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.
Versions
Nobody has published a mongolian beef here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
flank steak
cornstarch
garlic