Mongolian Beef

Mongolian Beef is a mouthwatering dish that brings the vibrant flavors of Asian cuisine right into your kitchen. It’s perfect for busy weeknights when you want something delicious without spending hours preparing. My experience with this dish comes from countless attempts to replicate the flavors I loved from my favorite restaurant. This recipe offers a delightful combination of savory beef, colorful vegetables, and a rich sauce that’s just the right balance of sweet and spicy. It’s a quick fix to satisfy your cravings for takeout, but even better when made at home!

What Makes This Recipe Special

There are plenty of reasons to adore this Mongolian Beef recipe. First and foremost, it’s incredibly quick to prepare, making it an ideal choice for those hectic weeknight dinners. It’s also budget-friendly, utilizing readily available ingredients, which means you can savor a restaurant-quality meal without breaking the bank. The result is a dish that’s packed with rich flavors and satisfying textures, from the crispy beef to the tender veggies.

“This dish is a total game-changer! So easy to make and bursting with flavor. My family couldn’t get enough!” — Happy Chef

Step-by-Step Instructions

Making Mongolian Beef is straightforward and satisfying. This simple guide will get you ready to prepare a delicious meal in no time. First, you’ll coat the beef with cornstarch to create a crispy exterior. Next, you’ll whip up a delectable sauce that brings all the flavors together. The cooking process involves stir-frying the vegetables, searing the beef to perfection, and simmering everything together to create a harmonious dish that’s ready to serve.

What You’ll Need

To recreate this Mongolian Beef recipe, gather the following ingredients:

• 1 lb flank steak (thinly sliced against the grain)
• 1/4 cup corn starch
• 1 carrot (peeled and julienned)
• 1 red bell pepper (sliced into strips)
• 1 Tbsp unsalted butter
• 2 Tbsp neutral oil (divided)
• 1/3 cup brown sugar (packed)
• 1/3 cup low-sodium soy sauce
• 1/3 cup water
• 1 tsp Sriracha (adjust to taste)
• 1 tsp fresh ginger (peeled and grated)
• 4 garlic cloves (peeled and grated)
• 1/3 cup green onions (thickly sliced from about 4 stems)
• 1 tsp sesame seeds (optional garnish)

Feel free to substitute flank steak with sirloin or chicken for a different twist while still enjoying that rich Mongolian flavor.

Cooking Steps

1. Start by placing the sliced beef in a bowl. Sprinkle the cornstarch over it and toss to coat thoroughly.
2. In a separate bowl, mix together the water, soy sauce, brown sugar, Sriracha, ginger, and garlic until well combined. Set this sauce mixture aside.
3. In a large skillet or wok, heat 1 tablespoon of oil with 1 tablespoon of unsalted butter over medium-high heat. Once hot, add the julienned carrot and sliced bell pepper. Stir-fry for a few minutes until they become crisp-tender and vibrant. Remove the veggies from the skillet and set aside.
4. Increase the heat to high and add another tablespoon of oil. When it’s hot, carefully add the beef in a single layer, searing for about two minutes per side until crispy. You may need to work in batches to avoid crowding the pan.
5. Once the beef is nicely seared, return the cooked vegetables to the skillet along with the green onions. Pour in your prepared sauce.
6. Reduce the heat to medium-low and let everything simmer for about three minutes until the sauce thickens.
7. Optional: Garnish with sesame seeds before serving.

How to Serve Mongolian Beef

The best way to serve Mongolian Beef is over a bed of fluffy jasmine rice or steamed broccoli for a wholesome meal. You can also pair it with crispy spring rolls or a simple cucumber salad to balance the flavors. For a complete dining experience, offer some soy sauce or chili oil on the side for that extra kick.

Storage Tips

To keep your Mongolian Beef fresh, store leftovers in an airtight container in the refrigerator. It will last for about 3-4 days. When you’re ready to enjoy it again, reheat it in a skillet over medium heat, adding a splash of water or broth to keep it from drying out. If you want to store it for longer, consider freezing the beef and sauce separately for up to three months. Just remember that the veggies are best enjoyed fresh, so it’s better not to freeze them.

Expert Advice

• For an even crispier beef, allow the coated slices to rest for about 10-15 minutes before cooking. This helps the cornstarch adhere better.
• If you’re short on time, use pre-sliced beef typically found in Asian markets.
• Adjust the sweetness of the dish by varying the amount of brown sugar, depending on your taste preference.
• Feel free to add other vegetables like snap peas or bok choy based on what’s in your fridge or what you enjoy.

Creative Twists

There are loads of interesting ways to mix things up! Consider adding a splash of rice vinegar for a tangy twist or amp up the heat with sliced jalapeños. For a gluten-free option, you can substitute the soy sauce with tamari or coconut aminos. Experiment with different proteins like chicken, shrimp, or tofu for a personalized spin on this classic dish.

Your Questions Answered

What is the prep time for Mongolian Beef?
Prep time is typically around 15-20 minutes, with another 10-15 minutes for cooking.

Can I use different cuts of meat?
Yes! While flank steak is preferred for its tenderness, cuts like sirloin or skirt steak work well, too.

How do I store leftovers safely?
Always store leftovers in an airtight container. They can be kept in the refrigerator for 3-4 days, and can be frozen for longer storage.

Can I make this recipe spicy?
Absolutely! Adjust the amount of Sriracha in the sauce to suit your spice preference, or add fresh chilies during cooking for an extra kick.

Is there a vegetarian version of this recipe?
Certainly! Simply replace the beef with tofu or tempeh, and use vegetable broth instead of the beef stock in the sauce for a fantastic vegetarian alternative.

Mongolian Beef

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• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A quick and delicious Mongolian Beef dish with savory beef, colorful veggies, and a rich, sweet-spicy sauce, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 1 lb flank steak (thinly sliced against the grain)
• 1/4 cup corn starch
• 1 carrot (peeled and julienned)
• 1 red bell pepper (sliced into strips)
• 1 Tbsp unsalted butter
• 2 Tbsp neutral oil (divided)
• 1/3 cup brown sugar (packed)
• 1/3 cup low-sodium soy sauce
• 1/3 cup water
• 1 tsp Sriracha (adjust to taste)
• 1 tsp fresh ginger (peeled and grated)
• 4 garlic cloves (peeled and grated)
• 1/3 cup green onions (thickly sliced from about 4 stems)
• 1 tsp sesame seeds (optional garnish)

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Instructions

1. Coat the sliced beef with cornstarch in a bowl.
2. Mix the water, soy sauce, brown sugar, Sriracha, ginger, and garlic in another bowl and set aside.
3. In a skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat. Stir-fry the carrot and bell pepper until crisp-tender, then remove them from the skillet.
4. Increase the heat to high, add another tablespoon of oil, and sear the beef for about 2 minutes on each side until crispy.
5. Return the veggies to the skillet with the green onions, pour in the sauce, and let it simmer for about three minutes until the sauce thickens.
6. Garnish with sesame seeds if desired before serving.

Notes

Serve over jasmine rice or steamed broccoli. Store leftovers in an airtight container for 3-4 days or freeze the beef and sauce separately for up to three months.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 15g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 75mg

Keywords: Mongolian Beef, Asian Cuisine, Quick Dinner