Mongolian beef is a popular Chinese-American dish that is made with thinly sliced beef, green onions, and a sweet and savory sauce. It is a quick and easy meal that can be prepared in just 30 minutes. In this article, we will guide you through a simple recipe for Mongolian beef, with step-by-step instructions.
Ingredients:
- 1 pound flank steak, sliced thinly against the grain
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1 bunch of green onions, sliced
- Salt and pepper, to taste
Step 1: Prep the beef
Start by slicing the flank steak thinly against the grain. This will make the beef more tender. Then, place the beef in a bowl and season it with salt and pepper. Add cornstarch and mix well to coat each piece of beef evenly.
Step 2: Cook the beef
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and wait until it's hot. Then, add the beef and cook for 2-3 minutes, until it's browned and crispy. Be careful not to overcrowd the pan, as this will prevent the beef from getting crispy.
Step 3: Make the sauce
In a small bowl, mix together soy sauce, water, brown sugar, grated ginger, and minced garlic. Stir well to combine all the ingredients.
Step 4: Add the sauce to the pan
Once the beef is browned and crispy, add the sauce to the pan. Stir well to coat the beef in the sauce. Let the sauce simmer for 2-3 minutes, until it thickens and coats the beef.
Step 5: Add the green onions
Finally, add the sliced green onions to the pan and stir well to combine. Let the green onions cook for 1-2 minutes until they are wilted and tender.
Step 6: Serve and enjoy!
Your Mongolian beef is now ready to be served. You can serve it with rice or noodles, or enjoy it on its own. Garnish with additional sliced green onions, if desired.
Tips and variations:
- You can substitute flank steak with sirloin or ribeye, but make sure to slice it thinly against the grain for the best results.
- If you prefer your Mongolian beef to be less sweet, you can reduce the amount of brown sugar in the sauce.
- You can add some heat to the dish by adding red pepper flakes or sriracha sauce to the sauce.
- If you want to make the dish even more nutritious, you can add some sliced bell peppers, broccoli, or carrots to the pan along with the green onions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
History About this Recipe:
Mongolian beef is a popular Chinese-American dish that has its roots in Mongolian cuisine. However, despite its name, the dish is not actually Mongolian. In fact, it was invented in Taiwan and first became popular in the United States in the 1970s.
The dish typically features thin slices of beef that are cooked quickly over high heat, often in a wok, along with green onions and a sweet and savory sauce. The sauce usually contains ingredients like soy sauce, brown sugar, garlic, and ginger, which give the dish its distinctive flavor.
While the origins of Mongolian beef are somewhat murky, it is clear that the dish has become a favorite in many Chinese-American restaurants and households. Its popularity can be attributed to its simplicity, as well as its ability to satisfy a variety of palates. The dish is often served over rice or noodles, making it a filling and satisfying meal.
One theory about the dish's name is that it was inspired by the "Mongolian barbecue" style of cooking, which involves grilling meat on a hot, flat surface. However, there is little evidence to support this theory, and it remains unclear where the name "Mongolian" actually came from.
Despite its uncertain origins, Mongolian beef has become a staple of Chinese-American cuisine, and it continues to be enjoyed by people all over the world. Its popularity is a testament to the power of simple, flavorful cooking, and it is sure to remain a favorite for years to come.
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