Mongolian Beef Recipe

Mongolian Beef recipe, despite its name, doesn’t hail from Mongolia. Instead, it’s a beloved Chinese-American creation that has become a staple in many households. Let’s dive into the history, ingredients, preparation, and more!

Origins of Mongolian Beef:

The name might mislead you, but Mongolian Beef isn’t a traditional Mongolian dish. In Mongolia, home cooks typically boil meat and serve it with sauces—quite different from the stir-fry we know. The true origins remain a bit mysterious, but one theory suggests that someone accidentally omitted the orange from a wok full of Orange Beef, resulting in the birth of Mongolian Beef. Chinese-American menu planners and marketers then popularized the name, even though it has no direct connection to Mongolia. It’s akin to the curious case of “Singapore Noodles,” which perplexes actual Singaporeans but delights takeout enthusiasts.

Mongolian Beef Recipe

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Mongolian Beef, despite its name, doesn’t hail from Mongolia. Instead, it’s a beloved Chinese-American creation that has become a staple in many households. Let’s dive into the history, ingredients, preparation, and more!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine American, Chinese

Equipment

• A wok (retains heat well) or a cast-iron skillet
• Wide spatula designed for a wok (for flipping the meat quickly)

Ingredients

  

• 1 pound flank steak, thinly sliced against the grain
• 2 teaspoons cornstarch, for coating the beef
• 2 tablespoons cooking oil
• 1 teaspoon fresh ginger, minced
• 1 tablespoon fresh garlic, minced
• 3 tablespoons hoisin sauce (a critical ingredient)
• 1 carrot, peeled and julienned
• 1 red bell pepper, sliced into strips
• 1/3 cup green onions, thickly sliced (from 4 stems)

See also  Pastitsio Recipe

Instructions

 

• Marinate the Beef: Combine the sliced flank steak with cornstarch in a large Ziploc bag. Toss to coat evenly.
• Sear the Beef: Heat oil in a wok or cast-iron skillet over medium-high heat. Add the ginger and garlic, followed by the marinated beef. Sear until crispy.
• Prepare the Sauce: Mix hoisin sauce with 1/4 cup of water. Pour over the seared beef.
• Add the julienned carrot, sliced bell pepper, and green onions. Stir-fry for a minute or two until the vegetables are tender-crisp.
• Serve: Plate your Mongolian Beef over steamed rice and garnish with extra green onions.

Video

Keyword Mongolian Beef Recipe

Similar Recipes

1. Slow Cooker Mongolian Beef:

For a hands-off approach, try the slow cooker version. Tender beef, carrots, and bell peppers simmer in a rich sauce.

2. Super Tender Mongolian Beef:

This recipe ensures crazy-tender beef with a crispy seared edge. Perfect for busy weeknights!

3. Simple Mongolian Beef:

A quick and easy version that’s ready in just 25 minutes. Serve it over steamed rice for a satisfying meal.

Frequently Asked Questions (FAQs) About Mongolian Beef Recipe:

1. Can I use chicken instead of beef?

Absolutely! Thinly sliced chicken breast works well as a substitute.

2. Is Mongolian Beef spicy?

Not inherently spicy, but you can adjust the heat by adding red pepper flakes or chili sauce.

3. Can I make this gluten-free?

Use gluten-free soy sauce and hoisin sauce for a gluten-free version.

4. Can I freeze leftovers?

Yes, Mongolian Beef freezes well. Store in an airtight container.

5. What sides go well with Mongolian Beef?

Steamed broccoli, jasmine rice, or stir-fried noodles complement it beautifully.

Conclusion:

Mongolian Beef is a delightful stir-fry that balances sweet, savory, and umami flavors. Whether you’re a novice cook or a seasoned pro, this recipe is sure to impress. So grab your wok, slice that beef, and create a restaurant-quality dish right in your kitchen!

YouTube Video Credits:
Em’s Kitchen