Mongolian Beef

Unveiling the Flavors of Mongolian Beef

Mongolian Beef, a stir-fry dish bursting with savory flavors and tender beef slices, is a gem in Asian cuisine. Originating not from Mongolia, but from Taiwan, this dish's unique taste is a delightful paradox, just like its origins. Let's embark on this culinary journey together, unraveling the secret recipe to a dish that promises to take your taste buds on a flavor-packed adventure.

Ingredients: Your Pathway to Flavor

• 400g of beef, cut into 5mm thick pieces
• 1/2 tablespoon of Shaoxing cooking wine
• 2 teaspoons soy sauce
• A pinch of black pepper, to taste
• 1/4 cup of cornstarch (about 30 grams), to coat the beef
• Egg white from 1 large egg
• 2 teaspoons cornstarch
• 1 tablespoon oyster sauce
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2/3 cup water (about 158 grams)
• 1 teaspoon dark soy sauce
• 1 tablespoon of minced ginger
• 1½ tablespoons of minced garlic
• 1 bunch of spring onion, divided between the white and green parts
• Cooking oil

The Art of Preparing Mongolian Beef

1. Marinate the beef pieces in the wine, soy sauce, black pepper, 1/4 cup of cornstarch, and egg white.
2. Once marinated, stir-fry the beef pieces in a wok with a bit of oil. Ensure the beef is cooked through but not overcooked. Set it aside.
3. To make the sauce, combine 2 teaspoons of cornstarch, oyster sauce, soy sauce, brown sugar, water, and dark soy sauce. Mix and set it aside.
4. Stir fry the garlic, ginger, and white parts of the spring onions until fragrant.
5. Pour the sauce into the pan. Stir until it thickens.
6. Now, add back the beef pieces with the sauce, and mix in the green parts of the spring onions.

Nutritional Information: A Look at What You're Eating

For a serving size of around 100 grams, this recipe serving has:

• Calories: 250
• Carbohydrate Content: 15g
• Cholesterol Content: 50mg
• Fat Content: 10g
• Protein Content: 20g
• Saturated Fat Content: 3g
• Serving Size: 100g
• Sodium Content: 500mg
• Sugar Content: 5g
• Trans Fat Content: 0g
• Unsaturated Fat Content: 7g

Remember, these values are estimates only and can vary depending on your specific ingredients and portion sizes.

Complementing Your Mongolian Beef: Perfect Side Dishes

The beauty of Mongolian Beef lies in its versatility. You can pair it with fluffy jasmine rice, letting it soak up the rich, savory sauce. Or, consider serving it over a bed of crispy noodles for an exciting texture contrast. For a healthier option, try a side of steamed broccoli or a fresh, crunchy Asian-style salad.

Tips and Tricks for the Perfect Mongolian Beef

• For the best results, slice your beef against the grain. This ensures maximum tenderness.
• Don't overcrowd the pan while frying the beef, as this can lower the oil temperature and make the beef greasy.
• Make sure to thoroughly mix the cornstarch into the sauce to avoid clumps.
• The dish comes together quickly once you start cooking, so have all your ingredients prepared and within reach.
• Marinate the beef pieces for at least 30 minutes or even overnight in the fridge. This ensure the beef pieces have flavour through the meat and that they become really tender.
• Use flank steak which is a very tender cut of beef.
• Do not overcook the beef pieces. Check for doneness by taking one piece and check that the middle part don't have any pink sections and is still soft.
• Cut the green onions into big chunks and separate them between the white part and the green parts. The green parts wilt easily so we cook them last.

What are the Ingredient Substitutes to Make Mongolian Beef?

• If you cannot find Shaoxing cooking wine, Mandy from Souped Up Recipes used a lager beer instead. Be careful not to use any bitter beers as it will impact the taste of the dish.
• Instead of Beef, you can use chicken, pork or firm tofu as substitutes.
• If you don't have oyster sauce, you can use soy sauce or hoisin sauce instead.
• If you don't have dark soy sauce, you don't have to replace it with anything as most of its purpose is just to bring a dark color to a dish. It does not give much saltiness to a dish.
• If you don't have spring onions, you can use yellow onions instead.

What Can I Serve with Mongolian Beef?

• You can serve this dish primarily with white rice.
• You can also serve this dish with fried rice, egg fried rice or garlic fried rice.
• Why not serve this dish with some boiled vegetables like broccoli, cauliflower, carrots or even mushrooms.
• You can also try serving this dish with some Asian noodles instead of rice. Add a splash of sesame oil to bring in more flavour to the dish.

FAQs

Why is it called Mongolian Beef?

Despite its name, Mongolian Beef isn't actually from Mongolia. It originated in Taiwan, where restaurants used the term "Mongolian" to imply something exotic.

Can I use a different type of beef?

Yes! While flank steak is commonly used, you can also use other tender cuts like ribeye or sirloin.

Can I make this dish vegetarian?

Absolutely! You can substitute beef with firm tofu, mushrooms, or even a meat substitute for a vegetarian version of this dish.

Can I freeze Mongolian Beef?

Yes, it freezes well. Just ensure it's completely cool before freezing. To serve, thaw in the refrigerator overnight and reheat gently.

How can I make this dish spicier?

Feel free to add some red pepper flakes or a chopped red chili during the stir-frying process for an extra kick.