, ginger, garlic powder, and black pepper. Mix well to coat the beef and let it marinate for at least 30 minutes, or up to overnight.

2. Cook the Beef: Heat a large skillet or wok over high heat. Remove the beef from the marinade and shake off any excess liquid. Add the beef to the skillet and cook until browned on all sides, about 5-7 minutes.

3. Add the Vegetables: Once the beef is browned, add the chopped green onions, carrots, celery, water chestnuts, and red bell peppers to the skillet. Stir-fry until the vegetables are tender, about 5-7 minutes.

4. Pour in the Remaining Marinade: Add the remaining marinade from the bowl to the skillet. Bring to a boil and reduce heat to medium-low. Simmer for 5-7 minutes, or until the sauce has thickened.

5. Serve: Remove the Mongolian beef from heat and serve over rice or noodles. Garnish with additional green onions and sesame seeds, if desired.

Tips

• For a more tender beef, marinate it for longer.
• If you don’t have hoisin sauce, you can substitute with oyster sauce.
• Add other vegetables to your liking, such as broccoli or snow peas.
• Serve the Mongolian beef with a side of steamed rice or egg noodles.

Variations

• Spicy Mongolian Beef: Add some red pepper flakes or Sriracha to the marinade for a spicy kick.
• Sweet Mongolian Beef: Add a little more brown sugar or honey to the marinade for a sweeter flavor.
• Vegetarian Mongolian Beef: Replace the flank steak with tofu or tempeh for a vegetarian version.

Benefits of Mongolian Beef

• Rich in Protein: Flank steak is a lean cut of beef that provides essential protein for building and repairing tissues.
• Source of Vitamins and Minerals: Carrots, celery, and bell peppers are all excellent sources of vitamins and minerals, including vitamin A, vitamin C, and potassium.
• Boosts Metabolism: The spices used in the marinade, such as ginger and garlic, have thermogenic properties that can help boost metabolism.

Troubleshooting

• Beef is too tough: Marinate the beef for longer or cook it on a lower heat for a longer period.
• Sauce is too thin: Simmer the sauce for longer until it has thickened.
• Dish is too salty: Reduce the amount of soy sauce used in the marinade.

The Bottom Line: A Culinary Symphony

Cooking Mongolian beef panlasang Pinoy is a culinary journey that brings together the vibrant flavors of the Orient and the warmth of Filipino cuisine. With its tender beef, crisp vegetables, and savory sauce, this dish is sure to tantalize your taste buds and become a favorite in your household. So, gather your ingredients and embark on this culinary adventure today!

What You Need to Know

Q: What is the best cut of beef for Mongolian beef?
A: Flank steak is the traditional cut used for Mongolian beef, as it is lean and has a good flavor.

Q: Can I use other vegetables in Mongolian beef?
A: Yes, you can add other vegetables such as broccoli, snow peas, or snap peas to your liking.

Q: How do I know when the Mongolian beef is done cooking?
A: The beef should be cooked through and slightly browned on the outside, and the vegetables should be tender.