Monday, August 23, 2010
If you enjoy PF Chang’s dish of this same name - you won’t be disappointed in this version. And - in case you were wondering - typical Mongolian Beef (served here in the US of A) has nothing to do with traditional spicy Mongolian cuisine. The term “Mongolian” simply implies a vaguely “exotic” type of food.
Mongolian Beef just might be one of the most popular beef dishes in the US - right after Beef & Broccoli. As with virtually ALL Chinese/American dishes, it became more widely accepted with the addition of sugar (and LOTS of it). I don’t mind a little sweetness, but the original version I tried was overkill. This recipe reflects a more conservative approach.
Mongolian Beef is supposed to be served by using tongs or a slotted spoon to lift the meat onto your plate while leaving the sauce behind. My family however, has a thing about sauce - use it ALL. Don’t leave any of it behind. In this case though, I found it best to just enjoy the beef minus the sauce. The sauce serves it’s purpose in the cooking process, and (in my opinion) is much too salty/sweet to consume.
I used tri-tip steak, which is more tender than flank steak - but the latter would be more economical. The cooking process is fast, as long as you prepare ahead by assembling, slicing, and measuring ingredients beforehand.
This is another one of those urban-legend kinds of recipes - where it has evolved from one blog to another for longer than any of us can realistically research. Many believe that it is a legitimate Chinese dish that has been adapted by overseas Chinese restaurants.
For the recipe, with step-by-step photos & instructions - go to: