Nothing like a quick and healthy stir fry. Serve over rice. **Feel free to spice this up more with some red pepper flakes.
As a popular menu item at Chinese restaurants across America, mandarin beef has become a beloved staple in the world of takeout. But what exactly is this sweet tangy, crispy dish? Let’s unpack the origins and ingredients behind the mandarin beef craze.
A Chinese Takeout Original
Unlike classics like kung pao chicken or General Tso’s chicken, mandarin beef isn’t an authentic Chinese dish. It was likely invented in North America by Chinese immigrants trying to cater their cooking to Western tastes
The name refers to the mandarin orange flavor prominent in the sauce. But mandarin oranges themselves aren’t an ingredient. The dish as we know it today became popular in the late 20th century as Chinese takeout proliferated. It’s now firmly established as a menu must-have.
Thin Slices of Beef Stir-Fried Quickly
Mandarin beef features paper-thin slices of boneless beef sirloin or flank steak. The thin cuts allow the meat to cook quickly while retaining tenderness. Before stir-frying the raw beef is marinated to impart flavor and tenderize. A marinade might contain
- Soy sauce
- Rice wine
- Cornstarch
- Baking soda
- Ginger
- Garlic
- Sesame oil
The beef then stir-fries in hot oil for just 1-2 minutes to sear the outside while keeping the inside rare. This yields a perfect contrast of textures between the crispy browned exterior and the tender, juicy interior.
Stir-frying over intense heat also allows the beef to soak up the sticky, bold flavors of the signature mandarin sauce.
The Signature Sauce Shines
The mouthwatering mandarin sauce sets this dish apart. It has a bright, sweet and tart flavor profile. While recipes can vary, the sauce typically contains:
- Soy sauce
- Rice vinegar
- Chicken or beef stock
- Brown sugar
- Orange juice
- Orange zest
- Garlic
- Ginger
- Red chili flakes
The soy sauce, stock and garlic provide a rich, savory base. Rice vinegar adds acidity to balance the sweetness from brown sugar and orange juice. Orange zest provides fresh citrus aroma while chili flakes contribute a hint of heat.
The ingredients meld into a glistening, syrupy sauce that permeates the beef while cooking. The result is complex sweet and sour flavor with a subtle mandarin orange essence.
Crispy Onions and Vegetables Complete the Dish
No mandarin beef is complete without its crispy accompaniments. Onions are thinly sliced or chopped into pieces then fried until golden brown and crunchy. Green onions are sometimes used instead for their fresher bite.
Green bell peppers are another typical vegetable addition. They maintain a pleasant crisp-tender bite after a quick stir-fry. Other vegetables like carrots, broccoli or snap peas may also make appearances.
When the fried onions and veggies are tossed with the sauced beef, they provide crunch and texture contrast to the tender meat. Their caramelized flavors also complement the sauce.
White Rice Soaks Up the Sauce
Like many saucy Chinese dishes, mandarin beef is not complete without an ample bed of steaming white rice. The bland, starchy grains soak up the bold sauce, providing the perfect way to get every last drop.
Rice also balances the intense sweet, savory and sour flavors. And it provides satisfying bulk to make a well-rounded meal. No takeout mandarin beef experience is complete without fluffy white rice to enjoy in combination with each juicy beef bite.
An Americanized Chinese Classic
Mandarin beef may not be authentic Chinese cuisine, but it has carved out a beloved place in the American takeout arena. Its popularity is easy to understand given the dish’s perfect storm of flavors, textures and components.
The thin, velvety beef offers indulgence in every tender bite. The sweet, tart sauce provides addictive flavor. Crispy onions and veggies supply crunch. And white rice ties it all together. Each element works in harmony to create a dish bigger than the sum of its parts.
So next time you’re craving Chinese, don’t overlook mandarin beef. Order it with pride, knowing you’re partaking in a uniquely delicious American invention. This Chinese restaurant staple has clearly earned its place in the pantheon of beloved takeout classics.
How To Make sweet and tangy mandarin beef
- 1. Put cornstarch and soy sauce in a bowl and stir them together to make a slurry. Pour in the soy sauce and garlic powder and mix it in well. Set aside.
- 2 Heat a wok or skillet on medium high heat. Add cooking oil and heat until shimmering. Add beef strips and stir-fry until no pink remains.
- 3 Add green onion and stir-fry until soft. Stir cornstarch mixture and add to meat and onions. Bring to a boil until thickened. Sprinkle with sesame seeds.
- Last Step: Don’t forget to share! Post a picture of your finished recipe on your favorite social network and watch all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .
Ingredients For sweet and tangy mandarin beef
- 2 Tbsp low-sodium soy sauce or tamari
- 4 tsp cornstarch
- 1 Tbsp oyster sauce
- 1 Tbsp sherry
- 1 Tbsp granulated sugar
- 1 1/2 tsp ketchup
- 1 Tbsp rice wine vinegar
- 1/4 tsp garlic powder
- 1 Tbsp cooking oil
- 3/4 lb sirloin steak, sliced into 1/8 inch thin strips
- 4 green onions, cut in half lengthwise and then into 2-inch pieces
- 1 tsp toasted sesame seeds
Slow Cooker Mandarin Beef
FAQ
What is beef in Mandarin?
What is mandarin fillet steak?
What cut of beef is used in Chinese restaurants?