Best 2 Mongolian Beef Fillet Recipes

Mongolian beef fillet is a classic dish that combines the bold flavors of Mongolian cuisine with the tenderness of beef fillet. This flavorful dish is a perfect blend of sweet, savory, and slightly spicy flavors. The beef fillet is marinated in a mixture of soy sauce, brown sugar, garlic, ginger, and sesame oil, giving it a rich and umami flavor. Once marinated, the beef is cooked quickly in a hot wok or skillet until it is tender and slightly charred. The result is a dish that is both flavorful and visually appealing. Whether you are a seasoned home cook or a beginner in the kitchen, this Mongolian beef fillet recipe will guide you in creating a delicious and satisfying meal that will impress your friends and family.

Here are our top 2 tried and tested recipes!

MONGOLIAN FIRE POT BEEF FILLET

Mongolian Fire Pot Beef Fillet image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 cups beef broth
6 slices fresh ginger
3 pieces star anise
3 cloves garlic
2 to 3 hot dried chili peppers
1 tablespoon dark soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds fillet of beef, tied to keep an even shape
2 carrots, thinly sliced diagonally
3 ribs celery, thinly sliced diagonally
1/2 cup green scallions, thinly sliced diagonally
Hot chili paste
Coarse salt
Sesame oil
Soy sauce

Steps:

Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes.
Season the beef with salt and pepper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook for 20 minutes.
When the beef has reached medium rare, 135 degrees on a food probe, remove the beef to a platter and cool slightly before serving sliced.
While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve with the sliced beef. Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments.

MONGOLIAN BEEF FILLET

Mongolian Beef Fillet image

Great Asian dish. It's my favorite and tastes just like the Chinese restaurants! Worth the time and effort!

Provided by frostycakes

Categories Meat

Time 15m

Yield 2 serving(s)

Number Of Ingredients 22

Ingredients

500 g pork (or a combination) or 500 g chicken meat, sliced and flattened (or a combination)
1 leek (roughly chopped)
1 Spanish onion (roughly chopped)
2 shallots (roughly chopped)
1 cup water
2 tablespoons hoisin sauce
2 tablespoons ground bean sauce
1 tablespoon chili bean sauce
1 tablespoon tomato paste
2 tablespoons dark soy sauce
4 tablespoons white sugar
1 1/2 tablespoons chicken bouillon powder
3 tablespoons corn oil
1 tablespoon chili oil
1 tablespoon minced garlic
2 tablespoons clear chinese rice wine
1 tablespoon potato starch (set aside until required)
1/2 cup water
2 teaspoons white sugar
2 teaspoons chicken bouillon powder
1 tablespoon potato starch
1 tablespoon corn oil (leave until required)

Steps:

Place sliced beef and marinade ingredients (PART E except corn oil) into a bowl and stir for about 2 minutes until combined. Marinate for 2 hours.
Combine seasoning ingredients (PART B) in a bowl and set aside.
When beef marinating is complete, add the corn oil and stir through. Bring 1 litre of water to the boil and add the beef. Stir for 30 seconds then remove from heat and strain immediately. Set aside until required.
Heat the wok. Add 2 of the tablespoons of corn oil, then add the minced garlic and cook until lightly browned. Add the leek and onion. Add the rice wine by pouring it around the wall of the wok.
Add the prepared seasoning and the chili oil, stir and bring to the boil. Add the beef and chopped shallots and bring back to the boil.
Add the reserved potato starch mixed with a little water, add this a little at a time then add the last tablespoon of corn oil. Stir through and serve.

Nutrition Facts : Calories 759.8, Fat 49.8, SaturatedFat 17.8, Cholesterol 55.9, Sodium 2919.1, Carbohydrate 65.3, Fiber 3.3, Sugar 40.6, Protein 11.2

Tips:

To ensure the beef is flavorful and tender, choose a high-quality cut of flank or skirt steak. Look for meat with a good amount of marbling, as this will help keep the meat moist during cooking.
If you don't have a wok, you can use a large skillet or frying pan instead. Be sure to heat it over high heat before adding the beef.
Don't overcrowd the pan when cooking the beef. This will prevent the meat from cooking evenly and will make it more likely to toughen.
Cook the beef in batches if necessary. Once the first batch is cooked, remove it from the pan and set aside. Then, cook the remaining beef in batches until it is all cooked through.
Don't overcook the beef. This will make it tough and chewy. Cook it just until it is cooked through, about 5 minutes per side.
Be sure to use a high-quality soy sauce and oyster sauce. This will make a big difference in the flavor of the dish.
If you like your Mongolian beef extra spicy, add a pinch of cayenne pepper or red pepper flakes to the sauce.
Serve Mongolian beef over rice or noodles. You can also add vegetables such as broccoli, carrots, or snow peas to the dish.

Conclusion:

Mongolian beef is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. By following these tips, you can make sure that your Mongolian beef turns out perfectly every time.

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