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As per the latest government orders, Indoor and outdoor dining are permitted from Monday to Sunday for vaccinated customers only.
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Mongolian Beef Lahore

Is Mongolian Beef Really a Mongolian Dish?

Mongolian beef is a Taiwan meal comprised of sliced beef, often flank steak, and onions. It’s a basic stir fry of thin slices of beef cooked in a sauce of soy, brown sugar, garlic, and ginger. The brown sugar caramelizes rapidly in the soy, resulting in a somewhat sticky sauce that covers the meat. The sweet flavor of the dark brown sugar combined with the salty soy sauce and the powerful ginger and garlic flavor is quite addictive.

The meat is frequently served with scallions or other vegetables and is rarely hot. The meal is typically served with steamed rice or, in the United States, crispy fried cellophane noodles. It is a popular dish at Chinese restaurants in the United States. The dish, despite its name, has nothing to do with Mongolian cuisine. This dish of beef is one of the meat meals that originated in Taiwan when Mongolian barbecue restaurants first debuted. As a result, none of the ingredients or cooking methods are traditional Mongolian, but rather Chinese.

Not a Mongolian Dish

This dish, as the name suggested does not originate in Mongolia. It’s a Chinese American cuisine inspired by Mongolian barbecue’s meat component. Surprisingly, Mongolian barbecue is neither Mongolian nor involves grilling in its preparation. The history of this type of beef is as intriguing as it is mysterious. Mongolian BBQ establishments developed and prospered during the 1970s and 1980s. When Chinese style BBQ became popular in Taiwan,

Chinese Mongolian dish was first introduced. Mongolian barbeque has been available since the 1950s in Taiwan when it was invented by comedian and restauranteur Wu Zhao-nan. Different types of meat, veggies, and sauces were set out for the customer to choose from. Diners’ selections were stir-fried and presented in a bowl. Beef slices are stir-fried with veggies before being mixed in a rich brown sauce that may or may not be spicy.

Mongolian beef is an easy meal to make, consisting of sliced beef combined with onions or scallions. It is frequently served while still sizzling, with napkins lifted to avoid the spray of hot fat or gravy. The meat comes from a variety of beef breeds, but not from Mongolian cattle and there isn’t much fat. This dish is far less costly than farmed cattle fed with maize feed. The flesh is more flavorful and harder than that of luxury farm-bred cattle, making it ideal for boiling. You may note that this dish has a small mutton flavor, but a lot of tastes and smells like sheep in Mongolia- it’s likely due to the cooking tools used to cut, and after a week in the steppe, you’ll know the scent penetrates everywhere and on everything.

Cooking Method

The recipe is simple: go out into the wilderness with a large chunk of beef, some onions, and some boiling water. Mongolians prefer to simmer or stew their meat when cooking. In addition, the meat will be wrapped in a dumpling and cooked. When cooking, no part of the animal will be wasted; the fat will be eaten, the bones will be split apart, and the marrow was eaten. For beef tendering, cornstarch is used because cornstarch is a natural tenderizer, a process known as velveting.

Allow the steak to sit for a few minutes after pressing it around in the bag to ensure that each piece is completely coated with cornstarch. On medium heat, heat the canola oil. Add the steak to the pan in a single layer, brushing off any extra corn starch, and cook for 1 minute on each side. If you have to cook the steak in portions because your pan is too small, prefer doing that instead of crowding the pan. because crowding the pan will not allow the beef to have a good sear. Remove the steak from the pan after it has finished cooking. Sauté the ginger and garlic for 10-15 seconds in the pan. Remove the steak from the pan after it has finished cooking. Sauté the ginger and garlic for 10-15 seconds in the pan.

Bring the soy sauce, water, and dark brown sugar to a boil in a saucepan. Return the steak to the pan and allow the sauce to thicken for 20-30 seconds. The cornstarch we put on the steak should thicken the sauce; if it isn’t thickening enough, combine 1 tablespoon cornstarch with 1 tablespoon cold water and mix to dissolve the cornstarch before adding it to the pan. Cook for another 20-30 seconds after adding the green onions, stirring to incorporate everything. Serve the meal with rice, rice with garlicky ginger sauce or white rice will work too. Include some steamed vegetables, Bok choy, or stir-fried vegetables with the beef.

Mongolian Beef Dish at Bamboo Union

Bamboo Union is a Pan Asian restaurant serving Asian, Chinese, Japanese, Seafood, and Thai, Chicken, and Beef cuisines under one roof. Bamboo Union makes sure that their customer gets quality food with a great and mesmerizing taste at a reasonable cost. Mongolian Beef, Maki Rolls, Pad Thai Chicken, Crunchy Honey Beef, and Chicken in Garlic Sauce are the most popular dishes of Bamboo Union.

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