Beef in a crispy coating with a sweet and sticky sauce, with a good amount of ginger to give it a nice bit of heat. The most common name for this dish is Mongolian beef. Even though the Mongols had nothing to do with it.
If there’s one thing you can find pretty much all around the globe, it’s Chinese restaurants. They’re now such a common sight, that it’s easy to forget that they’re actually a relatively new arrival. Ofcourse, the story starts with Chinese immigrants. In 19th century, some parts of China were very poor. This caused many Chinese to travel abroad to find work. These immigrants usually ended up with difficult jobs: dangerous and not that well paid.
Due to language problems, rules and regulations, there weren’t a lot of other job options. One option that was open to them though, was owning a small business, like a restaurant. While some of these restaurants served traditional Chinese food, others weren’t afraid to improvise.
They were particularly good at coming up with dishes that had an “Asian theme” but weren’t strictly Chinese. These dishes were developed especially with local tastes in mind. Unsurprisingly, they went down very well and became very popular. Mongolian beef is of one these “Chinese” dishes, that you’re unlikely to find anywhere in China. You can however find it at Chinese restaurants in the US and Australia.
Authentic or not, Mongolian beef is a very tasty dish. Beef in a crispy coating with a sweet and sticky sauce. It has a good amount of ginger in it too, to give it a nice bit of heat. It also happens to be quick and easy to make.
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