History of the Super-Simple, Super-Spicy Mongolian Beef:
Mongolian beef is a popular Chinese dish that is widely enjoyed for its savory and sweet flavor, as well as its tender texture. Despite what its name suggests, Mongolian beef is not a traditional dish from Mongolia. Rather, the dish originated in China and was popularized in Western countries by Chinese immigrants living abroad.
The dish consists of thinly sliced beef that is seasoned with a blend of soy sauce, hoisin sauce, sesame oil, garlic, sugar, and red pepper flakes. The marinade infuses the beef with a rich, bold flavor that is both sweet and spicy. The beef is then stir-fried with green onions until it is cooked through and browned on the outside. The result is a savory and satisfying dish that is perfect for any occasion.
Tips and Tricks for Super-Simple, Super-Spicy Mongolian Beef Recipe:
- Cut the beef into thin, uniform slices for even cooking.
- Marinate the beef for at least one hour, but preferably overnight, to allow the flavors to fully develop.
- Use a wok or large, nonstick skillet for optimal cooking.
- Don't overcrowd the pan when cooking the beef, as this can cause it to steam rather than brown properly.
- If you don't like spicy food, you can omit the red pepper flakes or reduce the amount to suit your taste.
Tips for presenting the dish:
- Serve the Mongolian beef with steamed rice and a side of your favorite vegetables for a complete meal.
- Garnish the dish with fresh cilantro or sliced green onions for a pop of color and flavor.
- For a fun and interactive dinner party, serve the Mongolian beef with DIY lettuce wraps! Simply provide a platter of lettuce leaves and let guests fill them with the beef and toppings of their choice.
