As I stirred the sizzling flank steak in my skillet, the aroma of garlic and ginger wafted through my kitchen, instantly transporting me to a bustling Mongolian street market. This is where my love for Mongolian Beef was ignited—an easy recipe that promises a delightful escape from the routine of fast food. In just 35 minutes, you can whip up this savory dish that’s not only a crowd-pleaser but also quick to prepare, making it perfect for weeknight dinners. The harmony of soy sauce and brown sugar creates a delicious glaze that clings to the tender beef, while vibrant green onions add a fresh crunch. Are you ready to elevate your dinner game and impress your loved ones? Let’s dive into this flavorful journey!
Why is Mongolian Beef a Must-Try?
Savory, the rich combination of soy sauce and brown sugar creates a mouthwatering glaze that brings out the best in tender flank steak. Quick and Easy to prepare, this recipe takes just 35 minutes, making it perfect for busy weeknights. Versatile serving options allow you to pair it with rice, noodles, or even stir-fried veggies, catering to all taste preferences. Crowd-Pleasing appeal ensures you'll satisfy your family or guests, turning any evening into a special occasion. If you're looking to spice up your culinary repertoire, don’t miss out on this irresistible Mongolian Beef.
Mongolian Beef Ingredients
• Get ready for a flavor-packed meal!
For the Beef
• Flank steak – a tender cut that absorbs flavors beautifully.
• Cornstarch – helps to create a crispy exterior on the beef for that perfect bite.
For the Sauce
• Vegetable oil – ideal for frying, giving the beef a lovely sear.
• Garlic – brings a fragrant punch that enhances the flavor complexity.
• Soy sauce – the salty backbone of the sauce, elevating the taste profile of your Mongolian Beef.
• Brown sugar – adds sweetness, balancing the savory elements perfectly.
• Ground ginger – provides warmth and spice, deepening the flavor of the dish.
• Sesame oil – offers a rich, nutty aroma that complements the dish beautifully.
For Garnish
• Green onions – freshens the dish up and adds a delightful crunch.
• Salt and pepper – season to your taste for the perfect flavor enhancement.
Step‑by‑Step Instructions for Mongolian Beef
Step 1: Marinate the Beef
In a mixing bowl, combine the sliced flank steak with cornstarch, ensuring each piece is well-coated. Set it aside to marinate for about 15 minutes at room temperature, allowing the cornstarch to adhere to the beef and create a wonderful texture once cooked. This step sets the foundation for your flavorful Mongolian Beef.
Step 2: Sear the Beef
Heat a large skillet or wok over medium-high heat and pour in the vegetable oil. Once the oil is shimmering, carefully add the marinated beef in batches; be cautious not to overcrowd the pan. Sear each batch for about 3-4 minutes, stirring occasionally until the beef develops a rich brown color. Remove the cooked beef from the skillet and set it aside.
Step 3: Sauté the Garlic
In the same skillet, lower the heat slightly, and add the minced garlic, stirring it for about 30 seconds or until fragrant. This quick sauté enhances the flavor profile of your Mongolian Beef, giving it depth. Be careful not to burn the garlic, as burnt bits can turn bitter.
Step 4: Create the Sauce
In a separate bowl, whisk together the soy sauce, brown sugar, ground ginger, and sesame oil until well combined. Pour this mixture into the skillet with the sautéed garlic, stirring gently. Increase the heat and bring the sauce to a lively simmer, allowing the sugars to dissolve and meld into a glossy glaze that will embrace your Mongolian Beef.
Step 5: Combine Beef and Sauce
Return the seared beef to the skillet, tossing it thoroughly in the rich sauce. Let it simmer for an additional 2-3 minutes, allowing the flavors to marry beautifully while the beef absorbs the sweet and savory essence of the sauce. Watch as the beef glistens under the heat, signifying it’s ready to delight your taste buds.
Step 6: Finish with Green Onions
Stir in the chopped green onions, incorporating them into the saucy mixture. Taste and adjust the seasoning with salt and pepper as needed, adding just the right balance to your Mongolian Beef. The vibrant green onions will add both flavor and a pop of color, making your dish visually appealing.
