If you’re on the hunt for a delicious yet effortless meal, look no further than this **Mongolian Beef Recipe**. It’s quick, packed with incredible flavors, and will have you reaching for seconds in a flash!
Why You’ll Love This Recipe
- Quick to Prepare: You can whip up this delight in just 20 minutes, making it perfect for busy weeknights.
- Rich in Flavor: The sauce is a beautiful blend of sweet and savory with a hint of heat if you choose to add the chilies.
- Customizable: Easily tweak the ingredients to suit your taste or dietary preferences.
- Filling yet Light: This dish satisfies your hunger without leaving you feeling weighed down.
Ingredients You’ll Need
Your pantry might already hold the secrets to this delectable dish. Each ingredient plays a pivotal role—providing a balance that is both harmonious and irresistible.
- Soy Sauce: Essential for that deep umami flavor base.
- Light Brown Sugar: Adds sweetness that beautifully balances the savory sauce.
- Flank Steak: The perfect choice for tender, juicy slices that soak up all the sauce.
- Cornstarch: Helps to create a crispy outer layer on the beef, enhancing texture.
- Ginger and Garlic: Both lend the dish a fragrant kick that elevates its depth.
Variations
Feel free to tweak and tinker with the Mongolian Beef Recipe to better fit your or your family’s likes. It’s extraordinarily flexible and ready to adapt!
- Vegetarian Option: Swap the beef for tofu or mushrooms to create a vegetarian-friendly version.
- Spicier Kick: Increase the number of dried red chilies or add a dash of Sriracha for extra heat.
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 blend will act as the backbone of your dish, providing a robust yet harmonious flavor. Set this mixture aside so that it can be quickly added to the beef when needed.
Step 2: Coat the Beef
Take your thinly sliced flank steak and toss it generously in a bowl with cornstarch. Make sure each piece is well-coated; the cornstarch will give your beef that irresistible crispiness once cooked.
Step 3: Sear the Beef
Heat vegetable oil in a large skillet or wok over medium-high heat. Shake off any excess cornstarch from the beef strips before adding them. Cook in a single layer until browned and mostly cooked through, then set the beef aside.
Step 4: Cook the Sauce
Using the same skillet, pour in your prepared sauce over medium-high heat. Stir it to scrape up any flavorful bits from the pan’s bottom—it should begin to thicken after a few minutes.
Step 5: Combine and Finish
Add the beef back into the skillet along with the optional red chilies and green onions. Stir until everything is well-coated in the sauce, and cook until the onions are softened.
Pro Tips for Making Mongolian Beef Recipe
- Searing Secrets: Make sure your pan is hot before adding the beef to lock in juices and create a beautiful caramelized crust.
- Batch Cooking: Avoid overcrowding the pan by cooking the beef in batches. This ensures each piece is perfectly seared rather than steamed.
- Scallion Savvy: Add green onions at the last minute to maintain their vibrant color and crispness, bringing a fresh contrast to the dish.
- Sauce Consistency: If you want a thicker sauce, let it simmer a bit longer; for a thinner consistency, add a touch more water.
How to Serve Mongolian Beef Recipe
Garnishes
Finish your Mongolian Beef Recipe with a sprinkle of sesame seeds or fresh cilantro. These simple additions provide extra flavor and make your dish visually stunning.
Side Dishes
Pair this dish with steamed jasmine rice or simple fried rice to soak up all those delicious flavors. A side of stir-fried vegetables or a simple green salad can add a refreshing contrast.
Creative Ways to Present
Plate your Mongolian Beef on a large platter for family-style sharing or serve it over individual bowls of rice for a more personalized presentation. Either way, it promises to elicit “oohs” and “aahs” at the table.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. This allows the flavors to deepen, and it tastes even better the next day!
Freezing
Freeze the cooked Mongolian Beef Recipe in a freezer-safe container for up to two months. When ready to eat, let it thaw overnight in the fridge before reheating.
Reheating
Reheat your Mongolian Beef gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Stir occasionally until it’s hot and ready to serve.
FAQs
-
Can I use a different cut of beef?
Yes, you can substitute flank steak with skirt steak or sirloin if preferred. Just ensure the slices are thin for the best texture.
-
How can I make this gluten-free?
To make this recipe gluten-free, use tamari sauce instead of regular soy sauce and ensure all other ingredients are certified gluten-free.
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What can I substitute for brown sugar?
If you’re out of brown sugar, honey or maple syrup can be used as substitutes, adding a slightly different but delicious flavor profile.
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Do I need to use all the dried red chilies?
Not at all! The dried red chilies are optional and can be added to suit your heat preferences. Alternatively, use red pepper flakes for a milder heat.
Final Thoughts
This Mongolian Beef Recipe is a fantastic way to bring a taste of your favorite restaurant into your own kitchen. It’s a delightful blend of sweet, savory, and spicy, guaranteed to please everyone at the table. I can’t wait for you to try it!
Print
Mongolian Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Stir-fry
- Method: Stovetop
- Cuisine: Asian
Description
This Mongolian Beef recipe features tender, thinly sliced flank steak cooked in a savory, slightly sweet soy sauce-based glaze infused with ginger and garlic, complemented by a touch of heat from dried red chilies and fresh green onions. Quick to prepare and full of bold flavors, it makes for an irresistibly delicious Asian-style stir-fry served best over steamed rice.
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: Toss the thinly sliced steak with cornstarch in a large bowl until evenly coated, ensuring each piece is well covered to create a crispy exterior during cooking.
- 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. Remove the beef to a bowl and set aside.
- Cook the Sauce: In the same skillet, pour in the prepared sauce mixture. Stir routinely, scraping up browned bits from the bottom, until the sauce thickens, about 3 minutes.
- Combine and Finish: Return the beef to the skillet along with dried red chilies (if using) and sliced green onions. Stir frequently and cook for approximately 1 minute until beef is coated and onions are tender. Serve immediately over rice.
Notes
- Sear the meat until deeply browned before stirring; this helps develop flavor and prevents sticking.
- Cook in batches if necessary to avoid overcrowding the pan, which can cause steaming instead of searing.
- Feel free to add additional vegetables like broccoli, snow peas, bell peppers, or carrots for extra color and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 17g
- Sodium: 1100mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 40mg
