What To Know
- Add a pinch of red pepper flakes or sriracha to the sauce for a kick of heat.
- Whether you prefer a savory soy sauce and brown sugar base or a clear and glossy sauce made with arrowroot powder, there are plenty of ways to enjoy this classic dish without the added starch.
- Use a small amount and mix it with a little water before adding it to the sauce.
Mongolian beef, a staple of Chinese-American cuisine, is renowned for its savory sauce and tender beef. Traditionally, cornstarch is used as a thickener in the sauce, but what if you want to enjoy this dish without the added starch? Can you make Mongolian beef without cornstarch?
The answer is a resounding yes! By utilizing other thickening agents or alternative techniques, you can create a mouthwatering Mongolian beef dish that is both flavorful and cornstarch-free.
Thickening Agents for Mongolian Beef Without Cornstarch
1. Soy Sauce and Brown Sugar:
These ingredients naturally thicken the sauce as they caramelize and reduce during cooking. The soy sauce provides a savory base, while the brown sugar adds a hint of sweetness.
2. Miso Paste:
Miso paste, a fermented soybean paste, not only thickens the sauce but also adds a rich umami flavor. Use a small amount to avoid overpowering the dish.
3. Arrowroot Powder:
Arrowroot powder is a starch-free thickener that gives the sauce a silky texture. It is a great substitute for cornstarch, as it does not cloud the sauce.
4. Tapioca Starch:
Like arrowroot powder, tapioca starch is a starch-free thickener that creates a clear, glossy sauce. It is slightly less effective than arrowroot powder, so use a bit more.
Alternative Techniques for Thickening Mongolian Beef
1. Cooking Time:
Simmering the sauce for a longer period of time allows the liquid to naturally reduce and thicken. Be patient and let the flavors develop.
2. Reduce the Liquid:
Start with a smaller amount of liquid in the sauce and gradually add more as needed. This helps prevent the sauce from becoming too thin.
3. Use a Wok or Cast Iron Skillet:
These pans retain heat well, allowing you to quickly evaporate excess liquid from the sauce.
Step-by-Step Recipe for Mongolian Beef Without Cornstarch
Ingredients:
- 1 pound flank steak, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/4 cup green onions, chopped
- 1/4 cup red bell pepper, chopped
- 1/4 cup water, or as needed
Instructions:
1. In a large bowl, combine the beef, soy sauce, brown sugar, sesame oil, ginger, and garlic. Marinate for at least 30 minutes.
2. Heat a wok or cast iron skillet over high heat. Add the beef and cook until browned on all sides. Remove from the pan and set aside.
3. Add the green onions and red bell pepper to the pan and cook until softened, about 2 minutes.
4. Add the marinating liquid and bring to a boil. Reduce heat to medium and simmer for 5-10 minutes, or until thickened.
5. Return the beef to the pan and cook until heated through.
6. Serve over rice or noodles.
Variations
- Spicy Mongolian Beef: Add a pinch of red pepper flakes or sriracha to the sauce for a kick of heat.
- Vegetable-Packed Mongolian Beef: Add additional vegetables to the dish, such as broccoli, carrots, or snap peas.
- Gluten-Free Mongolian Beef: Use gluten-free soy sauce and tamari to make this dish gluten-free.
Tips for Making Mongolian Beef Without Cornstarch
- Use thinly sliced beef for tender results.
- Marinate the beef for at least 30 minutes to enhance the flavor.
- Cook the sauce until it is thickened to your desired consistency.
- Serve the Mongolian beef hot for optimal flavor.
The Verdict: Can You Make Mongolian Beef Without Cornstarch?
Absolutely! By utilizing alternative thickening agents or techniques, you can create a delicious and cornstarch-free Mongolian beef dish. Whether you prefer a savory soy sauce and brown sugar base or a clear and glossy sauce made with arrowroot powder, there are plenty of ways to enjoy this classic dish without the added starch.
FAQs
1. Can I use cornstarch as a thickener if I don’t have any alternatives?
While cornstarch is not necessary, you can use it as a thickener if you don’t have any other options. Use a small amount and mix it with a little water before adding it to the sauce.
2. What can I serve Mongolian beef with?
Mongolian beef is typically served over rice or noodles. It also pairs well with stir-fried vegetables or a side salad.
3. Can I make Mongolian beef ahead of time?
Yes, you can make Mongolian beef ahead of time. Cook the beef and sauce according to the recipe, then let it cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat until warmed through before serving.
