Smakowna i Skwiercząca Mongolska Smażona Potrawa
(Savory and Sizzling Mongolian BBQ Stir-Fry)
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15
kwiecień 21, 2025
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Składniki
-
500 grams Polędwica wołowa
(Thinly sliced against the grain for tenderness)
-
60 ml Sos sojowy
(Use light soy sauce for authentic flavor)
-
2 tbsp Cukier brązowy
(Balanced sweetness to complement soy sauce)
-
4 pieces Ząbki czosnku
(Minced fresh garlic)
-
4 stalks Szczypiorek
(Sliced diagonally)
-
3 tbsp Olej roślinny
(For stir-frying)
-
1 inch Imbir
(Fresh, grated)
-
1 tsp Płatki chili
(Opcjonalnie dla dodatkowej ostrości)
-
1 tsp Skrobia kukurydziana
(For velveting the beef)
-
60 ml Woda
(For sauce)
-
1 tsp Olej sezamowy
(To finish the sauce)
(Thinly sliced against the grain for tenderness)
(Use light soy sauce for authentic flavor)
(Balanced sweetness to complement soy sauce)
(Minced fresh garlic)
(Sliced diagonally)
(For stir-frying)
(Fresh, grated)
(Opcjonalnie dla dodatkowej ostrości)
(For velveting the beef)
(For sauce)
(To finish the sauce)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 1 miska (300g)
- Calories: 480 kcal
- Carbohydrates: 20 g
- Protein: 45 g
- Fat: 20 g
- Fiber: 2 g
- Sugar: 8 g
- Sodium: 900 mg
- Cholesterol: 90 mg
- Calcium: 80 mg
- Iron: 4.5 mg
Instrukcje
-
1 - Prepare Beef:
Thinly slice the beef sirloin against the grain. Toss with cornstarch and a pinch of salt to velvet the meat.
-
2 - Make Sauce:
In a bowl, combine soy sauce, brown sugar, water, grated ginger, and minced garlic. Stir until sugar is dissolved.
-
3 - Stir-fry Beef:
Heat vegetable oil in a hot wok over high heat. Add beef slices and sear quickly until just browned. Remove and set aside.
-
4 - Cook Aromatics:
In the same wok, add more oil if needed. Stir fry garlic, ginger, and optional chili flakes until fragrant.
-
5 - Combine and Finish:
Return beef to wok and pour in the sauce. Stir-fry everything quickly to coat. Add green onions last and drizzle sesame oil before serving.
Thinly slice the beef sirloin against the grain. Toss with cornstarch and a pinch of salt to velvet the meat.
In a bowl, combine soy sauce, brown sugar, water, grated ginger, and minced garlic. Stir until sugar is dissolved.
Heat vegetable oil in a hot wok over high heat. Add beef slices and sear quickly until just browned. Remove and set aside.
In the same wok, add more oil if needed. Stir fry garlic, ginger, and optional chili flakes until fragrant.
Return beef to wok and pour in the sauce. Stir-fry everything quickly to coat. Add green onions last and drizzle sesame oil before serving.
Więcej o: Smakowna i Skwiercząca Mongolska Smażona Potrawa
Mongolian BBQ Recipe
Mongolian BBQ is a popular stir-fried dish known for its rich, savory, slightly sweet soy-based sauce with tender strips of beef. Despite the name, the dish as known today is more influenced by Taiwanese and Chinese street food, rather than traditional Mongolian cuisine. The stir-fry cooking style melds thinly sliced beef with soy sauce, garlic, and aromatic ginger to create bold, mouthwatering flavors with a touch of sweetness from brown sugar.
Tips & Notes
- Choose lean yet tender beef sirloin for the best flavor and texture.
- Velveting the beef by dusting with cornstarch allows it to stay juicy and tender despite the high cooking heat.
- The dish is versatile; you can add vegetables such as bell peppers or shredded carrots.
- Adjust the chili flakes to your preferred spiciness or omit for kids.
- Serve Mongolian BBQ over steamed rice or alongside stir-fried noodles.
Cultural Significance
While Mongolian BBQ does not originate directly from Mongolia, it captures the essence of bold, hearty Asian meats and soy-based flavors popular across Northeast Asia. It bridges the gap between home-style Chinese cooking and floating street vendors' grill techniques, offering a savory experience that has gained fans worldwide.
Enjoy creating this easy yet flavorful stir-fried feast bursting with umami, sweetness, and aromatic hints of garlic and ginger!
