I learned how to make Mongolian beef while working as a busy dishwasher at a small Chinese restaurant. After school, I’d walk over to the restaurant to clean dishes, take out the trash, do dishes in the kitchen, and help with orders. I was about 14 years old, and the only thing I wanted to do was see what the menu looked like, so I’d pull out my student ID to look up the lunch specials. From here, I learned how they made Mongolian beef from scratch.
Is Mongolian Beef Actually Mongolian?
Though the name suggests the beef is from Mongolian cultures, it’s actually made in Taiwan. In Taiwan, Mongolian barbecue restaurants took off and flourished, thus the cuisine grew in popularity. Mongolian beef is called chow mein beef in some parts of the country (because it’s the Chinese name for the stir fry dish). I also have found that most recipes say the beef is marinated in a “Mongolian sauce.” Still, I’ve always just made my version of the sauce, which includes soy sauce, hoisin sauce, and a light sprinkling of garlic powder. But I think this could use a nice slice of hoisin sauce, so I’ll be adding some to the recipe soon. Other than that, the stir-fried dish always includes thinly sliced steak that’s stir-fried with onions, peppers, carrots, and mushrooms. Then you may serve the Mongolian beef with rice noodles.
What Is Mongolian Beef Sauce Made Of?
My parents would always order the Mongolian beef because of their delicious sauce. Mongolian Beef Sauce features ingredients such as soy sauce, brown sugar, chili sauce, rice wine and more. Mongolian beef is the dish that I grew up with, and it’s total comfort food for my family. It’s the perfect combination of sour, sweet and spicy, and every time I make it tastes just as good. This is my favorite recipe for super easy to make at home Mongolian beef! It’s a quick stir fry of thinly sliced steak that’s seared until crispy, then coated in a sweet and savory sauce.
What Is The Difference Between Mongolian Beef And Szechuan Beef?
Szechuan-style Chinese cuisine often features a mix of soy sauce and hoisin sauces. Szechuan-style food features a marinade for thin slices of beef which are pan fried or served with a large hot pot as part of a dinner dish. On the other hand, Mongolian beef is made up of thinly sliced steak that’s seared until crispy. It’s traditionally cooked on a grill, but you can also enjoy it cooked in the oven. Mongolian beef is often served over white rice with various toppings, such as soy sauce, chili sauce, and green onions.
How To Make Mongolian Beef
This recipe is for a spicy, beefy hot pot and a bing soo bing. In other words, it’s a dish of grilled marinated steak served with sauce and sides. It’s an all-in-one meal with the perfect balance of flavors and temperature.
Mongolian Beef Recipe
- 1 lb flank steak sliced
- ¼ cup cornstarch
- 3 tbsp vegetable oil
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup water
- 1 tsp ginger minced
- 4 garlic minced
- 1 tsp red pepper flakes
- green onions sliced
- In a large ziplock bag, add steak and cornstarch. Toss meat around until the starch coats evenly.
- In a large skillet, heat to high heat and add vegetable oil. Once hot, add steak and cook each side for 1 minute. Remove steak and slice, set aside.
- In a bowl, combine soy sauce, water, ginger, brown sugar, and garlic. Add sauce to hot skillet and bring to a boil.
- Once boiling, add in steak to sauce mixture. Thicken the sauce for 3 minutes, then toss in pepper flakes and green onions.
- Remove from heat. Serve.
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