How to Achieve the Perfect Thickness for Mongolian Beef Sauce

Mongolian beef is a classic Chinese takeout dish featuring tender strips of beef coated in a sweet, savory brown sauce. When properly prepared, the sauce clings beautifully to the beef and vegetables with a thick, glossy texture. But often times, the sauce can turn out too thin and watery.

So how do you get that perfect thickness in your Mongolian beef sauce? In this comprehensive guide, we’ll explore the best methods and ingredients to thicken your sauce, as well as tips and tricks to achieve ideal consistency. Let’s get cooking!

Why Thick Sauce Matters

Before jumping into techniques let’s look at why sauce thickness matters for Mongolian beef

• Coats ingredients evenly – The thickened sauce adheres to the beef and veggies for flavor in every bite.

• Prevents soggy rice – With the right thickness, the sauce won’t seep into and saturate any rice underneath.

• Intensifies flavor – As the sauce reduces, the savory flavors become more concentrated.

• Improves presentation – The glistening sheen of a well-thickened sauce just looks more appealing

• Enhances texture – The rich, velvety thickness provides satisfying mouthfeel.

So don’t settle for a lackluster watery sauce – let’s make it luxuriously thick and luscious!

Thickening with Cornstarch

The most common and effective way to thicken Mongolian beef sauce is by using cornstarch. Cornstarch is a fine white powder derived from corn that has remarkable thickening power.

To use cornstarch, first dissolve 1-2 tablespoons of it in a small amount of cold water, stirring vigorously to prevent lumps. Then pour the cornstarch mixture into your simmering sauce. Keep stirring for a few minutes as it thickens up nicely to your desired consistency.

Cornstarch has some advantages that make it the ideal thickener for Mongolian beef:

• Pure thickening power – Cornstarch thickens without diluting flavor.

• Translucent sheen – It creates that signature glossy look of the sauce.

• Smooth texture – The sauce ends up velvety smooth.

• Subtle taste – Cornstarch doesn’t impart its own flavor.

For best results, add cornstarch in small amounts and give it time to fully thicken before adding more. Too much cornstarch will make your sauce gloopy.

Creating a Flavorful Roux

Another excellent way to thicken and add deeper flavor to Mongolian beef sauce is by making a roux. A roux is a mixture of flour and fat cooked together to make a thickening paste.

To make a roux, melt 2 tbsp butter or oil in a skillet over medium heat. Whisk in 2 tbsp flour and cook for 2-3 minutes, until the roux turns light brown. Slowly whisk the roux into your sauce until the desired thickness is reached.

The roux method has some advantages:

• Richer flavor – Browning the flour adds nutty depth.

• Less processing – Roux uses simple kitchen staples.

• Variable thickness – Cook the roux longer for thicker sauce.

However, roux can take longer and requires constant whisking. So cornstarch may be better for quick weeknight meals.

Alternate Thickeners to Try

While cornstarch and roux are the most common ways to thicken Mongolian beef sauce, you can also experiment with these alternate options:

• Arrowroot powder – This starchy powder works similarly to cornstarch as a thickener. It results in a translucent, glossy sauce.

• Tapioca starch – Extracted from cassava root, tapioca starch also mimics the effects of cornstarch.

• Wheat flour – For a gluten-free option, try chickpea, rice or potato flour to thicken the sauce.

• Gelatin – Sprinkle unflavored gelatin over the sauce and stir as it dissolves to add thickness.

• Xanthan gum – This powerful thickener only takes a little sprinkle to thicken liquids.

• Reduced stock – Simmering beef or chicken stock down intensifies flavor and thickness.

Feel free to experiment with different starches and thickeners until you find the one you like best!

Tips for Getting the Consistency Just Right

Thickening Mongolian beef sauce takes a little finesse. Follow these tips to nail the perfect silky, clingy thickness every time:

• Add thickener slowly and gradually – It’s easier to add more than reduce.

• Simmer for several minutes to activate thickener – Don’t add more before allowing time to thicken.

• Whisk vigorously to fully incorporate – Prevent clumps and starch pockets.

• Start with less for shorter simmer times – Quick cooking needs less thickener.

• Mix thickeners with cool liquids first – Allows even distribution.

• Check consistency on a spoon – Swipe your finger through to test thickness.

• Add ingredients like soy sauce after thickening – Prevent thinning out sauce.

• Use metal pots and wooden spoons – Nonstick or plastic can interact with thickeners.

With practice, you’ll be able to eyeball just how much thickener to add and when to stop simmering for prime Mongolian beef sauce every time!

Thickening Troubleshooting

Q: My sauce came out too thin and watery. What should I do?

A: Try simmering the sauce for 5-10 more minutes to reduce and concentrate the liquid. You can also make a slurry with 1-2 tbsp cornstarch dissolved in water and whisk it in to thicken up the sauce.

Q: I added thickener but my sauce is still runny. Why didn’t it thicken?

A: You may need more thickener if it’s a large batch. Or, the sauce may not have simmered long enough to activate the thickener. Make sure to cook for a few mins after adding.

Q: My sauce turned out unpleasantly gloopy and gluey. How can I fix it?

A: Unfortunately, there’s no way to reverse over-thickening. Your best bet is to thin it by adding in more Mongolian sauce ingredients like broth or soy sauce.

Q: I have lumps in my sauce after adding thickener. What went wrong?

A: Lumps happen if the thickener isn’t fully dissolved before adding. Next time, be sure to dissolve it first in a bit of cold liquid while whisking vigorously.

For the Perfect Thickness Every Time

Mongolian beef just isn’t complete without a luxuriously thick, clingy sauce coating the tender beef. For best results, cornstarch is the ideal thickening agent. But exploring alternate options like roux or tapioca starch can add flair.

Use these tips to avoid common thickening pitfalls like gloppiness or thinning out. With the techniques in this guide, you’ll be able to achieve sauce perfection to bring your Mongolian beef to the next level. Serve it over rice and enjoy the ultimate balance of sticky, sweet, and savory flavors in every bite!