What Does Mongolian Beef Taste Like? A Guide to This Sweet and Savory Chinese-American Favorite

Mongolian beef has become one of the most popular dishes at Chinese restaurants across America. But for those who have never tried it before, the name doesn’t give much indication of what Mongolian beef actually tastes like.

In this article, I’ll give you a complete rundown of the unique flavor profile of Mongolian beef and what makes it such a crave-worthy menu item

An Overview of Mongolian Beef’s Dynamic Sweet, Savory, and Slightly Spicy Flavor

The hallmarks of Mongolian beef are its dynamic sweet savory and slightly spicy flavor. When prepared well the beef is tender and caramelized, coated in a velvety brown sauce infused with aromatic ingredients like garlic, ginger, and scallions.

Here’s a quick summary of the main taste elements in Mongolian beef:

• Sweetness – Brown sugar or honey is used to create a delicate sweetness that balances out the savory flavors. Hoisin sauce also lends a sweet note.

• Savory Umami – Soy sauce provides a hit of savory umami flavor. The browned beef also develops its own savory, meaty taste.

• Spiciness – Dried red chili peppers add a gentle heat. Black pepper brings a subtle spicy undertone. Ginger has a zingy bite.

• Aromatics – Garlic, ginger, scallions, and sometimes onion provide a fragrant base.

• Velvety Sauce – Cornstarch thickens the sauce into a rich, clingy consistency that coats each slice of beef.

The Origins of Mongolian Beef And How It Came to America

Despite its name, Mongolian beef actually has no ties to Mongolian cuisine!

The origins of the dish can be traced back to Taiwan in the 1950s. Chinese chefs were inspired by the Japanese teppanyaki style of cooking thinly sliced meat and veggies on a hot iron griddle. They set out to create their own Taiwanese spin on the dish.

The chefs chose to name this new stir-fry “Mongolian” beef to make it sound exotic and appeal to diners. Beef was considered a luxury ingredient in Taiwan back then. The “Mongolian” label evoked images of nomadic warriors known for their meat-heavy diets.

Over the years, Mongolian beef grew popular in other regions including China and the west coast of the United States. Chinese immigrants brought the dish over and added it to menus at Asian restaurants catering to American tastes.

The recipe evolved over time to suit local preferences. The Americanized version often has more sugar to increase sweetness, and toned down spice levels. But the core flavor profile and cooking technique remains the same.

So Mongolian beef as we know it today is an American Chinese dish with Taiwanese and Japanese origins. It continues to be a favorite for its crave-worthy dynamic and complex taste.

Key Ingredients in Mongolian Beef And How They Create Flavor

Now let’s look closer at the ingredients that give Mongolian beef its signature flair. While recipes vary slightly, these are the core components:

• Beef – Flank, sirloin or round steak thinly sliced against the grain. Quickly stir-fried over high heat to create tender, caramelized pieces. Provides savory, rich flavor.

• Sauce – Soy sauce (savory, salty), hoisin sauce (sweet, thick body), rice wine vinegar (bright acidity), brown sugar (touch of sweetness), cornstarch (thickens sauce to coat beef).

• Aromatics – Green onions (fresh, grassy flavor), garlic (pungent, savory), ginger (bright, gingery), dried red chilis (mild heat, fruitiness), onions (optional – allium sweetness)

• Oil – Peanut, vegetable or canola oil allows quick, hot stir-frying.

You can see how each ingredient builds on the others to create a dynamic flavor experience in Mongolian beef.

How Mongolian Beef is Cooked For Maximum Flavor

Cooking technique is vital for making the most flavorful Mongolian beef. Here are the key steps:

• Velveting the beef – Tossing the beef in a cornstarch slurry seasoned with rice wine, egg whites, oil, and sometimes baking soda. Seals in moisture, tenderizes meat.

• Stir-frying over high heat – Searing the beef in a very hot pan/wok for maximum flavor without overcooking. Constant stirring and tossing.

• Blooming aromatics – Briefly stir-frying the garlic, ginger, onions, and chilis to release their essential oils and aromas before adding beef back.

• Tossing everything together – Returning the beef to the pan with the green onions. Adding the sauce ingredients and tossing until the sauce coats the beef and veggie mix.

When done right, the Mongolian beef is tender yet juicy with caramelized bits on the outside, saturated in the savory-sweet sauce. The aromatics permeate each bite. This is Mongolian beef at its most crave-worthy!

