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Mongolian beef is a popular Chinese-American dish consisting of sliced beef, stir-fried with vegetables, and a savory brown sauce. The dish is often served over rice or noodles and is known for its bold flavors and tender beef.
To make Mongolian beef, thinly sliced beef is first marinated in a mixture of soy sauce, cornstarch, and other seasonings for at least 30 minutes. The beef is then stir-fried with garlic, ginger, and sliced onions until browned and tender. A sauce made with soy sauce, brown sugar, hoisin sauce, and other seasonings is added to the pan and simmered until thickened. The dish is then garnished with sliced scallions and sesame seeds.
While the dish is Mongolian beef, it has no connection to traditional Mongolian cuisine. Instead, it is believed to have originated in Chinese-American restaurants in the United States.
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Here’s a recipe for Mongolian Beef that serves 4 people:
Easy Mongolian Beef Recipe
Course: MainCuisine: Chinese-AmericanDifficulty: Easy4
servingsMongolian beef is a popular Chinese-American dish consisting of sliced beef, stir-fried with vegetables, and a savory brown sauce.
Ingredients
1/2 kilo flank steak, sliced thinly against the grain
1/4 cup cornstarch
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon ginger, minced
1/2 cup low-sodium soy sauce
1/2 cup water
1/2 cup brown sugar
1/4 cup hoisin sauce
1/4 teaspoon red pepper flakes (optional)
3 green onions, sliced
Directions
- In a large bowl, toss the sliced flank steak with cornstarch until evenly coated. Set aside.
- In a separate bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, and red pepper flakes (if using) until well combined. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger and stir-fry for 30 seconds, or until fragrant.
- Add the beef to the skillet and stir-fry for 2-3 minutes, or until browned and crispy on the outside. Remove the beef from the skillet and set aside.
- Pour the sauce into the skillet and bring to a boil. Reduce the heat to low and let the sauce simmer for 2-3 minutes, or until it thickens.
- Add the beef back to the skillet and toss to coat it with the sauce. Stir-fry for an additional 1-2 minutes, or until the beef is heated through and the sauce is evenly distributed.
- Transfer the Mongolian Beef to a serving dish and garnish with sliced green onions. Serve hot with steamed rice or noodles.
- Enjoy your delicious Mongolian Beef!
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Other BEEF recipes may be found HERE.
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