Mongolian Beef – Slow or Pressure Cooker
This is one of those dishes someone made up for western tastes as there is no such dish in Mongolia nor is there one in China. It isn’t one often seen in Ireland either and when you do see it, it isn’t anything like the original version. It is big in American – Chinese restaurants so I am presuming it has it’s origins there rather than China or Mongolia.
The flavours are pretty strong if you bring it to the final stage and reduce the sauce right down so it is sticky thick and coats the meat. Personally I don’t like it like this though my friends love it. Most recently Noel. Aines husband, and Matt, our guest chef here on biamaith.ie, both ate the one I made in the picture and both raved about it. I tried the same and didn’t like it at all. The flavours are bitter and salty with a hint of spice and sweetness. If you like strong coffee or any kind of stout then you will most likely love this.
Saying all that, I do love this dish and would eat it everyday when it isn’t reduced to the sticky sauce stage. So, once finished in the slow cooker and thickened a little, I think it is amazing. The flavours are slightly sweet and spicy with a slight salty aftertaste from the soy sauce. Yum.
Which every way you decide to do the dish, it really is well worth making.
Let me know in the comments which way you prefer.
Check out our quick video below to help you make this dish. It will show you a simple step by step for this recipe.
Cut into strips
THE FIRST WAY is very strong in flavour and will suit those who like strong coffee or strong stout.
THE SECOND WAY is for those who, like me, prefer it less strong and don’t like coffee or strong stouts. See pic below