Mongalian Beef

Mongolian beef is a popular dish that can be found in many Chinese restaurants in the USA. Although it's called "Mongolian" beef, it's not an authentic Mongolian dish and is more likely to have originated from Taiwan or China's northeastern region.

Here are some key things to know about Mongolian beef:

1. Ingredients: Mongolian beef is typically made with thinly sliced flank steak or skirt steak that is stir-fried with vegetables such as scallions or green onions and garlic. The dish is often flavored with hoisin sauce, soy sauce, and oyster sauce, as well as ginger and chili flakes for some heat.

2. Preparation: The beef is usually marinated in a mixture of soy sauce, cornstarch, and sometimes other ingredients like baking soda or egg white to tenderize it and help it absorb the flavors. Once the beef is cooked, it's often tossed with the vegetables and sauce and served over a bed of steamed rice or noodles.

3. Variations: There are many variations of Mongolian beef, and recipes can vary widely depending on the restaurant. Some versions may be spicier or sweeter than others, and some may include additional ingredients like mushrooms or bell peppers.

4. Nutritional information: Mongolian beef can be high in calories, fat, and sodium due to the use of oil, soy sauce, and other seasonings. A typical serving can contain around 500-800 calories, so it's a good idea to enjoy it in moderation as part of a balanced diet.

To make Mongolian beef at home, you can follow a recipe like this one from Allrecipes:

Ingredients:

Instructions:

1. Toss the beef with cornstarch to coat, shaking off any excess.

2. Heat 2 teaspoons of vegetable oil in a wok or large skillet over high heat. Add the beef and stir-fry for 2-3 minutes until browned. Remove from the pan and set aside.

3. Add the ginger and garlic to the pan and stir-fry for 30 seconds until fragrant.

4. In a small bowl, whisk together the soy sauce, water, and brown sugar until the sugar is dissolved.

5. Pour the sauce mixture into the pan and bring to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes until the sauce thickens.

6. Meanwhile, heat the remaining 1/2 cup of vegetable oil in a large skillet or Dutch oven over high heat. Fry the green onions for 30 seconds until crispy.

7. Add the beef back to the pan with the sauce and stir to combine. Serve the beef and sauce over rice or noodles, topped with the fried green onions.

Enjoy your homemade Mongolian beef!