Why Make This Recipe
Mongolian Beef is a delicious and hearty dish that has become popular in many parts of the world. One of the main reasons to make this recipe is its rich flavor combined with the tender texture of flank steak. The balance of sweet and savory from the brown sugar and soy sauce makes it a delightful meal for any occasion. It’s also quick to prepare, meaning you can enjoy a restaurant-quality dish right at home without spending too much time in the kitchen.
This recipe is especially loved for its simplicity. With a few basic ingredients, you can create a satisfying meal that the whole family can enjoy. Plus, it pairs perfectly with steamed rice or noodles, making it a great option for a busy weeknight dinner or even a small gathering with friends.
How to Make Mongolian Beef
To make Mongolian Beef, you will need the following ingredients:
- Flank steak
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Green onions
- Vegetable oil
Directions
Slice the flank steak: Start by slicing the flank steak into thin strips against the grain. This technique helps to ensure that the beef comes out tender and easy to chew. If needed, you can place the steak in the freezer for about 30 minutes beforehand to make slicing easier.
Prepare the sauce: In a medium-sized bowl, combine soy sauce and brown sugar. Then add the minced garlic and grated ginger. Mix all of these ingredients well until the sugar dissolves and the mixture is smooth. This sauce will give your beef its distinct flavor.
Heat the pan: Next, heat a generous amount of vegetable oil in a large pan over medium-high heat. Make sure the oil is hot enough before adding the meat to ensure it sears nicely.
Cook the beef: Once the oil is hot, add the flank steak strips to the pan in a single layer. Stir-fry the beef for about 4 to 5 minutes, or until it is browned and cooked through. Be careful not to overcrowd the pan, as this can cause the beef to steam instead of sear.
Add the sauce: After the beef is cooked, pour the soy sauce mixture over it. Stir well to coat all of the beef strips evenly. Continue to cook for an additional 2 to 3 minutes, allowing the sauce to thicken slightly and cling to the beef.
Garnish and serve: Finally, garnish your Mongolian Beef with sliced green onions before transferring it to a serving dish. Serve it hot, accompanied by a side of steamed rice or noodles for a complete meal.
How to Serve Mongolian Beef
Mongolian Beef is best served hot right after cooking. You can spoon it over a bed of fluffy steamed rice or toss it with cooked noodles for a more substantial meal. Adding some steamed broccoli or bok choy can enhance the dish’s flavor and nutritional value. Don’t forget to sprinkle extra sliced green onions on top for a fresh crunch!
How to Store Mongolian Beef
If you have leftovers, storing Mongolian Beef is quite simple. Allow the dish to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. To reheat, simply place the beef in a pan over medium heat and stir until heated through, or microwave it in 30-second intervals until hot.
Mongolian Beef can also be frozen for longer storage. Place it in a properly sealed freezer bag or container, and it will stay good for up to three months. When you’re ready to eat it, thaw it in the refrigerator overnight before reheating.
Tips to Make Mongolian Beef
Cutting the Steak: Always slice the flank steak against the grain to maximize tenderness. If you’re unsure which direction the grain is running, you can feel for the lines in the meat and slice perpendicular to those lines.
Marinating: While this dish is quick to make, marinating the steak in the soy sauce and brown sugar mixture for about 20 to 30 minutes before cooking can enhance the flavors even more. Just be careful not to marinate for too long, as the meat can become too salty.
Adjusting the Sweetness: If you prefer a sweeter sauce, feel free to add more brown sugar to suit your taste.
Controlling the Heat: If you enjoy a bit of spice, consider adding a pinch of red pepper flakes or a splash of sesame oil for extra flavor.
Vegetable Additions: You can mix in other vegetables, such as bell peppers or carrots, to give the dish more color and nutrition. Just be sure to cook them until they are tender.
Variation
There are several variations you can explore with Mongolian Beef:
- Mongolian Chicken: Substitute the flank steak with thinly sliced chicken breast or thighs for a lighter version.
- Vegetarian Mongolian Beef: Try using sliced tempeh, seitan, or mushrooms in place of beef for a vegetarian dish. Just make sure to adjust the cooking time accordingly.
- Add Spices: Incorporate different spices like five-spice powder or black pepper for an added depth of flavor.
FAQs
What can I serve with Mongolian Beef?
Mongolian Beef pairs excellently with steamed rice, fried rice, or stir-fried noodles. You can also serve it with a side of stir-fried vegetables for a complete meal.
How long does Mongolian Beef take to cook?
The total cooking time for Mongolian Beef is around 20 to 25 minutes. This includes slicing the beef and preparing the sauce before cooking.
Can I make Mongolian Beef ahead of time?
Yes, you can make Mongolian Beef ahead of time. Simply store it in the fridge in an airtight container for up to three days. Reheat it in a pan or microwave when you’re ready to serve.
Is Mongolian Beef spicy?
Typically, Mongolian Beef is not considered spicy. It has a sweet and savory flavor profile. However, if you enjoy some heat, you can add red pepper flakes or fresh chili to the dish.
Can I use other cuts of beef for Mongolian Beef?
While flank steak is the most common choice for this dish, you can also use sirloin, ribeye, or skirt steak. Just make sure to slice the meat thinly for the best texture.
Print
Mongolian Beef
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious and hearty dish featuring tender flank steak with a sweet and savory sauce.
Ingredients
- 1 pound flank steak
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 green onions, sliced
- 2 tablespoons vegetable oil
Instructions
- Slice the flank steak into thin strips against the grain.
- Prepare the sauce by combining soy sauce and brown sugar, then adding garlic and ginger.
- Heat vegetable oil in a large pan over medium-high heat.
- Cook the flank steak strips for about 4 to 5 minutes until browned.
- Add the soy sauce mixture over the beef and cook for an additional 2 to 3 minutes.
- Garnish with sliced green onions and serve hot with steamed rice or noodles.
Notes
For enhanced flavor, consider marinating the steak before cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Mongolian Beef, stir-fry, quick dinner, Asian cuisine, flank steak