If you’re craving a savory, sweet, and utterly satisfying dish, look no further than this Mongolian Beef Recipe. This delightful Asian-inspired dish combines tender slices of beef with a rich, flavorful sauce that’s incredibly easy to whip up.
Why You’ll Love This Recipe
- Quick and Easy: With only 20 minutes from start to finish, it’s perfect for busy nights!
- Flavor Packed: Each bite bursts with rich ginger, garlic, and sweet-savory goodness.
- Customizable Spice Level: Add as many chilies as your heart desires to tailor the heat.
- Crowd-Pleaser: Perfect for family dinners or impressing guests at a gathering.
Ingredients You’ll Need
Talk about simplicity! The ingredients needed for this Mongolian Beef Recipe are not only easy to find but come together to create a harmony of flavors. Here’s what you need:
- Soy Sauce: Provides the essential salty base and umami flavor.
- Light Brown Sugar: Adds sweetness to balance out the savory elements.
- Ginger and Garlic: These aromatics bring in vibrant layers of flavor.
- Flank Steak: It’s brilliantly tender when sliced thinly against the grain.
- Cornstarch: Ensures the beef has a crispy, delectable texture.
- Dried Red Chilies: For a hint of heat—use sparingly or generously!
- Green Onions: Provides freshness and a pop of color.
Variations
Don’t be afraid to play around with this Mongolian Beef Recipe to suit your personal tastes or dietary needs. Here are some fun variations:
- Vegetarian Option: Swap the beef for tofu or tempeh to create a plant-based version.
- Add Veggies: Incorporate bell peppers, broccoli, or snap peas for extra crunch and nutrition.
- Lower Sodium: Use a low-sodium soy sauce variant to cut down on salt content.
How to Make Mongolian Beef Recipe
Step 1: Prepare the Sauce
In a medium bowl, whisk together soy sauce, water, brown sugar, ginger, and garlic. This simple yet enticing mixture will form the signature sauce that elevates the dish.
Step 2: Coat the Beef
Take your slices of flank steak and coat them thoroughly with cornstarch in a large bowl. This step is key to achieving that irresistible crispness when cooked.
Step 3: Sear the Beef
Heat up a skillet or wok with vegetable oil over medium-high heat. Add the beef, ensuring it lies in a single layer. Let it brown beautifully, and then set aside.
Step 4: Cook the Sauce
Without lowering the heat, pour the prepared sauce into the skillet. Scrape the bottom with a spoon to pick up any flavors left behind and let it thicken.
Step 5: Combine and Finish
Return the beef to the skillet, sprinkle in the dried chilies and green onions, and ensure everything dances together in the sauce for just a minute. Ready to serve!
Pro Tips for Making Mongolian Beef Recipe
- Perfect Sear: Make sure your skillet is hot! A smoking hot skillet gives the beef that seared perfection.
- Slice Against the Grain: Always slice the flank steak against the grain for tender, melt-in-your-mouth pieces.
- Adjusting Sweetness: Reduce brown sugar if you prefer your Mongolian Beef less sweet and more savory.
- Vegetable Oil Only: Stick to vegetable oil for the best results; it handles searing at high temperatures well.
How to Serve Mongolian Beef Recipe
Garnishes
For the perfect finishing touch, garnish your Mongolian Beef Recipe with freshly chopped green onions or cilantro. It adds freshness and a lovely pop of color that makes the dish even more enticing.
Side Dishes
This dish pairs beautifully with fluffy white rice, fried rice, or even cauliflower rice for a lighter option. Steamed vegetables like broccoli or snow peas also complement it wonderfully.
Creative Ways to Present
Get creative by serving the Mongolian Beef Recipe in a lettuce wrap for a fun appetizer or as part of a build-your-own-bowl station with various toppings and rice varieties.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to four days. The flavors meld beautifully as it sits, making those next-day lunches delightful.
Freezing
You can freeze this Mongolian Beef Recipe for up to three months. Just make sure to cool it completely before placing it in a freezer-safe bag or container.
Reheating
When it’s time to reheat, do so gently on the stove over medium heat until warmed through. Stir often to ensure the beef remains flavorful and moist. You can also use the microwave in a pinch.
FAQs
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Can I use another type of beef?
Absolutely! You can also use sirloin or ribeye for this Mongolian Beef Recipe, although flank steak is the most traditional choice for its texture and flavor.
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Is there a spicy version of this recipe?
Yes, simply increase the amount of red chilies or add a teaspoon of chili garlic sauce to the mixture for extra heat!
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What can I use instead of cornstarch?
If you prefer, substitute with arrowroot powder or potato starch. Both work well to get that signature crispy texture.
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Can this recipe be made gluten-free?
Certainly! Use gluten-free soy sauce or tamari. Double-check that all other ingredients, including the starch, are gluten-free.
Final Thoughts
Bring a touch of restaurant elegance into your home kitchen with this Mongolian Beef Recipe. It’s one of those fail-proof meals anyone can enjoy. I can’t wait to hear how yours turns out, so make sure to give it a try and perhaps share a tip or two of your own!
Print
Mongolian Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Chinese-inspired
Description
This flavorful Mongolian Beef Recipe features tender, thinly sliced flank steak cooked in a savory and slightly sweet soy-based sauce, enriched with fresh ginger and garlic. Quick to prepare and perfect for a satisfying weeknight dinner, it can be served over rice or your favorite grains for a complete meal.
Ingredients
For the Sauce
- 1/3 cup soy sauce (80ml)
- 1/3 cup water (80ml)
- 1/3 cup light brown sugar (73g)
- 1 1/2 tablespoons minced ginger
- 6 garlic cloves minced
For the Beef
- 1 pound flank steak thinly sliced against the grain (450g)
- 1/3 cup cornstarch (37g)
- 3 tablespoons vegetable oil
- 10 dried red chilies (or 1/2 teaspoon crushed red pepper flakes), optional
- 5 green onions sliced into 1-inch pieces (2 3/4 ounces/80g)
Instructions
- Prepare the Sauce: In a medium bowl, whisk together soy sauce, water, brown sugar, minced ginger, and minced garlic. Set aside for later use.
- Coat the Beef: In a large bowl, toss the thinly sliced flank steak with cornstarch until evenly coated, ensuring each piece is lightly covered.
- Sear the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Shake off excess cornstarch from the beef slices and add them in a single layer. Cook, stirring occasionally, for about 3 to 4 minutes until browned and mostly cooked through. Transfer to a bowl and set aside.
- Cook the Sauce: Keep the skillet over medium-high heat, pour the prepared sauce mixture into the skillet. Stir occasionally and scrape up browned bits for about 3 minutes until the sauce thickens.
- Combine and Finish: Return the beef to the skillet, add red chilies (if using), and sliced green onions. Cook for about 1 minute, stirring frequently, until the beef is coated and the green onions are softened.
- Serve: Serve hot over steamed rice or your preferred grains for a complete meal.
Notes
- Sear the meat until it’s deeply browned and releases easily from the pan before stirring.
- Avoid overcrowding the pan; cook in batches if necessary to ensure proper searing.
- Enhance with additional vegetables like steamed broccoli, snow peas, or bell peppers for extra flavor and nutrition.
- For spiciness, add more red chilies or red pepper flakes as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 17 g
- Sodium: 1100 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 40 mg
