Looking for a quick and delicious dinner option? This Mongolian Beef recipe delivers a savory and sweet stir-fried beef dish that’s sure to satisfy your cravings. With its crispy flank steak coated in a rich soy-garlic sauce, it’s a perfect choice for a weeknight meal. Ready in just 25 minutes, this recipe combines the bold flavors of ginger, garlic, and brown sugar with the hearty texture of beef.
Ingredients:
1 lb flank steak, thinly sliced
¼ cup cornstarch
2 tbsp vegetable oil
½ cup low-sodium soy sauce
½ cup brown sugar
¼ cup water
3 cloves garlic, minced
1 tsp ginger, minced
Green onions, chopped, for garnish
Directions:
Prepare the Steak: Toss the thinly sliced flank steak in cornstarch, ensuring each piece is well-coated. This will help create a crispy texture when fried.
Cook the Steak: Heat vegetable oil in a large skillet over medium-high heat. Add the cornstarch-coated steak slices and cook until they are crispy and golden brown. This usually takes about 3-4 minutes per side.
Make the Sauce: While the steak is cooking, combine soy sauce, brown sugar, water, minced garlic, and minced ginger in a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the sauce thickens slightly, about 5 minutes.
Combine and Serve: Toss the crispy steak in the prepared sauce until evenly coated. Garnish with chopped green onions for an extra burst of flavor.
Serving Tips:
Pair with Sides: Mongolian Beef is best served over steamed rice, but it also pairs well with noodles like lo mein or chow mein. For a balanced meal, consider serving it with a side of steamed or stir-fried vegetables such as broccoli, bell peppers, or snap peas.
Garnish for Extra Flavor: Garnish the dish with freshly chopped green onions and a sprinkle of sesame seeds for added texture and flavor. You can also drizzle a bit of extra soy sauce or a touch of hot sauce if you like a bit of extra kick.
Serve Hot: For the best taste and texture, serve Mongolian Beef immediately after cooking while it’s still hot and crispy.
Family-Style or Individual Plates: You can serve Mongolian Beef family-style in a large serving dish or plate it individually for a more formal presentation.
Storage Tips:
Refrigeration: Store any leftover Mongolian Beef in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Make sure the dish has cooled to room temperature before transferring it to the container.
Freezing: If you want to store Mongolian Beef for a longer period, you can freeze it. Place the cooled leftovers in a freezer-safe container or resealable plastic bag, and store in the freezer for up to 3 months. For best results, try to remove as much air as possible to prevent freezer burn.
Reheating: When reheating, thaw the frozen Mongolian Beef in the refrigerator overnight. Reheat it in a skillet over medium heat, stirring occasionally, until heated through. You can also use a microwave, but be sure to stir the beef halfway through heating to ensure even warmth.
Texture Maintenance: To maintain the crispy texture of the beef, it’s best to reheat it in a skillet rather than a microwave. The microwave can make the beef a bit soggy.
Avoid Overcrowding: If reheating a large batch, do it in batches to avoid overcrowding the pan, which can lead to uneven reheating.
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FAQs:
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts of beef such as sirloin or ribeye if you prefer. Just make sure to slice the beef thinly against the grain for the best texture and flavor. Keep in mind that cooking times may vary slightly depending on the cut and thickness of the slices.
How can I make this dish spicier?
If you enjoy a bit of heat, you can add red pepper flakes or a dash of hot sauce to the sauce mixture. You can also include some sliced fresh chili peppers or a pinch of cayenne pepper while cooking the beef. Adjust the spice level to your taste preference.
Can I make this recipe ahead of time?
Yes, you can prepare the Mongolian Beef ahead of time. Cook the dish as directed, let it cool, and then store it in an airtight container in the refrigerator. It will keep for up to 3-4 days. Reheat thoroughly before serving. For freezing, follow the storage tips provided to ensure the best quality.
Is there a vegetarian option for Mongolian Beef?
Yes, you can make a vegetarian version by substituting the beef with tofu or tempeh. For best results, press and cube the tofu, then toss it in cornstarch and fry until crispy. Follow the same steps for the sauce and combine with the crispy tofu. You can also use seitan or a plant-based beef alternative for a similar texture.
Conclusion:
This Mongolian Beef recipe is a delightful combination of sweet and savory flavors with a satisfying crunch. The cornstarch coating on the steak ensures a crispy texture that pairs perfectly with the rich, flavorful sauce. It’s a quick and easy recipe that’s ideal for busy weeknights or when you’re craving a hearty meal without spending hours in the kitchen.
📖 Recipe:
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Mongolian Beef
- Total Time: 25 minutes
- Yield: 4 servings
Description
Enjoy a delicious, quick, and easy Mongolian Beef recipe that features tender strips of flank steak coated in a crispy cornstarch batter and tossed in a sweet and savory soy-garlic sauce. Perfect for a satisfying dinner, this dish is ready in just 25 minutes and makes for a great weeknight meal. Serve it over steamed rice or noodles for a complete and flavorful meal.
Ingredients
1 lb flank steak, thinly sliced
¼ cup cornstarch
2 tbsp vegetable oil
½ cup low-sodium soy sauce
½ cup brown sugar
¼ cup water
3 cloves garlic, minced
1 tsp ginger, minced
Green onions, chopped, for garnish
Instructions
- Prepare the Steak: Toss the thinly sliced flank steak in cornstarch, ensuring each piece is well-coated.
- Cook the Steak: Heat vegetable oil in a large skillet over medium-high heat. Add the cornstarch-coated steak slices and cook until crispy and golden brown, about 3-4 minutes per side.
- Make the Sauce: While the steak is cooking, combine soy sauce, brown sugar, water, minced garlic, and minced ginger in a saucepan. Simmer over medium heat until the sauce thickens slightly, about 5 minutes.
- Combine and Serve: Toss the crispy steak in the prepared sauce until evenly coated. Garnish with chopped green onions and serve hot over rice or noodles.
Notes
For a spicier kick, add red pepper flakes or a dash of hot sauce to the sauce mixture.
If using tofu as a substitute, press and cube the tofu, then toss in cornstarch and fry until crispy before adding to the sauce.
To maintain the steak’s crispiness, reheat in a skillet rather than a microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
