Welcome to Paulina Cocina! How was your week? Today we're making Mongolian Beef . Its name has nothing to do with its origin or flavor, and it may even have become traditional in another region.
The Mongolian beef recipe is so named because it's strongly associated with Mongolian cuisine in terms of ingredients and cooking method. It originated in Taiwan and became popular in Chile . What did I say? A truly global recipe. You'll find it similar to other recipes in some ways, but the combination of ingredients and the final result will surprise you.
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About Mongolian Beef Recipe
Mongolian beef is a traditional dish of Mongolian cuisine that has become popular worldwide for its distinctive flavor and unique preparation. This dish is usually made with strips of beef , although it can also be prepared with lamb or chicken.
The meat is cooked over high heat with a blend of flavorful ingredients that give it its characteristic sweet and sour flavor . The combination of fresh ingredients and spices results in a unique culinary experience that has gained popularity in various places. Preparing Mongolian beef is a relatively simple process that stands out for its quick cooking time and intense flavors.
Briefly how Mongolian beef is made
First, thin strips of beef are cut and marinated in a mixture that typically includes soy sauce, garlic, ginger, sugar, and vinegar . This marinade gives the meat its characteristic sweet and sour flavor and contributes to its tenderness.
Once marinated, the meat is cooked over high heat in a frying pan or wok. Quick cooking is essential to achieve a caramelized exterior while maintaining the meat's succulence.
During cooking, onions and other vegetables are often added, adding texture and complementing the flavors of the meat. The resulting combination is a juicy and nuanced Mongolian beef
Mongolian beef Chilean style
Chilean Mongolian Beef is a reinterpretation of this popular Asian dish that has made its way into Chilean cuisine. This fusion of culinary influences highlights Chilean cuisine's ability to adapt international recipes, creating unique takes on familiar dishes.
Although the base of the recipe remains meat, typically beef, cut into strips and cooked over high heat with a mix of intense flavors, the Chilean version often incorporates local ingredients to adapt to the palate of the South American country .
It is common to find variations that include the addition of chili, cilantro or other Chilean aromatic herbs , giving a distinctive touch to the preparation both in flavors and plating.
Accompanying Mongolian beef Chilean style
Chilean Mongolian beef is often served with typical regional accompaniments, such as white rice or boiled potatoes , which act as a neutral accompaniment to balance the meat's intense flavors, creating a culinary experience that combines the best of both culinary traditions.
This adaptation of the original recipe highlights Chilean cuisine's ability to incorporate global elements and fuse them with local ingredients , creating delicious dishes that reflect the diversity and creativity of Chile's culinary scene. This combination creates a recipe that stands out for its simplicity and delicious end result.
Choosing the best meat for the best recipe
The choice of meat for Mongolian beef preparation plays a fundamental role in the quality and flavor of the final dish. Choosing lean cuts of beef, such as sirloin or tenderloin , is common in preparation, as these cuts tend to be more tender after quick cooking over high heat.
The marinade, composed of ingredients such as soy sauce, ginger and garlic , enhances the flavor of the meat , creating a balanced and nuanced gastronomic experience.
However, the recipe's versatility also allows for the use of other meats, such as chicken or lamb, offering options to suit different culinary preferences.
3 curiosities about Mongolian meat
- Origin of the Name : Despite its name, Mongolian beef is not originally from Mongolia. The recipe originated in Taiwan in the 1950s and became popular in Chinese restaurants, especially in the United States. The term "Mongolian" refers more to the cooking style, which evokes the image of traditional Mongolian cooking over an open fire.
- Traditional vs. Modern Cooking Techniques : Mongolian cuisine often involves stews and grilled meats, reflecting the region's nomadic practices. However, the modern version of Mongolian beef found in many restaurants uses the Chinese stir-fry technique over high heat, resulting in quick cooking and intense flavors.
- Global Adaptations : The Mongolian beef recipe has been adapted around the world to suit local tastes. In some places, regional ingredients and specific cooking techniques are incorporated to create unique variations of the original dish.
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Mongolian Beef Recipe
Yield : 4 portions
Preparation time : 50 minutes
Ingredients
- 500g of beef (can be sirloin), cut into thin strips
- 3 tablespoons soy sauce
- 2 tablespoons of vegetable oil
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, chopped
- 2 tablespoons of sugar
- 1 tablespoon of rice vinegar
- 4 green onions, chopped
- 1 cup of cooked rice (can be white or brown rice)
- Sesame seeds to decorate
5 Steps to the Best Mongolian Beef Recipe
- Place the strips of meat in a bowl with soy sauce. Marinate for 30 minutes to allow the meat to absorb the flavors.
- In a small bowl, combine the grated ginger, minced garlic, sugar, and rice vinegar, mixing well to form the sauce.
- Heat the oil in a frying pan or wok over high heat. Add the marinated meat and cook until browned on all sides. Remove from heat and set aside.
- In the same pan, sauté the green onions until tender but still crisp.
- Return the meat to the pan and pour the sauce over it. Cook for a few minutes until the sauce has thickened. Serve over cooked rice and sprinkle with sesame seeds.
