Mongolian Beef

Mongolian Beef

  • Prep time: 1 hour
  • Cook time: 10 minutes
  • Yield: 4
Print Recipe Pin Recipe
Ingredients
  • 1/2 pound flank steak, sliced against the grain into 1/4-inch thick slices
  • 1 teaspoon vegetable oil
  • 1 tablespoon cornstarch, plus 1/4 cup
  • 1/3 cup vegetable oil, for frying the beef
  • 1/2 teaspoon minced ginger
  • 1/4 teaspoon chili flakes
  • 2 garlic cloves, minced
  • 1/4 cup low sodium soy sauce
  • 1/4 cup stock
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch, mixed with 1 tablespoon water
  • 2 scallions, cut into 1-inch long slices on the diagonal
Nutrition Facts
Serves 4

Description

Mongolian beef is a popular dish in Chinese-American cuisine, and its name can be a bit misleading. Despite its name, Mongolian beef does not have direct roots in traditional Mongolian cuisine, and it is not considered a Mongolian dish.

The name is believed to have originated in Chinese-American restaurants, particularly in the United States. There are different theories about how the dish got its name:

  1. Marketing and Exotic Appeal:

    • Some theories suggest that the name “Mongolian beef” was chosen for its exotic appeal. In the mid-20th century, Chinese-American restaurants often used regional or ethnic names to make their dishes sound more exotic and appealing to American diners. The use of “Mongolian” may have been intended to evoke a sense of the exotic and distant.

  2. Influence of Mongolian Barbecue:

    • Another theory suggests a connection to the concept of Mongolian barbecue. Mongolian barbecue is a style of stir-frying meats and vegetables on a large, open griddle. While this cooking style has more to do with the method of preparation than the specific flavors, the association with Mongolia might have contributed to the name “Mongolian” being used for a stir-fried beef dish.

  3. Confusion with Mongolian Cuisine:

    • There may have been some confusion or conflation between Chinese-American cuisine and the cuisine of Mongolia. Mongolia has its own distinct culinary traditions, but the name “Mongolian beef” does not directly represent Mongolian cooking.

Key Characteristics of Mongolian Beef:

Regardless of its name, Mongolian beef typically features thinly sliced beef, stir-fried with green onions, garlic, and a savory-sweet sauce made with soy sauce, hoisin sauce, sugar, and sometimes ginger. The dish is known for its tender and flavorful beef and the balance of sweet and savory flavors in the sauce.

It’s important to note that while the dish may not have a direct connection to Mongolia, it has become a popular and beloved item on Chinese-American restaurant menus and has its own unique appeal within that culinary context.

Instructions

  • 1. Toss steak with oil, soy sauce and 1 tablespoon of cornstarch. Let rest for 1 hour and then toss with remaining cornstarch.
  • 2. Heat oil oil in wok over high heat. Add beef and stir frequently, searing on all sides, about 2 minutes.
  • 3. Stir in garlic, ginger, and chili flakes and cook another 30 seconds. Stir in soy sauce and stock and bring to a simmer. Stir in brown sugar.
  • 4. Stir in the cornstarch slurry and continue cooking, stirring until the beef is well-coated and the sauce is thickened.
  • 5. Serve with rice and topped with additional sliced scallions.