Craving for Mongolian Beef Panlasang Pinoy? Here’s the Ultimate Cooking Guide

Indulge in the tantalizing flavors of Mongolian beef panlasang Pinoy, a delectable dish that seamlessly blends the bold flavors of Mongolia with the vibrant culinary traditions of the Philippines. With its tender beef, savory sauce, and aromatic vegetables, this dish is sure to tantalize your taste buds and leave you craving for more. Follow our step-by-step guide and master the art of creating this culinary masterpiece in your own kitchen.

Ingredients:

• 1 pound flank steak, sliced thinly against the grain
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup water
• 2 tablespoons rice vinegar
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1 green bell pepper, sliced into thin strips
• 1 red bell pepper, sliced into thin strips
• 1 onion, sliced into thin strips
• 1/2 cup chopped green onions

Instructions:

1. Marinate the Beef:

In a large bowl, combine the sliced flank steak, soy sauce, brown sugar, water, and rice vinegar. Mix well to ensure that the beef is evenly coated. Cover the bowl and refrigerate for at least 30 minutes or up to overnight.

2. Prepare the Sauce:

In a small bowl, whisk together the remaining soy sauce, brown sugar, water, rice vinegar, garlic, ginger, and red pepper flakes. Set aside.

3. Sauté the Vegetables:

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the green bell peppers, red bell peppers, and onions. Sauté for 5-7 minutes or until the vegetables are tender-crisp. Remove from the skillet and set aside.

4. Cook the Beef:

Remove the beef from the marinade and discard the marinade. Heat the remaining vegetable oil in the same skillet over high heat. Add the beef in batches and cook for 2-3 minutes per side or until browned but still slightly pink in the center. Remove from the skillet and set aside.

5. Combine the Ingredients:

Return the sautéed vegetables to the skillet. Add the cooked beef and the prepared sauce. Bring to a boil, stirring constantly. Reduce heat and simmer for 5-7 minutes or until the sauce has thickened and the beef is cooked through.

6. Garnish and Serve:

Sprinkle the chopped green onions over the Mongolian beef. Serve immediately with rice or noodles.

Tips for Success:

• For a more tender beef, marinate it for longer.
• If you don’t have flank steak, you can use sirloin or skirt steak.
• Don’t overcook the beef, as it will become tough.
• If the sauce is too thick, add a little bit of water.
• Serve with your favorite sides, such as rice, noodles, or vegetables.

Variations:

• Add a splash of sesame oil to the sauce for an extra layer of flavor.
• Use different vegetables, such as broccoli, carrots, or snap peas.
• Serve the Mongolian beef over a bed of crispy noodles for a crunchy twist.

Summary:

Embark on a culinary adventure with Mongolian beef panlasang Pinoy, a dish that harmoniously marries the bold flavors of Mongolia with the vibrant culinary traditions of the Philippines. By following our step-by-step guide, you can recreate this tantalizing dish in your own kitchen and impress your family and friends with your culinary prowess. Experiment with different variations and discover the endless possibilities of this flavorful dish.

Basics You Wanted To Know

Q: What is the best way to slice the beef for Mongolian beef?
A: Slice the beef thinly against the grain to ensure tenderness.

Q: How long should I marinate the beef?
A: Marinate the beef for at least 30 minutes or up to overnight for maximum flavor and tenderness.

Q: Can I use a different type of steak for Mongolian beef?
A: Yes, you can use sirloin or skirt steak instead of flank steak.

Q: What are some good side dishes to serve with Mongolian beef?
A: Mongolian beef can be served with rice, noodles, or vegetables.

Q: How can I make the sauce thicker?
A: If the sauce is too thin, add a cornstarch slurry (equal parts cornstarch and water) and cook until thickened.