Welcome to Paulina Cocina! How were you this week? Today we are going to do Mongolian beef. Their name has nothing to do with their origin or flavor and perhaps they even became traditional in another region.

The Mongolian meat recipe is so called because it is strongly associated with Mongolian cuisine in ingredients and cooking method. It was born in Taiwan and became popular in Chile.. What did I tell you? A true recipe from the world. You will see it similar to other recipes in some aspects but the combination of ingredients and the final result They are going to surprise you.

About Mongolian Beef Recipe

Mongolian beef It is a traditional dish of Mongolian cuisine which has become popular around the world for its distinctive flavor and unique preparation. This dish usually It is made with strips of beefalthough it can also be prepared with lamb or chicken.

The meat is cooked over high heat with a mix of tasty ingredients that give it its characteristic bittersweet flavor. The combination of fresh ingredients and spices results in a unique culinary experience that has gained followers in various places. The preparation of mongolian meat It is a relatively simple process that stands out for its quick cooking and intense flavors.

Briefly how Mongolian meat is made

First of all, it They cut thin strips of beef and marinate in a mix that usually includes soy sauce, garlic, ginger, sugar and vinegar. This marinade gives the meat its characteristic sweet and sour flavor and contributes to its tenderness.

Once marinated, the meat is cooked over high heat in a frying pan or wok. The quick cooking is essential to achieve a caramelized exterior while maintaining the juiciness inside the meat.

During cooking, they are usually add onions and other vegetables, that provide texture and complement the flavors of the meat. The resulting combination is a plate of mongolian meat juicy and full of nuances.

Mongolian beef a la Chilena

The Chilean Mongolian beef is a reinterpretation of this popular Asian dish that has found its way to Chilean gastronomy. This fusion of culinary influences highlights the ability of Chilean gastronomy to adapt international recipes, creating unique versions of well-known dishes.

Although the base of the recipe is still meat, typically beef, cut into strips and cooked over high heat with a mix of intense flavors, lThe Chilean version usually incorporates local ingredients to adapt to the palate of the South American country..

It is common to find variations that include the addition of chili, cilantro or other Chilean aromatic herbsgiving a distinctive touch to the preparation both in flavors and in plating.

Accompany Chilean-style Mongolian meat

Chilean Mongolian beef It is often served with typical accompaniments of the region, such as white rice or boiled potatoes.which act as a neutral accompaniment to balance the intense flavors of the meat, creating a culinary experience that combines the best of both culinary traditions.

This adaptation of the original recipe highlights the ability of Chilean cuisine to incorporate global elements and fuse them with local ingredients, creating delicious dishes that reflect the diversity and creativity of the gastronomic scene in Chile. This combination creates a recipe that stands out for its simplicity and delicious final result.

Choose the best meat for the best recipe

The choice of meat for Mongolian beef preparation plays a critical role in the quality and flavor of the final dish. The choice of lean cuts of beef, such as sirloin or loinis common in preparation since these cuts tend to be more tender after rapid cooking over high heat.

The marinade, composed of ingredients such as soy sauce, ginger and garlic, enhances the flavor of the meatcreating a balanced gastronomic experience full of nuances.

However, the versatility of the recipe also allows the use of other meats, such as chicken or lamb, offering options to satisfy different culinary preferences.

3 interesting facts about Mongolian meat

  • Name’s origin: Despite its name, Mongolian beef does not originate in Mongolia. The recipe originated in Taiwan in the 1950s and became popular in Chinese restaurants, especially in the United States. The term “Mongolian” refers more to the style of cooking, which evokes the image of traditional Mongolian cuisine over an open fire.
  • Traditional Cooking Technique vs. modern: Mongolian cuisine often involves preparing stews and grilling, reflecting the region’s nomadic practices. However, the modern version of Mongolian beef found in many restaurants uses the Chinese technique of high-heat stir-frying, resulting in quick cooking and intense flavors.
  • Global Adaptations: The Mongolian beef recipe has undergone adaptations in different parts of the world to suit local tastes. In some locations, regional ingredients and specific cooking techniques are incorporated to create unique variations on the original dish.

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Mongolian beef recipe

Yield: 4 portions

Preparation time: 50 minutes


  • 500 g beef (can be sirloin), cut into thin strips
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 tablespoons of sugar
  • 1 tablespoon rice vinegar
  • 4 green onions, cut into pieces
  • 1 cup cooked rice (can be white or brown rice)
  • Sesame seeds to decorate

5 Steps to the Best Mongolian Beef Recipe

  1. Place the meat strips in a bowl with soy sauce. Marinate 30 minutes to allow the meat to absorb the flavors.
  2. In a small bowl, combine the grated ginger, minced garlic, sugar and rice vinegar, mixing well to form the sauce.
  3. Heat the oil in a frying pan or wok over high heat. Add the marinated meat and cook until golden brown on all sides. Remove and reserve.
  4. In the same skillet, sauté the green onions until tender but still crisp.
  5. Add the meat back to the pan and pour the sauce over it. Cook for a few minutes until the sauce has thickened. Serve over cooked rice and sprinkle with sesame seeds.
how to make mongolian meat

Source: www.paulinacocina.net

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