Mongolian beef for the spice-averse: easy tips to reduce the heat

Mongolian beef, a beloved dish known for its savory sauce and tender meat, can sometimes pack a fiery punch. For those who prefer a milder experience without sacrificing flavor, here’s a comprehensive guide on how to make Mongolian beef less spicy:

Reduce the Amount of Chili Peppers

The primary source of heat in Mongolian beef is chili peppers. By reducing their quantity, you can significantly lower the spiciness level. Start by using only half the amount called for in the recipe and gradually increase it until you reach your desired heat level.

Choose Milder Chili Peppers

If you’re still craving some heat but want to avoid intense spiciness, opt for milder chili pepper varieties. Anaheim, Poblano, or bell peppers provide a subtle warmth without overpowering the dish.

Use Less Chili Paste

Chili paste is another common ingredient that contributes to the heat. Reduce the amount you add to the sauce or consider using a milder paste, such as gochujang or tomato paste.

Add Sweet Ingredients

Sweet ingredients, such as honey, brown sugar, or pineapple juice, can balance out the spiciness by adding a contrasting flavor. Add a small amount at a time until you achieve the desired sweetness.

Use Dairy Products

Dairy products, like sour cream, yogurt, or milk, can help neutralize the heat. Stir in a dollop to the sauce or serve it alongside Mongolian beef as a cooling accompaniment.

Increase the Quantity of Sauce

If you’ve already made the Mongolian beef and it’s too spicy, consider doubling the sauce recipe. This will dilute the heat and create a more balanced flavor profile.

Marinate the Beef

Marinating the beef in a mixture of soy sauce, brown sugar, and sesame oil for at least 30 minutes helps tenderize the meat and reduce the spiciness. The marinade allows the flavors to penetrate deeply, resulting in a less intense heat experience.

Additional Tips for Reducing Spiciness

• Use less oil: Excess oil can intensify the heat, so use only enough to coat the pan.
• Remove the seeds and ribs from chili peppers: The seeds and ribs contain the most capsaicin, the compound that gives chili peppers their spiciness.
• Rinse the chili peppers: Rinsing chili peppers under cold water can help remove some of the capsaicin.
• Use a slow cooker: Cooking Mongolian beef in a slow cooker allows the flavors to develop and mellow over time, resulting in a less spicy dish.

Recommendations: Enjoying Mongolian Beef with Less Heat

With these simple techniques, you can now indulge in the delicious flavors of Mongolian beef without the overwhelming heat. Experiment with different combinations of these methods to find the perfect balance that suits your palate. Remember, the key is to gradually adjust the ingredients and taste as you go to achieve the desired spiciness level.

Answers to Your Most Common Questions

1. Can I use water to reduce the spiciness of Mongolian beef?

Yes, adding water to the sauce can help dilute the heat. However, be careful not to over-dilute, as it can compromise the flavor.

2. What are some other ways to add sweetness to Mongolian beef?

Besides honey and brown sugar, you can also use agave nectar, maple syrup, or fruit preserves to add sweetness and balance out the spiciness.

3. Can I freeze Mongolian beef that has been made less spicy?

Yes, you can freeze Mongolian beef that has been made less spicy. Simply store it in an airtight container and freeze for up to 3 months.