Mongolian Beef

Introduction

Mongolian Beef is a flavorful Chinese-American dish that features tender slices of beef cooked in a savory, slightly sweet sauce, and served over steamed rice. The sauce is a perfect blend of soy sauce, brown sugar, garlic, and ginger, creating a balanced combination of salty, sweet, and just a hint of spice.

I first made this dish during a busy weeknight when I was craving something rich and satisfying without spending hours in the kitchen. The moment the beef hit the pan, the savory aroma filled the room, and it only took a few minutes to cook up a restaurant-quality meal that left everyone at the table asking for seconds.

What I love about Mongolian Beef is how simple yet impressive it is. With just a few ingredients, you can whip up a dish that feels special enough for guests, but easy enough to enjoy on a regular weeknight. The beef absorbs the sauce beautifully, while the onions add a subtle sweetness and texture.

You can also play around with the spice level by adjusting the amount of ginger or adding red pepper flakes for a little extra kick. Whether you’re cooking for a busy family or looking to impress at a dinner party, this dish will quickly become a staple in your kitchen.

Perfect for:

• Weeknight dinners
• Chinese takeout at home
• Family meals
• Special occasions
• Beef lovers

Why You’ll Love This Mongolian Beef

Here’s why Mongolian Beef will become a staple in your cooking:

• Rich, Bold Flavor: The savory-sweet sauce made from soy sauce, brown sugar, garlic, and ginger brings an unforgettable taste to the dish.
• Tender Beef: The thinly sliced beef absorbs the sauce perfectly, becoming tender and flavorful with each bite.
• Quick and Easy: This dish comes together in under 30 minutes, making it a perfect choice for a busy weeknight dinner.
• Restaurant-Quality: This homemade version rivals any takeout, with the added bonus of being customizable to your preferences.
• Customizable Heat: You can adjust the level of spice by adding more or less chili flakes, making it as mild or spicy as you like.

Preparation and Cooking Time

• Total Time: 30 minutes
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Servings: 4 servings
• Calories per serving: Approximately 350-400 calories
• Key Nutrients: Protein: 30g, Carbs: 35g, Fat: 15g

Ingredients

Here’s what you’ll need to make Mongolian Beef:

For the Beef:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil (for frying)

For the Sauce:

• 1/2 cup soy sauce (low-sodium preferred)
• 1/4 cup brown sugar (packed)
• 2 teaspoons minced garlic (about 2 cloves)
• 1 teaspoon ginger, minced or grated
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon rice vinegar
• 1 tablespoon water (to thin the sauce, if needed)

Garnish:

• 2 green onions, chopped (for garnish)
• Sesame seeds (optional, for garnish)

Ingredient Highlights

• Flank Steak: Flank steak is commonly used in Mongolian Beef because it’s tender and absorbs the sauce beautifully. You can also use sirloin or skirt steak.
• Cornstarch: Cornstarch helps to create a crispy exterior on the beef when fried, giving it a nice texture and allowing the sauce to cling better.
• Soy Sauce: Soy sauce is the backbone of the dish, providing the savory umami flavor that makes the sauce so addictive.
• Brown Sugar: The brown sugar balances the saltiness of the soy sauce, creating a sweet and savory combination that’s signature to Mongolian Beef.
• Ginger and Garlic: Fresh garlic and ginger bring aromatic depth and warmth to the sauce, making the dish fragrant and flavorful.

Step-by-Step Instructions

Follow these steps to make Mongolian Beef:

Prepare the Beef:

1. Slice the Beef: Thinly slice the flank steak or sirloin against the grain into bite-sized strips, about 1/4-inch thick.
2. Coat the Beef: In a medium bowl, toss the beef slices with cornstarch until they are evenly coated. This step helps the beef become crispy when fried.
3. Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until hot but not smoking.
4. Fry the Beef: Add the beef to the skillet in a single layer. Don’t overcrowd the pan; you may need to cook it in batches. Fry for 2-3 minutes on each side, or until the beef is browned and crispy. Remove the beef from the pan and set it aside.

Make the Sauce:

5. Prepare the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, minced ginger, rice vinegar, and red pepper flakes (if using).
6. Cook the Sauce: In the same skillet, add the sauce mixture. Bring it to a simmer over medium heat. Let it cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

Combine and Serve:

7. Combine the Beef and Sauce: Return the cooked beef to the skillet and toss it in the sauce until it is well coated. Let the beef cook in the sauce for an additional 2-3 minutes, allowing the flavors to meld together.
8. Garnish: Remove the skillet from the heat. Sprinkle the dish with chopped green onions and sesame seeds (if desired).
9. Serve: Serve the Mongolian Beef over steamed rice or noodles and enjoy!

