Dish · chinese
Mongolian Beef
Flank steak coated in cornstarch, fried until crisp, then tossed in a sweet soy sauce with scallion and garlic.
Where it comes from
Mongolian beef has no real connection to Mongolian cuisine; it developed in Taiwanese-American restaurant kitchens, borrowing its name from Mongolian barbecue grill restaurants as a marketing device.
What cooks argue about
Cooks argue over velveting the beef, coating it in cornstarch and briefly frying or blanching before the final stir fry, since skipping that step leaves the meat tougher.
Nobody has published a mongolian beef recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.