Mongolian Beef: One of Our Most Popular Recipes! - The Woks of Life (2024)

FAQs

Is Mongolian beef popular? ›

It became common to call this style of meaty stir fry "Mongolian," and eventually, Mongolian beef has become a famous dish in America, too.

Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch. Stir Fry Beef. Heat 1-2 tablespoons peanut or vegetable oil a large skillet over high heat until very hot and sizzling.

Szechuan Beef vs Mongolian Beef

Szechuan Beef has a sweet and spicy flavor with added chili peppers and Szechuan peppercorns. The Szechuan peppercorns has a distinctive tingly numbing sensation when eaten. Mongolian beef has a mild and much simpler taste, making it a kids' favorite, outside of broccoli beef.

The Mongolian dish Buhel Mahan Zoog/Boiled meat is a typical meat dish. This basic meal can be composed of one of all types of red meat, cut into chunks along with the bones. The pieces are simmered in salted boiling water until the flesh is tender.

In conclusion, Mongolian beef can be a healthy and nutritious dish when prepared with the right ingredients and cooking methods.

Angus: This is the most popular breed of beef cattle. Their meat quality is excellent and they provide 50 percent of their weight in the meat.

Like many stir fry dishes, it is important to thinly slice the meat, which means stir-frying will obviously overcook the meat, which in turn will make it tough and chewy.

I like to add dark soy sauce to darken the stir fry a bit, if you can't find it, regular soy sauce will work! Baking soda is the secret ingredient to melt in your mouth beef! It also works on chicken or pork.

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.

Hunan beef also packs in some heat in the form of chili peppers, but it's not a numbing heat whatsoever and I like to think of it as the milder cousin to Szeuchuan beef. What's the difference between Hunan beef vs Mongolian beef? Another favorite beef recipe of mine, Mongolian beef is much sweeter than Hunan beef.

Why do Mongolians eat so much meat? ›

Most Mongolians eat a diet that's heavy in meat and dairy. That's because as a culture of nomadic herders, they eat what's at hand – and that's whatever their herd supplies. Mongolians have eaten this way for centuries. Mutton (sheep), goat, and beef are their main source of meat and are often refer to red foods.

Mongolians categorize meat into three types: hot, warm and cold and tend to consume their meat needs according to the weather. Hot type includes horse, fish, deer and marmot meat, mutton is warm meat and as for cold type, beef, pork, goat and camel meat is on the list.

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.

Tsuivan – stir-fried meat and vegetables with noodles – is one of Mongolia's most-loved dishes. First, meat and vegetables are chopped and stir-fried with sheep tail oil and salt. Then, noodles – hand-cut ones are best – are added to the top of the sizzling ingredients with some water.

Most Mongolians eat a diet that's heavy in meat and dairy. That's because as a culture of nomadic herders, they eat what's at hand – and that's whatever their herd supplies. Mongolians have eaten this way for centuries. Mutton (sheep), goat, and beef are their main source of meat and are often refer to red foods.

Instead, Mongolian meat contains a higher amount of essentials metals such as iron and zinc. Moreover, it is rich in protein. Mongolians sort the meats into hot, warm and cool types.

Mongolian food is traditionally heavy, extremely meaty, and fairly bland. The cuisine revolves around meat, especially mutton, milk products, and dough. Boiling and roasting are the main cooking methods and spices or sauces are not much in evidence.