Why make this recipe
Mongolian Beef is a delightful dish that combines tender slices of beef with a rich, sweet, and savory sauce. It’s popular in many households for a good reason. Easy to prepare, its vibrant flavors can brighten up any dinner table. Not only is it quick to cook, but it also allows for customization with vegetables, making it a favorite among both meat lovers and health-conscious eaters.
The simplicity of this recipe allows anyone to enjoy restaurant-quality food at home. With just a few ingredients and minimal equipment, you can whip up a satisfying meal in under 30 minutes. Plus, who doesn’t love a good stir-fry? It’s a great way to get your family to eat more vegetables without them even noticing!
How to make Mongolian Beef
Creating Mongolian Beef can be straightforward if you follow these simple steps:
Prep the Beef: In a bowl, toss the thinly sliced flank steak with cornstarch until evenly coated. Let it sit for about 10 minutes.
Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Cook the Beef: Add the beef to the skillet in a single layer. Cook for about 2-3 minutes until browned, then flip and cook for another 2-3 minutes. Remove the beef from the skillet and set aside.
Sauté Garlic and Ginger: In the same skillet, add the remaining tablespoon of oil. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
Make the Sauce: Pour in the soy sauce, brown sugar, and red pepper flakes (if using). Stir well and bring to a simmer.
Add Veggies (Optional): If desired, add broccoli and bell peppers to the sauce, cooking for about 3-4 minutes until they are tender-crisp.
Combine: Return the cooked beef to the skillet, tossing to coat it well in the sauce. Cook for another 2-3 minutes until the sauce thickens slightly.
Finish with Green Onions: Stir in the chopped green onions, cooking for an additional minute.
Adjust Seasoning: Taste and adjust seasoning if necessary—add more soy sauce or sugar based on your preference.
Remove from heat and serve immediately.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 teaspoon ginger, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup broccoli florets (optional)
- 1 cup bell peppers, sliced (optional)
Nutriment benefits
Mongolian Beef has several benefits apart from its incredible taste.
- Protein: The flank steak is a good source of protein, essential for muscle repair and growth.
- Vitamins: Adding vegetables like broccoli and bell peppers boosts the dish’s vitamin content, providing you with vitamin C, vitamin A, and important minerals like potassium.
- Energy: Brown sugar, while sweet, can provide a quick energy boost. It also gives the dish a delightful caramel flavor that complements the savory beef.
Overall, this dish can be part of a balanced meal when served with vegetables or whole grains.
What to Serve With Mongolian Beef
Mongolian Beef pairs wonderfully with several side dishes. Here are some suggestions:
| Side Dish | Description |
|———————–|—————————————————-|
| Steamed Rice | Light and fluffy, it soaks up the rich sauce. |
| Fried Rice | A flavorful option that adds texture and taste. |
| Noodles | Soft noodles complement beef’s tenderness. |
| Stir-Fried Vegetables | A mix of colorful veggies can enhance your meal. |
Why You’ll Love This
- Quick & Easy: You can make this dish quickly, ideal for busy weeknights.
- Flavor Explosion: Each bite bursts with sweet and savory flavors.
- Customizable: You can adapt the dish to your tastes by adding your favorite vegetables or adjusting the spice level.
- Family-Friendly: It appeals to both adults and kids, making it great for family dinners.
How to store Mongolian Beef
To store Mongolian Beef, follow these steps:
- Cool it Down: Allow the beef to cool to room temperature before storing.
- Use an Airtight Container: Place leftovers in a well-sealed container to avoid drying out.
- Refrigerate: Store it in the refrigerator for up to 3 days.
Reheating
When you’re ready to enjoy leftovers, reheat them in a pan over medium heat until warmed through. Adding a splash of water or broth can help keep the beef and sauce moist.
Tips and mistakes to avoid
- Don’t Skip the Cornstarch: It helps create a nice crispy texture on the beef. Make sure to coat it well.
- Use High Heat: A hot skillet ensures the beef gets a nice sear. If the heat is too low, you may end up with steam instead of stir-frying.
- Don’t Overcrowd the Pan: If cooking a large batch, it’s better to cook in smaller portions to achieve that perfect sear.
Variation
- Vegetarian Version: Substitute beef with tofu or tempeh. Follow the same cooking process for a delicious plant-based dish.
- Add More Veggies: Feel free to add snap peas, carrots, or any vegetable to make it bulkier and healthier.
FAQs
1. Can I use a different cut of beef?
Yes, while flank steak is traditional, cuts like sirloin or ribeye can also work.
2. Is it necessary to use brown sugar?
Brown sugar gives a richer flavor, but you can substitute it with white sugar if needed.
3. Can I freeze Mongolian Beef?
Yes, you can freeze it for up to 2 months. Just ensure it’s in an airtight container. Remember to thaw it in the refrigerator overnight before reheating.
In conclusion, Mongolian Beef is not just a meal; it’s an experience filled with flavor and quick preparation! Why not treat yourself to this delightful dish tonight?
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Mongolian Beef
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and easy recipe for Mongolian Beef that features tender slices of beef in a rich, sweet, and savory sauce.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 teaspoon ginger, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup broccoli florets (optional)
- 1 cup bell peppers, sliced (optional)
Instructions
- In a bowl, toss the thinly sliced flank steak with cornstarch until evenly coated. Let it sit for about 10 minutes.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the beef to the skillet in a single layer. Cook for about 2-3 minutes until browned, then flip and cook for another 2-3 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Pour in the soy sauce, brown sugar, and red pepper flakes (if using). Stir well and bring to a simmer.
- If desired, add broccoli and bell peppers to the sauce, cooking for about 3-4 minutes until they are tender-crisp.
- Return the cooked beef to the skillet, tossing to coat it well in the sauce. Cook for another 2-3 minutes until the sauce thickens slightly.
- Stir in the chopped green onions, cooking for an additional minute.
- Taste and adjust seasoning if necessary—add more soy sauce or sugar based on your preference.
- Remove from heat and serve immediately.
Notes
For a vegetarian version, substitute beef with tofu or tempeh. Feel free to add more vegetables to enhance the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
