Demystifying Ming’s Beef: A Closer Look at This Beloved Chinese-American Dish

Ming’s Beef holds an esteemed place in the hearts and stomachs of Chinese food lovers across America. With its savory slices of marinated steak, crisp vegetables, and trademark sweet and spicy sauce, this signature dish from Ming’s Restaurant has achieved cult status since its inception in the 1960s.

But what exactly is Ming’s Beef? And how did it become so popular? In this article, we’ll explore the origins, ingredients, and prep work that go into making this irresistible beef stir fry.

A Brief History of Ming’s Restaurant

The story of Ming’s Beef begins with chef Ming Eng, who emigrated from China to Canada as a teenager in the 1950s. After honing his skills as a chef in Toronto Eng relocated to Huntington, West Virginia in the 1960s to helm the kitchen at the Makiki Club in the Holiday Inn.

In 1967, Eng struck out on his own and opened Ming’s Restaurant in Huntington, just a few blocks from campus at Marshall University. His restaurant quickly won over locals with its mix of Chinese and Polynesian dishes. Ming’s Beef emerged as the signature menu item, beloved for its zesty flavor profile.

Over the next four decades, Ming’s Restaurant occupied various locations around Huntington as Eng continued dishing up his famous beef stir fry Since closing its doors in 2009, the restaurant lives on through its legendary Ming’s Beef, which is still being enjoyed in homes and eateries across America

Decoding the Ingredients

So what gives Ming’s Beef its addictive flavor and texture? Here’s a breakdown of the essential ingredients:

• Flank steak: The thin slices of steak make this dish. Flank steak has outstanding beefy flavor and a satisfying chew. The meat is cut across the grain into long, slender strips.

• Aromatics: A marinade of freshly grated ginger, garlic, and sesame oil infuses the beef with flavor. More garlic and ginger join the wok to cook with the beef.

• Scallions: Also known as green onions, scallions lend a pop of color and mild oniony flavor to the dish.

• Oyster sauce: This thick, savory Chinese sauce adds the signature sweet and spicy kick. Oyster sauce is made from oyster extracts and broth thickened with starch.

• Watercress: The peppery addition of fresh watercress balances the richer flavors. Other leafy greens like bok choy are also excellent options.

• Cellophane noodles: These thin, translucent noodles made from mung bean starch provide a crispy garnish.

Getting the Prep Right

With so few ingredients, proper prep is key to producing the signature Ming’s Beef flavor. Here are some tips:

• Marinate the beef: Allowing the steak strips to marinate for at least an hour, or up to overnight, allows the ginger, garlic, and sesame to penetrate the meat.

• Slice against the grain: Cutting the flank steak against the grain into thin slices maximizes tenderness.

• Stir fry in batches: The wok should be piping hot. Stir frying in small batches prevents steaming.

• Cook in stages: Removing the beef then cooking the aromatics and greens builds layers of flavor.

• Use very high heat: This allows the beef to brown while staying rare inside. A blast of heat also wilts the greens perfectly.

Bringing Ming’s Beef Home

Once you understand the ingredients and prep, it’s easy to make restaurant-quality Ming’s Beef at home. Simply:

• Prep and marinate 1 1⁄2 pounds flank steak as directed
• Stir fry marinated beef in hot wok until browned
• Remove beef, then stir fry garlic, ginger, scallions and watercress
• Return beef to wok and add oyster sauce, salt, and pepper
• Toss everything together until heated through
• Serve over a nest of crispy fried cellophane noodles

When prepared with care, Ming’s Beef is just as delicious made at home as it is in a restaurant. Serving this Chinese-American classic will bring flavor and adventure to any dinner table.

The Legacy of an Iconic Dish

Over fifty years since its debut, Ming’s Beef remains an iconic stir fry, representing a delicious fusion of Chinese and American cuisine. Its popularity is a testament to the masterful balance of flavors in Chef Ming Eng’s original recipe.

While the days of enjoying Ming’s Beef at the original Huntington restaurant are gone, food lovers can still experience this dish at eateries across the country. The signature sweet and spicy taste lives on in recipes cooked up by home chefs as well.

So the next time you crave a restaurant-caliber stir fry, turn to the rich history and flavors of Ming’s Beef. With its thinly sliced steak, punchy sauce, and satisfying crunch, this Chinese food staple is sure to satisfy any beef-loving appetite.