Step 7: Serve and Enjoy
Serve your hot Mongolian Beef over a bed of fluffy rice or noodles, ensuring each portion is generously drizzled with the luscious sauce and garnished with additional green onions for a touch of freshness. This final step elevates your dish and creates a warm family meal that is sure to impress!
Make Ahead Options
Mongolian Beef is an excellent candidate for meal prep! You can marinate the sliced flank steak with cornstarch up to 24 hours in advance, allowing the flavors to penetrate deeply while achieving that perfect texture when cooked. Additionally, you can prepare the sauce, combining the soy sauce, brown sugar, ginger, and sesame oil, and store it in the refrigerator for up to 3 days. When it’s time to cook, simply heat your skillet, sear the marinated beef, add the sautéed garlic, and stir in the prepared sauce. This not only saves you time but ensures your Mongolian Beef is just as delicious when you’re ready to serve it!
Tips for the Best Mongolian Beef
-
Perfect Texture: Ensure to let the flank steak marinate with cornstarch for at least 15 minutes. This creates a delightful, crispy texture when cooked.
-
Batch Cooking: Cook the beef in batches to avoid overcrowding the skillet. This ensures even searing and prevents steaming, making your Mongolian Beef tender and juicy.
-
Watch the Garlic: Sauté the minced garlic only until fragrant, about 30 seconds. Burnt garlic can turn bitter, impacting the overall flavor of your dish.
-
Sauce Consistency: Allow the sauce to simmer until it thickens slightly; this enhances the glaze that clings beautifully to the beef.
-
Taste as You Go: Always taste and adjust seasoning with salt and pepper before serving. Fresh green onions also help brighten the flavors of your Mongolian Beef.
Storage Tips for Mongolian Beef
Fridge: Refrigerate leftovers in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, freeze Mongolian Beef in a freezer-safe container for up to 3 months. Let it cool completely before sealing.
Reheating: When ready to enjoy, thaw in the fridge overnight. Reheat in a skillet over medium heat, adding a splash of water or broth to keep it moist.
Serving: Serve warmed over fresh rice or noodles, garnished with extra green onions for a delightful twist on your meal!
Mongolian Beef Variations & Substitutions
Personalize this delightful dish to suit your family’s tastes and dietary preferences with these simple swaps and variations!
- Gluten-Free: Substitute soy sauce with tamari for a gluten-free option while keeping the same savory flavor.
- Vegetarian: Swap the flank steak for firm tofu or seitan, marinating them in the same cornstarch blend for delicious texture.
- Sweetness Boost: Add a splash of honey or maple syrup to the sauce for a touch of extra sweetness that balances the savory notes beautifully.
- Spicy Kick: Incorporate red pepper flakes or a dash of sriracha into the sauce for an exciting heat that adds depth and warmth to your dish.
- Additional Vegetables: Toss in veggies like bell peppers or snap peas during the final minutes of cooking to enhance the nutrition and color in your Mongolian Beef.
- Serving Variations: Try serving the beef on a bed of quinoa or cauliflower rice for a healthy, low-carb option that pairs wonderfully with the rich sauce.
- Zesty Flavor: Add the zest of one lime to the sauce for a fresh citrus twist that brightens the entire dish.
- Nutty Finish: Sprinkle sesame seeds on top before serving to introduce a delightful crunch and enhance that lovely sesame flavor in your Mongolian Beef.
What to Serve with Mongolian Beef?
Transform your delightful dish into a feast by pairing it with these complementary sides.
-
Steamed Jasmine Rice: Its fluffy texture absorbs the sauce beautifully, enhancing every bite of your flavorful Mongolian Beef.
A bed of steaming rice is the classic choice, providing a neutral canvas that showcases the rich flavors of the beef. -
Crispy Spring Rolls: These crunchy delights offer a satisfying contrast to the tender beef, packed with fresh veggies and savory fillings.
