How to Thicken Mongolian Beef Sauce to Perfect Consistency

Mongolian beef is a beloved Chinese-American dish featuring tender beef strips bathed in a sweet, savory brown sauce. When properly prepared, the sauce should coat each piece of beef and vegetable with rich, thickened flavor. However, it’s not uncommon to end up with an overly thin, watery sauce that makes the dish less appetizing.

If your Mongolian beef sauce seems too runny no matter what you do, don’t worry – we’ve got some simple tricks to help you achieve the perfect thickened consistency In this comprehensive guide, we’ll explain why thickening the sauce is so important and provide various methods using cornstarch, roux, arrowroot, and more. With these helpful tips, you’ll be able to serve restaurant-quality Mongolian beef every time

Why Is It Important to Thicken Mongolian Beef Sauce?

There are a few key reasons why properly thickening the sauce is essential for great Mongolian beef

• Provides a silky, luxurious texture that coats the ingredients evenly
• Prevents the sauce from being too watery or runny
• Allows the sauce to cling to the beef and vegetables with each bite
• Intensifies and concentrates the savory flavors as the sauce reduces
• Makes for a more visually appealing dish

A properly thickened sauce transforms this takeout favorite into a restaurant-worthy dish by improving both texture and taste Don’t settle for subpar Mongolian beef – thickening the sauce takes it to the next level

How to Use Cornstarch to Thicken Mongolian Beef Sauce

Cornstarch is the most common and easiest pantry ingredient used to thicken Mongolian beef sauce. Here is a simple cornstarch-thickening method:

• In a small bowl, whisk together 1-2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
• Stir the cornstarch slurry into the Mongolian beef sauce.
• Bring the sauce to a simmer and cook for 1-2 minutes, stirring frequently, until thickened to your desired consistency.
• For an ultra-thick sauce, repeat with additional cornstarch slurry if needed.

When using cornstarch, it’s essential to fully dissolve it in cold liquid first to prevent clumping. Adding the slurry slowly while stirring also helps distribute it evenly for smooth, lump-free sauce. Too much cornstarch can make the sauce gloppy, so start with a little and add more as needed.

Using a Roux to Thicken Mongolian Beef Sauce

Another technique for thickening the sauce is making a roux – cooked flour and fat. Here’s how:

• In a skillet or saucepan, melt 2-3 tablespoons butter, oil, or beef drippings over medium heat.
• Whisk in an equal amount of all-purpose flour (2-3 tablespoons). Cook for 2-3 minutes, stirring constantly.
• Gradually whisk in the Mongolian beef sauce until well combined.
• Simmer until thickened to desired consistency, about 5 minutes.

The roux method adds great depth of flavor. But it does require more time and effort compared to cornstarch. When making a roux, prevent lumps with constant whisking and fully cooking the flour taste out.

Trying Other Starch Thickeners

In addition to cornstarch and flour, other starches can thicken Mongolian beef sauce:

• Arrowroot – Mix 1-2 tablespoons arrowroot powder with an equal amount cold water. Stir into sauce and simmer until thickened.

• Tapioca starch – Follow same method as arrowroot using 1-2 tablespoons tapioca starch.

• Xanthan gum – Extremely potent thickener, so start with just 1/4 teaspoon xanthan gum whisked into the sauce.

Test thickness and gradually add more xanthan gum if needed.

These alternatives create excellent results when you want a gluten-free, paleo-friendly, or low-carb thickening agent. They each help achieve a lush, velvety sauce consistency.

Tips for Thickening Mongolian Beef Sauce Perfectly

Follow these tips for flawlessly thickened Mongolian beef sauce every time:

• Add thickeners slowly while stirring constantly to prevent lumps.
• Bring sauce to a simmer after adding thickeners to activate thickening power.
• Start with less thickener and add more as needed for ideal consistency.
• Let sauce simmer 2-3 minutes once thickened to intensify flavors.
• Whisk in extra chicken or beef broth if sauce gets overly thick.
• For smooth, creamy texture, strain completed sauce through a fine mesh sieve.

Taking the time to properly thicken Mongolian beef sauce is a game changer for this classic dish. With the methods above and a bit of practice, you’ll be able to achieve restaurant-worthy results. Say goodbye to watery sauce and level up your home cooking skills.