why make this recipe
Mongolian Beef is a beloved dish that brings a taste of Asian cuisine right to your home. With its sweet and savory sauce and tender pieces of flank steak, this meal is both satisfying and flavorful. It’s quick to prepare, making it perfect for busy weeknights or when you want something special without spending hours in the kitchen. Plus, it pairs perfectly with rice, making it a complete meal in one dish.
Whether you’re looking to impress guests, enjoy a cozy dinner, or simply treat yourself, Mongolian Beef is a fantastic choice!
how to make Mongolian Beef
Ingredients :
- 1 lb flank steak
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 cup brown sugar
- 1/4 cup water
- 2 green onions, sliced
- Cooked rice, for serving
Directions :
- Begin by cutting the flank steak into thin slices against the grain. This is important because slicing against the grain makes the meat more tender.
- In a mixing bowl, combine the sliced beef with soy sauce and cornstarch. Make sure the beef is well coated. Let it marinate for about 30 minutes. This step enhances the flavor and tenderness of the meat.
- While the beef is marinating, heat vegetable oil in a large pan over medium-high heat. You want the oil to get hot enough to sear the meat.
- Once the oil is hot, add the marinated beef to the pan. Cook the beef until it turns brown. This should take about 3-4 minutes. Avoid overcrowding the pan; if necessary, cook the beef in batches to ensure even cooking.
- After browning the beef, add the minced garlic and ginger to the pan. Sauté for about a minute until fragrant, but be careful not to burn the garlic.
- Next, stir in the brown sugar and water. Mix everything well and let it simmer for a few minutes. Keep an eye on it and stir occasionally until the sauce thickens. This usually takes about 2-3 minutes.
- Toss in the sliced green onions and cook for an additional minute. This adds a fresh flavor to the dish.
- Serve the Mongolian beef over cooked rice. This combination allows the rice to soak up the savory sauce, making every bite delicious.
how to serve Mongolian Beef
Mongolian Beef is best enjoyed hot from the stove. Serve it over a generous portion of cooked rice to ensure you capture all the tasty sauce. You can also garnish it with additional green onions or sesame seeds for an extra burst of flavor and a nice presentation. Pair with steamed or stir-fried vegetables for a complete meal.
If you’re feeling adventurous, you might consider adding a side of egg rolls or dumplings to complement the dish. It’s an excellent way to round out the meal and share a little more of Asian flavors with your family and friends.
how to store Mongolian Beef
If you have leftovers, Mongolian Beef can be stored in an airtight container in the refrigerator. It’s best consumed within 3-4 days for optimal freshness. When reheating, add a splash of water or broth to the pan to keep it moist and prevent it from getting dry. You can also reheat it in the microwave, but be sure to cover it to keep the moisture in.
If you want to keep it longer, you can freeze the cooked Mongolian Beef. Place it in a container or freezer bag and store it in the freezer. When you’re ready to eat the frozen beef, let it thaw in the refrigerator overnight, and then reheat it using the methods mentioned above.
tips to make Mongolian Beef
Slice properly: Make sure to slice the flank steak against the grain for the best texture. If you’re unsure, observe the direction of the muscle fibers and cut perpendicular to those fibers.
Marinate: Don’t skip the marination step. Allowing the beef to soak in soy sauce and cornstarch adds flavor and tenderizes the meat.
Control the heat: Keep the heat at medium-high when cooking the beef. This will give you a nice sear without overcooking the meat.
Add veggies: Feel free to add some broccoli, bell peppers, or snap peas to the dish. Stir-fry for a few minutes after you add the garlic and ginger for a more colorful and nutritious meal.
Adjust sweetness: If you prefer a less sweet dish, reduce the amount of brown sugar according to your taste.
variation
While traditional Mongolian Beef mainly features flank steak, you can easily switch things up. Here are a few variations:
- Chicken Mongolian: Substitute flank steak with chicken breast or thighs for a lighter option. Follow the same preparation and cooking methods.
- Tofu Mongolian: For a vegetarian or vegan variation, use firm tofu. Press the tofu to remove excess moisture, cube it, and follow the same steps as you would for the beef.
- Spicy Mongolian Beef: If you enjoy a kick, try adding red pepper flakes or a chopped chili pepper when you sauté the garlic and ginger.
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts such as sirloin or ribeye. Just make sure to slice them thinly to ensure tenderness.
2. Is Mongolian Beef spicy?
The classic recipe is not spicy; it balances sweetness and savoriness. If you prefer spicy food, you can add red pepper flakes or chili paste.
3. Can I make this recipe gluten-free?
Yes, to make Mongolian Beef gluten-free, use tamari instead of soy sauce. Also, ensure the cornstarch you use is gluten-free, as most brands are.
4. Can I add vegetables to this dish?
Absolutely! Adding vegetables like broccoli, bell peppers, or carrots can enhance the dish’s nutritional value and add more textures.
5. Can I prepare the sauce in advance?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator. Just give it a good stir before adding to the beef during cooking.
Mongolian Beef is a comforting, flavorful dish that you can make at home easily. With just a few ingredients and simple steps, you can create a wonderful meal that satisfies your cravings for something rich and delicious. Enjoy making this recipe for you and your loved ones!
Print
Mongolian Beef
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A quick and flavorful Asian dish featuring tender flank steak in a sweet and savory sauce, perfect for busy weeknights.
Ingredients
- 1 lb flank steak
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 cup brown sugar
- 1/4 cup water
- 2 green onions, sliced
- Cooked rice, for serving
Instructions
- Cut the flank steak into thin slices against the grain.
- Combine the sliced beef with soy sauce and cornstarch in a bowl. Let it marinate for about 30 minutes.
- Heat vegetable oil in a large pan over medium-high heat.
- Add the marinated beef to the pan and cook until browned, about 3-4 minutes.
- Add minced garlic and ginger to the pan and sauté for about a minute until fragrant.
- Stir in brown sugar and water, mixing well and simmering until the sauce thickens, about 2-3 minutes.
- Toss in sliced green onions and cook for an additional minute.
- Serve hot over cooked rice.
Notes
For added flavor, consider garnishing with extra green onions or sesame seeds. Pair with steamed vegetables for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 70mg
Keywords: Mongolian Beef, beef stir-fry, Asian cuisine