How Mongolian Beef Differs From Szechuan Beef

Mongolian beef is sometimes confused with another popular Chinese dish – Szechuan beef. While there are similarities, the two have distinct differences:

• Flavor – Szechuan beef is much bolder, spicier, numbing, and salty. Mongolian beef is sweeter with subtle spice.

• Sauce – Szechuan is chili oil-based with Szechuan peppercorns. Mongolian uses hoisin, rice wine, and cornstarch.

• Aromatics – Szechuan emphasizes peppercorns, chili flakes, sesame, peanuts. Mongolian uses garlic, ginger, scallions, onion.

• Cooking methods – Szechuan can be stir-fried, braised or cold tossed. Mongolian is always stir-fried.

• Texture – Szechuan beef is often slippery and numbingly tingly. Mongolian is more velvety.

• Origins – Szechuan is from Szechuan, China. Mongolian was invented in Taiwan.

So while both are Chinese beef stir-fries, they have distinct flavor profiles and preparation methods.

Tips for Making the Best, Most Authentic Tasting Mongolian Beef at Home

Want to make restaurant-quality Mongolian beef at home? Here are some top tips:

• Use a very hot pan/wok – Essential for getting a nice sear on the beef. Heat until just smoking.

• Cut beef thin, against the grain – Thin slices = faster cooking = more tender meat. Cutting against the grain shortens muscle fibers.

• Don’t overcrowd pan – Cook beef in batches to prevent steaming versus searing.

• Bloom aromatics briefly – Let aromatics release oils/aromas before adding beef back.

• Use authentic ingredients – Quality soy sauce, hoisin, rice wine vinegar etc for deepest flavor.

• Toss beef and sauce well – Thorough mixing so each piece of beef is coated for full flavor.

Follow these tips and you’ll enjoy restaurant-caliber Mongolian beef without leaving home!

Popular Variations to Make Mongolian Beef Your Own

Once you’ve mastered the classic version, there are many tasty ways to customize your Mongolian beef:

• Swap beef for chicken, shrimp, pork or tofu

• Use coconut aminos instead of soy sauce for gluten-free

• Add veggies like peppers, carrots, broccoli, mushrooms

• For crunch, add roasted peanuts, cashews, sesame seeds

• Customize spiciness with different chili peppers/flakes

• Play with sweeteners like honey, maple syrup, agave

• Experiment with aromatics like lemongrass, five spice, orange zest

• Serve over rice noodles or veggie-studded fried rice

The possibilities are endless when putting your own spin on Mongolian beef! Adjust flavors to suit your tastes and have fun making each version your own.

Frequently Asked Questions About Mongolian Beef

What’s the best beef cut to use?

Flank steak and sirloin steak are ideal. They’re lean, tender, and slice nicely against the grain. Other good options are round or chuck eye steak. Avoid tough cuts like chuck or rump roast.

Is there a vegetarian version?

Absolutely! Substitute the beef for extra firm tofu, seitan, mushrooms, eggplant, jackfruit, or your favorite plant-based meat. The sauces and spices adapt well.

What’s the healthiest preparation?

Opt for lean grass-fed beef in moderation, minimal added oil, load up on veggies, and use natural sweeteners like honey sparingly. Be mindful of sodium from soy/hoisin sauce.

What are good side dishes?

White or brown rice, rice noodles, lo mein noodles, and steamed or stir-fried veggies pair beautifully. Fried rice also complements deliciously.

Can kids enjoy it?

Yes, just adjust down the spice, avoid overly salty soy sauce, and serve over kid-friendly rice or noodles. Let them sprinkle on extra scallions.

Is it gluten-free?

Traditional recipes contain soy sauce and hoisin, which have gluten. Use tamari and gluten-free hoisin, or sub coconut aminos for the soy to make gluten-free.

Satisfy Your Cravings with Savory-Sweet Mongolian Beef

With its tender slices of caramelized beef bathed in a delicious brown sauce, it’s easy to see why Mongolian beef has become such a staple. The unique blend of sweet, savory, and spicy flavors makes this dish a true crowd-pleaser.

Hopefully this guide has shed some light on exactly what Mongolian beef tastes like and given you plenty of tips for making it at home. So fire up that wok and enjoy this Chinese-American favorite to satisfy your cravings!