About Mongolian Beef Ramen
Mongolian beef ramen is a mouthwatering fusion dish that combines Mongolian beef’s savoury and sweet flavours with the comforting goodness of ramen noodles. This recipe is a delicious combination of two beloved dishes, resulting in a satisfying and flavour-packed meal. With tender slices of Mongolian beef and the perfect balance of seasonings, this Mongolian beef ramen will become a favourite among food lovers. The addition of ramen noodles adds an extra layer of texture and brings the dish together, creating a delightful culinary experience. Get ready to indulge in the delectable flavours of this lovely fusion dish.
Choice of Steak
Common Cuts for Mongolian Beef
Flank steak is the most commonly used cut for Mongolian beef. It is a lean and flavorful option that can be thinly sliced. Flank steak is preferred because of its texture and taste when cooked. However, striploin steak was chosen for this particular recipe as it was on sale. The critical factor in choosing a cut of meat for Mongolian beef is to select one that can be easily sliced into thin strips and relatively easy to cook.
- Flank steak is the most commonly used cut for Mongolian beef
- It is a lean and flavorful option that can be thinly sliced
- Striploin steak was chosen in this recipe because it was on sale
- The critical factor in choosing a cut of meat for Mongolian beef is its ability to be sliced into thin strips
Usage of Striploin in this Recipe
While flank steak is the traditional choice for Mongolian beef, the author chose striploin steak in this recipe due to its availability and affordability. Striploin steak, also known as New York strip, is a tender and flavorful cut that works well in this dish. The thin slices of striploin steak ensure that it cooks quickly and absorbs the delicious sauce. The striploin steak adds a unique taste and texture to the Mongolian beef, creating a satisfying and flavorful meal.
- The author chose to use striploin steak in this recipe
- Striploin steak is tender and flavorful
- The thin slices of striploin steak cook quickly and absorb the sauce
- Striploin steak adds its unique taste and texture to Mongolian beef
Steak Preparation
Seasoning and Marinating the Steak
To ensure that your steak is both tender and flavorful, seasoning and marinating it properly is essential. Start by seasoning the steak with salt and white pepper. These simple seasonings will enhance the natural flavours of the meat.
In addition to the salt and white pepper, you can also use an egg white and a small amount of baking soda to enhance the steak’s tenderness further. The baking soda acts as a tenderizer, breaking down the proteins in the meat and making it more tender to chew. On the other hand, the egg white helps bind the seasoning to the steak, ensuring that the flavours penetrate the meat.
After seasoning the steak, marinating it for around 30 minutes is recommended. This allows the flavours to penetrate the meat fully and enhances its tenderness. During this time, the baking soda continues to work its magic, tenderizing the steak and making it even more delicious.
Importance of Baking Soda in Tenderizing
Baking soda is a common ingredient used in Chinese cooking to tenderize meats. It works by breaking down the proteins in the meat, making it easier to chew and enjoy. However, a little goes a long way regarding baking soda. Too much can affect the dish’s flavour, so it is best to use it sparingly.
In summary, seasoning and marinating your steak is essential in ensuring it is tender and flavorful. You can enhance the tenderness and taste of your steak by using simple seasonings such as salt and white pepper, along with a small amount of baking soda and an egg white. Remember to marinate it for around 30 minutes and use baking soda sparingly to achieve the best results.
Cooking Instructions
Frying the Steak
After seasoning and marinating, the steak is thinly sliced and fried in hot oil at 375°F. The high temperature ensures the steak cooks quickly, about 30 seconds per side. This quick cooking time helps to create a nice sear on the outside of the steak while keeping the inside tender and juicy.
- Thinly slice the seasoned and marinated steak.
- Heat the oil in a skillet or frying pan.
- Place the sliced steak in the hot oil.
- Cook for about 30 seconds on each side.
- Remove the steak from the heat and let it rest before serving.
Boiling the Ramen Noodles
While the steak is cooking, the ramen noodles are boiled according to the package instructions. This ensures that the noodles are cooked to the desired consistency. Once cooked, the noodles are drained and set aside, ready to be combined with the Mongolian beef and sauce.
- Bring a pot of water to a boil.
- Add the ramen noodles to the boiling water.
- Cook the noodles according to the package instructions.
- Drain the cooked noodles.
- Set aside the cooked noodles for later use in the recipe.
Sauce Preparation
Ingredients for the Sauce
The sauce for the Mongolian beef ramen is made with a simple combination of ingredients. These include minced garlic, soy sauce, brown sugar, and water. When these flavours come together, they create a sweet and savoury sauce that perfectly complements the tender beef and ramen noodles.
- Minced garlic
- Soy sauce
- Brown sugar
- Water
Making the Corn Starch Slurry
A cornstarch slurry is made to thicken the sauce. This involves mixing cornstarch and water to create a thickening agent. The cornstarch slurry is then added to the sauce, which helps to create a velvety and glossy texture. This texture coats the beef and noodles beautifully, enhancing the overall taste and appearance of the dish.
- Corn starch
- Water
Final Assembly
Cooking the Sauce with Garlic and Green Onions
Simmer the Sauce: Bring the sauce to a gentle simmer to meld the flavours. Add Garlic and Green Onions: Incorporate minced garlic and the white parts of green onions into the simmering sauce. Thicken the Sauce: Allow the sauce to reduce and thicken, intensifying its richness.
Combining the Beef, Noodles, and Sauce
Reincorporate Cooked Beef: Add the cooked beef back into the flavorful sauce. Toss in Ramen Noodles: Incorporate the cooked ramen noodles into the sauce and beef mixture. Coat Evenly: Ensure the noodles are evenly coated with the savoury sauce, enhancing their taste.
Garnishing with Green Onions and Sesame Seeds
Top with Sliced Green Onion Tops: Arrange thinly sliced green onion tops over the dish for a burst of colour and freshness. Sprinkle with Toasted Sesame Seeds: Generously sprinkle toasted sesame seeds over the dish to add a delightful nutty crunch. Enhance Presentation: Elevate the dish’s visual appeal with these vibrant garnishes, complementing the flavours perfectly.
FAQs
What is the best cut of beef for Mongolian beef ramen?
The best cut of meat for Mongolian beef ramen is flank steak or sirloin steak.
How does baking soda help tenderize the meat in this recipe?
Baking soda helps tenderize the meat by raising the pH level, which breaks down the proteins and makes the meat more tender.
Can I use a different type of noodle instead of ramen?
Yes, you can use other kinds of noodles, such as udon noodles or rice noodles instead of ramen noodles.
How can I adjust the sweetness or spiciness of the dish?
To adjust the sweetness, you can add more or less sugar. Add more or less chilli flakes or hot sauce according to your taste to adjust the spiciness.
Can I make this Mongolian beef ramen recipe ahead of time?
Yes, you can make this Mongolian beef ramen recipe ahead of time. Store the cooked beef and noodles separately and combine them when ready to serve.
