Exploring the History and Origins of Mongolian Beef

Mongolian beef is a popular dish in Chinese-American cuisine. It is a stir-fry dish made with sliced beef, vegetables, and a savory sauce. The dish is believed to have originated in Taiwan, where it is known as “Mongolian Barbecue”.

The dish is thought to have been created in the 1970s by a Taiwanese chef who was inspired by the flavors of Mongolian cuisine. The chef combined the flavors of Mongolian cuisine with the cooking techniques of Chinese cuisine to create a unique dish. The dish quickly became popular in Taiwan and eventually spread to other parts of the world.

The dish is traditionally made with thinly sliced beef, which is marinated in a mixture of soy sauce, rice wine, and other seasonings. The beef is then stir-fried with vegetables such as onions, bell peppers, and mushrooms. The dish is usually served with steamed white rice.

Mongolian beef has become a popular dish in Chinese-American restaurants. It is often served with a savory sauce made with soy sauce, garlic, ginger, and other seasonings. The dish is also popular in other parts of the world, including Japan, where it is known as “Mongolian Hot Pot”.

Mongolian beef is a flavorful and versatile dish that can be enjoyed as part of a meal or as a stand-alone dish. It is a great way to add some variety to your dinner table and is sure to be a hit with your family and friends.

A Guide to Making the Perfect Mongolian Beef Stir Fry

Mongolian beef stir fry is a delicious and easy-to-make dish that is sure to please the whole family. With its savory flavor and tender texture, this dish is sure to become a favorite in your home. Here is a guide to making the perfect Mongolian beef stir fry.

Ingredients:

-1 pound of flank steak, thinly sliced

-2 tablespoons of vegetable oil

-1/4 cup of soy sauce

-2 tablespoons of brown sugar

-2 cloves of garlic, minced

-1 teaspoon of freshly grated ginger

-1/4 teaspoon of red pepper flakes

-1/2 cup of beef broth

-1/4 cup of hoisin sauce

-1/4 cup of cornstarch

-1/2 cup of green onions, thinly sliced

-1 red bell pepper, thinly sliced

-1/2 cup of mushrooms, thinly sliced

-1/2 cup of carrots, thinly sliced

-1/2 cup of snow peas

-1/4 cup of water chestnuts, thinly sliced

-Cooked white rice, for serving

Instructions:

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook until it is browned, about 3 minutes.

2. In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, red pepper flakes, beef broth, and hoisin sauce.

3. Pour the sauce over the beef and stir to combine. Reduce the heat to low and simmer for 10 minutes.

4. In a small bowl, whisk together the cornstarch and 1/4 cup of water. Add the cornstarch mixture to the beef and stir to combine. Simmer for an additional 5 minutes.

5. Add the green onions, bell pepper, mushrooms, carrots, snow peas, and water chestnuts to the skillet and stir to combine. Cook for an additional 5 minutes.

6. Serve the Mongolian beef stir fry over cooked white rice. Enjoy!

Mongolian Beef