Mongolian Beef Recipe
If you’re craving a comforting, flavorful dish that’s sure to impress, look no further than this mouthwatering Mongolian Beef Recipe. Tender slices of flank steak coated in a sweet and savory sauce, paired with green onions, make for a delightful meal that’s perfect for weeknight dinners or special occasions. It’s simple enough for a weekday meal but elegant enough for guests. Let’s dive into the details of creating this delicious dish!
Why It Works Every Time
This Mongolian Beef Recipe works every time for a few key reasons. First, the flank steak is sliced thinly against the grain, ensuring it remains tender during cooking. The cornstarch coating creates a crispy texture that contrasts beautifully with the rich, savory sauce. The balance between soy sauce and dark brown sugar creates a sweet-and-salty flavor profile that’s irresistible. Plus, the quick cooking method ensures that your meal is ready in no time!
What You’ll Gather
- 1 pound flank steak – Thinly sliced against the grain for tenderness.
- 1/4 cup cornstarch – For coating the beef and achieving a crispy texture.
- 1 cup vegetable oil – Used for frying; you can also use canola oil.
- 2 green onions – Thinly sliced on the diagonal for garnish and flavor.
- 1/2 cup soy sauce – Provides the savory base for the sauce.
- 1/2 cup dark brown sugar – Adds sweetness and depth to the sauce.
- 1/2 cup water – Helps to combine the sauce ingredients.
- 1 tablespoon minced garlic – A must for aromatic flavor.
- 1 tablespoon fresh ginger, minced – Adds a zingy freshness to the dish.
- 2 teaspoons sesame oil or vegetable oil – Enhances the flavor profile.
- 1 teaspoon sesame seeds – For garnishing and a touch of nuttiness.
Kitchen Gear Checklist
- Sharp knife – For slicing the flank steak thinly.
- Cutting board – A sturdy surface for prepping ingredients.
- Large skillet or wok – Essential for frying the beef and cooking the sauce.
- Measuring cups and spoons – For accurate ingredient measurements.
- Tongs – Handy for flipping and moving the beef in the skillet.
- Serving dish – To present your delicious Mongolian beef.
Cook Mongolian Beef Recipe Like This
Step 1: Prepare the Flank Steak
Start by thinly slicing the flank steak against the grain. This step is crucial for ensuring tenderness. Aim for slices about 1/4 inch thick. Once sliced, place the beef in a large bowl and toss it with cornstarch until fully coated. Allow it to rest while you prepare the sauce.
Step 2: Make the Sauce
In a medium bowl, whisk together the soy sauce, dark brown sugar, water, garlic, and minced ginger. Make sure everything is well combined, and set aside.
Step 3: 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 that it shimmers but not smoking. This is crucial for achieving that perfect crispy texture on the beef.
Step 4: Cook the Beef
Once the oil is hot, carefully add the coated flank steak in batches. Avoid overcrowding the pan to ensure even cooking. Fry the beef for 2-3 minutes on each side until it’s golden brown and crisp. Remove the beef from the skillet and place it on a paper towel-lined plate to drain excess oil.
Step 5: Combine Everything
In the same skillet, drain any excess oil, leaving about 1 tablespoon. Pour in the prepared sauce and bring it to a simmer. Allow it to cook for 2-3 minutes until it thickens slightly. Return the cooked beef to the skillet, tossing to coat it in the sauce.
Step 6: Finish with Green Onions
Add the sliced green onions to the skillet, stirring them in to soften slightly. Cook for an additional minute, and then drizzle with sesame oil for added flavor.
Step 7: Serve
Transfer the Mongolian beef to a serving dish and sprinkle with sesame seeds for garnish. Serve hot over steamed rice or noodles for a complete meal.
Seasonal Adaptations
- Spring: Add snap peas or asparagus for a fresh crunch.
- Summer: Toss in bell peppers for a pop of color and sweetness.
- Fall: Incorporate roasted butternut squash for a seasonal twist.
- Winter: Pair with broccoli or bok choy for added nutrients.
Slip-Ups to Skip
- Do not skip coating the beef in cornstarch; it’s essential for that crispy exterior.
- Ensure your oil is hot enough before adding the beef; this prevents steaming instead of frying.
- Avoid overcrowding the skillet; cook in batches if necessary for even browning.
- Don’t skip the garlic and ginger; they are key to the dish’s flavor.
Store, Freeze & Reheat
Leftover Mongolian beef can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked beef in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently in a skillet over low heat or microwave until heated through. Note that the crispy texture may soften during storage.
Mongolian Beef Recipe FAQs
Can I use a different cut of beef?
Yes! While flank steak is preferred for its tenderness, you can use sirloin or ribeye as alternatives. Just ensure they are sliced thinly for the best results.
What can I serve with Mongolian beef?
This dish pairs wonderfully with steamed rice, fried rice, or lo mein noodles. You can also serve it with a side of stir-fried vegetables for a well-rounded meal.
Is Mongolian beef spicy?
No, traditional Mongolian beef is not spicy. However, if you enjoy heat, you can add red pepper flakes or sliced chilies to the sauce for a spicy kick.
Can I make this dish vegetarian?
Absolutely! Swap the flank steak for tofu or seitan, and adjust the cooking time accordingly. The sauce will still provide plenty of flavor!
Hungry for More?
If you love this Mongolian Beef Recipe, you’ll want to check out other delightful Asian-inspired dishes that can bring a burst of flavor to your table. From stir-fries to dumplings, there’s a world of culinary adventures waiting for you!
This Mongolian Beef Recipe is a guaranteed crowd-pleaser that will have everyone asking for seconds. The combination of sweet and savory flavors, along with the tender beef and vibrant green onions, creates a dish that’s not only delicious but also visually appealing. So gather your ingredients, follow these steps, and enjoy a fantastic meal that’s simple yet impressive!
Mongolian Beef Recipe
Ingredients
Equipment
Method
- Start by thinly slicing the flank steak against the grain, aiming for slices about 1/4 inch thick. Toss with cornstarch and let rest.
- In a medium bowl, whisk together soy sauce, dark brown sugar, water, garlic, and ginger. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking.
- Add coated flank steak in batches, frying for 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
- In the same skillet, drain excess oil, leaving about 1 tablespoon. Add the sauce and bring to a simmer, cooking until it thickens slightly.
- Return beef to the skillet, toss to coat in the sauce, and add sliced green onions, cooking for an additional minute.
- Transfer to a serving dish, sprinkle with sesame seeds, and serve hot over rice or noodles.
Notes
- Coating the beef in cornstarch is essential for a crispy exterior.
- Ensure your oil is hot enough to avoid steaming the beef.
- Don't overcrowd the skillet; cook in batches for even browning.
- Garlic and ginger are key for flavor; don't skip them!
