Cornstarch-free mongolian beef: the game-changing recipe you won’t believe

Mongolian beef, a beloved dish known for its savory and slightly sweet sauce, often relies on cornstarch as a thickening agent. However, some prefer to enjoy this classic without the addition of cornstarch. In this blog post, we embark on a culinary adventure to discover if it’s possible to create an authentic Mongolian beef experience without cornstarch.

The Role of Cornstarch in Mongolian Beef

Cornstarch, a common ingredient in sauces, acts as a thickening agent. In Mongolian beef, it helps create the signature glossy and slightly viscous sauce that coats the meat. However, cornstarch can also impart a starchy texture and mask the natural flavors of the beef and sauce.

Alternatives to Cornstarch for Thickening

If you wish to avoid cornstarch, there are several alternatives that can provide similar thickening properties:

• Flour: All-purpose flour can be used as a thickening agent, but it may not provide the same level of gloss as cornstarch.
• Arrowroot powder: This starch-based powder is a good substitute for cornstarch, yielding a clear and glossy sauce.
• Potato starch: Similar to arrowroot powder, potato starch can create a thick and glossy sauce.
• Xanthan gum: A gluten-free thickening agent, xanthan gum can provide a viscous texture to sauces.

Recipe: Mongolian Beef Without Cornstarch

Ingredients:

• 1 pound flank steak, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 cup water
• 1/4 cup chopped green onions

Instructions:

1. In a large bowl, combine the steak, soy sauce, brown sugar, Shaoxing wine, sesame oil, ginger, garlic powder, and black pepper. Marinate for at least 30 minutes.
2. In a small saucepan, bring the water to a boil. Remove from heat and stir in the arrowroot powder (or other thickening agent). Return to low heat and cook until thickened, about 2-3 minutes.
3. Heat a large skillet or wok over high heat. Add the steak and cook until browned on all sides, about 5-7 minutes.
4. Add the thickened sauce and cook until the steak is heated through and the sauce is glossy, about 1-2 minutes.
5. Garnish with chopped green onions.

Other Ways to Enhance Flavor

In addition to thickening agents, there are other ways to enhance the flavor of Mongolian beef without cornstarch:

• Use high-quality soy sauce: Choose a dark, flavorful soy sauce to provide a rich umami base.
• Add other seasonings: Experiment with additional spices such as red pepper flakes, chili powder, or five-spice powder.
• Use fresh ginger and garlic: Grated fresh ginger and garlic add a vibrant aroma and flavor.
• Caramelize the brown sugar: Before adding the water, heat the brown sugar in a saucepan until it caramelizes slightly, adding a touch of sweetness and depth.

In a nutshell: A Flavorful Experience

Whether you prefer to use cornstarch or not, it’s possible to create a delicious Mongolian beef dish that captures the essence of this classic cuisine. By exploring alternative thickening agents and enhancing flavors with fresh ingredients and seasonings, you can enjoy an authentic Mongolian beef experience without sacrificing taste.

Questions You May Have

1. What is the best alternative to cornstarch for thickening Mongolian beef?

Arrowroot powder is a good substitute for cornstarch, as it provides a similar level of thickening and a clear, glossy sauce.

2. Can I use a different type of meat for Mongolian beef?

Yes, you can use other thin cuts of beef, such as skirt steak or top sirloin.

3. How can I make my Mongolian beef sauce sweeter?

Add a little more brown sugar or honey to the sauce.

4. What can I serve with Mongolian beef?

Mongolian beef pairs well with steamed rice, noodles, or stir-fried vegetables.

5. Can I make Mongolian beef ahead of time?

Yes, you can marinate the steak overnight and cook the dish the next day.