Are you a fan of Mongolian beef? Do you love the sweet and savory flavors of the sauce, but find it too thin and runny?
Don’t worry, you’re not alone! Many people struggle with getting the perfect consistency for their Mongolian beef sauce. But fear not, because we’ve got you covered!
In this article, we’ll show you some easy and effective ways to thicken your Mongolian beef sauce to perfection. Whether you prefer a little cornstarch or a small “roux”, we’ve got all the tips and tricks you need to make your Mongolian beef sauce thick and delicious.
So, let’s get started!
How To Thicken Mongolian Beef Sauce?
There are several ways to thicken your Mongolian beef sauce, but the easiest and most common method is to use cornstarch. Cornstarch is a great thickening agent that will give your sauce a smooth and silky texture.
To thicken your Mongolian beef sauce with cornstarch, start by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl. Stir until the cornstarch is completely dissolved and there are no lumps.
Next, add the cornstarch mixture to your Mongolian beef sauce and stir well. Bring the sauce to a boil and let it simmer for a few minutes until it thickens to your desired consistency. Be sure to stir the sauce constantly to prevent lumps from forming.
If you find that the cornstarch makes your sauce too salty, you can try using a small “roux” instead. A roux is essentially a mixture of hot oil or grease with flour mixed in. To make a roux for your Mongolian beef sauce, start by heating up some oil in a pan over medium heat. Once the oil is hot, add an equal amount of flour and stir well until it forms a paste. Cook the roux for a few minutes until it turns light brown, then add it to your Mongolian beef sauce and stir well.
Another option is to use instant brown gravy mix to thicken your sauce. However, this method will also increase the sodium content of your dish.
Why Is It Important To Thicken Mongolian Beef Sauce?
Thickening Mongolian beef sauce is important for several reasons. Firstly, it helps to create a smooth and silky texture that coats the beef and vegetables evenly. This not only makes the dish more visually appealing, but it also enhances the overall flavor experience by ensuring that every bite is coated in the delicious sauce.
Secondly, thickening the sauce helps to prevent it from becoming too watery or runny. This is especially important when serving Mongolian beef with rice, as a watery sauce can cause the rice to become soggy and unappetizing.
Finally, thickening the sauce can help to intensify the flavors of the dish. As the sauce reduces and thickens, the flavors become more concentrated, resulting in a richer and more flavorful dish.
Using Cornstarch To Thicken Mongolian Beef Sauce
Cornstarch is a popular thickening agent that is commonly used to thicken Mongolian beef sauce. It is a fine powder that is made from corn and is often used in cooking to thicken sauces, soups, and gravies.
To use cornstarch to thicken your Mongolian beef sauce, it is important to mix it with cold water first. This will prevent the cornstarch from clumping and will ensure that it dissolves evenly in the sauce. Once you have mixed the cornstarch with water, add it to your sauce and stir well. Be sure to bring the sauce to a boil and let it simmer for a few minutes until it thickens to your desired consistency.
It is important to note that adding too much cornstarch can make your sauce too thick and starchy. Therefore, it is recommended to start with a small amount of cornstarch and gradually add more if needed. Additionally, if you find that your sauce is too salty after adding cornstarch, you can try using a roux or instant brown gravy mix instead.
Making A Roux For Mongolian Beef Sauce
If you prefer to use a roux to thicken your Mongolian beef sauce, it’s important to note that this method requires a little more effort and time than using cornstarch. However, it can add a depth of flavor to your sauce that you might not get with cornstarch.
To make a roux for your Mongolian beef sauce, start by heating up some oil or grease in a pan over medium heat. You can use any type of oil or grease, but some people prefer to use the drippings from their cooked meat for added flavor.
Once the oil is hot, add an equal amount of flour and stir well until it forms a paste. You want to make sure that there are no lumps in your roux, so keep stirring until it’s smooth and fully combined.
Cook the roux for a few minutes until it turns light brown. This will help to cook out the raw flour taste and give your sauce a slightly nutty flavor.
Next, add your Mongolian beef sauce to the pan with the roux and stir well. Bring the sauce to a boil and let it simmer for a few minutes until it thickens to your desired consistency. Be sure to stir the sauce constantly to prevent lumps from forming.
Using a roux to thicken your Mongolian beef sauce can add a rich and savory flavor to your dish. However, it does require more time and attention than using cornstarch. So, choose the method that works best for you and enjoy your delicious Mongolian beef!
Other Thickeners For Mongolian Beef Sauce
If you’re looking for alternative thickeners for your Mongolian beef sauce, there are a few options you can try. One popular alternative is arrowroot powder, which is a gluten-free and paleo-friendly thickener. To use arrowroot powder, mix 1 tablespoon of the powder with 1 tablespoon of cold water and stir until it forms a smooth paste. Add the mixture to your sauce and cook until it thickens.
Another option is tapioca starch, which is also gluten-free and works well as a thickening agent. To use tapioca starch, mix 1 tablespoon of the starch with 1 tablespoon of cold water and stir until it forms a smooth paste. Add the mixture to your sauce and cook until it thickens.
If you’re looking for a low-carb option, xanthan gum can be used as a thickening agent as well. However, xanthan gum is very potent, so you only need a small amount to thicken your sauce. Start with 1/4 teaspoon of xanthan gum and add more as needed.
Tips For Achieving The Perfect Consistency In Mongolian Beef Sauce
When using cornstarch to thicken your Mongolian beef sauce, it’s important to remember a few tips to achieve the perfect consistency:
1. Use cold water to dissolve the cornstarch. Hot water can cause the cornstarch to clump and form lumps in your sauce.
2. Add the cornstarch mixture to your sauce slowly while stirring constantly. This will help prevent lumps from forming and ensure that the cornstarch is evenly distributed throughout the sauce.
3. Don’t overdo it with the cornstarch. Adding too much cornstarch can make your sauce too thick and gloopy. Start with a small amount and gradually add more until you reach your desired consistency.
4. Let the sauce simmer for a few minutes after adding the cornstarch to give it time to thicken. Be sure to stir constantly during this time to prevent lumps from forming.
5. If you find that your sauce is still too thin after adding cornstarch, you can repeat the process with another tablespoon of cornstarch mixed with water.
By following these tips, you can achieve a perfectly thickened Mongolian beef sauce that will coat your beef and vegetables beautifully.
