Indulge in the rich and hearty flavors of Mongolian beef, a dish that perfectly balances tender beef with a sweet and savory sauce. This recipe is quick to prepare, making it an ideal choice for busy weeknights or when you’re craving something special. With its vibrant colors and mouthwatering taste, Mongolian beef is sure to impress family and friends alike.
Ingredients
– 1 lb flank steak, thinly sliced
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 2 tablespoons cornstarch
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1/2 inch ginger, grated
– 1/4 cup green onions, chopped
– 1/2 cup beef broth
– Optional: sesame seeds for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is roughly 20 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately:
– Calories: 350
– Protein: 36g
– Carbohydrates: 20g
– Fat: 15g
– Fiber: 1g
Step-by-Step Cooking Process
- Begin by slicing the flank steak against the grain into thin strips.
- In a bowl, mix soy sauce, brown sugar, and beef broth.
- Add the cornstarch to the mixture and stir until smooth.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add minced garlic and grated ginger, sauté for about 30 seconds.
- Incorporate the sliced beef into the skillet, cooking until browned.
- Pour in the sauce mixture and stir well to coat the beef.
- Reduce heat to low and let simmer for 5-10 minutes until the sauce thickens.
- Stir in chopped green onions just before serving.
- Serve hot, garnished with sesame seeds if desired.
Alternative Ingredients
You can substitute flank steak with sirloin or even chicken for a lighter option. For a gluten-free version, use tamari instead of soy sauce.
Serving and Pairings
Mongolian beef pairs beautifully with steamed rice or noodles. You can also serve it alongside stir-fried vegetables for a balanced meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. This dish can be frozen, but it’s best to consume it within 2 months for optimal flavor.
Cooking Mistakes
- Not slicing the beef thinly enough can lead to tough texture.
- Overcooking the beef will make it chewy.
- Using too much cornstarch can make the sauce overly thick.
- Forgetting to marinate the beef can result in bland flavor.
- Skipping the ginger may reduce the dish’s depth of flavor.
Helpful Tips
- Marinate the beef for 30 minutes for better flavor.
- Use a high smoke point oil for sautéing.
- Adjust the sugar based on your sweetness preference.
- Fresh ingredients yield the best flavor.
FAQs
Can I use a different cut of beef?
Yes, you can use sirloin or ribeye but adjust cooking time accordingly as they may require different cooking times to be tender.
Is Mongolian beef spicy?
Traditionally, Mongolian beef is not spicy. However, you can add chili flakes or sriracha if you prefer some heat.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce and slice the beef in advance. Just cook it when you’re ready to serve.
What sides go well with Mongolian beef?
Serve with steamed rice, fried rice, or stir-fried vegetables for a complete meal.
How do I make it gluten-free?
Substitute soy sauce with tamari and ensure any additional sauces used are gluten-free.
Conclusion
Mongolian beef is a delightful dish that combines tender beef with a sweet-savory sauce, perfect for any occasion. With simple ingredients and easy preparation, this recipe is sure to become a favorite in your household. Enjoy the rich flavors and satisfying textures that make this dish a standout choice for dinner!
Mongolian Beef Recipe
Ingredients
- 1 lb flank steak thinly sliced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1/2 inch ginger grated
- 1/4 cup green onions chopped
- 1/2 cup beef broth
- Optional: sesame seeds for garnish
Instructions
- Slice the flank steak against the grain into thin strips.
- Mix soy sauce, brown sugar, and beef broth in a bowl.
- Add cornstarch to the mixture and stir until smooth.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add minced garlic and grated ginger, sauté for about 30 seconds.
- Incorporate the sliced beef into the skillet, cooking until browned.
- Pour in the sauce mixture and stir well to coat the beef.
- Reduce heat to low and let simmer for 5-10 minutes until the sauce thickens.
- Stir in chopped green onions just before serving.
- Serve hot, garnished with sesame seeds if desired.
