Mongolian Beef
Beef stir-fried with scallions and onions in a sweet and savory Mongolian sauce.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Mongolian Beef, despite its name, is not a traditional Mongolian dish. It's a Chinese-American creation, likely emerging from Chinese restaurants in the United States. Its origins are rooted in adapting familiar Chinese stir-fry techniques and flavors to American palates.
Mongolian Beef, being a Chinese-American dish, reflects the adaptation and evolution of Chinese cuisine within the American culinary landscape. It's a popular item on Chinese restaurant menus in the US and is often enjoyed as a takeout or dine-in meal.
Chinese-American Cuisine
Mongolian Beef exemplifies the broader category of Chinese-American cuisine, where traditional Chinese dishes are modified to suit American tastes. These adaptations often involve sweeter sauces, crispier textures, and the incorporation of ingredients more readily available in the United States.
Restaurant Staple
Mongolian Beef is a ubiquitous dish found on the menus of countless Chinese restaurants across America. Its widespread popularity reflects its accessibility and appeal to a wide range of palates.
Takeout Culture
Like many Chinese-American dishes, Mongolian Beef is frequently enjoyed as a takeout meal. Its ease of transport and relatively quick preparation time make it a convenient option for a casual dinner.
Mongolian Beef is characterized by a balance of savory, sweet, and slightly spicy flavors. The beef is typically tender and coated in a rich, glossy sauce.
The main flavors come from a combination of soy sauce (providing umami and saltiness), brown sugar (for sweetness and caramelization), ginger and garlic (for aromatic complexity), and often a touch of chili flakes for heat. The scallions and onions add a fresh, pungent element. The beef itself is usually thinly sliced and often coated in cornstarch before frying to create a crispy texture.
Thinly Sliced Beef
Ensure the beef is sliced very thinly against the grain for optimal tenderness. Partially freezing the beef can make it easier to slice thinly.
Cornstarch Coating
A light coating of cornstarch helps to create a crispy exterior when the beef is stir-fried and also thickens the sauce.
High Heat Stir-Frying
Use high heat when stir-frying to quickly sear the beef and vegetables, preventing them from becoming soggy. A wok is ideal, but a large skillet works well too.
Sauce Consistency
Adjust the sauce consistency by adding a cornstarch slurry if needed. The goal is a glossy, slightly thickened sauce that clings to the beef.
Ingredient Freshness
Use fresh ginger, garlic, and scallions for the best flavor. These ingredients contribute significantly to the overall aroma and taste of the dish.
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