Mongolian beef is a popular dish in Chinese-American cuisine, loved for its tender beef strips and a sweet-savory sauce bursting with garlic, ginger, and soy flavors. Whether you’re recreating takeout favorites or looking for a crowd-pleasing dinner, this recipe is simple yet delicious. You’ll love how quickly it comes together with everyday ingredients, perfect for a weeknight meal.
Ingredients
For the Beef:
- 1 lb flank steak (thinly sliced against the grain)
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
For the Sauce:
- 3 cloves garlic (minced)
- 1 tbsp ginger (grated)
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar (packed)
- ¼ cup water
- 1 tsp sesame oil
- 1 tsp red pepper flakes (optional, for heat)
Garnishes:
- 2 green onions (sliced diagonally)
- Sesame seeds (optional)
Preparation
1. Prep the Beef:
- Thinly slice the flank steak against the grain for tender pieces.
- Toss the slices with cornstarch, ensuring each piece is evenly coated. Let it sit for 10 minutes to tenderize.
2. Cook the Beef:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Cook the beef slices in batches, ensuring they are spread out and not overcrowded. Sear each side for 1-2 minutes until browned. Remove and set aside.
3. Make the Sauce:
- In the same skillet, add a bit more oil if needed. Sauté garlic and ginger until fragrant (about 30 seconds).
- Stir in soy sauce, brown sugar, water, and sesame oil. Bring to a simmer.
4. Combine and Finish:
- Return the cooked beef to the skillet and toss to coat in the sauce. Let it simmer for 2-3 minutes until the sauce thickens and the beef absorbs the flavors.
- Adjust seasoning by adding red pepper flakes for spice or more brown sugar for sweetness.
Variations
- Vegetable Mongolian Beef: Add broccoli florets, bell peppers, or snap peas for extra color and nutrients.
- Low-Carb Option: Replace brown sugar with a keto-friendly sweetener and serve over cauliflower rice.
- Spicy Mongolian Beef: Add sliced fresh chilies or increase the red pepper flakes in the sauce.
Cooking Note
- For the best results, freeze the flank steak for 15 minutes before slicing to make thin, even cuts.
- Avoid overcooking the beef; quick searing ensures tenderness.
Serving Suggestions
- Serve over steamed white or jasmine rice to soak up the rich sauce.
- Pair with stir-fried vegetables for a complete Chinese-inspired meal.
- Garnish with green onions and sesame seeds for a finishing touch.
Tips
- Use low-sodium soy sauce to control saltiness.
- Substitute flank steak with sirloin or ribeye for a similar texture.
- If you don’t have fresh ginger, use 1 tsp of ground ginger as a substitute.
Prep Time, Cooking Time, Total Time
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 22g
- Carbohydrates: 12g
- Fat: 18g
- Sodium: 760mg
FAQs
1. Can I make Mongolian beef gluten-free?
Yes, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
2. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet for best results.
3. What cuts of beef work best?
Flank steak is the classic choice, but sirloin and skirt steak also work well for Mongolian beef.
Conclusion
Homemade Mongolian beef is an irresistible dish that brings restaurant-quality flavors to your kitchen. With simple ingredients and minimal prep, you can whip up this flavorful meal in just 30 minutes. It’s perfect for family dinners, meal prep, or a comforting takeout alternative. Give this recipe a try, and let your taste buds savor every bite!