Mongolian Beef: One of Our Most Popular Recipes! - The Woks of Life
Our Mongolian Beef recipe became one of the most popular Woks of Life recipes after we first published it in July 2015, and for good reason!The Origins of Mongolian BeefBut first. What exactly are the origins of Mongolian Beef? Because it’s definitely not Mongolian…In fact, in Mongolia, more often than not, home cooks simply boil meat and dip it in sauces. Not exactly a stir-fry.Everything is served with Bai Jiu, a stiff, white lightning liquor made of sorghum (usually 90 proof or higher!) very popular in China.(A friend of mine who visits his Mongolian in-laws almost always ends up drunk and horizontal on the couch after the traditional welcome-home dinner!)As for the true origins of Mongolian beef, my theory is that someone just forgot to add the orange toa wok full ofOrange Beef, and added more sugar instead. Hence, the Mongolian Beef recipe was born. (But, as Judy and the girls would say, that’s just my crazy theory/the ramblings of anold coot!)Anyway, chalk it up to Chinese-Americ...