Mongolian beef is a beloved dish known for its savory flavors and tender meat. This quick and easy recipe brings together soy sauce, ginger, and green onions to create a mouthwatering meal that pairs perfectly with rice. Whether you’re a seasoned cook or a beginner, this dish is sure to impress your family and friends. Get ready to savor every bite of this delightful dish!
Ingredients
– 1 lb flank steak, thinly sliced
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 2 tablespoons cornstarch
– 2 tablespoons vegetable oil
– 1 teaspoon ginger, minced
– 3 green onions, sliced
– 2 cloves garlic, minced
– 1/2 teaspoon red pepper flakes (optional)
– Cooked rice for serving
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 10 minutes, and cooking time is approximately 15 minutes.
Nutritional Value
Each serving (1/4 of the dish) contains approximately:
– Calories: 350
– Protein: 28g
– Carbohydrates: 25g
– Fat: 15g
– Fiber: 1g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Begin by marinating the sliced flank steak in soy sauce and brown sugar for 10 minutes.
2. In a bowl, mix cornstarch with a little water to create a slurry.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Add minced garlic and ginger to the skillet, sauté for 1 minute until fragrant.
5. Add the marinated beef to the skillet and cook for 5-7 minutes until browned.
6. Pour the remaining marinade into the skillet and stir well.
7. Add the cornstarch slurry to thicken the sauce, stirring constantly.
8. Cook for an additional 2-3 minutes until the sauce thickens.
9. Stir in sliced green onions and red pepper flakes if using.
10. Serve hot over cooked rice.
Alternative Ingredients
If you can’t find flank steak, sirloin or ribeye works well as alternatives. For a lighter version, use chicken or tofu. You can also replace brown sugar with honey or maple syrup for a different sweetness.
Serving and Pairings
Mongolian beef pairs wonderfully with steamed jasmine rice or fried rice. You can also serve it with sautéed vegetables or a side salad for a complete meal.
Storage and Reheating
Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. It can also be frozen for up to 2 months; thaw in the fridge before reheating.
Cooking Mistakes
– Don’t overcrowd the pan; cook in batches if necessary.
– Avoid overcooking the beef to keep it tender.
– Ensure the sauce is thickened properly before serving.
– Don’t skip the marinating step for maximum flavor.
– Use fresh garlic and ginger for the best taste.
Helpful Tips
– Slice the beef against the grain for tenderness.
– Adjust the sweetness by varying the amount of brown sugar.
– For added flavor, let the beef marinate longer if time allows.
– Consider adding vegetables like bell peppers or broccoli for extra nutrition.
FAQs
Can I make Mongolian beef ahead of time?
Yes, you can prepare the beef and sauce ahead of time. Store them separately in the fridge and combine them when ready to serve.
What can I serve with Mongolian beef?
Mongolian beef goes well with rice, noodles, or steamed vegetables. It’s also great with a side of spring rolls for an Asian-inspired meal.
Is Mongolian beef spicy?
The level of spiciness can be adjusted by adding or omitting red pepper flakes. It can be made mild or spicy based on preference.
Can I use a different type of meat?
Absolutely! Chicken, pork, or even tofu can be used as substitutes for flank steak in this recipe.
How long does it take to cook Mongolian beef?
The entire dish takes about 25 minutes, including preparation and cooking time, making it a quick meal option.
Conclusion
Mongolian beef is a delightful dish that combines savory flavors and tender meat, making it a favorite for many. With its simple ingredients and quick cooking time, this recipe is perfect for any weeknight dinner. Enjoy the rich flavors and impress your family with this delicious meal!
Mongolian Beef Recipe
Ingredients
- 1 lb flank steak thinly sliced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon ginger minced
- 3 green onions sliced
- 2 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional
- Cooked rice for serving
Instructions
- Marinate the sliced flank steak in soy sauce and brown sugar for 10 minutes.
- Mix cornstarch with a little water to create a slurry.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add minced garlic and ginger to the skillet, sauté for 1 minute until fragrant.
- Add the marinated beef to the skillet and cook for 5-7 minutes until browned.
- Pour the remaining marinade into the skillet and stir well.
- Add the cornstarch slurry to thicken the sauce, stirring constantly.
- Cook for an additional 2-3 minutes until the sauce thickens.
- Stir in sliced green onions and red pepper flakes if using.
- Serve hot over cooked rice.
