Mongolian Beef with Lao Gan Ma 老干妈蒙古牛肉
When you shop in Asian markets, have you seen these red jars of spicy chili crisp? It is called Lao Gan Ma.As one of the most popular Chinese condiments,I bet some of you already know about it and probably love it. Today, I want to show you 5amazing recipes thatactually use Lao Gan Ma as a key ingredient instead of simply topping it onto white rice and noodles like most people do.
- General Tso's Chicken with Lao Gan Ma Chili Crisp 老干妈左宗棠鸡
- Mongolian Beef with Lao Gan Ma 老干妈蒙古牛肉
- Stir Fry Garlic Green Beans with Lao Gan Ma 老干妈炒豆角
- Smacked Cucumber Salad with Lao Gan Ma 老干妈拍黄瓜
- Lao Gan Ma Hot Pot 老干妈火锅
Not onlyyou gonna love these easy and delicious dishes, butalso you can draw inferences about other recipes and maximize the value of this condiment.
For those who don't have access to buy Lao Gan Ma, I do have a demo video to show you how to make it from scratch (BETTER THAN BOTTLED - Lao Gan Ma Chili Crisp)
168 Better Than Takeout Chinese Recipes
168 tested recipes, each with a demo video and step-by-step photos.
Mongolian Beef with Lao Gan Ma 老干妈蒙古牛肉
Souped Up Recipes
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Mongolian beef is another perfect example of how Lao Gan Ma elevates American-Chinese takeout dishes with its bold spices and rich aroma. If you love Mongolian beef already, you should try this upgraded version.
Ingredients
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- 350g / 12.3 oz of beef
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- ½ tsp of dark soy sauce
- 1.5 tbsp of Chinese cooking wine
- 2.5 tbsp of cornstarch
- 1 egg white
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- 1.5 tsp of cornstarch
- 1.5 tbsp of soy sauce
- 2.5 tbsp of brown sugar
- 2 tsp of oyster sauce
- 1/2 tsp of dark soy sauce
- 1/4 cup of water
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- 1.5 cup of oil for deep frying
- 1/2 tbsp of oil from the Lao Gan Ma jar
- 1.5 tsp of minced ginger
- 1 tbsp of minced garlic
- 5 scallions, separate the white and green parts and cut into stalks
- 1.5 Tbsp of Lao Gan Ma Spicy Chili Crisp
- 2 tsp of roasted sesame seeds as garnish
Directions
Cut the beef into 1/4-inch thick slices. I am using the top round today. Other cuts, such as flank steak, ribeye, sirloin, and chuck, will also work.
- Marinate the beef with 1/4 tsp of salt, 1/4 tsp of black pepper, ½ tsp of dark soy sauce, 1.5 tbsp of Chinese cooking wine, 2.5 tbsp of cornstarch, and one egg white. Mix everything for a few minutes and set it aside.
- To make the Mongolian sauce, add 1.5 tsp of cornstarch, 1.5 tbsp of soy sauce, 2.5 tbsp of brown sugar, 2 tsp of oyster sauce, 1/2 tsp of dark soy sauce, and 1/4 cup of water in a bowl. Stir well and set the sauce aside.
- Heat 1.5 cups of oil to 380F (193C) and fry the beef over high heat a couple of minutes. You may need to fry everything in 2 batches. Once done, remove the beef to the side.
- Pour all the oil out of the wok, then add 1/2 Tbsp of oil from the Lao Gan Ma jar, 1 tbsp of minced garlic, 1.5 tsp of minced ginger, and the white parts of the scallion stalks. Stir everything until fragrant.
- Pour in the Mongolian sauce and mix for 2-3 of minutes to thicken it. Introduce the beef back to the wok along with the green part of the scallion. Keep mixing until the meat is coated with that glossy and savory sauce.
- Before serving, add 1.5 tbsp of Lao Gan Ma chili crisp and sprinkle some toasted sesame seeds for some nutty taste.
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