Mongolian beef is a popular and delicious dish that has its origins in China, despite its name suggesting a connection to Mongolia. The dish is said to have been created by Chinese immigrants in Taiwan during the mid-20th century and quickly gained popularity in Chinese-American restaurants across the United States. Its name is likely a marketing ploy, as the dish doesn’t have any direct historical ties to Mongolia.
Flavor Profile:
Mongolian beef is a delectable stir-fry made with thinly sliced beef, typically flank steak, marinated and then wok-cooked with a savory, slightly sweet, and tangy sauce. The key ingredients in the sauce usually include soy sauce, garlic, ginger, brown sugar, and often some chili or black pepper for a subtle kick. The beef is tender and juicy, while the sauce coats each piece, creating a perfect balance of flavors – sweet, salty, and umami.
Popularity and Serving:
Due to its enticing combination of flavors and tender beef, Mongolian beef has become immensely popular not only in Chinese-American restaurants but also in Chinese cuisine establishments worldwide. Its appeal lies in its simplicity, yet rich taste, making it a favorite for many palates.
Mongolian beef is typically served hot and fresh, garnished with sliced green onions for added freshness and color. It is commonly accompanied by steamed white rice, which complements the dish by soaking up the flavorful sauce. Some restaurants might also serve it with a side of steamed vegetables or a simple salad to provide a refreshing contrast to the savory main dish.
Over the years, variations of Mongolian beef have emerged, catering to different preferences. Some versions might include additional vegetables like bell peppers or onions, while others might use different cuts of beef or tweak the sauce to suit local tastes. However, the classic rendition of Mongolian beef remains a timeless favorite, loved by countless food enthusiasts seeking a delightful and satisfying Chinese-American culinary experience.
Mongolian beef
Ingredients
- 1 Lb flank steak thinly sliced against the grain
- ¼ Cup cornstarch
- ¼ Cup vegetable oil for frying
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- ½ Cup low-sodium soy sauce
- ½ Cup water
- ½ Cup brown sugar packed
- ½ Cup green onions sliced (plus extra for garnish)
- ¼ Cup red pepper flakes optional
- Sesame seeds for garnish (optional)
Instructions
- In a large mixing bowl, coat the sliced flank steak with cornstarch, ensuring each piece is well coated. Set aside.
- In a wok or large skillet, heat the vegetable oil over medium-high heat until hot. Add the coated flank steak in batches and fry until crispy and golden brown. Remove the beef from the wok and place it on a paper towel-lined plate to drain excess oil.
- In the same wok, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
- Lower the heat to medium and add soy sauce, water, and brown sugar to the wok. Stir until the sugar is completely dissolved and the sauce starts to thicken slightly.
- Return the fried beef to the wok and toss it in the sauce until evenly coated. Cook for an additional 1-2 minutes to allow the flavors to meld.
- Add the sliced green onions and red pepper flakes (if using) to the wok. Toss everything together for another minute.
- Serve the Mongolian Beef over steamed rice and garnish with extra sliced green onions and sesame seeds, if desired.
