Beijing Beef Vs Mongolian Beef: What Is The Difference?

Do you love Chinese food? If you’re a fan of Chinese cuisine, you’re going to love their beef. There are so many different types of beef dishes, and it can be hard to know which one is the best choice. So, we’re here to help you make the right decision. Beijing beef vs Mongolian beef are two of the most popular beef dishes, but what’s the difference?

Beijing beef is a dish that originates from the capital of China. The beef is stir-fried with vegetables and a sweet and savory sauce. Mongolian beef is a dish that is named Mongolian but comes from Taiwan. The beef is stir-fried with vegetables and a savory sauce. 

The difference between these two dishes is the taste of beef. The beef on Beijing beef is chewy and the sauce is spicier, while the beef on Mongolian beef is more tender, and the sauce is sweeter.

Keep reading to learn more about the difference between Beijing beef and Mongolian beef!

At a Glance

People who love beef will definitely enjoy Beijing beef and Mongolian beef. Beijing and  Mongolian beef are stir-fried dishes made with thinly sliced flank steak and are usually served with steamed rice. Both dishes are delicious and easy to make, so anyone can enjoy them.

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First of all, there’s a reason Beijing beef is one of the most popular dishes in Chinese restaurants all over the world. It’s got it all – a delicious, savory sauce, tender and juicy beef, and a tantalizing mix of flavors and textures that will have your taste buds singing for more.

If you’ve never had Beijing beef before, you’re in for a treat. The first thing you’ll notice is the rich, dark sauce that coats the beef. It’s made with a combination of soy sauce, rice wine, and a Chinese five-spice taste, which gives it its unique flavor. The beef is then stir-fried with green onions and garlic until it’s perfectly cooked.

The result is a dish that is both flavorful and hearty, making it the perfect choice for a satisfying meal. Whether you’re serving it as an entree or part of a larger Chinese feast, Beijing beef is sure to please. 

On the other hand, Mongolian beef is also a popular dish in Chinese cuisine. The dish is made of flank steak, which is marinated and then stir-fried with vegetables. The steak is typically cooked to a medium-rare or rare temperature. The vegetables used in the dish vary but typically include onions, scallions, and bell peppers.

Mongolian beef is a hearty dish that is perfect for a winter meal. The steak is tender and full of flavor, and the vegetables add a touch of sweetness to the dish. This dish can be served with rice or noodles and is sure to please any appetite. Mongolian beef is a wonderful way to enjoy a delicious Chinese meal.

Both Beijing beef and Mongolian beef are popular dishes that can be found at most Chinese restaurants. However, there are some key differences between the two. Keep reading to learn more about the differences between Beijing beef and Mongolian beef.

Beijing Beef Vs Mongolian Beef: The Differences

Beijing and Mongolian beef both have their own unique flavors and textures, and today we’re going to explore the differences between them.

Origins

The origins of Beijing beef vs Mongolian beef are quite different, but both dishes are now popular in North America. 

Beijing Beef

Beijing beef is a dish that originated in Beijing, China. It is made with flank steak that is marinated in a mixture of soy sauce, rice vinegar, and sesame oil, then stir-fried with ginger, garlic, and scallions. The resulting dish is tender, juicy, and flavorful.

Beijing is known for its cuisine that blends the best of Chinese culinary traditions with modern cooking techniques. The result is a wide variety of delicious and unique dishes, such as Beijing beef.

If you are looking for a new and exciting dish to try, Beijing beef is a great option. It is perfect for any occasion, whether you are hosting a dinner party or simply want to enjoy a delicious meal. Beijing beef is sure to please everyone at the table.

Mongolian Beef

Mongolian beef, although its name is Mongolian, it is not a dish that is typically found in Mongolian cuisine. It is believed to have originated from Taiwanese cuisine. The dish consists of flank steak that is thinly sliced and then stir-fried with vegetables. The beef is usually marinated in a mixture of soy sauce, rice wine, and sesame oil before being cooked. Mongolian beef is a popular dish in Chinese-American restaurants and is often served with rice or noodles. 

Taiwan is famous for its night markets, which are a great place to find cheap and delicious food. Taiwanese like street food, and the night markets are a perfect place to try a variety of different dishes. Mongolian beef first appeared in a Mongolian BBQ restaurant in Taiwan. The dish quickly became popular with both Taiwanese and tourists alike. 

Mongolian beef is a dish that is enjoyed by people all over the world. Whether you are in Taiwan, China, or the United States, you can find this dish being served in restaurants. If you have never tried Mongolian beef, then you are missing out on a delicious and unique experience.

Ingredients

Ingredients are the key to any good dish, and these two are no exception. Here, we will look at the ingredients for Beijing beef and Mongolian beef.

Beijing beef is a classic dish of Chinese cuisine, made of thinly sliced flank steak marinated in soy sauce, rice wine, oyster sauce, vinegar, ketchup, sambal, and sesame oil, then quickly stir-fried with ginger, onion, bell peppers, and scallions.

