Mongolian Beef – Get ready to tantalize your taste buds with this mouthwatering Mongolian Beef recipe. Sliced flank steak is coated in a delightful cornstarch crust, then quickly seared to perfection, resulting in tender and succulent meat. The real star of the show is the rich and savory sauce, boasting a perfect balance of soy, ginger, garlic, and brown sugar. This recipe is a must-try for anyone seeking a delicious Asian-inspired dish that’s quick and easy to prepare.
Picture this: it’s a cozy evening, and the aroma of sizzling beef and savory spices fills the air. As my husband and I gather around the dinner table, there’s a sense of anticipation and excitement. This Mongolian Beef has become a beloved staple in our household, a dish that never fails to bring smiles and satisfied tummies.
It all started when we stumbled upon this recipe during our search for a restaurant-quality meal we could make at home. We were immediately captivated by the vibrant flavors and simple cooking process. From the very first bite, we were hooked. The tender beef, coated in a luscious sauce, had us swooning. Now, whenever we crave a taste of something extraordinary, we turn to this delightful recipe that has found its way into our hearts.
Why This Recipe Shines: Unleashing the Magic of Mongolian Beef
- Thinly sliced flank steak: Tender, melt-in-your-mouth beef that cooks quickly for a satisfying meal.
- Cornstarch coating: The secret to achieving a crispy exterior while keeping the beef tender and juicy.
- Savory sauce: A harmonious blend of low-sodium soy sauce, ginger, garlic, and brown sugar that adds depth and richness to the dish.
- Quick and easy: With simple ingredients and straightforward steps, this recipe can be whipped up in no time, making it perfect for busy weeknights or when you’re craving something delicious without the fuss.
- Versatile serving: Serve this delightful Mongolian Beef over a bed of hot cooked rice for a complete and satisfying meal.
Ingredients:
- 1 pound (455g) flank steak, thinly sliced across the grain
- 1/3 cup (40g) cornstarch
- 2-4 tablespoons oil (vegetable or canola oil)
- 1/2 cup (120ml) low-sodium soy sauce
- 1/4 cup (60ml) water
- 1/2 cup (100g) packed light brown sugar
- 2 teaspoons cornstarch + 2 teaspoons water, mixed together to make a “slurry”
- 1 teaspoon freshly grated ginger
- 4 cloves garlic, minced
- 1 bunch green onion, chopped
- Hot cooked rice, for serving
Directions:
Begin by thinly slicing the flank steak into 1/4-inch (6mm) thin slices, cutting across the grain of the meat.
Place the slices on a large baking sheet or cutting board, and coat them on all sides with the cornstarch, ensuring each piece is well-coated.
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Cook the beef in small batches until browned on both sides, approximately 30 seconds per side. The goal is to sear and brown the beef without fully cooking it through. Transfer the cooked beef to a plate, and add more oil to the pan if needed for subsequent batches.
In a small bowl, whisk together the soy sauce, water, brown sugar, and the cornstarch-water slurry.
In the same pan used to cook the beef, reduce the heat to medium, and add the freshly grated ginger and minced garlic. Sauté for about 20 seconds until fragrant.
Pour the sauce mixture into the pan and bring it to a simmer. Stir constantly until the sauce slightly thickens, approximately 2 minutes.
Return the cooked beef to the pan with the sauce, tossing it to coat evenly. Cook for an additional 1-2 minutes until the beef is warmed through.
Add the chopped green onions, giving the dish a fresh and vibrant touch.
Serve the Mongolian Beef warm over hot cooked rice and enjoy the explosion of flavors!
Notes:
- For a spicy twist, add a pinch of red pepper flakes or a drizzle of Sriracha sauce to the sauce mixture.
- Feel free to customize the dish by adding your favorite vegetables, such as bell peppers or snap peas, during the cooking process.
- Remember to slice the flank steak thinly to ensure tenderness and quicker cooking time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat gently in a pan or microwave before serving.
In conclusion, Mongolian Beef is a recipe that captures the essence of Asian cuisine with its tender, flavorful beef and irresistible savory sauce. Its popularity in our household stems from the incredible combination of ingredients that come together to create a symphony of tastes and aromas. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is approachable and rewarding, offering a delightful meal that will satisfy your cravings and impress your loved ones.
So why not embark on a culinary adventure and bring the flavors of Mongolia into your own kitchen? With its simplicity, quick cooking time, and extraordinary taste, this Mongolian Beef recipe is sure to become a favorite in your household as well. Gather your loved ones around the table, indulge in this delightful dish, and create lasting memories together. Get ready to be transported to a world of bold and enticing flavors with every bite of this delicious Mongolian Beef. Happy cooking!
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak is commonly used for Mongolian Beef due to its tenderness and flavor, you can substitute it with other cuts such as sirloin or skirt steak. Just make sure to slice the meat thinly across the grain to achieve the desired texture.
Can I make this dish gluten-free?
Yes, you can! Simply substitute the regular soy sauce with a gluten-free soy sauce or tamari sauce, which are available in most grocery stores. Ensure that other ingredients, such as cornstarch and brown sugar, are also gluten-free if necessary.
Can I double the recipe?
Of course! This recipe can be easily doubled or adjusted to accommodate larger servings. Just ensure you have a large enough pan or work in batches to avoid overcrowding and ensure proper searing of the beef.
What can I serve with Mongolian Beef?
Mongolian Beef pairs wonderfully with steamed rice, fried rice, or noodles. You can also serve it with a side of stir-fried vegetables or a refreshing salad to complete the meal.
Mongolian Beef
Ingredients
- 1 pound 455g flank steak, thinly sliced across the grain
- 1/3 cup 40g cornstarch
- 2-4 tablespoons oil vegetable or canola oil
- 1/2 cup 120ml low-sodium soy sauce
- 1/4 cup 60ml water
- 1/2 cup 100g packed light brown sugar
- 2 teaspoons cornstarch + 2 teaspoons water mixed together to make a "slurry"
- 1 teaspoon freshly grated ginger
- 4 cloves garlic minced
- 1 bunch green onion chopped
- Hot cooked rice for serving
Instructions
- Begin by thinly slicing the flank steak into 1/4-inch (6mm) thin slices, cutting across the grain of the meat.
- Place the slices on a large baking sheet or cutting board, and coat them on all sides with the cornstarch, ensuring each piece is well-coated.
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Cook the beef in small batches until browned on both sides, approximately 30 seconds per side. The goal is to sear and brown the beef without fully cooking it through. Transfer the cooked beef to a plate, and add more oil to the pan if needed for subsequent batches.
- In a small bowl, whisk together the soy sauce, water, brown sugar, and the cornstarch-water slurry.
- In the same pan used to cook the beef, reduce the heat to medium, and add the freshly grated ginger and minced garlic. Sauté for about 20 seconds until fragrant.
- Pour the sauce mixture into the pan and bring it to a simmer. Stir constantly until the sauce slightly thickens, approximately 2 minutes.
- Return the cooked beef to the pan with the sauce, tossing it to coat evenly. Cook for an additional 1-2 minutes until the beef is warmed through.
- Add the chopped green onions, giving the dish a fresh and vibrant touch.
- Serve the Mongolian Beef warm over hot cooked rice and enjoy the explosion of flavors!
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