Mongolian Beef is a dish that perfectly balances savory and sweet flavors while embodying vibrant Asian cuisine. Originating from Chinese-American cuisine rather than Mongolia itself, this recipe has become a staple in many households, drawing in diners with its rich taste and appealing presentation.
Why We Love This Mongolian Beef Recipe
There are countless reasons why this Mongolian Beef recipe stands out. First and foremost, it’s incredibly quick to prepare. In less than thirty minutes, you can create a mouthwatering meal that would impress anyone, be it family or friends. Its ease makes it perfect for busy weeknights while still being special enough for weekend get-togethers.
Moreover, Mongolian Beef is highly customizable. Want to add some vegetables? You can throw in some bell peppers or broccoli. Prefer it spicy? Just increase the amount of red chilies. The possibilities are endless, making it easy to cater to your taste buds or dietary needs.
Lastly, the taste is simply irresistible. The combination of soy sauce, ginger, and garlic produces a savory umami flavor, while the brown sugar adds a delightful sweetness that enhances the dish. Each bite is a perfect blend of flavors that will have you coming back for more.
Ingredients about Mongolian Beef
To make this succulent Mongolian Beef, you will need the following ingredients:
- 1 pound flank steak – thinly sliced against the grain
- 1/3 cup soy sauce
- 1/3 cup water
- 1/3 cup light brown sugar
- 1 1/2 tablespoons minced ginger
- 6 garlic cloves – minced
- 1/3 cup cornstarch
- 3 tablespoons vegetable oil
- 10 dried red chilies (or 1/2 teaspoon crushed red pepper flakes) – optional for heat
- 5 green onions – sliced into 1-inch pieces
- Rice – for serving
How to Make Mongolian Beef Directions
Making Mongolian Beef is a straightforward process that even novice cooks can master. Start by preparing your ingredients; this helps streamline the cooking process.
Prepare the Sauce: In a medium bowl, combine the soy sauce, water, light brown sugar, minced ginger, and minced garlic. Whisk these ingredients together until they’re well blended. This mixture will form a delectable sauce that coats your beef, creating that signature Mongolian flavor.
Coat the Beef: In a large bowl, toss the thinly sliced flank steak with cornstarch until every piece is evenly coated. Cornstarch will help give the beef a slightly crispy texture when cooked.
Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, shake off any excess cornstarch from the beef strips and add them to the skillet. Cook the beef for about 3-4 minutes, stirring occasionally, until it’s beautifully browned. Once cooked, transfer the beef to a bowl and set it aside.
Create the Sauce Mixture: With the skillet still hot, pour in the sauce you prepared earlier. Scrape up any browned bits from the bottom of the pan; these bits are filled with flavor.
Combine and Serve: Stir in the cooked beef along with the dried red chilies (if you’re using them) and the sliced green onions. Cook for about 1 minute, then toss everything together until the beef is thoroughly coated with the sauce and the green onions are slightly softened.
Serve Hot: Finally, serve your Mongolian Beef over steamed rice. You can garnish with extra green onions for an added touch.
How to Serve Mongolian Beef
Serving Mongolian Beef can be as simple or as elegant as you desire. The classic way is to serve it over a generous scoop of fluffy rice. This not only balances the rich flavors of the beef but also absorbs the sauce, making each bite even more satisfying.
Consider adding fresh vegetables on the side, such as steamed broccoli or sautéed bell peppers, to introduce even more color and nutrition to your plate. For an authentic feel, you can also serve it alongside some crispy spring rolls or dumplings, turning your meal into a true Asian-inspired feast.
In terms of presentation, arrange the Mongolian Beef in the center of a large platter with the rice nestled beside it. Sprinkle some sliced green onions on top for a touch of freshness and color. This method not only enhances the dish’s visual appeal but also encourages family-style dining.
Expert Tips: Mongolian Beef
Choose Quality Beef: Opt for flank steak or another tender cut of beef. Thinly slicing against the grain ensures that the meat remains tender and juicy.
Marinate for Extra Flavor: If time allows, consider marinating the beef in the soy sauce and ginger for 30 minutes before cooking. This will deepen the flavor of the meat.
