{"id":5345,"date":"2014-03-18T12:03:27","date_gmt":"2014-03-18T17:03:27","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=5345"},"modified":"2019-03-17T08:25:08","modified_gmt":"2019-03-17T13:25:08","slug":"filete-mongoliano-nunca-mongolia","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/filete-mongoliano-nunca-mongolia\/","title":{"rendered":"El Filete Mongoliano nunca fue de Mongolia"},"content":{"rendered":"

Primero, las malas noticias: el filete mongoliano (o quiz\u00e1 m\u00e1s honestamente carne mongoliana) nunca ha paseado por la estepa mongoliana, ni ha visitado el palacio de Xanadu. Es un invento para que el plato suene ex\u00f3tico, y es propio de restaurante de comida china en Am\u00e9rica (incluyendo los Estados Unidos).<\/p>\n

Las buenas noticias son que es un plato f\u00e1cil, r\u00e1pido y memorable.<\/p>\n

\"filete-mongoliano-hd\"<\/p>\n

Al parecer deriva de la barbacoa mongola<\/a>, que data de la d\u00e8cada de 1950 de Taiwan (nuevamente, nada que ver con Mongolia). Esta barbacoa fue adaptada para convertirla en un plato, eliminando as\u00ec la necesidad de prepararla en el momento, lo que es bueno si se tiene un restaurante pero no necesariamente tan bueno si se es el comensal.<\/p>\n

Se prepara m\u00e1s o menos as\u00ed:<\/p>\n

Receta de Filete Mongoliano<\/h2>\n

Esta receta es para 4 o 5 comensales.<\/p>\n

Ingredientes<\/h3>\n
    \n
  • 500 grs. de filete (lomo fino) cortado en tiras finas<\/li>\n
  • 4 cucharadas soperas de salsa de soya<\/li>\n
  • 2 dientes de ajo, picados finamente<\/li>\n
  • 2 cucharadas soperas de maicena (f\u00e9cula de ma\u00edz)<\/li>\n
  • 4 cebollines grandes. La parte blanca cortada en anillos finos y la parte verde cortada en diagonal<\/li>\n
  • Un poco de jengibre fresco, rallado (opcional)<\/li>\n
  • 2 cucharadas de salsa Hoisin<\/li>\n
  • 1 aj\u00ed verde cortado en anillos finos<\/li>\n<\/ul>\n

    Preparaci\u00f3n<\/h3>\n

    Marinar la carne con el ajo, maicena y la salsa de soya unos 30 minutos.<\/p>\n

    Dorar bien la carne en una sart\u00e9n con un poco de aceite.<\/p>\n

    A\u00f1adir los cebollines, el jengibre si se va a usar y 1\/4 de taza de agua para deglasear. Cuando el agua se haya consumido a\u00f1adir la salsa Hoisin y el aj\u00ed. Cocinar dos minutos y servir con arroz.<\/p>\n

    \"Filete<\/p>\n

    Nota:<\/strong> Para aquellos que no tenemos salsa Hoisin, se puede preparar mezclando 1 cucharada de mantequilla de man\u00ed, 3 cucharadas de salsa de soya, 1 cucharada de az\u00facar morena y 1 cucharada de vinagre.<\/p>\n

    \u00a1Buen provecho!<\/p>\n

    \"Filete
    Filete mongoliano en mejores condiciones fotogr\u00e1ficas<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

    Receta de filete mongoliano, plato t\u00edpico de la comida china, que no tiene nada que ver con la cocina de Mongolia. Carne, ceboll\u00edn, salsa de soya, salsa Hoisin, ajo, y aj\u00ed.<\/p>\n","protected":false},"author":1,"featured_media":5347,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[216,214,215],"class_list":["post-5345","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-cebollin","tag-comida-china","tag-salsa-de-soya","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/filete-mongoliano-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1od","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":9704,"url":"https:\/\/le-fort.org\/cocina\/brocoli-manchuriano-comida-indo-china\/","url_meta":{"origin":5345,"position":0},"title":"Br\u00f3coli Manchuriano","author":"Le-Fort.org","date":"26 de Octubre, 2017","format":false,"excerpt":"Cocina fusi\u00f3n entre la India y China.","rel":"","context":"En "Recetas"","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/10\/brocoli-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/10\/brocoli-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/10\/brocoli-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/10\/brocoli-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/10\/brocoli-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13843,"url":"https:\/\/le-fort.org\/cocina\/cocina-china-2019\/","url_meta":{"origin":5345,"position":1},"title":"Cocina China 2019","author":"Le-Fort.org","date":"16 de Marzo, 2019","format":false,"excerpt":"Taller de cocina china en Loja. Cuatro preparaciones.","rel":"","context":"En "Educaci\u00f3n"","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/03\/chino-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/03\/chino-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/03\/chino-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/03\/chino-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/03\/chino-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":418,"url":"https:\/\/le-fort.org\/cocina\/aceite-de-fuego-mongoliano\/","url_meta":{"origin":5345,"position":2},"title":"Aceite de Fuego Mongoliano","author":"Rod","date":"5 de Agosto, 2021","format":false,"excerpt":"Condimento oriental muy vers\u00e1til","rel":"","context":"En "F\u00edsico Qu\u00edmica Alimentaria"","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/mongoliano-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/mongoliano-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/mongoliano-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/mongoliano-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/mongoliano-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4815,"url":"https:\/\/le-fort.org\/cocina\/tallarines-con-filete-y-crema\/","url_meta":{"origin":5345,"position":3},"title":"Tallarines con Filete y Crema","author":"Le-Fort.org","date":"19 de Julio, 2013","format":false,"excerpt":"Receta de tallarines con salsa de filete y crema. 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