why make this recipe
Mongolian Beef is a delightful dish that brings a taste of Asian cuisine right into your home. It’s known for its tender beef and savory sauce. This recipe is quick and easy, making it perfect for busy weeknights or special occasions. The combination of soy sauce, brown sugar, garlic, and ginger not only enhances the flavor of the dish but also fills your kitchen with a delicious aroma. Plus, when served over rice, it becomes a satisfying meal that is sure to impress your family or guests.
how to make Mongolian Beef
Ingredients :
- Flank steak
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Scallions
- Vegetable oil
- Rice (for serving)
Directions :
Slice the flank steak thinly against the grain. This helps to keep the meat tender during cooking. Aim for slices that are about ¼ inch thick.
In a bowl, mix soy sauce, brown sugar, minced garlic, and grated ginger. These ingredients create a flavorful marinade. Be sure to mix well until the brown sugar dissolves.
Toss the sliced beef in the marinade and let sit for about 15 minutes. This step allows the beef to absorb all the delicious flavors.
Heat vegetable oil in a skillet over medium-high heat. Make sure the oil is hot before adding the beef to achieve a good sear.
Add the beef and quickly stir-fry until browned and cooked through, about 2-3 minutes. Stir-frying helps to evenly cook the beef while maintaining its tenderness.
Add sliced scallions and cook for another minute. The scallions add a fresh crunch and enhance the overall flavor of the dish.
Serve hot over cooked rice. This balances the rich flavor of the beef and sauce with the simplicity of rice.
how to serve Mongolian Beef
Mongolian Beef is best served warm and can be plated over a bed of fluffy white rice. The rice soaks up the savory sauce, adding another layer of flavor to the dish. You can also garnish it with extra sliced scallions for a pop of color and freshness. If you want to add more veggies, consider serving it with steamed broccoli or snap peas on the side.
how to store Mongolian Beef
If you have leftovers, you can store Mongolian Beef in an airtight container in the refrigerator for up to three days. Make sure the dish is cooled completely before sealing it. When you’re ready to eat again, simply reheat it in a skillet over medium heat until warmed through. Add a splash of water or soy sauce if it seems dry. You can also freeze leftovers for up to a month. Make sure to label the container with the date for reference.
tips to make Mongolian Beef
Choose the right cut of beef: Flank steak is ideal for this recipe, but you can use sirloin or ribeye if you prefer. Just make sure to slice against the grain.
Don’t overcrowd the pan: If you’re making a large batch, consider cooking the beef in two batches to ensure it sears instead of steams.
Adjust the sweetness: If you prefer it less sweet, reduce the amount of brown sugar in the marinade.
Add sesame oil: A few drops of sesame oil added at the end of cooking can enhance the flavor even more.
Mix in some vegetables: Feel free to toss in bell peppers, broccoli, or snap peas for a more colorful dish.
variation
If you want to switch things up, you can try the following variations of Mongolian Beef:
Spicy Mongolian Beef: Add some red pepper flakes to the marinade or stir in sliced jalapeños for a spicy kick.
Vegetarian Version: Substitute flank steak with tofu or mushrooms. You can marinate them in the same sauce and cook as directed.
Mongolian Chicken: Instead of beef, use chicken breast sliced thinly. Adjust cooking time accordingly as chicken cooks faster.
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts like sirloin or ribeye. Just make sure to slice it thinly against the grain for the best texture.
2. What if I don’t have scallions?
If you don’t have scallions, you can substitute them with chopped green onions or even broccoli. They will add color and flavor to your dish.
3. Can I make this ahead of time?
Absolutely! You can prepare the marinade and slice the beef ahead of time. Just combine them a few hours or the day before cooking for enhanced flavor.
4. Is Mongolian Beef gluten-free?
To make this dish gluten-free, simply use tamari or a gluten-free soy sauce alternative.
5. How spicy is this dish?
Mongolian Beef is typically not spicy. However, you can adjust the spice level by adding red pepper flakes or fresh peppers to suit your taste.
Enjoy making and savoring this tasty Mongolian Beef recipe that is both simple and satisfying!
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Mongolian Beef
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free soy sauce)
Description
A delightful dish featuring tender beef in a savory sauce, perfect for busy weeknights or special occasions.
Ingredients
- 1 pound flank steak
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 scallions, sliced
- 2 tablespoons vegetable oil
- Rice (for serving)
Instructions
- Slice the flank steak thinly against the grain, aiming for slices about ¼ inch thick.
- In a bowl, mix soy sauce, brown sugar, minced garlic, and grated ginger until well combined.
- Toss the sliced beef in the marinade and let sit for about 15 minutes.
- Heat vegetable oil in a skillet over medium-high heat until hot.
- Add the beef and quickly stir-fry until browned and cooked through, about 2-3 minutes.
- Add sliced scallions and cook for another minute.
- Serve hot over cooked rice.
Notes
For a spicier version, add red pepper flakes to the marinade. Vegetarians can substitute beef with tofu or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Mongolian Beef, Stir-Fry, Asian Cuisine