Let stand for 30 minutes to let the flavors absorb. Toss the sliced beef in the marinade to coat. Marinate the beef: Stir together the soy sauce, grated ginger, and cornstarch together in a medium bowl until the cornstarch is dissolved.2 teaspoons chili sauce (or use 1 tablespoon chili bean sauce in place of the bean and chili sauces).1 1-inch piece ginger, peeled and grated.1 stalk scallion, thinly sliced or shredded for garnish.3/4 pound flank steak or tri-tip, thinly sliced (about 1/4") against the grain.If the Moo Goo Gai Panini I had a few months ago is any indication, Asian stir-fries coupled with cheese in sandwich form taste much better than they sound. But it really heightens the meaty flavor of whatever you're cooking (like in mapo tofu or twice-cooked pork.)īy the way, has anyone in San Francisco tried this Mongolian beef cheesesteak at a place called HRD Coffeeshop? I can't believe it was only two blocks from my old work place in San Francisco, and I never knew about it.
Except for soy sauce, almost anything else called "sauce" has a thick consistency.) You'll need only two teaspoons of bean paste for less than a pound of beef. (As you may have noticed, for Chinese sauces, the names "paste" and "sauce are usually interchangeable. And here's the key ingredient that many recipes unfortunately leave out: bean paste, sometimes also called fermented bean paste or bean sauce. You'll need a bit of soy sauce, oyster sauce, sesame oil, and chili sauce. The beauty of Mongolian beef sauce is that none of the flavors stand out on their own, but rather, come together (as the Chinese would say) "harmoniously". The sauce, when done well, is pretty terrific. The only thing similar to its mainland Chinese cousin is the thinly sliced steak and abundance of leeks. In the US, what has become Mongolian beef lacks any whole spices, but is pretty tasty in its own right.
In Beijing, Mongolian-style lamb or beef is stir-fried with toasted cumin seeds and whole red chilis. (In other words, more like this.) A few places, like this takeout spot in Park Slope, may serve you something that looks like a lemon chicken kit that you put together: breaded and fried chicken with little seasoning, on top of some iceberg lettuce, and a container of something that's more or less lemon simple syrup.Īnother example is Mongolian beef. In the US, you'd get perfect cubes or slices of breast meat that has been fried and coated with a thick lemon sauce.
In Southern China, lemon chicken usually means a whole bone-in chicken, steamed, chopped up, and served with a light lemon sauce. I've been thinking a lot recently about how the names of Chinese foods vary so much between China and the US.
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