Picture this: a cozy evening, the chill of autumn sneaking through the windows, and you’re craving something warm, something deeply satisfying. Enter this easy Mongolian beef recipe—it’s like your favorite takeout, but better, with tender beef and savory noodles that wrap around your fork like a comforting hug. It might just become your new obsession (seriously, the leftovers are life-changing), and before you know it, you’ll be whipping it up on a whim—because who doesn’t need a little culinary adventure on a Tuesday night?
Steps
- Place the beef in the freezer for around 20 minutes to make slicing easier. Slice the flank steak into thin 1/4-inch pieces, ensuring you cut across the grain for tenderness. Coat the beef slices with cornstarch, shake off any excess, and set them aside.
- Heat 2 teaspoons of vegetable oil in a 10-inch skillet over medium-low heat. Add minced ginger and garlic, cooking until fragrant for about one minute. Add soy sauce, water, and brown sugar, then bring the mixture to a boil. Allow it to boil for 3-5 minutes until it thickens slightly, then transfer to a small bowl and set aside.
- Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes each, just until browned, but not fully cooked through. Avoid overcrowding the pan to ensure proper searing.
- Once all the beef is browned, return it to the skillet with the sauce. Cook over medium heat until the mixture is hot and bubbly. Remove from heat and stir in sliced green onions.
- Serve the Mongolian beef hot over a bed of rice. Optionally, accompany it with steamed broccoli or red bell pepper strips. Adjust the sweetness or saltiness of the sauce by modifying the amount of brown sugar and soy sauce to your taste.
Ingredients
- 2 teaspoons vegetable oil, plus 2 tablespoons, divided
- ½ teaspoon fresh ginger, minced
- 4 cloves garlic, finely minced
- ½ cup low-sodium soy sauce
- ¼ cup water
- ½ cup brown sugar, packed
- 1 pound flank steak or preferred beef cut, sliced thinly
- ? cup cornstarch
- 2 green onions, sliced
Nutritional Values
Calories: 1368 | Carbohydrates: 160g | Protein: 112g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 272mg | Sodium: 6764mg | Potassium: 2052mg | Fiber: 4g | Sugar: 108g | Vitamin A: 240IU | Vitamin C: 8mg | Calcium: 248mg | Iron: 12mg
FAQ
- What is Mongolian Beef?
- Mongolian Beef is a simple stir-fry dish featuring thin slices of beef simmered in a sauce made from soy sauce, brown sugar, garlic, and ginger. The brown sugar caramelizes with the soy sauce, creating a slightly sticky coating for the beef.
- What are the best tips for ensuring tender beef in Mongolian Beef?
- To ensure tender beef, coat the slices with cornstarch before cooking as it acts as a natural tenderizer. It is also advised to choose cuts like flank steak or sirloin, cut the beef thinly across the grain, and cook in small batches to avoid steaming.
- How can I store leftovers of Mongolian Beef?
- Leftovers can be stored in the refrigerator for up to four days in a covered container or frozen for up to four months. For a quick meal, freeze in single portions and reheat directly from the freezer using a microwave or oven.
- What are some serving suggestions for Mongolian Beef?
- Mongolian Beef pairs well with rice, which absorbs the garlicky ginger sauce. You can also serve it with steamed or stir-fried vegetables like broccoli, bok choy, or red bell peppers.
- Can I adjust the sweetness or saltiness of the sauce in Mongolian Beef?
- Yes, you can adjust the flavor of the sauce by varying the amount of brown sugar and soy sauce according to your taste preferences. Adding a pinch of red pepper flakes can also introduce a bit of heat to the dish.
Tips
- Use Cornstarch for Tenderness: Before cooking, coat the beef slices in cornstarch. This not only tenderizes the meat but also helps create a nice crust and thickens the sauce.
- Select the Appropriate Cut of Beef: Opt for cuts like flank steak or sirloin, which are ideal for quick cooking. Avoid tougher cuts such as stewing meat to ensure a tender result.
- Slice Against the Grain: For the most tender beef, always slice it thinly against the grain. This technique helps break down the muscle fibers, resulting in a more tender bite.
- Cook in Small Batches: To achieve a proper sear and avoid steaming the meat, cook the beef in small batches. Overcrowding the pan can prevent the beef from browning evenly.
Equipment
- 10-inch Skillet – A good-quality skillet for preparing the sauce.
- Wok – Useful for cooking the beef quickly in small batches.
- Chef’s Knife – For slicing the beef thinly and finely mincing ginger and garlic.
- Cutting Board – For preparing all the ingredients.
- Measuring Cups and Spoons – To measure out ingredients like soy sauce, water, and brown sugar accurately.
- Mixing Bowls – For tossing the beef with cornstarch and setting aside the sauce.
- Tongs or Spatula – For handling the beef while cooking.
