Mongolian Beef Recipe
As the human population increases, technology develops and transportation facilities become easier, cultures begin to mix with each other. I'm afraid that after a very long time, we will forget what culture belongs to, what country we were born in and later included in our lives.
For now, we see the best example of this in the food we eat. For example, a fajita craze started recently, while we didn't know its name a few years ago. There are almost no restaurants and cafes that do not have fajitas on their menu. If you ask the eaters, they don't know which country it belongs to, and they probably don't care. The important thing is to fill your stomach with a delicious meal.
More interestingly, this dish is not the product of a deep-rooted culture. It belongs to the cuisine called Tex-mex. Tex-mex is a dish made by Mexicans living in Texas and Arizona, the states of America bordering Mexico. In short, fajita is a kind of hybrid dish.
Mongolian Beef is a hybrid dish that emerged similarly. However, this time, the mixed cuisines are American and Chinese cuisines. Chinese chefs living in America have adapted Chinese dishes to the tastes of Americans over time, leading to the emergence of a new cuisine; Chinese-American cuisine. Mongolian beef is one of the dishes of this cuisine.
Don't be fooled by the fact that it's called Mongolian beef, it's not a Mongolian dish. Despite all my research, I could not find why it was given this name. However, I'm guessing this is a marketing gimmick using a more "interesting" name. Whatever the name, I think it's the perfect recipe for those who are open to different tastes.
You can serve Mongolian beef with steamed rice pilaf like many Far Eastern dishes.
You can sprinkle crushed spring onions on it while serving.
Enjoy the recipe…
Mongolian Beef Recipe with Video
Ingredients
- 500 gr. beef cut into strips,
- 3/4 cup starch,
- 1/2 cup vegetable oil,
- 1 onion,
- 2 teaspoons salt,
- 1 teaspoons black pepper,
- Scallion.
Sauce;
- 1/2 cup soy sauce,
- 1/2 cup brown sugar,
- 1/2 water,
- 2 tablespoons wine vinegar,
- 1 teaspoons chili flakes,
- 4 cloves garlic (grated),
- 2 teaspoons vegetable oil,
- 1 teaspoon ground ginger,
Preparation
- For the sauce, combine together all the ingredients in a saucepan and cook over medium heat stirring constantly until it comes to a boil,
- Once it boils, lower the heat to low and cook for 5 mins,
- Remove from the heat and pass it through a fine sieve,
- Season the beef strips with salt and black pepper,
- Heat the oil in a large pan,
- Coat the beef strips with starch and drop into hot oil,
- Cook on both sides,
- Once fully cooked remove from the oil and place on paper towel,
- Now fry the sliced onion in the same pan,
- After the onions are caramelized, add in 1 handful of chopped scallions and cook for 2-3 mins,
- Stir in the beef,
- Pour in the sauce, put the lid on and cook for 10 mins,
- Place on a serving platter and decorate with scallions,
- Serve with rice.
Bon appétit...