Mongolian Beef

Mongolian Beef is a beloved dish in Chinese-American cuisine, known for its rich, savory flavors and tender beef. Despite its name, this dish doesn’t have much to do with traditional Mongolian cuisine. Instead, it’s a creation that has become a staple in Chinese restaurants across the United States. Today, we’ll dive into the history, ingredients, and a step-by-step recipe to bring this delicious dish to your home kitchen.

The History of Mongolian Beef

The origins of Mongolian Beef are somewhat murky, but it’s widely accepted that the dish was created in Taiwan. In the mid-20th century, Chinese immigrants in Taiwan began to adapt their traditional recipes to local tastes and ingredients. Over time, these dishes evolved and became popular in Chinese-American restaurants. Mongolian Beef is a perfect example of this culinary fusion, combining tender beef with a flavorful sauce made from soy sauce, brown sugar, and garlic.

Key Ingredients

One of the great things about Mongolian Beef is that it uses simple ingredients that you likely already have in your pantry. Here’s what you’ll need:

• Beef: Flank steak is the preferred cut for this dish. It’s tender, flavorful, and cooks quickly.
• Soy Sauce: Both light and dark soy sauce are used to create a rich, savory base for the sauce.
• Brown Sugar: Adds a touch of sweetness that balances the salty soy sauce.
• Garlic and Ginger: Essential aromatics that give the dish its distinctive flavor.
• Green Onions: Added for a fresh, slightly pungent taste and a pop of color.
• Cornstarch: Used to coat the beef, creating a crispy exterior when fried.
• Vegetable Oil: For frying the beef to perfection.

The Recipe

Let’s get started with making your own Mongolian Beef at home!

Ingredients

• 1 pound flank steak, sliced thinly against the grain
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup water
• 3 green onions, sliced into 2-inch pieces
• Cooked white rice, for serving

Instructions

1. Prepare the Beef: Place the sliced flank steak in a bowl and toss with cornstarch until well coated. Let it sit for about 10 minutes while you prepare the sauce.
2. Make the Sauce: In a small bowl, combine soy sauce, brown sugar, garlic, ginger, and water. Stir until the sugar is dissolved and set aside.
3. Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, cooking until crispy and browned on all sides, about 2-3 minutes per side. You may need to do this in batches to avoid overcrowding the pan. Remove the beef and set it aside.
4. Combine and Simmer: In the same skillet, pour in the sauce mixture and bring it to a boil. Reduce the heat and let it simmer for about 5 minutes, allowing the sauce to thicken slightly.
5. Finish the Dish: Return the cooked beef to the skillet and toss to coat with the sauce. Add the green onions and cook for another 1-2 minutes until heated through.
6. Serve: Serve the Mongolian Beef over a bed of cooked white rice. Garnish with extra green onions if desired.

Tips for the Best Mongolian Beef

• Slice the Beef Thinly: Cutting the beef against the grain and into thin slices ensures that it cooks quickly and remains tender.
• Don’t Overcrowd the Pan: Fry the beef in batches to ensure it gets crispy and not soggy.
• Adjust the Sweetness: If you prefer a less sweet dish, reduce the amount of brown sugar.

Conclusion

Mongolian Beef is a delicious and easy-to-make dish that brings the flavors of Chinese-American cuisine to your table. With its tender beef, savory-sweet sauce, and simple ingredients, it’s sure to become a favorite in your household. So why not give this recipe a try and take your taste buds on a flavorful journey to the heart of Asia?

Enjoy your cooking adventure, and happy eating!