Mongolian Beef Recipe
If you’re looking for a quick and flavorful dish that will transport your taste buds straight to the heart of Mongolia, look no further than this Mongolian Beef recipe. This dish is not only easy to prepare but also delivers a delightful combination of tender beef, savory sauce, and fresh scallions. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress your family and friends alike.
Why It Deserves a Spot
Mongolian Beef deserves a spot on your dinner table for several reasons. First, it showcases the unique flavors of Asian cuisine, blending sweet and savory notes into a mouthwatering dish. The tender flank steak pairs beautifully with a rich soy sauce and brown sugar glaze, making every bite a delicious experience. Additionally, the simplicity of the recipe means you can whip it up in under 30 minutes, making it a fantastic option for busy weeknights. Plus, it’s a dish that can easily be adjusted to suit your taste preferences, whether you like it sweeter, spicier, or with extra veggies.
What You’ll Need
To create this delectable Mongolian Beef, gather the following ingredients:
- 1 pound flank steak, thinly sliced across the grain
- 1/4 cup cornstarch
- 1 cup vegetable oil
- 2 green onions, thinly sliced on diagonal into 1 inch pieces
- 1/2 cup soy sauce
- 1/2 cup dark brown sugar
- 1/2 cup water
- 1 tablespoon minced garlic
- 1 tablespoon fresh ginger, minced
- 2 teaspoons sesame oil or vegetable oil
- 1 teaspoon sesame seeds
Prep & Cook Tools
Before you start cooking, make sure you have the following tools ready:
- Chef’s knife: For slicing the flank steak and green onions.
- Cutting board: A stable surface for your chopping needs.
- Large skillet or wok: To sear the beef and combine all ingredients.
- Measuring cups and spoons: For accurate ingredient measurements.
- Spatula or wooden spoon: For stirring the beef and sauce.
- Mixing bowl: To coat the beef with cornstarch.
Mongolian Beef Recipe Made Stepwise
Step 1: Prepare the Flank Steak
Start by slicing the flank steak thinly across the grain. This ensures that the meat will be tender once cooked. Place the sliced beef in a mixing bowl and sprinkle the cornstarch over it. Toss the beef until it is evenly coated with cornstarch. This step is crucial as it helps create a crispy crust when frying.
Step 2: Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium-high heat. You want the oil to be hot enough to fry the beef, so give it a few minutes.
Step 3: Cook the Beef
Once the oil is hot, carefully add the cornstarch-coated beef to the skillet in a single layer. Avoid overcrowding the pan; you may need to cook the beef in batches. Fry the beef for about 2-3 minutes on each side until it is golden brown. Remove the cooked beef from the skillet and place it on a plate lined with paper towels to drain any excess oil.
Step 4: Prepare the Sauce
In the same skillet, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Then, pour in the soy sauce, dark brown sugar, and water. Stir the mixture until the sugar is dissolved and the sauce is well combined.
Step 5: Combine Beef and Sauce
Return the cooked beef to the skillet and toss it in the sauce, ensuring that every piece is well coated. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Step 6: Add Green Onions & Serve
Finally, add the sliced green onions and drizzle the sesame oil over the beef. Stir everything together and cook for an extra minute. Remove from heat, sprinkle with sesame seeds, and serve hot over rice or noodles.
How to Make It Lighter
If you’re looking to lighten up this Mongolian Beef recipe, consider the following tips:
- Replace some of the vegetable oil with a non-stick cooking spray to reduce fat content.
- Use leaner cuts of beef, such as sirloin or tenderloin, instead of flank steak.
- Reduce the amount of brown sugar in the sauce or substitute with a natural sweetener.
- Serve over steamed vegetables instead of rice for a low-carb option.
Troubleshooting Tips
Here are some common issues and solutions to make your Mongolian Beef perfect:
- Beef is tough: Ensure you’re slicing against the grain and not overcooking the beef.
- Sauce is too thick: Add a little water to the sauce while cooking to thin it out.
- Sauce is too sweet: Add a splash more soy sauce to balance the sweetness.
- Beef is greasy: Make sure to drain the cooked beef on paper towels before adding it to the sauce.
Prep Ahead & Store
This Mongolian Beef can be prepped ahead of time for convenience. Here are some storage tips:
- Slice the beef and mix it with cornstarch a few hours ahead of cooking and refrigerate.
- The sauce can be made in advance and stored in the refrigerator for up to a week.
- Cooked Mongolian Beef can be stored in an airtight container in the fridge for up to 3 days.
- Reheat the beef in a skillet over medium heat, adding a splash of water to revive the sauce.
Helpful Q&A
Can I use a different cut of beef?
Yes, you can use cuts like sirloin or even chicken or tofu for a different protein option. Just adjust the cooking time accordingly.
What can I serve with Mongolian Beef?
Mongolian Beef pairs wonderfully with jasmine rice, fried rice, or steamed vegetables for a complete meal.
Can I freeze leftovers?
Yes, you can freeze the cooked Mongolian Beef in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
What if I don’t have sesame oil?
If you don’t have sesame oil, you can substitute it with additional vegetable oil or olive oil for cooking. The flavor will be slightly different but still delicious!
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Serve & Enjoy
Now that you’ve mastered this Mongolian Beef recipe, it’s time to serve it up! This dish is best enjoyed hot, straight from the skillet, and can be garnished with additional green onions and sesame seeds for an extra touch. Pair it with your favorite side dishes, and watch as everyone at the table savors every bite.
Let your culinary journey to Mongolia begin right in your kitchen. Enjoy the vibrant flavors, and don’t hesitate to share this recipe with family and friends. Happy cooking!
Mongolian Beef Recipe
Ingredients
Equipment
Method
- Start by slicing the flank steak thinly across the grain. Place the sliced beef in a mixing bowl and sprinkle the cornstarch over it. Toss the beef until it is evenly coated with cornstarch.
- In a large skillet or wok, heat the vegetable oil over medium-high heat until hot.
- Carefully add the cornstarch-coated beef to the skillet in a single layer. Fry the beef for about 2-3 minutes on each side until golden brown. Remove the cooked beef from the skillet.
- In the same skillet, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Pour in the soy sauce, dark brown sugar, and water. Stir until the sugar is dissolved.
- Return the cooked beef to the skillet and toss it in the sauce, cooking for an additional 2-3 minutes until the sauce thickens slightly.
- Add the sliced green onions and drizzle the sesame oil over the beef. Stir everything together and cook for an extra minute.
Notes
- Consider using leaner cuts of beef for a healthier option.
- Adjust the sweetness by varying the amount of brown sugar.
- Serve over steamed vegetables for a low-carb meal.