Adjust the Sweetness: Feel free to modify the amount of light brown sugar to suit your preference. If you like it sweeter, add a touch more. If you’re keeping an eye on sugar intake, you can reduce it.
Spice It Up: Don’t hesitate to experiment with spice levels. If you want your Mongolian Beef to have more heat, increase the amount of dried red chilies or add a dash of chili oil.
Use a Non-Stick Skillet: A non-stick skillet or wok can help achieve a better sear and prevent the beef from sticking, making cooking and cleanup easier.
How to Store Mongolian Beef
If you find yourself with leftovers, storing Mongolian Beef properly can extend its freshness. Allow the dish to cool down to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to three days.
When you’re ready to enjoy your leftovers, reheat them in a skillet over low heat to prevent the beef from becoming tough. You can also add a splash of water or additional soy sauce to keep the dish moist while reheating.
For longer storage, you can freeze the Mongolian Beef for up to three months. Just be sure to thaw it in the refrigerator before reheating to maintain the best texture and flavor.
Variation of Mongolian Beef
While traditional Mongolian Beef holds its own place in your heart, there are numerous variations you can explore to suit your palate or dietary preferences.
Vegetarian Version: Swap out the beef for a plant-based protein such as tofu or tempeh. You can marinate and pan-fry these alternatives in the same way you would with beef for a delicious vegetarian meal.
Add Veggies: Incorporate vegetables like bell peppers, carrots, and snap peas to add color, texture, and nutrients to your Mongolian Beef.
Spicy Mongolian Beef: For those who enjoy heat, consider adding diced jalapeño or a spoonful of sriracha to the sauce. This version will kick up the flavor profile significantly.
Using Different Proteins: Chicken or beef tenderloin can be great substitutes if you’re looking for something different. Adjust the cooking times accordingly based on the protein you choose.
Noodle Bowl: Serve the Mongolian Beef over noodles instead of rice for a delightful twist. Use udon or rice noodles for an authentic touch.
FAQ
What is Mongolian Beef?
Mongolian Beef is a Chinese-American dish that features thinly sliced beef, coated in a savory-sweet sauce, often made with soy sauce, ginger, garlic, and brown sugar. It’s typically served over rice and garnished with green onions.
How do you make Mongolian Beef more tender?
To ensure your Mongolian Beef is tender, make sure to slice the beef thinly against the grain. Additionally, marinating the meat in soy sauce before cooking can help break down the fibers, enhancing tenderness.
Can I make Mongolian Beef without cornstarch?
Cornstarch contributes to the crispy texture of the beef while cooking. If you prefer to avoid cornstarch, you can use all-purpose flour or even breadcrumbs, but the texture may differ slightly.
What can I serve with Mongolian Beef?
Mongolian Beef pairs wonderfully with steamed rice, but you could also serve it with noodles, spring rolls, or a fresh green salad to complement the dish.
Mongolian Beef
Equipment
- Skillet or Wok
- Medium Bowl
- Measuring Cups
- Measuring Spoons
- Knife
Ingredients
- 1 lb. flank steak thinly sliced against the grain
- 1/3 cup soy sauce
- 1/3 cup water
- 1/3 cup light brown sugar
- 1 1/2 Tbsp. minced ginger
- 6 cloves garlic minced
- 1/3 cup cornstarch
- 3 Tbsp. vegetable oil
- 10 pieces dried red chilies (or 1/2 teaspoon crushed red pepper flakes, optional)
- 5 pieces green onions sliced into 1-inch pieces
- Rice for serving
Instructions
- In a medium bowl, combine soy sauce, water, brown sugar, minced ginger, and minced garlic. Whisk until well blended.
- In a large bowl, toss the sliced flank steak with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef, cooking for about 3-4 minutes until browned. Remove and set aside.
- Pour the prepared sauce into the skillet, scraping up browned bits from the bottom.
- Add the cooked beef back into the skillet with dried red chilies (if using) and sliced green onions. Cook for about 1 minute until heated through.
- Serve hot over steamed rice, garnished with extra green onions if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!