Mongolian Beef: One of Our Most Popular Recipes! - The Woks of Life (2024)

FAQs

Where does Mongolian Beef come from? ›

Mongolian beef is a dish from Taiwan consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles.

Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch. Stir Fry Beef. Heat 1-2 tablespoons peanut or vegetable oil a large skillet over high heat until very hot and sizzling.

It became common to call this style of meaty stir fry "Mongolian," and eventually, Mongolian beef has become a famous dish in America, too.

We also love serving this dish with garlic noodles, chow mein and a side of lightly roasted green beans. In the U.S. Mongolian beef is also commonly served over a bed of fried cellophane noodles, which adds a light, crisp texture to the overall dish.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

Sliced beef marinated in soy and then stir-fried with peppers and onions.

Both dishes consist of beef stir-fried in a flavorful sauce. Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic.

For instance, meat from the Gobi region has a distinct taste with hints of wild garlic, while meat from the steppe areas is known for its rich wild onion flavor.” These nuances are important as many Mongolian dishes contain just three basic elements: meat, wheat and salt. Spices and sauces don't play a big part.

I like to add dark soy sauce to darken the stir fry a bit, if you can't find it, regular soy sauce will work! Baking soda is the secret ingredient to melt in your mouth beef! It also works on chicken or pork.

The beef is tender and crispy (not oily!) and coated in a sauce that is just the right amount of sweet and salty. You won't ever order Mongolian Beef at restaurants again once you see how much better it tastes made at home!

Australia and Argentina produce the finest beef in the world. It's all grass fed too, feeding grain to cattle is just a weird American thing. Brazil is up there too, and the UK and Ireland produce good beef as well.

What is the most famous beef in the world? ›

Kobe Beef. Arguably the most well-known brand of wagyu known outside of Japan, Kobe Beef refers to cows raised under stringent conditions at specialised livestock farms in Hyogo Prefecture . The cattle are fed specially selected rice and corn.

Most Mongolians eat a diet that's heavy in meat and dairy. That's because as a culture of nomadic herders, they eat what's at hand – and that's whatever their herd supplies. Mongolians have eaten this way for centuries. Mutton (sheep), goat, and beef are their main source of meat and are often refer to red foods.

The most important ingredient for this Mongolian beef recipe is the sirloin steak. You'll also need cornflour, salt, black pepper, soy sauce, vegetable oil, brown muscovado sugar, water, ginger, garlic, and spring onions (scallions).

Key pairing considerations for Mongolian Beef include balancing its sweet, savory, and slightly spicy profile. Recommended wines are Rioja, Barossa Cabernet Sauvignon, California Zinfandel, and Chambolle-Musigny.

Reheating 101: Mongolian Beef. To retain the crispiness and chew of the meat without drying it out, put the meat on a baking sheet and slowly heat it in the oven (20 minutes on 250). If you like it juicier, pour some beef broth on it before putting it in the oven.

Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine. Mongolia is one of few Asian countries where rice is not a main staple food. Instead, Mongolian people prefer to eat lamb as their staple food rather than rice.

History. Menggu niu is the Chinese name for Mongolian cattle. As early as 60,000 years ago, ox bones were discovered along with human remains at Wushen Banner (county), Yikezhao District, China.

Instead, Mongolian meat contains a higher amount of essentials metals such as iron and zinc. Moreover, it is rich in protein. Mongolians sort the meats into hot, warm and cool types.

In the province of Mongolia, the mighty Khan's troops would camp on the banks of the great River Khan-Balik. The Mongols would prepare slivers meat by slicing them with their razor-sharp swords. They would then cook their food by searing it on their shields that was heated over their campfires.