Why Make This Recipe
Mongolian Beef is a popular dish that combines tender beef with a savory and slightly sweet sauce. This recipe is beloved for its quick preparation and rich flavors. It’s a great meal option for busy weeknights and impresses guests at dinner parties. The ingredients are simple, yet they combine to create a dish that’s both hearty and satisfying. Making Mongolian Beef at home allows you to control the flavors and make it to your liking.
How to Make Mongolian Beef
Making Mongolian Beef is straightforward, and the dish comes together quickly. Here’s a step-by-step guide to preparing this delicious recipe.
Ingredients:
- 1 pound flank steak, sliced thinly
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup water
- 1 green onion, sliced
- Sesame seeds for garnish
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Directions:
Marinate the Beef: Begin by slicing the flank steak thinly against the grain. In a bowl, combine the sliced steak with 2 tablespoons of soy sauce and 2 tablespoons of cornstarch. Mix well until the beef is evenly coated. Allow the beef to marinate for about 15 minutes. This step is crucial as it helps tenderize the meat and adds flavor.
Heat the Oil: While the beef is marinating, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Make sure the oil is hot but not smoking, as this will help in achieving a nice sear on the beef.
Cook the Beef: Add the marinated flank steak to the hot skillet in a single layer. Avoid overcrowding the skillet; if necessary, cook the beef in batches. Let it brown for about 2-3 minutes without stirring. Then flip the beef and cook for another 2-3 minutes until it’s browned on both sides. Remove the steak from the skillet and set aside.
Sauté Aromatics: In the same skillet, add the minced garlic and ginger. Sauté for about 1 minute until they become fragrant, but be careful not to burn them.
Prepare the Sauce: Stir in 1/2 cup of brown sugar, 1/2 cup of soy sauce, and 1/4 cup of water. Mix well and bring the mixture to a simmer over medium heat. This will create a delicious sauce that coats the beef.
Combine Beef and Sauce: Return the browned beef to the skillet. Stir well to ensure that all the pieces are coated in the sauce. Cook for an additional 2-3 minutes, allowing the beef to absorb some of the flavors and the sauce to thicken slightly.
Garnish: Once cooked, remove the skillet from the heat. Garnish with sliced green onions and sprinkle with sesame seeds for an added crunch and flavor.
Serve: Serve your Mongolian Beef hot over a bed of rice or noodles. This dish pairs well with steamed vegetables or a side salad for a complete meal.
How to Serve Mongolian Beef
Mongolian Beef is best served hot and fresh. To make a complete meal, consider pairing it with steamed white rice or lo mein noodles. The rice or noodles will soak up the delicious sauce. You can also add some steamed broccoli or snap peas on the side for color and added nutrition.
When serving, you can place the Mongolian Beef in the center of the table, allowing everyone to help themselves. Don’t forget to provide extra soy sauce or chili sauce for those who may want an added kick.
How to Store Mongolian Beef
If you have leftover Mongolian Beef, storing it properly will ensure it stays fresh for your next meal.
Refrigerate: Allow the dish to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: If you want to store it for a longer period, Mongolian Beef can be frozen. Place the cooled dish in a freezer-safe container or a resealable freezer bag. It can last for up to 3 months in the freezer.
Reheat: When you’re ready to eat leftovers, reheat them in a skillet over medium heat until warmed through. You can also use a microwave if you’re short on time, but be sure to cover the dish to avoid drying it out.
Tips to Make Mongolian Beef
Choosing the Right Cut: Flank steak is the traditional cut used for this recipe due to its flavor and tenderness when cooked quickly. You can also use sirloin or skirt steak if preferred.
Slice Against the Grain: For the most tender bites, always slice the beef against the grain. This helps break up the muscle fibers making it easier to chew.
Don’t Skip the Marinade: Marinating the beef not only infuses flavor but also creates a tender texture. It’s worth the time to allow it to marinate for at least 15 minutes.
Adjust the Sweetness: If you find the sauce too sweet, you can reduce the amount of brown sugar. Conversely, if you prefer a sweeter taste, feel free to add a bit more.
Add Vegetables: To make the dish more nutritious, feel free to add vegetables like bell peppers, carrots, or broccoli during the cooking process. Just add them after the ginger and garlic to ensure they cook and soften properly.
Variation
There are several variations of Mongolian Beef that you can try to mix things up:
Spicy Mongolian Beef: Add red pepper flakes or a dash of sriracha to the sauce to give your dish some heat.
Mongolian Chicken: Substitute flank steak with thinly sliced chicken breast or thighs for a lighter option.
Vegetarian Mongolian Beef: Use tofu or tempeh in place of the flank steak. Make sure to press the tofu to remove excess moisture before marinating.
FAQs
1. Can I use another sauce instead of soy sauce?
Yes, if you need a gluten-free option, you can substitute with coconut aminos or a gluten-free soy sauce alternative.
2. Is Mongolian Beef authentic to Mongolia?
Interestingly, Mongolian Beef is more of a Chinese-American dish than a traditional Mongolian recipe. The flavors and ingredients have been adapted over time to suit Western tastes.
3. How can I enhance the flavor further?
Besides the garlic and ginger, you can experiment by adding a splash of rice vinegar for tanginess, or you can add fresh herbs like cilantro for a fresh finish.
4. Can I make this recipe ahead of time?
Yes, you can prepare the beef and sauce ahead of time. Just store them separately and cook them together right before serving for the best results.
5. What can I serve with Mongolian Beef?
Mongolian Beef pairs well with steamed rice, fried rice, lo mein noodles, or a side of sautéed vegetables like bok choy or green beans. You can also consider a refreshing cucumber salad on the side.
Mongolian Beef
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and flavorful dish featuring tender beef in a savory and slightly sweet sauce, perfect for busy weeknights or impressing guests.
Ingredients
- 1 pound flank steak, sliced thinly
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup water
- 1 green onion, sliced
- Sesame seeds for garnish
Instructions
- Marinate the Beef: Combine the sliced steak with 2 tablespoons of soy sauce and 2 tablespoons of cornstarch. Mix well and marinate for about 15 minutes.
- Heat the Oil: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Cook the Beef: Add the marinated flank steak in a single layer. Cook for about 2-3 minutes without stirring, then flip and cook for another 2-3 minutes. Remove from skillet.
- Sauté Aromatics: In the same skillet, add minced garlic and ginger, sautéing for about 1 minute.
- Prepare the Sauce: Stir in brown sugar, soy sauce, and water. Bring to a simmer.
- Combine Beef and Sauce: Return the beef to the skillet, stirring to coat. Cook for an additional 2-3 minutes.
- Garnish: Remove from heat and garnish with sliced green onions and sesame seeds.
- Serve: Serve hot over rice or noodles, accompanied by steamed vegetables or salad.
Notes
For best flavor, marinate the beef for at least 15 minutes. Adjust the sweetness by varying the amount of brown sugar used.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Mongolian Beef, quick meal, stir fry, beef recipes, savory sauce