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Mongolian beef is a popular dish in Taiwanese cuisine. The beef is typically marinated in soy sauce, hoisin sauce, oyster sauce, rice wine, vinegar, and sesame oil, and then stir-fried with bell peppers, onions, and scallions. It is usually served with steamed rice or noodles.

The ingredients for both Beijing beef and Mongolian beef are very similar. Soy sauce, rice wine, oyster sauce, vinegar, and sesame oil are all used in both dishes. The main difference seems to be the use of ketchup and sambal in Beijing beef and hoisin sauce in Mongolian beef. These ingredients give the two dishes their unique flavors. Both are delicious and definitely worth trying!

Tastes

The flavor of Beijing beef is slightly sweet and salty, with a savory undertone from the brown sauce. With ketchup and sambal Oelek chili paste in the ingredients, it’s a bit spicy and sour. The beef is chewy and the veggies are crunchy, making for a delicious and well-rounded dish.

Mongolian beef is a succulent dish made with beef that is cooked in a wok with a variety of spices and vegetables. The result is a mouth-watering dish that is full of flavor and perfect for any occasion. The beef is tender combined with the sweet sauce making it a perfect dish to try.

Processing

When making Beijing beef, they often fry the beef with eggs and cornstarch until it is crispy. So, that is the key thing to making the beef feel chewier than Mongolian beef. Then they stir-fry the beef with onions, ginger, and garlic. After that, the chef will put in some soy sauce, sugar, and rice wine. Lastly, they will thicken the sauce with cornstarch before serving.

On the other hand, the Mongolians are often more tender because they often put a bit of baking soda on the beef before they stir-fry it. This is the key to why Mongolian beef is so tender and delicious. Then, they stir-fry it with vegetables and a sweet and savory sauce. 

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The two dishes are quite different in terms of their processing. Beijing beef is crispy due to the use of eggs and cornstarch, while Mongolian beef is tender due to the addition of baking soda. Additionally, Beijing beef has a sweet-sour spicy sauce, while Mongolian beef has a sweet and savory hoisin sauce.

Beijing Beef Vs Mongolianbeef: Which Tastes Best?

There are no two ways about it, Beijing beef and Mongolian beef are both delicious. But which one is better? It really depends on your personal preferences.

Beijing beef is all about spice. The beef is typically marinated in a mix of soy sauce, vinegar, sambal, ginger, and garlic before being stir-fried with green onions and chili peppers. This dish is definitely not for the faint of heart, but if you like your food with a little kick, then you’ll love it.

On the other hand, if you like your beef to be rich and savory, then Mongolian beef is the way to go. The sauce is usually made with a combination of hoisin sauce soy sauce, oyster sauce, and sugar, giving it a deep umami flavor. The beef is also cooked until it’s nice and tender, so you won’t have to worry about chewing for hours.

So, Beijing beef vs Mongolian beef, which one is better? That’s up to you to decide. But whichever one you choose, you’re sure to have a delicious meal.

Our Best Beijing Beef And Mongolian Beef Recipes

There are all sorts of recipes out there for beef, but two of the most popular seem to be Beijing beef and Mongolian beef. While they may have different cooking methods, the end result is always delicious. So, if you’re looking for a new way to cook beef, why not try one of these two recipes? You won’t be disappointed.

Beijing Beef Recipe

Ingredients:

• 1 pound beef (sirloin, flank, or chuck roast), thinly sliced
• 1 egg white
• 1/2 cup soy sauce

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• 1/2 cup oyster sauce

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• 1/4 cup rice wine or dry sherry
• 2 tablespoons vinegar
• 3 tablespoons sambal
• 2 tablespoons ketchup
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1/2 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 tablespoons cornstarch

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• 2 tablespoons sugar
• 1/4 cup water

Step 1: Deep Fry The Beef

In a bowl, whisk together egg white and cornstarch. Add the beef to the mixture.

In a wok or large skillet over high heat, add enough oil to deep fry the beef. Working in batches, add the beef and deep fry until crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels.

Step 2: Make The Sauce

In a small bowl, whisk together sugar, soy sauce, oyster sauce, rice wine or dry sherry, vinegar, ketchup, and sambal. You can increase or decrease these spices to your taste.

Step 3: Stir Fry The Beef And Vegetables

Heat a wok or large skillet over high heat and add the oil. Add the garlic and onion and stir fry for 1 minute. Add the bell pepper and beef and stir fry for 2 minutes. Pour in the sauce mixture and bring to a boil. Stir in the cornstarch and water. Cook for 2 minutes or until the sauce has thickened. Serve with rice. Enjoy!

Beijing beef is a stir-fried dish made with thinly sliced beef, vegetables, and a savory sauce. It is a popular dish in Chinese cuisine and can be found on the menu of many Chinese restaurants. This recipe is easy to follow and yields delicious results. For best results, use flank or chuck roast beef. Serve with rice and enjoy!

