Mongolian beef has been a favorite in my home for years. There’s something magical about that tender, flavorful beef paired with bright vegetables, all coated in a sweet and spicy sauce that brings everything together. I remember the first time I made it for my family; they couldn’t get enough of it, and it quickly became a go-to recipe for busy weeknights.
What I love most about this Mongolian beef recipe is how quickly it comes together, making dinner an absolute breeze. With simple ingredients and straightforward steps, you’ll find a delicious meal waiting in no time. Your family will love the flavors, and you will enjoy the ease of preparation. Trust me, this recipe will soon be a staple in your kitchen!
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Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in under 30 minutes, perfect for busy nights.
- Tender Beef: Thinly sliced flank steak ensures your meat is juicy and tender in every bite.
- Vibrant Vegetables: Fresh carrots and bell peppers add color and nutrients, making the dish visually appealing.
- Flavor-packed Sauce: The combination of soy sauce, ginger, and garlic creates a rich and delicious sauce that elevates the dish.
- Customizable Heat: Adjust the Sriracha to suit your spice preference, allowing everyone to enjoy the dish.
Ingredients You'll Need
- Carrot – 1, peeled and julienned. It adds sweetness and a crunchy texture to the dish.
- Red bell pepper – 1, sliced into strips. This brings color and a mild, sweet flavor.
- Unsalted butter – 1 Tbsp. It adds richness to the dish while sautéing the vegetables.
- Neutral oil – 2 Tbsp, divided. Chosen for its high smoke point, perfect for frying.
- Flank steak – 1 lb, thinly sliced against the grain. This cut is flavorful and becomes tender when cooked correctly.
- Corn starch – ¼ cup. It helps coat the beef, making it crispy when cooked.
- Green onions – ⅓ cup, thickly sliced. They add a fresh onion flavor and a pop of color.
- Sesame seeds – 1 tsp, optional garnish. They provide a nutty flavor and attractive finish.
- Fresh ginger – 1 tsp, peeled and grated. It enhances the dish with a warm, spicy note.
- Garlic cloves – 4, peeled and grated. They add a robust flavor to the sauce.
- Brown sugar – ⅓ cup, packed. This sweetener balances the savory aspects of the dish.
- Water – ⅓ cup. It helps to thin and distribute the sauce evenly.
- Low-sodium soy sauce – ⅓ cup. It provides the savory depth needed in the sauce without too much salt.
- Sriracha – 1 tsp, or to taste. It adds heat and spice to the dish.
How to Make Mongolian Beef
Step 1: Prepare the Beef
Place beef slices in a bowl and add cornstarch to completely coat the meat. This step ensures that the beef becomes crispy when cooked.
Step 2: Make the Sauce
In a separate bowl, combine the ingredients for the sauce. Stir the mixture until well combined and set it aside for later use.
Step 3: Sauté the Vegetables
In a large skillet or wok, heat 1 tablespoon of neutral oil with 1 tablespoon of butter over medium-high heat. Once the skillet is hot, add the carrot and bell peppers, stir-frying until they are crisp-tender. Remove the vegetables to a separate plate.
Step 4: Sear the Beef
Increase the heat to high and add another tablespoon of oil to the skillet. Once the oil is hot, add the beef and sear for about 2 minutes per side to create a crispy coating. If the skillet looks dry, add a bit more oil. Cook in batches if needed to prevent overcrowding.
Step 5: Combine Ingredients
Add the cooked vegetables back into the skillet along with the sliced green onions. Stir everything to combine evenly.
Step 6: Add the Sauce
Pour the prepared sauce into the skillet, stirring to combine with the beef and vegetables. Turn the heat to medium-low and let it simmer until the sauce thickens, which should take about 3 minutes.
Step 7: Serve and Garnish
Garnish the dish with sesame seeds if desired, and serve it hot over rice or noodles. Enjoy this delightful meal with your family!
Pro Tips from My Kitchen
✓ Slice Against the Grain – Make sure to slice the flank steak against the grain. This technique helps to keep the meat tender and enjoyable to chew.
✓ Adjust the Sauce to Taste – Before serving, taste the sauce and adjust the Sriracha heat. This way, you can ensure it suits everyone's preferences.
✓ Cook in Batches if Necessary – Avoid overcrowding the skillet when searing the beef. This allows for proper browning and crispiness, which enhances flavor and texture.
✓ Prep your Ingredients First – Have all your ingredients prepped and ready before starting to cook. This speeds up the process and helps you focus on timing.
✓ Pair with Steamed Rice – Serving this easy Mongolian beef with steamed rice or noodles enhances the meal. The rice absorbs the sauce, making every bite flavorful.
What Makes This Recipe Work
- The precise slicing of flank steak allows for quick cooking and tenderness. Cooking the beef at high heat ensures a crispy exterior while keeping the inside juicy.
- The combination of cornstarch coating and quick searing creates a wonderful texture contrast in the beef. Meanwhile, the sautéed vegetables retain their crunch, providing a balance of flavors.
- The sauce’s balance of sweetness from the brown sugar and savory notes from soy sauce creates a rich flavor profile. Adding ginger and garlic further deepens the flavor, making the dish complex yet comforting.
Frequently Asked Questions About Mongolian Beef
Yes, you can substitute flank steak with sirloin or even tenderloin. Just ensure you slice the meat thinly for the best texture and tenderness.
Stir-fry the vegetables until they are crisp-tender, which typically takes about 3-4 minutes. Keep stirring frequently to ensure even cooking without overcooking.
Yes, you can prepare the Mongolian beef in advance and store it in an airtight container in the refrigerator. Reheat gently on the stove to avoid overcooking the beef.
If your beef turns out tough, it may not have been sliced thinly against the grain. Always ensure proper slicing, and avoid cooking it for too long.
Mongolian beef pairs wonderfully with steamed rice or crispy noodles. Adding a side of stir-fried vegetables can also complement the meal nicely.
Mongolian Beef Recipe
Ingredients
- 1 lb Flank steak, thinly sliced against the grain
- 1 cup Carrot, peeled and julienned
- 1 cup Red bell pepper, sliced into strips
- ⅓ cup Green onions, thickly sliced
- 1 tablespoon Unsalted butter
- 2 tablespoon Neutral oil, divided
- ¼ cup Corn starch
- 1 teaspoon Fresh ginger, peeled and grated
- 4 cloves Garlic, peeled and grated
- ⅓ cup Brown sugar, packed
- ⅓ cup Water
- ⅓ cup Low-sodium soy sauce
- 1 teaspoon Sriracha, or to taste
- 1 teaspoon Sesame seeds, optional garnish
Instructions
- Place beef slices in a bowl and add cornstarch to completely coat the meat.
- In a separate bowl, combine the ingredients for the sauce by stirring until well combined.
- In a large skillet or wok, heat 1 tablespoon of neutral oil with 1 tablespoon of butter over medium-high heat.
- Add the carrot and bell peppers, stir-frying until they are crisp-tender. Remove the vegetables to a separate plate.
- Increase the heat and add another tablespoon of oil. Add the coated beef and sear for about 2 minutes per side.
- If the skillet looks dry, add a bit more oil. Cook in batches if needed to prevent overcrowding.
- Add the cooked vegetables back into the skillet along with the sliced green onions to combine evenly.
- Pour the prepared sauce into the skillet, stirring to combine. Let it simmer on medium-low until the sauce thickens for about 3 minutes.
- Garnish with sesame seeds if desired, and serve hot over rice or noodles.
Notes
- For best results, cut flank steak against the grain and taste the sauce before serving to adjust heat.
- Pair with steamed rice for optimal flavor absorption.
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