Mongolian Beef I

Mongolian Beef I Recipe - Traditional Recipe from Mongolia

Region / culture: Mongolia | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Mongolian Beef is a popular Chinese dish that features tender slices of beef stir-fried with green onions and a savory sauce. This dish is known for its bold flavors and quick cooking time, making it a favorite among many.

History

Mongolian Beef is believed to have originated in Taiwan, despite its name suggesting a connection to Mongolia. The dish was created to mimic the flavors of traditional Mongolian cuisine, which often features hearty meats and bold seasonings. Over time, Mongolian Beef has become a staple in Chinese-American restaurants and households.

Ingredients

4 cups peanut oil
15 green onion tops
1 tbsp minced ginger
1 lb (454 g) flank or sirloin steak
1.5 tbsp water chestnut flour
2 egg whites
1 pinch salt
cornstarch paste

Sauce

1 tsp chile paste with garlic
0.25 cup chicken stock
2 tbsp dark soy sauce
1 pinch sugar
1.5 tbsp dry sherry

How to prepare

Cut the tops of the green onions into 2-inch long pieces.
Combine the sauce ingredients in a small bowl and stir thoroughly.
Cut the steak across the grain into thin slices, about 0.5 inches deep by 2 inches long.
In a bowl big enough to hold the meat, combine the egg whites, salt, and water chestnut flour.
Beat with a chopstick until frothy.
Add the steak and use your fingers to coat each slice.

Deep-frying

In a wok, heat the oil to moderately hot.
When ready, a piece of coated meat will rise to the surface immediately.
Fry the meat in small batches, dropping in one slice at a time to avoid sticking.
Cook until lightly browned, about 1 minute.
Drain on a Chinese strainer or a paper bag.

Stir-frying

Remove all but 2 tbsp of oil from the wok.
With the wok at medium heat, quickly stir-fry the green onions and ginger for about 20 seconds.
Add the sauce and bring to a boil on high heat while stirring.
Add the beef all at once and toss with the sauce until the beef is hot and coated.
Push the beef out of the sauce, dribble in the cornstarch paste to lightly thicken.
Recombine.
Serve immediately.

Variations

Substitute chicken or tofu for the beef for a different protein option.
Add vegetables such as bell peppers, broccoli, or snap peas for a more colorful dish.
Adjust the level of spice by adding more or less chile paste.

Cooking Tips & Tricks

Be sure to cut the beef against the grain to ensure tenderness.

- Use a high smoke point oil, such as peanut oil, for frying.

- Fry the beef in small batches to avoid overcrowding the pan.

- Stir-fry the green onions and ginger quickly to prevent burning.

- Thicken the sauce with cornstarch paste for a glossy finish.

Serving Suggestions

Serve Mongolian Beef over steamed rice or noodles for a complete meal. Garnish with sesame seeds and additional green onions for added flavor.

Cooking Techniques

Deep-frying the beef creates a crispy texture.

- Stir-frying the green onions and ginger quickly preserves their freshness.

- Thickening the sauce with cornstarch paste creates a glossy finish.

Ingredient Substitutions

Use arrowroot powder or potato starch in place of water chestnut flour.

- Tamari can be used in place of soy sauce for a gluten-free option.

- Vegetable oil can be used in place of peanut oil for frying.

Make Ahead Tips

Prepare the sauce and marinate the beef ahead of time for quicker cooking. Store in the refrigerator until ready to cook.

Presentation Ideas

Serve Mongolian Beef in a decorative bowl or on a platter garnished with fresh cilantro or sliced red chilies. Pair with a side of steamed vegetables for a colorful presentation.

Pairing Recommendations

Pair Mongolian Beef with a side of steamed rice, fried rice, or noodles. Serve with a light and crisp white wine or a cold beer.

Storage and Reheating Instructions

Store leftover Mongolian Beef in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Iron: 15% of daily value per serving

Vitamin C: 10% of daily value per serving

Alergens

Contains: Soy

Summary

Mongolian Beef is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of iron and vitamin C.

Summary

Mongolian Beef is a flavorful and satisfying dish that is easy to prepare at home. With a few simple ingredients and cooking techniques, you can enjoy this classic Chinese dish in the comfort of your own kitchen.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a hot summer day, and I was rummaging through a dusty old cookbook that had been passed down to me from my own grandmother. As I flipped through the yellowed pages, my eyes landed on a recipe titled "Mongolian Beef I." Intrigued, I read through the ingredients and instructions, feeling a sense of excitement building up inside me.

I had always been fascinated by different cuisines from around the world, and Mongolian cuisine was something I had never tried my hand at before. The ingredients seemed simple enough – strips of beef, soy sauce, garlic, ginger, and a few other spices. I knew I had to give it a try.

So, I set to work gathering the ingredients and preparing the dish. As I sliced the beef into thin strips, the aroma of garlic and ginger filled the air, making my stomach growl in anticipation. I sautéed the beef in a hot pan, watching as it sizzled and caramelized, the soy sauce adding a rich, savory flavor to the meat.

As the dish came together, I couldn't help but marvel at how something so simple could be so incredibly delicious. The flavors of the garlic and ginger melded together perfectly, creating a symphony of taste that danced on my tongue with each bite. I knew then and there that this recipe would become a staple in my kitchen.

Over the years, I have made this Mongolian Beef countless times, each time tweaking the recipe slightly to suit my own tastes. Sometimes I add a dash of chili flakes for a bit of heat, or a splash of rice vinegar for a tangy kick. But no matter how I choose to make it, the basic essence of the dish remains the same – tender strips of beef, coated in a sticky, sweet and savory sauce that is simply irresistible.

I often wonder where this recipe originated from – perhaps it was passed down through generations of Mongolian families, or maybe it was created by a talented chef looking to bring a taste of Mongolia to the world. Regardless of its origins, I am grateful to have stumbled upon it that hot summer day, and I am even more grateful to have been able to share it with my friends and family.

As I sit here now, reminiscing about that first time I made Mongolian Beef I, I can't help but feel a sense of pride and satisfaction. Cooking has always been a passion of mine, and finding new and exciting recipes to try has been a lifelong journey. And while I may never have the opportunity to visit Mongolia and taste authentic Mongolian cuisine, I am grateful for the chance to bring a little piece of it into my own home, thanks to this simple yet delicious recipe.

So, to whoever first created this recipe for Mongolian Beef I, I say thank you. Thank you for sharing your culinary talents with the world, and thank you for inspiring me to continue exploring new flavors and dishes. I will always hold this recipe close to my heart, as a reminder of the joy and satisfaction that cooking can bring into my life. And who knows, maybe one day I will pass it down to my own grandchildren, just as it was passed down to me.