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What is Mongolian Beef, and what makes it so mainstream?

This specific dish has all that we love about Chinese-American food; and when done perfectly, it's entirely sweet and appetizing, somewhat fiery and stacked with parts heavenly aromatics, for example, ginger, garlic, green onions and even a couple of dried red bean stews, all joined to bring a pleasant fly of profound, fragrant flavor.

Regularly when my better half and I get a craving for a little feast out yet can't exactly get our longings adjusted, we can consistently choose our preferred minimal Asian eatery around a little ways from home.

It is anything but an extravagant spot by any means, and some would contend that it's not even such valid, yet that is okay with us. The food is consistently hot, heavenly, and delightful, the administration overly neighborly, and we've yet to experience a period we haven't lived it up when we go.

This spot has a broad menu, and I should state I love to test something other than what's expected as regularly as could be expected under the circumstances.

Furthermore, for a considerable length of time I'd been needing to attempt Mongolian meat, a dish that a great deal of huge name Asian eatery networks generally offer. In any case, I found that our preferred spot didn't have that on their menu!

So obviously that implied that I would need to put my Mongolian meat formula together (in the wake of doing a little research), with the goal that I could, at last, appreciate this well-known café course, and see with my own eyes why people love it to such an extent!

Mongolian Beef, Made from Scratch!

I find that when I desire Asian food, I'm either searching for something light, new and solid; or something increasingly liberal, similar to a fresh, saucy and delightful meat dish, served over a bed of rice or noodles.

Also, the Mongolian hamburger is unquestionably an extraordinary portrayal of the last mentioned.

For my Mongolian meat formula, I found that utilizing flank steak is to be sure the best choice; since it's delicate and burns up rapidly in a hot cast-iron skillet, the following best thing when one doesn't have a wok.

And afterward to give this dish its mark delightful gleam, I arranged a basic sauce with a touch of soy, hoisin, and earthy colored sugar to sprinkle over top as a finisher.

Incidentally, Mongolian meat is a delectable dinner that one doesn't generally need to visit an Asian eatery to appreciate, because it's very fast and simple to get ready at home, which is as yet the best spot to appreciate a marvelous supper!


·     1 1/2 pounds flank steak, sliced very thinly against the grain on the bias into about 1 1/2” strips
·      2 tablespoons soy sauce
·      1 tablespoon brown sugar
·      1 1/2 tablespoons water
·      1/4 cup plus 2 tablespoons hoisin sauce
·      Salt
·      Black pepper
·      1/4 cup (heaping) cornstarch
·      Vegetable oil (I like avocado or peanut), about 6 tablespoons total
·      2 teaspoons grated ginger
·      5 dried red chilis
·      2 teaspoons garlic, pressed through garlic press (about 4 large cloves)
·      4 green onions, sliced on the bias into 1” long pieces
·      Rice, to serve on the side, if desired


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1.  To prepare your sauce, whisk together the hoisin sauce, the soy sauce, the brown sugar and the water; set aside.
2.  Toss the sliced flank steak with a couple of pinches of salt and black pepper, plus the the cornstarch; set aside while you heat your pan.
3.  Place a wok, cast-iron skillet or other heavy-bottom pan over high heat, and drizzle in about 4 tablespoon of the oil; once smoking hot, add in some of the flank steak (working in batches) in an even layer and sear, undisturbed, on that first side for a couple of minutes; flip and sear on the other side, until the steak has a brown crust; remove and hold on a large plate, and repeat with the rest of the steak.
4.  Reduce the heat under the pan to medium-low now (as it will be very hot), and add about 2 tablespoons more of the oil; then, add in the dried red chilis and stir to fry those up for about 30 seconds; then, add in the ginger and the garlic, and stir together for about 30 seconds until aromatic.
5.  Add in the beef and stir to coat it in the mixture for about 30 seconds, then add in sliced green onions, and the sauce, and toss everything together to coat and become hot for about 30 seconds more.
6.  Serve family style over a bed of white rice, or spoon onto a platter and serve separately with rice or noodles.

Tips & Tidbits for Mongolian Beef:

·      Tender cut of beef: Flank steak cut against the grain (on the bias) is a great pick for this recipe; but you can use sirloin, or any other quick-cooking beef. (Avoid stew meat, as it is tough.)
·      Choose your spiciness level: Because the dried red chilis are left whole, they don’t add a huge amount of heat to the dish unless you bite directly into them; but feel free to leave these out if cooking for folks with a sensitive palate.
·      Get that pan super hot: Because you don’t want to make the beef tough, make sure the skillet is very, very hot; this way, when you add in a batch of the steak, it can begin to caramelize quickly and you can remove it from the pan.
·      Don’t overcrowd the pan: Work in smaller batches with the beef so as to not overcrowd the pan and cause the meat to steam, robbing it of that crispiness.