Mongolian beef dish does not come from Mongolia nor China. It originated from Taiwan. The meat dish developed there when Mongolian barbecue restaurants first appeared in 1950s.
Raw meat, vegetables, and sauces are stir-fried together with sweet sauces, not like in Mongolian cuisine that does not use soy-based sauce nor stir-frying methods. The high stir-fry temperatures is a reflection of Chinese cooking. It has become a Chinese-American dish as well.
Skip the stir-fry, and let the slow cooker do the work.
Монгол үхрийн мах (Mongolian)
/mongol ükhrin makh/
蒙古牛肉 (Chinese)
/méng-gǔ niú-ròu/
Serves 4
1 1/2 pounds (680 g) grass-feed flank steak, sliced thinly against the grain
1/4 cup (30 g) cornstarch
3 tsp (10 ml) olive oil
3 organic garlic, chopped
2 tsp (10 g) mashed organic ginger
1/3 cup (80 ml) soy sauce or gluten-free liquid amino acids
1/4 cup (50 g) of organic brown sugar
1/4 cup (120 ml) water
2 tsp (10 ml) rice vinegar
cut organic green onions
cooked organic rice sprinkled with sesame seeds
sliced cucumbers with a drizzle of avocado oil
一. Toss the meat and cornstarch in a bowl.
二. Add to the slow cooker.
三. Add the rest of the ingredients except the green onions. Toss
四. Cook on HIGH 2-3 hours or LOW 4-5 hours.
五. Stir in the green onions.
六. Serve with rice and sliced cumbers on the side.
好胃口 (Chinese)
/hǎo wèi-kǒu/
Good appetite
