Mongolian Beef II

Mongolian Beef II Recipe - Authentic Flavors of Mongolia

Region / culture: Mongolia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Mongolian Beef II is a popular Chinese dish that features tender slices of beef stir-fried with onions, green onions, and dried chili peppers in a savory sauce. This dish is known for its bold flavors and satisfying textures, making it a favorite among many food enthusiasts.

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 is enjoyed by people all over the world.

Ingredients

1 lb (454 g) sirloin tip steak
1 medium onion (sliced)
1 bunch green onions (cut 2 inches long)
6 to 8 pieces small dried chile peppers
2 to 3 slices fresh ginger root

Marinade

1 tbsp dark soy sauce
2 tbsp rice wine
2 tbsp oyster sauce
1 tbsp corn starch
3 to 4 slices ginger root

How to prepare

Marinate the beef for 30 minutes.
In a wok, pour 0.25 to 0.33 cup of peanut oil.
Once the oil is hot, add the chili peppers and ginger root.
Remove from the pan when the ginger root and peppers turn brown.
Stir-fry the meat.
Save any extra juice from the marinade.
Set the meat aside.
Stir-fry the onions and green onions.
Add the extra juice and meat.
Stir everything together well and heat through thoroughly.
Serve hot with rice or over a bed of fried bean thread.

Variations

Substitute chicken or tofu for the beef for a different protein option.
Add vegetables such as bell peppers, broccoli, or snap peas for added color and nutrients.
Adjust the level of spiciness by increasing or decreasing the amount of dried chili peppers.

Cooking Tips & Tricks

Be sure to slice the beef thinly against the grain to ensure tenderness.

- Marinating the beef for at least 30 minutes will help infuse it with flavor and tenderize the meat.

- Use a high heat when stir-frying to achieve a nice sear on the beef and vegetables.

- Adjust the amount of dried chili peppers to suit your spice preference.

Serving Suggestions

Mongolian Beef II pairs well with steamed rice or noodles. You can also serve it over a bed of fried bean thread for a unique twist.

Cooking Techniques

Stir-frying is the primary cooking technique used in this recipe. It involves quickly cooking ingredients in a hot pan or wok over high heat while continuously stirring to ensure even cooking.

Ingredient Substitutions

If you don't have oyster sauce, you can substitute with hoisin sauce or soy sauce mixed with a bit of sugar. You can also use sherry or mirin in place of rice wine.

Make Ahead Tips

You can marinate the beef ahead of time and store it in the refrigerator for up to 24 hours. This will help save time when you're ready to cook the dish.

Presentation Ideas

Garnish the dish with additional sliced green onions or toasted sesame seeds for a pop of color and texture. Serve in a decorative bowl or plate for an elegant presentation.

Pairing Recommendations

Mongolian Beef II pairs well with a light and refreshing cucumber salad or a side of steamed bok choy. For drinks, consider serving with a cold glass of jasmine tea or a crisp lager beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Mongolian Beef II contains approximately 350 calories.

Carbohydrates

Each serving of Mongolian Beef II contains approximately 15 grams of carbohydrates.

Fats

Each serving of Mongolian Beef II contains approximately 20 grams of fats.

Proteins

Each serving of Mongolian Beef II contains approximately 30 grams of proteins.

Vitamins and minerals

Mongolian Beef II is a good source of iron, vitamin C, and vitamin B12.

Alergens

This recipe contains soy and shellfish (oyster sauce), which may be allergens for some individuals.

Summary

Mongolian Beef II is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It also offers essential vitamins and minerals, making it a nutritious choice for a meal.

Summary

Mongolian Beef II is a flavorful and satisfying dish that is easy to make at home. With a balance of protein, carbohydrates, and fats, this dish offers a nutritious and delicious option for a meal. Enjoy the bold flavors and tender textures of this classic Chinese dish!

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was many years ago, during a trip to Mongolia with my late husband, John. We had always loved exploring different cultures and cuisines, and Mongolia was a place that captured our hearts from the moment we arrived.

We were staying with a local family in the countryside, learning about their way of life and immersing ourselves in their traditions. One evening, our hostess invited me into the kitchen to help her prepare dinner. I watched in awe as she skillfully chopped vegetables, marinated meat, and cooked everything over a crackling fire.

As we sat down to eat, I took my first bite of the Mongolian Beef and was instantly transported to a world of bold flavors and tender meat. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

Over the next few days, I shadowed our hostess in the kitchen, taking mental notes of every ingredient and technique she used. She showed me how to tenderize the beef with a simple marinade of soy sauce, garlic, and ginger, and how to stir-fry it quickly over high heat to lock in the flavors.

I scribbled down the recipe in a small notebook, making sure to capture every detail so that I could recreate the dish when we returned home. Little did I know that this simple recipe would become a staple in my own kitchen, bringing back memories of our time in Mongolia with every bite.

When we eventually made our way back to the States, I wasted no time in testing out the recipe for Mongolian Beef II. I gathered all the ingredients I needed – thinly sliced beef, soy sauce, ginger, garlic, and a hint of sweetness from brown sugar – and set to work in my own kitchen.

As the beef sizzled in the pan, releasing its mouthwatering aroma, I felt a sense of pride and accomplishment. The flavors were spot on, just like the dish I had enjoyed in Mongolia. I couldn't wait to share it with my family and friends, to introduce them to this delicious taste of our travels.

Over the years, I have made Mongolian Beef II countless times, tweaking the recipe here and there to suit my own taste preferences. Each time I make it, I am transported back to that small kitchen in Mongolia, watching our hostess work her magic over the open flame.

This recipe has become a symbol of our love for adventure and exploration, a reminder of the incredible experiences we shared together. It has been passed down through the generations, with my children and grandchildren now making it in their own homes, keeping the tradition alive.

As I sit here now, flipping through the pages of my old recipe notebook, I am filled with gratitude for the memories that this dish holds. It is more than just a recipe – it is a connection to a time and a place that will always hold a special corner of my heart.

And so, whenever I cook Mongolian Beef II, I do so with a smile on my face and a heart full of memories. It is a dish that will forever remind me of the love and adventures that John and I shared, and the incredible flavors that we discovered along the way.