ORIGINS OF MONGOLIAN BEEF VS. HUNAN BEEF VS. SZECHUAN BEEF
The origin of Mongolian beef is not traceable to the Mongolians. It is a special Chinese dish that originated from Taiwan, a place where Chinese barbecue eateries first appeared. It is referred to as Mongolian beef because it contains a lot of meats.
Hunan beef is one of the meat dishes that originated from more than one province in China. It is traceable to the western Hunan region, the Dongting Lake, and the Xiang riverside. These regions are known for their heavy use of spices in their meals. Hunan is literally translated as south of Lake Dongting.
Szechuan beef originated from the southwestern part of China called Szechuan. It is also known as Sichuan. Szechuan implies four rivers, which are the major rivers in this region- Tuo, Min, Jinsha, and Jailing.
Szechuan is not only a place but also a name of localChinese cuisine that is widely served. In 2011, UNESCO announced Szechuan asthe City of Gastronomy for its distinctive food culture.
Mongolian beef is made from thin slices of meat, preferably flank steak, steamed in a brown soy sauce, mixed with vegetables, and eaten with either noodles or rice. It sometimes contains cabbage, hoisin sauce, scallions, mushrooms, and green onions. Mongolian beef tastes mild and sweet.
Hunan is not just a region in China but also one of their local dishes that is renowned for its high level of spiciness. Hunan beef is a spicy Chinese dish that is used to eat grains like rice and cellophane noodles. The primary ingredients for preparing this meal are garlic and chili pepper.
Szechuan beef is a dish that is distinguished by its bolder flavor and milder taste. The primary ingredients used in preparing this stir-fry meal are garlic, chili pepper, and peppercorn. The bolder flavor and unique taste result from the peppercorn used instead of other pepper forms such as white or black.
Hunan Beef Vs. Szechuan Beef
When it comes to their difference in the ingredients and preparation, Hunan beef would usually make use of smoked or cured beef and fresh ingredients, like fresh chili peppers. Though Szechuan beef would also contain chili peppers and garlic, it uses a special ingredient called Szechuan peppercorn.
Hunan beef would also contain more vegetables and have a crunchier texture. Szechuan would have a flavor that is sweet/spicy and complicated due to a distinctive tingly numbing sensation it produces when eaten, while the Hunan beef has a much hotter flavor.
Mongolian beef can be made out of sliced beef, typically flank steak and is usually made with onions. Mongolian beef hails from Taiwan and is commonly served over steamed rice. But in the US, Mongolian beef is served with stir fried cellophane noodles.
Though it is called as Mongolian beef, the beef originates from Taiwan as it is derived from the famous stir fried dish called Mongolian barbecue, which also originated in Taiwan. In the United States, Mongolian beef is commonly found in Chinese-American restaurants.
Mongolian beef gained its popularity due to its delectable flavors. It is often compared to the Szechuan beef as their tastes are very similar, sweet, spicy and complicated.
Mongolian Beef : is a stir fry of beef and vegetables, typically served over rice noodles. The sauce consists of soy sauce, garlic, ginger, sugar, cornstarch, and water. It doesn’t use bean paste; instead, it uses fresh ingredients and has more vegetables than Hunan beef and Szechuan Beef.
Hunan beef : is typically prepared with garlic, ginger, onions, peppers, and other seasonings to create a flavorful sauce that coats Beef when it cooks. Hunan beef uses chilies that have been dried to give them a smoky flavor and create a powerful heat that lingers on your tongue long after you’ve finished eating it.
Schezwan Beef : has a specific combination of spices used —including peppercorns, chili peppers, Sichuan pepper (which gives food an extra kick), garlic powder or cloves (for flavor), coriander seeds (for aroma), fennel seeds (also for aroma), star anise (for sweetness), cinnamon sticks (for spiciness). Schezwan Beef uses fresh chilies, which are often pickled or fermented before being added to the dish, and other spices that give it an amazing taste.
What is the difference between Szechuan beef and Mongolian beef?
Which is hotter Szechuan beef or Hunan beef?