I remember the first time I prepared Mongolian beef at home; the aroma filled the kitchen, evoking memories of my favorite Asian restaurants. It was a weeknight, and I was in search of something quick yet satisfying for dinner. The simplicity of the Mongolian Beef Recipe made it an ideal choice, transforming my ordinary evening into a delightful culinary experience. As the thinly sliced flank steak dances in a tangy sauce, I realized this easy weeknight dinner would soon become a family favorite.
What is Mongolian Beef?
Mongolian beef is a savory, stir-fried dish typically featuring thinly sliced flank steak cooked in a sweet soy sauce glaze. This recipe is not authentically Mongolian but has roots in Chinese-American cuisine, gaining immense popularity in restaurants across the United States. These tender, glossy slices of beef are often paired with crispy green onions, which add a burst of freshness. Originating from a simpler Asian dish, Mongolian beef combines essential elements that contribute to its unique flavor profile—sweet, salty, and umami-rich components.
Its charm lies in its adaptability; it can easily accommodate various changes to suit personal tastes, making it a go-to option for busy weeknights. In addition, it’s essential to use high-quality ingredients to ensure the flavors shine through. When prepared correctly, Mongolian beef becomes a satisfying meal that will leave everyone at the dining table craving more. It’s an excellent introduction to Asian cooking, making it perfect not just for seasoned cooks but also for enthusiasts eager to expand their culinary repertoire.
Why You’ll Love This Mongolian Beef Recipe:
This Mongolian Beef Recipe delivers an array of benefits, making it a staple in many households. Here are some key reasons to give this dish a try:
- Quick and simple to prepare, perfect for busy weeknights.
- Family-friendly meal that appeals to both kids and adults.
- Great for beginners, with easily understandable steps.
- Flavor-packed, ensuring every bite is delicious and satisfying.
- Versatile, allowing for various ingredient substitutions or additions based on tastes.
With these appealing factors, Mongolian beef stands out as an effortless choice for dinner. The easy preparation process and delightful taste mean you can create restaurant-quality meals from the comfort of your kitchen, bringing both joy and convenience to the dining table.
Ingredients
• 1 pound flank steak, sliced thin against the grain
• 1/4 cup cornstarch
• 3 tablespoons neutral oil, such as vegetable or canola oil
• 1/3 cup soy sauce
• 1/3 cup water
• 1/2 cup packed brown sugar
• 1 tablespoon fresh ginger, finely minced
• 4 garlic cloves, minced
• 4 green onions, sliced into 2-inch pieces
• Cooked white rice or jasmine rice
• Cooked noodles for Beef And Noodles
Step-by-Step Instructions for Mongolian Beef
Start by placing the flank steak in the freezer for about 15 minutes. This firming step makes slicing easier, crucial for achieving the perfect texture. Once the meat is slightly hardened, take it out and cut it thinly against the grain. This technique is vital for tenderness and is a common practice in Asian cooking.
Next, place the sliced beef in a bowl and sprinkle it with cornstarch. Toss gently to ensure an even coating. The cornstarch layer will enhance the crispness during cooking and thicken the sauce later on.
In a separate bowl, whisk together soy sauce, water, and brown sugar until the sugar dissolves, then add minced ginger and garlic. This mixture forms the backbone of the flavor profile for the Mongolian beef and should ideally strike a balance between sweet and savory.
Now, heat a large skillet or wok over medium-high heat. Add the neutral oil until it shimmers and is ready for cooking. Introduce the beef in a single layer, avoiding overcrowding in the pan, which can cause steaming rather than searing. Allow the beef to cook for 1 to 2 minutes per side until lightly browned and crisp around the edges. Once browned, remove and set this aside.
Lower the heat slightly and pour in the sauce mixture, allowing it to simmer gently. Be sure to scrape up any browned bits from the bottom of the pan; these will add depth to the overall flavor. Let the sauce simmer for 2 to 3 minutes until it thickens slightly, becoming savory and alluring.
Return the beef to the skillet and toss it to ensure an even coating in the sauce. Lastly, add the sliced green onions and cook for another minute or two until they soften slightly. Once everything is well-combined, remove it from heat immediately to avoid overcooking and serve hot.
