Despite its name, this simple stir-fry of sliced beef coated in a velvety and sweet sesame-soy sauce didn’t originate in Mongolia. Wu Zhaonan, a Chinese comedian who fled Beijing when the communist party took over in 1949, opened a tea shop in Taipei, Taiwan, where he served Beijing-style barbecue in which meat and vegetables are cooked on a high-heat griddle. Political reasons prevented the use of the Chinese city in the name, so he called it Mongolian barbecue instead. (Actual Mongolian barbecue is called khorkhog.) The dish eventually made its way to the United States in the 1960s, where restaurants made use of giant flat-top grills, often a focal point of the dining experience. This rendition of Mongolian beef calls for flank steak and uses soy, sesame oil, brown sugar, mirin and a significant amount of chiles. Serve it over a bowl of steamed jasmine rice to balance out the intense flavors.
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Serving Size: 1 serving (362g) | ||
Recipe Makes: 4 servings | ||
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Calories: 408 | ||
Calories from Fat: 189 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 39.7mg | 12 % | |
Sodium 80.6mg | 3 % | |
Potassium 1305.5mg | 34 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 23.9g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 408
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