{"id":61756,"date":"2014-11-01T07:00:39","date_gmt":"2014-11-01T06:00:39","guid":{"rendered":"https:\/\/ellerepublic.de\/mongolisches-rind-einer-shiitake-pilz-pfanne\/"},"modified":"2020-07-16T16:35:51","modified_gmt":"2020-07-16T14:35:51","slug":"spicy-mongolian-beef","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/spicy-mongolian-beef\/","title":{"rendered":"Spicy Mongolian Beef and Shiitake Mushroom Stir-Fry"},"content":{"rendered":"

Craving something spicy and slightly sweet? Despite what the name suggests, Mongolian beef doesn\u2019t actually trace its roots back to Mongolian cuisine. Neither the cooking method or the ingredients have anything to do with the country of Mongolia. The name only implies that it\u2019s \u201cexotic\u201d. I can only say that the picture doesn’t do this dish justice – this was spectacularly delicious – since we were only two, even better with the little leftovers that remained the next day.<\/p>\n

What is Mongolian beef?<\/h2>\n

Mongolian beef is essentially the creation of early Chinese immigrants who aspired to win over the palates of American customers. Due to the nomadic way of life, Mongolian cuisine is based largely on animal products: meat and dairy products. Meat from whatever animal is available, boiled or frozen \u2013 they have extremely cold weather during winter, turning the country in a massive freezer for 6 months and cheese, butter, fermented milk, and yoghurt. Yes, vegetarians would struggle in this vast and largely barren land.<\/p>\n

Spicy Mongolian beef: a popular choice in Chinese cuisine<\/h2>\n

Commonly served in Chinese restaurants all over the world, characteristically Mongolian beef is served in a deliciously savory and fragrant sauce made from hoisin sauce, soy sauce, ginger, garlic and chili flakes. As if beef tenderloin wasn\u2019t tender enough, I still like to marinate it for a couple of hours and then stir-fry it together with shiitake mushrooms and broccoli and serve it over noodles or steamed rice.<\/p>\n

\"Spicy<\/a><\/p>\n

The beauty of stir-frying is that it\u2019s a quick and easy way to get a tasty meal on the table. The preparation and actual cooking time takes less than half an hour. The extra step to \u201cvelvety\u201d beef is worth it. Tender as this cut may already be, who can resist buttery-tender and succulent strips of beer tenderloin. I always look for sustainably raised organic beef. Enjoy this absolutely delicious Mongolian beef and shiitake mushroom stir-fry!<\/p>\n

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\n \n Elle<\/span>\n <\/div>\n

Spicy Mongolian Beef and Shiitake Mushroom Stir-Fry<\/h2>
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