Pro Tips and Variations:
To create the best Mongolian beef experience, consider these pro tips:
- Utilize high-quality flank steak for enhanced tenderness and flavor.
- For added crunch, don’t hesitate to include vegetables like bell peppers or snap peas.
- Substitute honey or maple syrup for brown sugar if preferred.
- Consider adding a splash of sesame oil for a rich, nutty flavor.
- If you like it spicy, a touch of red pepper flakes or Szechuan pepper can elevate the dish.
For a gluten-free adaptation, simply replace soy sauce with tamari, and maintain all other elements. Experimenting with these variations can tailor the dish to fit various diets and flavor profiles, keeping mealtime exciting.
How to Serve Mongolian Beef
Serving Mongolian beef is simple and can be flexible based on personal preferences. A few ideas include:
- Serve over a bed of jasmine or white rice, allowing the delicious sauce to soak into the grains.
- Pair it with cooked noodles, complementing the meal’s flavors and adding a delightful texture.
- Consider a side of steamed broccoli or a simple salad, which can provide a refreshing balance to the rich dish.
- Garnish with additional green onions or sesame seeds for a final touch of color and flavor.
A well-plated meal will make your Mongolian beef not only taste fantastic but look appealing too, making it a true feast for the senses.
How to Store Mongolian Beef
Storing leftover Mongolian beef is straightforward. Allow the dish to cool down before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you cannot finish it within that time frame, consider freezing it to preserve freshness; in the freezer, it can last for up to 2 months.
When reheating, it’s best to do so on the stove over low to medium heat. Add a small splash of water or broth to maintain moisture, allowing the beef to warm through without sacrificing tenderness. Reheating in a microwave is possible but may result in a slightly drier texture, so be cautious and use lower power settings.
Nutrition Information
This Mongolian beef recipe is both satisfying and packed with essential nutrients. Here’s a general idea of what you might expect per serving:
- Calories: Approximately 400
- Protein: 30g
- Fat: 20g
- Carbohydrates: 30g
- Sugar: 14g
- Fiber: 1g
Nutrition values may vary based on ingredient adjustments or serving sizes, so consider these factors when planning your meals.
FAQs about Mongolian Beef
What cut of beef should I use?
Flank steak is the preferred choice because it’s lean and flavorful. You can also use sirloin or skirt steak for similar results.
Can I make this recipe ahead of time?
Yes! Mongolian beef can be prepared ahead of time and stored in the refrigerator, making weeknight dinners even easier.
Is Mongolian beef spicy?
Typically, it is not spicy, but you can add chili flakes or sauce to adapt it to your heat preference.
Can I use a slow cooker for Mongolian beef?
Yes, you can adapt this recipe for a slow cooker. However, sauté the beef and prepare the sauce first for maximum flavor infusion.
Conclusion
Trying out this Mongolian beef recipe is not just about preparing a meal; it’s about creating a delightful experience for your family. Quick to make and undeniably flavorful, it presents an excellent opportunity to explore Asian cuisine right at home. I encourage you to give this easy weeknight dinner a shot—once you do, I’d love to hear about your experience. Whether you stick with the classic or tweak it to your preference, there’s no doubt that this dish will impress everyone at the table.
Mongolian Beef
Ingredients
Method
- Place the flank steak in the freezer for about 15 minutes to firm it up for easier slicing.
- Slice the beef thinly against the grain.
- In a bowl, toss the sliced beef with cornstarch to coat evenly.
- In a separate bowl, whisk together soy sauce, water, and brown sugar until the sugar dissolves. Add minced ginger and garlic.
- Heat a large skillet or wok over medium-high heat and add the oil.
- Add the beef in a single layer, cooking it for 1 to 2 minutes per side until browned and crisp.
- Remove the beef from the skillet and set aside.
- Lower the heat and pour in the sauce mixture, scraping up any browned bits from the pan. Simmer for 2 to 3 minutes until the sauce thickens.
- Return the beef to the skillet, tossing to coat. Add the sliced green onions and cook for another minute.
- Remove from heat and serve immediately.