How to Serve Mongolian Beef

Mongolian Beef is best served over a bed of steaming white rice or noodles. Here are some ideas for how to serve it:

• With Rice: Serve the beef with jasmine or basmati rice to soak up the rich sauce.
• With Noodles: For a heartier dish, serve the beef over lo mein or rice noodles.
• With Vegetables: You can add vegetables like broccoli, bell peppers, or snow peas to the dish for extra crunch and color.
• As a Side Dish: Pair it with a simple vegetable stir-fry or a crisp cucumber salad to balance the richness of the beef.

Additional Tips for Mongolian Beef

Here are some tips to ensure your Mongolian Beef turns out perfectly:

• Slice the Beef Thinly: Make sure to slice the beef thinly against the grain. This ensures tenderness and helps it cook quickly and evenly.
• Don’t Overcrowd the Pan: Fry the beef in batches if necessary to avoid overcrowding the skillet, which can cause the beef to steam rather than fry.
• Adjust the Sweetness: If you prefer a sweeter sauce, add an extra tablespoon of brown sugar. For a more savory version, reduce the sugar slightly.
• Add Heat to Taste: If you like more spice, feel free to add additional red pepper flakes or even a splash of chili oil for a bit of heat.
• Use Fresh Garlic and Ginger: Fresh ginger and garlic make a huge difference in flavor. Mince or grate them finely for maximum impact.
• Thicken the Sauce: If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce while it simmers.

Recipe Variations for Mongolian Beef

Here are 5 variations of Mongolian Beef to try:

• Mongolian Chicken: Substitute chicken breast or thighs for the beef for a lighter version of this dish.
• Vegetarian Mongolian Beef: Use tofu or tempeh in place of beef to make a plant-based version of this recipe.
• Mongolian Beef with Veggies: Add vegetables like bell peppers, carrots, broccoli, or mushrooms to the stir-fry for extra texture and nutrition.
• Spicy Mongolian Beef: Add more red pepper flakes, sliced fresh chilies, or a drizzle of sriracha sauce for an extra spicy kick.
• Slow Cooker Mongolian Beef: For a more hands-off version, cook the beef and sauce in the slow cooker on low for 4-6 hours, then serve over rice.

Freezing and Storage for Mongolian Beef

• Freezing: Mongolian Beef can be frozen for up to 3 months. Allow it to cool completely, then store in an airtight container or freezer bag. To reheat, thaw overnight in the refrigerator and reheat on the stove or in the microwave.
• Storage: Leftover Mongolian Beef can be stored in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the microwave until heated through.

Special Equipment for Mongolian Beef

Here are some tools to help you make perfect Mongolian Beef:

• Sharp Knife: A sharp knife is essential for slicing the beef thinly and evenly.
• Wok or Skillet: A wok or large skillet is perfect for frying the beef and making the sauce.
• Whisk: A small whisk is useful for mixing the sauce ingredients together smoothly.
• Tongs or a Slotted Spoon: Use these to handle the beef while frying, ensuring it doesn’t get overcrowded.

Frequently Asked Questions for Mongolian Beef

1. Can I use a different cut of beef?
   Yes, you can substitute flank steak with skirt steak, sirloin, or ribeye for a different flavor or texture.
2. How do I make the sauce spicier?
   Add more red pepper flakes or fresh chili peppers to the sauce for an extra kick. You can also drizzle some chili oil on top when serving.
3. Can I make this ahead of time?
   Yes, you can prepare the beef and sauce in advance. Store them separately in the refrigerator and combine when ready to cook.
4. Can I add vegetables to the dish?
   Yes, vegetables like bell peppers, onions, snow peas, or broccoli can be added to the dish for added color and flavor.
5. What can I serve with Mongolian Beef?
   Serve it with steamed rice, fried rice, or noodles. You can also pair it with a simple side salad or stir-fried vegetables for a complete meal.

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Conclusion

Mongolian Beef is a savory and sweet dish that never fails to impress. Featuring tender slices of beef coated in a rich sauce made from soy sauce, brown sugar, and garlic, this dish offers a perfect balance of flavors. The sauce is slightly sweet, savory, and a little tangy, creating a mouthwatering combination that pairs beautifully with the beef and a sprinkle of green onions for extra flavor.

The beauty of Mongolian Beef lies in its simple yet satisfying preparation. It’s a quick and easy recipe that brings the bold flavors of Chinese-American cuisine to your table without the need for takeout. Whether served over steamed rice, noodles, or on its own, this dish is sure to become a favorite in your dinner rotation.

I’d love to see how your Mongolian Beef turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy cooking!