Mongolian Beef - Chinese Recipes - Rasa Malaysia (2024)

FAQs

Is Mongolian beef an authentic Chinese dish? ›

Despite its name, the dish has nothing to do with Mongolian cuisine. Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but rather from Chinese cuisine.

Flavor Profile: Szechuan Beef is known for its spicy and numbing flavor, while Mongolian Beef offers a sweet and savory taste. Region of Origin: Szechuan Beef originates from the Sichuan province of China, while Mongolian Beef is inspired by the cuisine of Mongolia.

You're not likely to find this kind of "Mongolian beef" in either Mongolia or China, but you will see a very similar dish, 葱爆牛肉 (cung1 baau3 ngau4 juk6), or beef stir fry with green onions, in China.

(Remember, the lines are the muscle fibers – cutting against the lines means you're cutting the long fibers, so they don't get tough when cooked!) This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef.

But this stir-fried stone dish, known as “Suodiu” is making waves on the internet with several people trying out the delicacy. Dubbed the “world's hardest dish”, it is a traditional stir-fry featuring stones as the key ingredient.

Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic. Szechuan Beef has a similar soy sauce-based profile but with the addition of a spicy element, such as fresh or dried chilis and/or Sichuan peppercorns for a numbing sensation.

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

Those who prefer a more intense heat may enjoy Hunan dishes more while those who look for a unique type of spice may look to Szechuan dishes instead.

Flank Steak: This Easy Mongolian beef recipe uses flank steak. Sirloin can be used too but we always opt for Flank Steak. Both cuts are tender and will cook up quickly when thinly sliced.

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.

Why is Chinese beef red? ›

Red cooking (红烧) is a classic Chinese technique of braising meat, or even tofu, in soy sauce, rice wine and rock sugar. The soy sauce thickens while the sugar caramelises, creating a beautiful glossy sauce that's a deep mahogany colour – the reason behind its intriguing name.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

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

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Allow the meat to soak in the baking soda solution for 15 minutes. Remove the meat from the liquid and briefly rinse the meat in plain water to strip off the baking soda solution (or as much of it as possible). Cook as desired.

Mongolian barbeque has been available since the 1950s in Taiwan when it was invented by comedian and restauranteur Wu Zhao-nan. Different types of meat, veggies, and sauces were set out for the customer to choose from. Diners' selections were stir-fried and presented in a bowl.

Mongolian barbecue was created by Taiwanese comedian and restaurateur Wu Zhaonan. A native of Beijing, Wu fled to Taiwan after the outbreak of the Chinese Civil War, and opened a street food stall in Yingqiao, Taipei in 1951.

While the Chinese enjoy lighter proteins like fish, pork and chicken, Mongolian people love their red meat! They typically eat sheep, goat, yak and horse. Hearty meats for hearty people, a must for keeping warm in the freezing cold winters. Plus, these are the animals that are available to them.