Mongolian beef is a popular Chinese-American dish that typically consists of thinly sliced beef, often flank steak, stir-fried with vegetables in a savory, slightly sweet, and sometimes spicy sauce. Despite its name, Mongolian beef is not a traditional Mongolian dish; rather, it is believed to have originated in Chinese-American restaurants.
The dish typically involves the following steps:
- Preparing the Beef: Thin slices of beef are marinated, often in a mixture of soy sauce, cornstarch, and sometimes other ingredients like ginger and garlic. This marinade helps to tenderize the meat and infuse it with flavor.
- Stir-Frying: The marinated beef is quickly stir-fried in a hot wok or skillet until it’s seared and cooked to your preferred level of doneness. It’s then set aside while the vegetables are cooked.
- Vegetables: Common vegetables used in Mongolian beef include green onions, bell peppers, and sometimes carrots. These vegetables are stir-fried until they’re slightly tender but still crisp.
- Sauce: The sauce for Mongolian beef is usually made from a combination of ingredients like soy sauce, hoisin sauce, oyster sauce, brown sugar, ginger, garlic, and sometimes chili flakes for a bit of heat. The sauce is added to the wok along with the cooked vegetables and beef. It thickens as it cooks, coating the beef and vegetables in a flavorful glaze.
- Final Touches: Once the sauce has thickened and coated the ingredients, the dish is garnished with sliced green onions and sometimes toasted sesame seeds. It’s then ready to be served.
Mongolian beef is often served over a bed of steamed white rice or noodles, and its combination of savory, sweet, and umami flavors makes it a favorite in many Chinese-American restaurants.
Keep in mind that variations of this dish may exist, and the ingredients and preparation methods might differ from one restaurant or home cook to another. If you’re interested in making Mongolian beef at home, you can find numerous recipes online that cater to different tastes and preferences.
