Let us first examine a few facts about Mongolian Beef
1. This is not traditional Chinese dish
2. The dish has nothing to do with Mongolian cuisine
3. The dish was created in 1940s at Chinese American restaurants. The name 'Mongolian' was given to make it sound more exotic and associate with ancient of Gangez Khan period. Gangez Khan's grand son would eventually rule China.
4. The beef strips and vegetables are stir-fried in peanut oil. Split scallions is a must. It is finished in brown sweet savory and spicy sauce (Hoisin sauce). The beef is served over boiled rice or cellophane noodles.
5. Modern Chinese restaurants attempt to serve traditional Chinese foods. The 'Mongolian Beef', an American creation has fallen out of favor and replaced with different beef stir-fried dishes such as Hunan beef and Schezwan beef.
You can still find Mongolian beef served in Chinese restaurants located in mid west including Ohio Illinois and Indiana. Of course, you saw it in Chicago.
For a short reference click on the following link
http://en.wikipedia.org/wiki/Mongolian_b鈥?/a>
Try asking or explaining what the ingredients are.....I find most Chinese restaurants cater to the clientele....so if you ask, they can make it for you. I love mongolian beef....it is great make with chicken as well.Why don't chinese restaurants in New York have mongolian beef?
its not a chinese food!
because it has trans fatWhy don't chinese restaurants in New York have mongolian beef?
in new York don't have mongolian beef really maybe that's not chinese restaurant maybe its either hong kong or taiwan restaurant you went to it is easy to make Mongolian beef easiest recipes they might make similar to Mongolian beef or you can ask them to make one
Here's a recipe I found
Mongolian Beef Recipe
Sauce
2 teaspoons vegetable oil
1/2 teaspoon minced ginger
1 tablespoon chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 cup vegetable oil
1 pound flank steak
1/4 cup cornstarch
2 large green onions
1. Make the sauce by heating 2 teaspoons of vegetable in a medium saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove it from the heat.
2. Slice the flank steak against the grain into 1/4-inch thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
3. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
4. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and saut茅 for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.
Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the flavors rock your taste buds. I designed this recipe to use a wok, but if you don't have one a skillet will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can even brush it on grilled salmon.
This above recipe is closest to the recipe that my Mom used.
No comments:
Post a Comment