Mongolian Beef Ribs

Youtube Mongolian Beef Ribs Main Pic

The Best Mongolian Beef Ribs

There are several different ways to prepare Mongolian Beef Ribs.  I decided to go with the Asian Style Flanked Rib because I often see them at Chinese Buffets.  I also use the slow and low method to ensure I get some tender meat.  The sauce I use as a marinade but I don’t separate it from the ribs when I bake them.  I cook the ribs right in it.  Then afterwards I add the sauce back into a pan to reduce and thicken further by adding corn starch.  Once it caramelizes, I drizzle the glaze over the top of the rib meat and sprinkle freshly chopped scallions.

Flanked Mongolian Beef Ribs Ingredients:

2 lbs Flanked Beef Ribs

2 teaspoons vegetable oil
1/2 teaspoon Ginger, minced
1 tablespoon Garlic, chopped
1 tsp Hoisin Sauce (optional)
1/4 cup Soy Sauce
1/4 cup Water
1/4 cup Rice Wine Vinegar
1/4 cup Brown Sugar
1/2 tsp Chili Flakes (optional)

1 tsp Corn Starch deluded in 1 tbsp of Water
2 Green Onions, Chopped into Scallions

Bake 300° Fahrenheit for 2 hours.  Be sure to watch the short video tutorial and I’ll show you how to make these amazing Mongolian Beef Ribs.

Beef and Broccoli with Teriyaki

Beef and Broccoli

The Best Beef and Broccoli is Teriyaki Beef

In my opinion, your typical Beef and Broccoli recipe lacks flavor.  That’s why I’m using a Teriyaki marinade for this recipe.  It just gives it a real smooth lift I think the traditional recipe is screaming for.  However, If you are looking for that traditional flavor you can still use this recipe because it’s still one in the same, minus the Teriyaki.  Just use 1/3 cup of Chicken Broth, 2 tsp Soy sauce, 1 tsp sugar, a pinch of ginger and Corn Starch to thicken it up.  It’s not rocket science.  But if you’re looking for a good Teriyaki Marinade, Veri Veri is really good!

If you’d like a more professional Teriyaki Sauce recipe, that Chinese restaurants make in their kitchens, I have short video tutorial and post with all of the ingredients you can search on this website.

Beef and Broccoli with Teriyaki Ingredients:Teriyaki Marinade

1/2 lbs Beef, thinly sliced
1 Broccoli stock, chopped
1 Carrot, grated
1/4 Onion, chopped
1 Garlic clove, chopped
1 tbsp Corn Starch, heaping
2 oz Teriyaki Sauce or Marinade
1/3 cup Oil for frying
1 1/2 qt Boiling Water

Start Boiling the Water.  Slice the beef and mix in the Corn Starch.  Cut the Broccoli and add to the Boiling Water and cook for 2 minutes then strain.  Cut the Rest of the Vegetables.  In a hot pan over Medium High heat, add the oil and the Beef and cook until the edges are brown and crispy.  Strain out the oil and add the onion.  Cook for one minute then add all of the remaining vegetables add sauce.  Stir and toss for 30 seconds, then serve.

Be sure to watch the short video tutorial and I’ll show you exactly how to make this tasty Broccoli and Beef with Teriyaki Sauce.

Mongolian Beef

The Best Mongolian Beef

This Mongolian Beef recipe isn’t just the best, it’s the #1 recipe on YouTube and it’s in the Top 10 of my “Most Popular” recipes of all time.  You can view the Top 10 list HERE, otherwise continue with this post.  This Mongolian Beef recipe is, of course, inspired by American Chinese Cuisine and this dish can be found at most Chinese restaurants.  Any dine in, buffet or fast food Asian restaurant usually has this beef dish on the menu and people love it.  It’s thinly sliced beef that is coated and seasoned in Potato or Corn Starch, deep fried and then coated with a sweet and spicy sauce that is to die for.  There are a few secret steps you should know about to make your Mongolian Beef as good as any restaurant recipe and I’m going to show you how to do it.

American Mongolian Beef

Just so you know, actual Mongolian’s don’t make their beef this way.  This really is just an Americanized recipe that just so happens to be called, “Mongolian Beef.” So, please, if you’re Mongolian and this recipe offends you, understand that it’s just a really popular Chinese recipe here in the US.  Stop sending me bad comments and hate mail, because I didn’t invent the recipe.  I just make the best version of it.

Also, if you’re interested, I have the Best Asian recipes.  I was trained at P.F. Chang’s, years ago, and I have filmed and posted incredible recipes that can be found on their menu and many more popular Asian recipes.  Just take a look at THIS PLAYLIST and I’ll show you how to make Restaurant Quality Asian Cuisine.

Mongolian Beef Ingredients:

1 lbs Beef Chuck or Beef Flank Thinly Sliced
1/4 cup Corn Starch
vegetable oil, for frying (about 1 cup)

2 teaspoons vegetable oil
1/2 teaspoon Ginger, minced
1 tablespoon Garlic, chopped
1 tsp Hoisin Sauce (optional)
1/4 cup Soy Sauce
1/4 cup Water
1/4 cup Rice Wine Vinegar
1/4 cup Brown Sugar
1 tbsp Corn Starch deluded in 2 tbsp of Water
1/2 tsp Chili Flakes (optional)
2 large Green Onions, sliced on the diagonal into one-inch lengths

Cut your Mongolian Beef into 1/8 X 1 X 2 inch pieces(thin & rectangular).  Coat and powder the beef with 1/4 cup Cornstarch and let it sit for 5 minutes.  In the meantime, prepare and cut all other ingredients for the sauce.  Fry the beef in Oil at 350 degrees for approximately 2 minutes, or until the edges of each piece start to darken.  Then drain the oil and let it rest while preparing the sauce.  In a hot pan on High heat, add 2 tbsp cooking oil, immediately followed by the garlic, ginger, and all the liquids.  Bring it to a boil and add the brown sugar and stir until dissolved.  Then added the Water deluded Corn Starch and Fried Beef.  If you want to kick up the heat, add Chili Flakes.  Add the Green Onions last, then serve Mongolian Beef with white or brown rice.