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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- 250 g beef flank or strip steak
- 2 bell peppers about 400 g
- 5 tbsp cornstarch
- 3 tbsp grated ginger about 90 g
- 4 cloves garlic
- 3 tbsp salt soy sauce
- 3 tbsp brown sugar
- 2 Spring onions
- 100 ml water about half a cup
- cooking oil
Ingredients
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- Cut the meat into thin strips.
- Then mix them with the cornstarch. Make sure that the strips are completely coated on all sides with the cornstarch.
- Fry the meat in a good amount of cooking oil. Cook them until they have a nice colour and are nice and crispy.
- Meanwhile, peel the ginger and cut it into chunks. Also clean and cut the bell peppers and the garlic. Put them all in a foodprocessor and process them into a pulp.
- Once the meat is cooked, take it out of the pan and put it aside. Add the vegetable pulp to the pan and cook until it has a little bit of colour and has lost some of its moisture.
- Add the soy sauce, sugar and water. Stir and then let the sauce reduce for about 2 minutes.
- Add the meat to the sauce. Let the sauce reduce further until it's thick and sticky. If, for some reason, your sauce doesn't thicken enough, you can add a bit more cornstarch.
- Serve the beef with some white rice and garnish with the finely cut spring onions.
