Who doesn’t love the rich, savory, and slightly spicy taste of Mongolian beef? This delicious dish is known for its tender strips of beef, caramelized in a delectable sauce, and its quick cooking time. Whether you’ve had Mongolian beef in restaurants or you’re trying it for the first time, this homemade version will bring an authentic Chinese cuisine experience right to your kitchen. So, let’s dive into making this mouthwatering Mongolian beef recipe.
Ingredients
For this recipe, you’ll need the following ingredients:
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup water
- 2/3 cup dark brown sugar
- 4 green onions, sliced
- 1 teaspoon sesame seeds (optional)
Equipments
To ensure a smooth cooking process, have the following kitchen equipment ready:
- Sharp knife
- Measuring cups and spoons
- Mixing bowls
- Small saucepan
- Large skillet or wok
How to Make Mongolian Beef Recipe – Step By Step
Step 1: Prep the Beef
Begin by slicing the flank steak into thin strips, ideally against the grain to maintain tenderness. Coat the beef pieces with cornstarch evenly. This not only gives the beef a nice crispy texture but also helps the sauce adhere better.
Step 2: Make the Sauce
In a small saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add minced ginger and garlic, sautéing them until fragrant, about 30 seconds. Stir in soy sauce, water, and dark brown sugar until all ingredients are well combined. Bring the mixture to a boil, then reduce the heat and let it simmer for 2–3 minutes until it thickens slightly.
Step 3: Cook the Beef
In a large skillet or wok, heat the remaining vegetable oil over medium-high heat. Add the beef strips, ensuring they are in a single layer. Let them sear for about 1–2 minutes on each side until browned and crispy. Remove the beef from the skillet and drain any excess oil.
Step 4: Combine Beef and Sauce
Add the prepared sauce to the skillet with the beef. Toss everything together until the beef is well coated in the sauce. Throw in the sliced green onions and cook for another minute to soften them slightly. Optionally, sprinkle sesame seeds on top before serving.
How to Serve Mongolian Beef Recipe
This delightful Mongolian beef can be served over steamed jasmine rice, with a side of stir-fried vegetables, or wrapped in lettuce leaves for a low-carb option. The contrast of textures and the savory sauce makes it a versatile dish for various pairings.
Recipe Success Tips & Suggestions
For the best results, use a fresh flank steak and slice it thinly against the grain. This technique helps in achieving a tender and melt-in-your-mouth texture. Adjust the brown sugar in the sauce according to your sweetness preference, and for a spicier kick, add some red pepper flakes.
Boost Your Protein with a Hearty Mongolian Beef
If you’re seeking a higher protein intake, consider adding tofu or doubling the beef portion in this recipe. The umami flavors of the Mongolian sauce beautifully complement the mild taste of tofu, creating a protein-packed dish perfect for bodybuilders or fitness enthusiasts.
Another option is to mix the Mongolian beef with quinoa or your favorite legumes, incorporating additional proteins and nutrients. This version not only elevates the dish’s nutritional value but also introduces more textures and flavors to enjoy.
Mouthwatering Mongolian Beef Low-Carb Version
For those seeking a low-carb version, replace the dark brown sugar with a low-carb sugar substitute, and opt for coconut aminos instead of regular soy sauce to reduce carbohydrates.
You can also serve the Mongolian beef over cauliflower rice or leafy greens instead of traditional rice. This way, you maintain low-carb levels without compromising the delicious flavors.
Storage Instructions
Leftover Mongolian beef should be stored in an airtight container in the refrigerator and consumed within 3 days. To reheat, use a skillet over medium heat to maintain the crispy texture, or microwaving can be an alternative if short on time.
FAQs
- Can I use chicken instead of beef? Yes, chicken breast or thigh works well as a substitute, and the cooking time remains roughly the same.
- What can I serve as a side dish? Steamed broccoli, fried rice, or egg rolls make excellent complementary sides.
- Is Mongolian beef spicy? Generally, it has a mild spice level, but you can increase it by adding chili flakes or fresh chili peppers.
- Can I freeze Mongolian beef? Yes, once cooled, you can freeze it for up to 2 months in an airtight container.
- What cut of beef is best for this recipe? Flank steak is recommended, but skirt steak or sirloin can also be used.
- How can I make it gluten-free? Use gluten-free soy sauce or tamari instead of regular soy sauce.
Savor the Flavor: The Final Bite
This Mongolian beef recipe combines ease, flavor, and flexibility that can fit any home cook’s kitchen repertoire. Perfect for any occasion, let this dish inspire you to experiment with additional servings or sides and invite friends over to share the joy. If you enjoyed the recipe, share it with friends or leave a comment below with your thoughts or any alternative versions you’ve tried!
Mongolian Beef Recipe
Ingredients
Main Ingredients
- flank steak
- cornstarch
- vegetable oil
- fresh ginger
- garlic
- soy sauce
- water
- dark brown sugar
- green onions
- sesame seeds
Instructions
Steps
- Thinly slice the flank steak against the grain and coat it with cornstarch.
- Heat vegetable oil in a small saucepan and sauté minced ginger and garlic until fragrant. Add soy sauce, water, and dark brown sugar, bringing to a boil before simmering until slightly thickened.
- Cook beef strips in a large skillet until browned on each side and remove from the skillet.
- Add sauce to the skillet with beef, toss to coat, add green onions, and garnish with sesame seeds if desired.