Mongolian Beef Recipe

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 teaspoons baking soda

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• 1/2 cup oyster sauce
• 1/4 cup rice wine or dry sherry
• 2 tablespoons vinegar
• 1/2 cup hoisin sauce

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• 2 tablespoons vegetable oil
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/2 onion, thinly sliced
• 1 green bell pepper, thinly sliced

Step 1: Tender The Beef

In a large bowl, combine the beef, baking soda, and 1 tablespoon of oil. Mix well and let sit for 30 minutes.

Step 2: Make The Sauce

In a medium bowl, whisk together the oyster sauce, rice wine or sherry, vinegar, hoisin sauce, soy sauce, brown sugar, garlic, ginger, and black pepper. You can increase or decrease these ingredients to your taste.

Step 3: Stir-Fry The Beef

In a large skillet or wok over high heat, add 1 tablespoon of oil and swirl to coat. Add the beef and cook, occasionally stirring, until browned, about 3 minutes. Remove from the pan and set aside.

Step 4: Stir-Fry The Vegetables

Add 1 tablespoon of oil to the pan and swirl to coat. Add the onion and bell pepper and cook, occasionally stirring, until tender, about 3 minutes.

Step 5: Add The Sauce And Beef Back Into The Pan

Stir in the sauce, then add the beef back into the pan. Cook, occasionally stirring, until the sauce is thickened and the beef is cooked through about 5 minutes (you can add cornstarch, stirring with water if the sauce is not thickened).

Step 6: Serve

Serve over rice or noodles. Enjoy!

Mongolian beef is a delicious, easy-to-make stir fry that’s perfect for a weeknight meal. Tender flank steak is marinated in a savory sauce, then stir-fried with onions and bell peppers. Serve it over rice or noodles for a complete meal. Enjoy!

How To Choose The Beef For The Best Beijing Beef And Mongolian Beef Dishes

When choosing beef for Beijing beef and Mongolian beef dishes, there are a few things to take into consideration. 

The Cut Of Meat

When it comes to beef, there are a lot of things to consider. The cut of meat is one of the most important factors, as different cuts have different flavors and textures. Here are some of the most common beef cuts and their characteristics:

• The ribeye is a tender, juicy cut with a lot of marbling. It’s best-cooked medium-rare to medium and is delicious when grilled, roasted, or pan-fried.
• The sirloin is a leaner cut of beef that’s still very flavorful. It’s best-cooked medium-rare to medium and can be grilled, roasted, or pan-fried.
• The chuck roast is a tough but flavorful cut of beef that’s best cooked slowly over low heat. It’s often used for pot roasts or stews.
• The brisket is a tough, fatty cut of beef that benefits from long, slow cooking. It’s often used for making corned beef or smoked meats.

When choosing a cut of beef, it’s important to consider what cooking method you’ll be using, as well as your own personal preferences. For Beijing beef, a tender cut of beef such as sirloin or flank steak is best. For Mongolian beef, flank steak is more commonly used. 

Experiment with different cuts and find the ones that you like best!

The Fat Content Of The Beef

When you are choosing beef to purchase, the fat content of the beef is a thing you need to consider. Fatty beef is not only less healthy for you, but it will also be more expensive. If you are looking for a lean cut of meat, make sure to ask your butcher for recommendations. He or she will be able to point you in the right direction.

For Beijing beef, a leaner cut of meat is preferable, while for Mongolian beef, a higher fat content will give the dish more flavor. 

The Grade Of The Beef

When you go to the grocery store, there are many different types of beef to choose from. You might be wondering, what is the difference between the grades? The grade of the beef is determined by how much marbling (fat) is in the meat. The higher the grade, the more marbling there is in the meat. 

For both Beijing beef and Mongolian beef, a higher quality, grass-fed beef will result in a tastier dish. 

With these factors in mind, you can choose the best beef for your Beijing and Mongolian beef dishes, ensuring a delicious and satisfying meal.

Conclusion

The two most popular types of beef in China are Beijing beef and Mongolian beef. While they share some similarities, there are also some key differences between the two. Beijing beef is made with flank steak that is quickly fried and served with a savory sauce, whereas Mongolian beef is made with flank steak that is thinly sliced and stir-fried with onions. The two dishes are often served with steamed rice or noodles, and both are delicious options for a hearty meal.

When it comes to taste, Beijing beef is typically more spicy and bold in flavor, while Mongolian beef is more savory and sweet. In terms of texture, Beijing beef is more crispy and chewy, while Mongolian beef is more juicy and tender.

So, if you’re looking for a delicious and hearty meal, you can’t go wrong with either Beijing beef vs Mongolian beef. If you’re looking for a dish with a more bold and spicy flavor, Beijing beef is the way to go. However, if you’re looking for a dish with a more savory flavor, Mongolian beef is the way to go. Whichever you choose, you’re sure to enjoy a delicious and satisfying meal.