why make this recipe
Mongolian Beef is a popular dish known for its rich flavors and simplicity. It offers a perfect balance of sweet and savory, making it a favorite for many. The dish is quick to prepare, making it ideal for busy weeknights when you want something delicious without spending hours in the kitchen. The tenderness of the flank steak combined with the aromatic garlic and ginger enhances the meal’s appeal, while the brown sugar adds a delightful sweetness. Additionally, it’s versatile—serve it over rice for a filling meal, or with vegetables for a healthier option.
how to make Mongolian Beef
Making Mongolian Beef is straightforward, and it can be done in a few easy steps. Here’s how to prepare and cook this flavorful dish.
Ingredients
- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 cup brown sugar
- 1/4 cup water
- 1/2 cup scallions, chopped
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Directions
Slice the Flank Steak: Start by slicing the flank steak thinly against the grain. This helps the meat stay tender when cooked. Aim for pieces about 1/4 inch thick. Once sliced, place the steak in a bowl and pour the soy sauce over it. Let this marinate for about 15-30 minutes. This step infuses the meat with flavor and helps tenderize it.
Coat the Beef: After marinating, take the beef out and toss it in the cornstarch until it is fully coated. This will give the beef a nice crispy texture when cooked.
Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. You want the oil hot enough to sear the meat but not smoking.
Cook the Beef: Add the coated beef to the skillet in a single layer. Allow it to cook undisturbed for about 3-5 minutes, until it is browned on one side. Avoid overcrowding the skillet; cook in batches if necessary for even browning. Once browned, remove the beef from the skillet and set it aside.
Sauté Aromatics: In the same skillet, add the minced garlic and grated ginger. Stir these for about 30 seconds until they become fragrant. This step is essential as it releases the flavors and sets the base for your sauce.
Make the Sauce: Add the brown sugar and water to the skillet. Stir it well, and continue cooking until the sugar has dissolved. This creates a syrupy sauce that will coat the beef beautifully.
Combine Beef and Sauce: Return the cooked beef to the skillet and mix it well with the sauce. Let it simmer for another 2-3 minutes. This allows the flavors to meld together and the beef to soak in the sweet and savory coating.
Add Scallions: Finally, stir in the chopped scallions and cook for an additional minute. This adds a fresh crunch and a burst of flavor, enhancing the overall dish.
Serve Hot: Serve your Mongolian Beef hot over a bed of rice. The rice will soak up the delicious sauce, making every bite satisfying.
how to serve Mongolian Beef
Mongolian Beef is best enjoyed hot and served over steamed rice. The rice absorbs the delicious sauce, complementing the flavors of the beef. You can also pair it with stir-fried or steamed vegetables, such as broccoli, bell peppers, or snap peas, to add color and nutrition. For a touch of freshness, consider garnishing with extra chopped scallions or sesame seeds. This meal is perfect for family dinners or casual gatherings.
how to store Mongolian Beef
If you have leftovers, storing Mongolian Beef is easy. Allow the dish to cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. When reheating, warm it on the stovetop over low heat or in the microwave until heated through. Ensure that you give it a good stir to redistribute the sauce and prevent dryness.
For longer storage, you can freeze the Mongolian Beef. Place it in a freezer-safe container or bag, and it will be good for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight and reheat as mentioned above.
tips to make Mongolian Beef
Choosing the Right Cut: Flank steak is ideal for this recipe because it is flavorful and tender when cooked properly. You can also consider using sirloin or ribeye if you prefer a different cut.
Slice Against the Grain: Always slice the meat against the grain for maximum tenderness. This method shortens the muscle fibers, making each bite easier to chew.
Adjust Sweetness: If you prefer a less sweet dish, you can reduce the amount of brown sugar according to your taste preferences.
Add More Vegetables: For a healthier option, include more vegetables. Bell peppers, broccoli, or carrots can be added during the cooking process, just after sautéing the ginger and garlic.
Experiment with Marinades: Don’t hesitate to experiment with different marinades. Adding a splash of rice vinegar or a dash of sesame oil can elevate the flavors even further.
variation
You can tweak this recipe to suit your taste. One popular variation is to use chicken instead of beef. Simply replace the flank steak with sliced chicken breast and follow the same cooking instructions. Another option is to make it gluten-free by using tamari in place of soy sauce and ensuring that the cornstarch is also gluten-free.
Additionally, if you’re looking for a spicier kick, feel free to add some red pepper flakes or sriracha to the sauce. This gives the dish an extra layer of heat without overpowering the traditional flavors.
FAQs
1. Can I use another type of meat for this recipe?
Yes, you can use different types of meat like chicken, pork, or even tofu if you prefer a vegetarian option. Just adjust the cooking time based on the meat used.
2. How can I make this dish spicier?
To add some heat, consider adding red pepper flakes or fresh chili peppers during the cooking process. Adjust the amount to suit your spice preference.
3. Can I prepare this dish in advance?
Yes, you can marinate the beef ahead of time and store it in the refrigerator. However, it’s best to cook it fresh for the best taste and texture.
4. What should I do if I don’t have cornstarch?
If you don’t have cornstarch, you can use flour as a substitute, although the texture may be slightly different. Alternatively, you can skip coating the beef and simply cook it appropriately.
5. What sides pair well with Mongolian Beef?
Mongolian Beef is great served with rice, but you can also enjoy it with noodles, stir-fried vegetables, or a simple salad for a refreshing contrast.
Mongolian Beef
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Mongolian Beef is a delicious dish that combines tender flank steak with a sweet and savory sauce, making it an ideal choice for busy weeknights.
Ingredients
- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 cup brown sugar
- 1/4 cup water
- 1/2 cup scallions, chopped
Instructions
- Slice the flank steak thinly against the grain and marinate it in soy sauce for 15-30 minutes.
- Coat the marinated beef in cornstarch until fully covered.
- Heat vegetable oil in a skillet over medium-high heat.
- Cook the beef in the skillet for 3-5 minutes until browned on one side, then set aside.
- Sauté garlic and ginger in the same skillet until fragrant.
- Add brown sugar and water to the skillet and stir until sugar dissolves.
- Combine the cooked beef with the sauce and simmer for 2-3 minutes.
- Add chopped scallions and cook for an additional minute.
- Serve hot over rice or with vegetables.
Notes
For a healthier option, you can add more vegetables like bell peppers or broccoli. Adjust sweetness and try different marinades for variations.
- Prep Time: 30 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: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Mongolian Beef, Stir Fry, Quick Dinner, Asian Cuisine