I’m thrilled to share with you a recipe that’s guaranteed to tantalize your taste buds: Mongolian Beef. This dish is all about tender strips of beef coated in a delectable sauce that strikes the perfect balance between sweet and savory.
Let’s round up the ingredients we’ll need to create this culinary masterpiece…
Mongolian Beef Recipe
Ingredients:
- 1 pound of flank steak (thinly sliced against the grain)
- 1/4 cup of cornstarch
- 3 tablespoons of vegetable oil (divided)
- 3 cloves of garlic (minced)
- 1 teaspoon of fresh ginger (minced)
- 1/2 cup of low-sodium soy sauce
- 1/2 cup of water
- 1/2 cup of brown sugar (packed)
- 1/4 cup of hoisin sauce
- 1/4 teaspoon of red pepper flakes (optional, for a spicy kick)
- Green onions (sliced, for garnish)
Alright, now that we’ve gathered our ingredients, it’s time to get our Mongolian Beef game on!
1.First things first, grab a large bowl and toss the thinly sliced flank steak with the cornstarch until each piece is nicely coated. This step will give us that beautiful crispy texture once the beef hits the heat. Set it aside for a few minutes to let the cornstarch work its magic.
2. Heat up a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and ginger, and let them sizzle and release their irresistible aromas for about 30 seconds. Oh, the fragrance is pure heaven!
3. In a mixing bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, and red pepper flakes (if you like a little heat). Give it a good whisk until everything is well combined and the brown sugar has dissolved into the sauce. Trust me, this sauce is the secret weapon that will take our Mongolian Beef to the next level.
4. Add the remaining two tablespoons of vegetable oil to the skillet with the garlic and ginger. Once the oil is heated, carefully add the cornstarch-coated beef to the skillet, shaking off any excess cornstarch before adding it to the pan. Stir-fry the beef for about 2-3 minutes, or until it’s browned and crispy on the outside. Be sure not to overcrowd the pan; you want the beef to cook evenly and achieve that irresistible crunch.
5. Pour that glorious Mongolian sauce we prepared earlier into the skillet with the beef. Give it a good stir, making sure the sauce coats every delicious morsel. Reduce the heat to medium-low and let the beef simmer in the sauce for another 2-3 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
6. Once our Mongolian Beef is ready to rock and roll, transfer it to a serving platter or individual plates. Garnish with sliced green onions for a pop of freshness and color. This dish is best enjoyed immediately, so gather your loved ones around and get ready to indulge in a fantastic feast of Mongolian Beef!
The combination of tender, crispy beef and the savory-sweet Mongolian sauce is pure magic. Each bite is a harmonious explosion of flavors that will leave you craving more. Serve it over steamed rice or alongside some stir-fried vegetables for a complete and satisfying meal.
Now, here’s the best part: you don’t have to order takeout to enjoy this delicious Mongolian Beef. With just a few simple ingredients and some stir-frying skills, you can create a restaurant-quality dish right in the comfort of your own kitchen.
This recipe is perfect for weeknight dinners or when you’re craving a taste of Asian-inspired goodness. Feel free to customize the recipe to suit your taste buds. If you prefer a spicier kick, add more red pepper flakes. If you want a touch of sweetness, increase the amount of brown sugar. The choice is yours!
Feel free to print out this recipe or refer to it as a handy guide while preparing your delicious Mongolian Beef.
Mongolian Beef
Ingredients:
- 1 pound of flank steak, thinly sliced against the grain
- 1/4 cup of cornstarch
- 3 tablespoons of vegetable oil, divided
- 3 cloves of garlic, minced
- 1 teaspoon of fresh ginger, minced
- 1/2 cup of low-sodium soy sauce
- 1/2 cup of water
- 1/2 cup of brown sugar, packed
- 1/4 cup of hoisin sauce
- 1/4 teaspoon of red pepper flakes (optional, for a spicy kick)
- Green onions, sliced (for garnish)
Instructions:
- In a large bowl, toss the thinly sliced flank steak with cornstarch until coated. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, and sauté for about 30 seconds.
- In a mixing bowl, whisk together soy sauce, water, brown sugar, hoisin sauce, and red pepper flakes (if desired) to make the Mongolian sauce.
- Add the remaining 2 tablespoons of vegetable oil to the skillet. Stir-fry the cornstarch-coated beef for 2-3 minutes, or until browned and crispy. Avoid overcrowding the pan.
- Pour the Mongolian sauce into the skillet with the beef. Stir to coat the beef evenly. Reduce heat to medium-low and simmer for an additional 2-3 minutes, allowing the sauce to thicken.
- Transfer the Mongolian Beef to a serving platter or individual plates. Garnish with sliced green onions.
Serve hot over steamed rice or with stir-fried vegetables. Enjoy your delicious Mongolian Beef!
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