Mongolian Beef Recipe

This Mongolian Beef is a delicious and easy-to-make dish that’s perfect for a quick weeknight meal or a fun weekend dinner. Crispy beef strips are coated in a savory and slightly sweet sauce, making for a satisfying and flavorful dish that rivals your favorite takeout.

Ingredients

Here’s what you’ll need to create this delicious Mongolian Beef:

• Flank steak: A flavorful and relatively lean cut of beef that’s perfect for stir-frying.
• Cornstarch: Used to create a crispy coating for the beef.
• Vegetable oil: For frying the beef and sautéing the vegetables.

For the Sauce:

• Low sodium soy sauce: Adds a salty and umami flavor.
• Brown sugar: Adds sweetness and depth of flavor.
• Garlic: Minced, for aromatic depth.
• Water: Thins the sauce to the desired consistency.

Optional Garnish:

• Green onions: Chopped, for garnish and a mild onion flavor.
• Sesame seeds: Adds a nutty flavor and visual appeal.

How to Make Mongolian Beef

Step 1: Prepare the Beef

Slice the flank steak against the grain into thin strips. To make slicing easier, you can place the steak in the freezer for about 20 minutes before slicing. In a large ziplock bag or bowl, combine the cornstarch and the sliced beef. Toss well to coat the beef evenly in the cornstarch. Refrigerate until ready to use.

Step 2: Make the Sauce

While the beef is chilling, make the sauce. In a small saucepan, combine the soy sauce, brown sugar, minced garlic, and water. Cook over medium heat, stirring occasionally, until the sauce thickens and reduces by about half, about 15-20 minutes. Set aside.

Step 3: Fry the Beef

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef strips in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per batch, or until the beef is crispy and brown. Transfer the cooked beef to a plate lined with paper towels to drain any excess oil. Repeat with the remaining beef, adding more oil to the skillet as needed. Discard any leftover oil from the skillet.

Step 4: Toss with Sauce

Return all the cooked beef to the skillet. Pour the prepared sauce over the beef and toss well to coat evenly. Cook for 2 more minutes, or until the beef is heated through and the sauce is bubbly.

Step 5: Garnish and Serve

Garnish the Mongolian Beef with chopped green onions and/or toasted sesame seeds, if desired. Serve immediately over rice or noodles.

How to Serve Mongolian Beef

• With Rice: Serve the Mongolian Beef over a bed of steamed white or brown rice.
• With Noodles: You can also serve it over noodles, such as lo mein or chow mein.
• With Vegetables: Add steamed or stir-fried vegetables for a complete and balanced meal.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing:

You can freeze the cooked beef and sauce separately in airtight containers or freezer bags for up to 3 months.

Reheating:

Reheat gently on the stovetop or in the microwave until warmed through. You can also reheat the beef separately in the oven or air fryer to maintain its crispiness.

FAQs

Can I use a different cut of beef?
While flank steak is ideal for its tenderness and quick cooking time, you can experiment with other cuts of beef that are suitable for stir-frying.

Can I make this dish gluten-free?
Yes, you can use gluten-free tamari instead of soy sauce and make sure to use gluten-free cornstarch.

Can I make this dish vegetarian?
Yes, you can substitute the beef with tofu or tempeh. Press the tofu or tempeh to remove excess moisture before coating and cooking.

How can I make this dish spicier?
Add more red pepper flakes to the sauce or garnish with sliced chili peppers.

There you have it! A delicious and easy-to-make recipe for Mongolian Beef that’s perfect for any occasion. Enjoy!

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