Spring rolls add a fun appetizer element, perfect for sharing and setting the tone for a flavorful meal. -
Garlic Green Beans: Their vibrant crunch and earthy taste create a lively balance to the sweet and savory Mongolian Beef.
The slight crunch from the sautéed green beans will brighten the plate and complement the dish's richness. -
Sesame Noodles: Tossed in a soy-sesame sauce, these noodles provide a delightful flavor pairing and comforting texture.
They make a great alternative to rice, allowing you to enjoy the savory sauce in a different way. -
Miso Soup: A light, umami-rich broth adds a warm element to your meal, providing an inviting start that balances the heartiness of the beef.
Miso soup is soothing and light, allowing the flavors of Mongolian Beef to shine without overpowering. -
Chilled Cucumber Salad: The cool, crisp cucumbers dressed in vinegar offer a refreshing contrast to the warm dish, brightening your palate.
A salad with a tangy dressing refreshes the meal and adds a layer of texture that cuts through the richness. -
Chardonnay or Rice Wine: A glass of chilled Chardonnay or sake pairs superbly, as the acidity helps to balance the sweetness of the sauce.
These drinks bring elegance to your table, enhancing the overall dining experience and round off your flavors beautifully.
Mongolian Beef Recipe FAQs
How do I select the best flank steak for Mongolian Beef?
When choosing flank steak, look for cuts that are bright red with a good amount of marbling for flavor and tenderness. Avoid meat that has excessive dark spots or a grayish hue. A fresh cut should feel firm to the touch and be free from any unpleasant odors.
How long can I store leftovers of Mongolian Beef?
You can refrigerate leftovers in an airtight container for up to 3 days. Make sure to let the dish cool to room temperature before sealing it, which helps maintain its delicious flavors and moisture.
Can I freeze Mongolian Beef?
Absolutely! To freeze Mongolian Beef, allow it to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When you're ready to enjoy it, simply thaw it in the refrigerator overnight before reheating.
What should I do if my beef is tough after cooking?
If your Mongolian Beef turns out tough, it might be due to overcooking or using low-quality meat. To avoid this, ensure that you slice your flank steak against the grain for maximum tenderness. If you find it chewy, try adding a splash of beef broth during reheating to help moisten it.
Are there any dietary considerations for Mongolian Beef?
Yes! If you or your guests have allergies or dietary restrictions, you can make alternatives to suit different needs. For instance, use tamari instead of soy sauce for a gluten-free version. For a lighter option, substitute the flank steak with chicken or tofu. And remember, always double-check for any individual allergies, especially to ingredients like soy or garlic!
Can I make Mongolian Beef spicy?
Definitely! If you like a bit of heat, consider adding red pepper flakes or a dash of sriracha to the sauce mixture. You can start with a small amount, tasting as you go, to ensure the spice level fits your taste. Enjoy experimenting to find your perfect balance!
Savory Mongolian Beef: Quick & Easy Dinner Delight
Equipment
- skillet
- mixing bowl
- whisk
Ingredients
For the Beef
- 1 lb flank steak sliced
- 2 tablespoon cornstarch
For the Sauce
- 2 tablespoon vegetable oil for frying
- 3 cloves garlic minced
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon ground ginger
- 1 tablespoon sesame oil
For Garnish
- 2 stalks green onions chopped
- to taste salt
- to taste pepper
Instructions
Instructions
- In a mixing bowl, combine the sliced flank steak with cornstarch and set aside to marinate for about 15 minutes.
- Heat a large skillet over medium-high heat and add the vegetable oil. Sear the marinated beef in batches for 3-4 minutes until browned.
- Lower the heat and add the minced garlic, sautéing for about 30 seconds until fragrant.
- In a separate bowl, whisk together the soy sauce, brown sugar, ground ginger, and sesame oil before pouring into the skillet.
- Return the seared beef to the skillet, tossing in the sauce, and let simmer for an additional 2-3 minutes.
- Stir in the chopped green onions and adjust seasoning with salt and pepper to taste.
- Serve hot over rice or noodles, drizzled with sauce and garnished with more green onions.
Leave a Reply