The Surprising Animal Behind Mongolian Beef – You Won’t Believe It!

Mongolian beef, a beloved and flavorful dish, has captivated taste buds worldwide. But have you ever wondered, “What animal does Mongolian beef come from?” The answer may surprise you.

Cattle: The Source of Mongolian Beef

Contrary to its name, Mongolian beef is primarily made from thinly sliced beef, specifically **flank steak**. Flank steak, known for its lean and flavorful nature, is the perfect cut for this dish.

The Origin of the Dish

Despite its name, Mongolian beef is not a traditional Mongolian dish. It originated in Taiwan in the 1950s, likely as a fusion of Chinese and American cuisine. The dish gained popularity in the United States in the 1970s and has since become a staple in American-Chinese restaurants.

The Flavor Profile of Mongolian Beef

Mongolian beef is renowned for its sweet and savory flavor profile. The thinly sliced beef is marinated in a flavorful sauce typically made with soy sauce, brown sugar, garlic, ginger, and spices. The marinated beef is then quickly stir-fried until tender and caramelized.

Variations of Mongolian Beef

While the traditional Mongolian beef recipe uses flank steak, variations exist using other cuts of beef, such as skirt steak or top sirloin. Additionally, the sauce can be adjusted to taste preferences, with some variations including honey, orange juice, or sesame oil.

Health Benefits of Mongolian Beef

Like any beef dish, Mongolian beef provides a good source of protein, iron, and zinc. However, it should be noted that the dish is typically high in sodium due to the soy sauce used in the marinade.

Cooking Mongolian Beef at Home

Making Mongolian beef at home is relatively simple and requires only a few ingredients. The key is to marinate the beef for at least 30 minutes to allow the flavors to penetrate. The beef is then stir-fried on high heat to achieve the desired caramelization.

Ingredients:

• 1 pound flank steak, thinly sliced against the grain
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon grated garlic
• 1 tablespoon grated ginger
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• Vegetable oil for stir-frying

Instructions:

1. In a large bowl, combine the beef, soy sauce, brown sugar, garlic, ginger, and sesame oil. Mix well and marinate for at least 30 minutes.
2. In a small bowl, whisk together the cornstarch and water to form a slurry.
3. Heat a large skillet or wok over high heat. Add a drizzle of vegetable oil and swirl to coat the pan.
4. Remove the beef from the marinade and discard the marinade. Add the beef to the skillet and cook, stirring frequently, until browned and caramelized, about 5-7 minutes.
5. Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 1 minute.
6. Serve the Mongolian beef over rice or noodles.

Answers to Your Questions

1. What is the best cut of beef for Mongolian beef?

Flank steak is the traditional cut used in Mongolian beef, but skirt steak or top sirloin can also be used.

2. Can I make Mongolian beef without marinating it?

Marinating the beef is essential for developing its flavor, but if you’re short on time, you can skip the marinating process. However, the flavor will be less intense.

3. What can I serve with Mongolian beef?

Mongolian beef is typically served over rice or noodles. It can also be served with a side of vegetables, such as broccoli or carrots.

4. Can I make Mongolian beef in advance?

Yes, Mongolian beef can be made in advance and reheated when ready to serve. Allow the beef to cool completely before refrigerating it for up to 3 days. Reheat over medium heat until warmed through.

5. Can I freeze Mongolian beef?

Yes, Mongolian beef can be frozen for up to 2 months. Allow the beef to cool completely before freezing it in an airtight container. Thaw the beef overnight in the refrigerator before reheating.