Do you love Chinese food? If you do, then you probably had Mongolian beef already. It’s available in lots of restaurants. Plus, you can easily call and have this dish delivered to your home. But have you ever wondered how they make this beef recipe? Are you interested in making it yourself?
Mongolian beef is so easy to prepare. In fact, you can make it in just half an hour. Another good thing about it is that the ingredients are basic. You don’t have to scratch your head, trying to look for them, unlike the other beef recipes out there.
What Exactly Is Mongolian Beef?
For those of you who do not know what this Chinese dish is, it actually consists of beef slices and onions with a special sauce. You can also add scallions as well as veggies to it. In Chinese restaurants, this dish is usually served over rice. But in the United States, it is commonly paired with crispy fried noodles.
Why Is It Called Mongolian?
Many people are wondering why the recipe is called Mongolian beef. Why is it not Chinese beef since it’s a Chinese dish? The reason behind that is because the sauce that is used for it is Mongolian barbecue. It originated from Taiwan. And believe it or not, this dish is nothing like the Mongolian cuisine.
Chow down on a mixture of beef flank steak, garlic, ginger, onions, brown sugar, and soy sauce. Served with rice or noodles, it’s as delicious as Chinese takeout!
1 lb. Beef flank steak
2 bunches green onions
1 tbsp. garlic (finely chopped)
1/2 tsp. fresh ginger root (grated)
2 tsp. vegetable oil
1/2 c. each water and soy sauce
2/3 c. dark brown sugar
1/4 c. cornstarch
2 c. vegetable oil (for frying)
- In a saucepan over medium heat, heat 2 tsp. vegetable oil then add garlic and ginger. Once their fragrance is released, add brown sugar, soy sauce, and water. Wait for the sugar to get fully dissolved and for the sauce to thicken before removing from heat. Set aside.
- Coat the beef slices with cornstarch.
- Heat vegetable oil and add beef slices. Fry until they get crispy and start to brown.
- Remove the oil that you used to fry the beef slices in. Add the meat back to the skillet and add the sauce, followed by the green onions.
When coating the beef with cornstarch, allow it to sit for about 10 minutes. This should allow the cornstarch to absorb the moisture of the meat. Once they are fried, get rid of the grease by putting the beef slices on paper towels.
- Method: Frying
- Cuisine: Chinese
Like what we have said earlier, it only takes 30 minutes to make Mongolian beef. In fact, it’s the frying that takes some time. Otherwise, you can definitely pull this together a lot quicker than that.
One important thing that you have to remember when making this Chinese food is to cut the meat thin enough so you can fry the slices faster. To make this task easier, the technique is to put the meat into the freezer until it firms up. You can then slice it as easily as it would with vegetables.