Mongolian Beef - CJ Eats Recipes (2024)

FAQs

Why is Mongolian beef so tender? ›

This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef. If you're curious about the science behind it – baking soda neutralizes acid and raises the pH level, which causes the meat to become more alkaline.

Flank Steak: This Easy Mongolian beef recipe uses flank steak. Sirloin can be used too but we always opt for Flank Steak. Both cuts are tender and will cook up quickly when thinly sliced.

Szechuan beef vs Mongolian beef, what's the difference? Szechuan beef has a sweet and spicy flavor, and Mongolian beef has a mild taste. Szechuan beef hails from the Sichuan Province in southwestern China. Its main ingredients are chili peppers, garlic, and Szechuan peppercorn.

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.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

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. “People go for either egg white or baking soda as they are both alkaline ingredients.

It's a good source of protein, iron, zinc, and various vitamins and minerals. By using lean cuts of beef and adding plenty of vegetables, you can make Mongolian beef a part of a healthy and balanced diet.

Mongolian beef uses a lot of scallions, ginger, and chili peppers however the proportion of these aromatics are more in equal parts. Hunan beef stir-fry uses mainly garlic and chilis so it's a spicier dish. Some recipes also include cumin powder and sour pickles, too.

Stir-Fried Spicy Beef (Previously: Mongolian Beef)

Sliced beef marinated in soy and then stir-fried with peppers and onions.

Is Szechuan beef the same as Mongolian beef? ›

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.

Unlike pork, beef was traditionally a highly regional taste. While people in northern cities like Beijing consumed large amounts of beef, those in many other areas considered the idea of eating beef to be disgusting and even immoral.

When done just right, it's perfectly sweet and savory, slightly spicy, and loaded with lots of delicious aromatics such as ginger, garlic, green onions and even a few dried red chilis, all combined to bring a nice pop of deep, fragrant flavor.

Storage & Freezing

Store this Mongolian Beef in the fridge for up to 4 days in an airtight container. To reheat, either heat it up in the microwave or on the stove until it is piping hot. It's perfect for freezing as well! Store it in an airtight container or a Ziploc freezer bag for up to 3 months.

Tenderloin Steak

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

The Origins of Mongolian Beef

Because it's definitely not Mongolian… In fact, in Mongolia, more often than not, home cooks simply boil meat and dip it in sauces. Not exactly a stir-fry. Everything is served with Bai Jiu, a stiff, white lightning liquor made of sorghum (usually 90 proof or higher!)