Mongolian Beef Recipe
Introduction
Mongolian Beef is a beloved dish in Chinese-American cuisine, known for its tender strips of beef coated in a savory, sweet, and slightly spicy sauce. It’s a dish that combines simple ingredients with bold flavors, making it a favorite for many. Whether you’re looking to recreate your favorite takeout dish at home or impress your family with a restaurant-quality meal, this Mongolian Beef recipe will deliver. The best part? It’s surprisingly easy to make, even on a busy weeknight.
Step-by-Step Cooking Instructions
Step 1: Prepare the Beef
- Slice the Beef: Start by slicing the flank steak thinly against the grain. This ensures the beef stays tender when cooked.
- Coat with Cornstarch: Place the sliced beef in a bowl and toss it with cornstarch, making sure each piece is well-coated. Let it sit for about 10 minutes to allow the cornstarch to adhere to the beef.
Step 2: Fry the Beef
- Heat the Oil: In a wok or large skillet, heat the vegetable oil over medium-high heat.
- Fry the Beef: Add the beef slices in batches, making sure not to overcrowd the pan. Fry the beef until it’s crispy and browned, about 2-3 minutes per side. Remove the beef and drain on paper towels.
Step 3: Make the Sauce
- Sauté Garlic and Ginger: In the same wok or skillet, remove excess oil, leaving about 1 tablespoon. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the Sauce Ingredients: Stir in the soy sauce, water, brown sugar, and hoisin sauce. If you like it spicy, add red pepper flakes. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes until the sauce thickens slightly.
Step 4: Combine Beef and Sauce
- Return the Beef to the Pan: Add the crispy beef back into the wok, tossing it in the sauce until all pieces are well-coated.
- Cook Together: Let the beef simmer in the sauce for another 2-3 minutes to absorb the flavors.
Step 5: Garnish and Serve
- Add Green Onions: Sprinkle the sliced green onions over the beef, giving it a quick toss to mix.
- Serve Hot: Transfer the Mongolian Beef to a serving plate, garnishing with sesame seeds if desired.
Serving Suggestions
Pair with Side Dishes
- Steamed Rice: Mongolian Beef is traditionally served with steamed white rice, which soaks up the rich sauce beautifully.
- Vegetable Stir-Fry: Pair it with a simple vegetable stir-fry, like broccoli or bok choy, for a balanced meal.
- Noodles: Serve over a bed of lo mein or stir-fried noodles for a different texture and flavor experience.
Tips for Success
Choosing the Right Cut of Beef
- Flank Steak: Flank steak is the best choice for this dish because it’s flavorful and becomes tender when sliced thinly.
- Alternative Cuts: If flank steak is unavailable, skirt steak or sirloin can be good substitutes.
Achieving Crispy Beef
- Proper Coating: Ensure the beef is well-coated with cornstarch, which helps achieve that crispy texture.
- High Heat: Cook the beef in batches over high heat to prevent steaming, which can make the beef soggy.
Balancing the Sauce
- Adjust Sweetness: Taste the sauce and adjust the brown sugar according to your preference. Some prefer a sweeter sauce, while others like it more savory.
- Control the Heat: If you enjoy a spicier dish, increase the amount of red pepper flakes or add a dash of sriracha to the sauce.
Variations to Try
Vegetarian Version
- Tofu Mongolian: Replace the beef with firm tofu. Coat the tofu in cornstarch and fry until crispy, then follow the same steps with the sauce.
Healthier Option
- Less Oil: For a lighter version, you can stir-fry the beef in less oil or bake it in the oven until crispy.
- Low-Sodium: Use low-sodium soy sauce and reduce the amount of brown sugar to make a healthier sauce.
Add Vegetables
- Broccoli and Carrots: For a more substantial dish, add steamed broccoli florets or thinly sliced carrots to the beef and sauce mixture.
Conclusion
Mongolian Beef is a flavorful and satisfying dish that brings the taste of your favorite Chinese takeout right into your kitchen. With its tender beef and rich, savory sauce, it’s a dish that’s sure to please everyone at the dinner table. Plus, it’s quick and easy to prepare, making it perfect for any night of the week. Whether you stick to the classic recipe or try out some of the variations, this Mongolian Beef recipe will quickly become a go-to in your culinary repertoire.
FAQs
Can I Use Chicken Instead of Beef?
Yes, you can substitute chicken for beef in this recipe. Use thinly sliced chicken breast or thighs, and follow the same steps for coating and frying.
What Is the Best Way to Reheat Mongolian Beef?
The best way to reheat Mongolian Beef is on the stovetop over medium heat. Add a splash of water or beef broth to the pan to help revive the sauce.
Can I Make Mongolian Beef Ahead of Time?
Yes, you can make the sauce and fry the beef ahead of time. Store them separately, then combine and reheat when ready to serve.
Is Mongolian Beef Gluten-Free?
To make this dish gluten-free, use tamari or a gluten-free soy sauce and ensure that all other ingredients, like hoisin sauce, are also gluten-free.
What Can I Substitute for Hoisin Sauce?
If you don’t have hoisin sauce, you can use a mixture of soy sauce, peanut butter, and a touch of honey or brown sugar as a substitute.
Mongolian Beef Recipe
Mongolian Beef is a beloved dish in Chinese-American cuisine, known for its tender strips of beef coated in a savory, sweet, and slightly spicy sauce. It’s a dish that combines simple ingredients with bold flavors, making it a favorite for many. Whether you’re looking to recreate your favorite takeout dish at home or impress your family with a restaurant-quality meal, this Mongolian Beef recipe will deliver. The best part? It’s surprisingly easy to make, even on a busy weeknight.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- ½ cup soy sauce (low sodium recommended)
- ½ cup water
- ½ cup brown sugar, packed
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional, for heat)
- 4 green onions, cut into 2-inch pieces
- 1 tablespoon sesame seeds (optional, for garnish)
- Cooked white or brown rice, for serving
Instructions
- Prepare the Steak:
In a medium bowl, toss the thinly sliced flank steak with cornstarch until evenly coated. Let it sit for 10 minutes to allow the cornstarch to adhere. - Make the Sauce:
In a small bowl, whisk together the soy sauce, water, brown sugar, sesame oil, and red pepper flakes (if using). Set aside. - Cook the Beef:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated steak slices in batches, ensuring not to overcrowd the pan. Cook for about 2-3 minutes on each side until the steak is crispy and browned. Remove the steak from the skillet and set aside. - Sauté Aromatics:
In the same skillet, add the minced garlic and ginger. Sauté for about 1 minute until fragrant. - Combine and Simmer:
Pour the prepared sauce into the skillet with the garlic and ginger. Bring the sauce to a boil, then reduce the heat and simmer for 2-3 minutes until the sauce thickens slightly.
Add the cooked steak back into the skillet, tossing to coat the beef evenly with the sauce. Cook for an additional 1-2 minutes until the steak is heated through. - Finish and Serve:
Stir in the green onions and cook for another minute.
Serve the Mongolian beef over cooked rice, garnished with sesame seeds if desired.