Easy Mongolian Beef (Sweet & Savory): Quick Weeknight Dinner Solution

Easy Mongolian Beef is a popular choice at Chinese-American restaurants, loved for its perfect balance of sweet and savory flavors. With just a few key ingredients and simple steps, you can recreate this delicious dish at home, customizing it to your taste while enjoying a quick, satisfying meal any night of the week.

Choosing the right cut of beef is crucial for achieving tenderness. Common options include flank steak or sirloin, known for their balance of flavor and texture. Cooking the meat properly, along with creating a flavorful sauce, is essential for replicating that restaurant-quality taste.

Combining soy sauce, ginger, and garlic with other elements creates a bold sauce that coats the beef perfectly. The entire dish can be ready in under 30 minutes, making it an excellent option for a quick midweek meal. This easy recipe brings restaurant flavors to your kitchen effortlessly.

Key Takeaways

• Learn the easy recipe to bring restaurant flavors home.
• Choosing the right beef cut is essential for tenderness.
• The dish is perfect for quick, midweek meals.

What Is Mongolian Beef?

Mongolian Beef is a popular dish that many people enjoy. It’s part of American-Chinese cuisine and features tender beef slices.

These slices are often very thin, making them quick to cook. They are usually made from cuts like flank steak or sirloin, which are known for their tenderness.

The recipe usually includes a savory sauce. This sauce often blends soy sauce, brown sugar, garlic, and ginger.

The sauce is both sweet and savory, creating a balanced flavor that coats the beef. This combination makes the dish rich and tasty.

Cooking methods might vary. Some recipes call for quick stir-frying, while others might use an Instant Pot for fast preparation.

Mongolian Beef is a great choice for a quick weeknight dinner. Its flavorful sauce makes it a crowd-pleaser.

Serve it over steamed rice or noodles to complete the meal.

This dish is inspired by restaurant versions, such as those from PF Chang’s, but can be easily made at home.

Choosing the Right Cut

The key to making delicious Mongolian beef is selecting the best cut of meat. Flank steak and sirloin are popular choices due to their flavor and cooking properties.

Flank Steak

Flank steak is a preferred cut for making Mongolian beef. It is known for its rich flavor and lean texture.

This cut is ideal for dishes that require quick cooking. Flank steak should be sliced thinly across the grain to achieve the most tender bites. Slicing against the grain helps break down the muscle fibers, which makes the meat tender and easier to chew.

Despite being less tender than some pricier cuts, it absorbs marinades well, enhancing the dish’s overall flavor.

This cut is also relatively affordable, making it a popular option for home cooks.

Sirloin

Sirloin is another great choice and is often known for its versatility.

This cut tends to be more tender than flank steak and has a good balance of fat and flavor.

When preparing sirloin for Mongolian beef, it is important to slice it thinly and uniformly. This ensures even cooking and keeps the meat tender. Sirloin retains its moisture well, making it succulent when stir-fried at high heat.

Though usually a bit more expensive than flank steak, the tenderness and taste justify the price for many.

By choosing either flank steak or sirloin, you can enjoy a flavorful and satisfying dish.

Essential Ingredients

The key to making a delicious Mongolian beef recipe lies in balancing a few important ingredients. Each element contributes a unique flavor and texture, creating a mixture that is sweet, savory, and slightly spicy.

Soy Sauce

Soy sauce is one of the primary ingredients in Mongolian beef. It provides a rich umami flavor that deepens the taste of the dish. Light soy sauce is commonly used because it adds saltiness without darkening the beef too much.

Some recipes also incorporate tamari as a gluten-free alternative. Additionally, dark soy sauce can be considered for a more intense flavor. Mixing these with a touch of dry sherry can add depth and complexity to the final taste.

Ginger and Garlic

Ginger and garlic are essential for creating the aromatic base that defines Mongolian beef. Fresh ginger is often preferred for its bright, zesty notes, which complement the soy sauce.

Garlic provides a pungent and savory backdrop. Both ingredients are usually thinly sliced or minced, ensuring they evenly distribute their flavors. When cooked with the beef, ginger and garlic create a fragrant aroma that is both inviting and satisfying.

Sweetening Elements

Sweetening elements like brown sugar are crucial for balancing the savory flavors in Mongolian beef. Dark brown sugar is typically used for its molasses content, adding a rich sweetness and slight stickiness to the sauce.

To adjust the sweetness level, some cooks might add a small amount of honey or substitute with Sriracha for a sweet and spicy twist. Combining sugar with other elements helps create a well-rounded flavor profile that is both sweet and savory.

Other Flavor Enhancers

Cornstarch is often mixed with beef to create a light coating, helping to lock in juices and add a subtle crispness.

Green onions contribute a fresh and mild onion flavor, often added as a garnish for color and taste.

Black pepper and red pepper flakes bring warmth and a mild spiciness, enhancing the overall flavor. For a deeper complexity, small quantities of Shaoxing wine can be included, offering a hint of sweetness and richness.

These additional components work together to elevate the dish, making it both delicious and memorable.

Preparing the Beef

For Easy Mongolian Beef, the preparation is key to achieving that tender, crispy texture. This dish relies on marinating, coating, and searing techniques to ensure the beef is flavorful and has the right texture.

Marinating with Baking Soda

Marinating the beef with baking soda is crucial for tenderizing. This step helps break down the muscle fibers, making the meat softer. Use 1 teaspoon of baking soda per pound of beef. Combine the baking soda with a few tablespoons of water to form a paste.

Toss the beef slices in this paste, ensuring they are evenly coated. Let the beef sit for about 15 minutes, but not much longer, to prevent a mushy texture. After marinating, rinse the beef thoroughly with cold water to remove any excess baking soda. This process keeps the meat tender without affecting the flavor.

Coating with Cornstarch

Cornstarch gives Mongolian Beef its signature crispy texture. After rinsing the beef, pat it dry with paper towels. Coat the beef pieces with cornstarch, using about two tablespoons for every pound of steak. Make sure all the surfaces are evenly covered.

The cornstarch acts as a barrier that helps lock in moisture while creating a crispy crust when cooked. It also contributes to the thickness of the sauce that clings to the beef pieces. Be sure to coat the beef just before you are ready to cook to avoid the coating turning gummy.

Searing to Perfection

Searing is a vital step in developing flavor and crispiness. Heat a non-stick frying pan or wok over medium-high heat and add a tablespoon of oil with a high smoke point, like vegetable or canola oil.

Add the beef slices in a single layer, being careful not to overcrowd the pan. This allows each piece to sear properly, forming a crispy crust. Let the beef cook for about 1-2 minutes per side until it’s golden brown. Remove the beef from the pan once seared to prevent it from becoming overcooked. These steps ensure a perfect balance of crispy edges and tender meat inside.

Creating the Sauce

Creating a delicious sauce for Mongolian Beef involves a balance of sweet and savory flavors. This sauce is often used in stir-fry dishes in Chinese cooking, where its combination of ingredients like soy sauce and garlic provides a robust flavor.

Combining the Ingredients

To start, gather key ingredients including soy sauce, brown sugar, minced garlic, and water.

It’s essential to measure each component accurately for balance. Soy sauce forms the salty base, which pairs well with the sweetness of brown sugar. Usually, equal parts of soy sauce and brown sugar work well. Freshly minced garlic brings a fragrant aroma and depth to the sauce.

Mix all the ingredients in a small bowl or directly in the pan if desired.

Perfecting the Sweet and Savory Blend

The sweet and savory sauce should harmonize both taste profiles without one overpowering the other. Brown sugar caramelizes during cooking, enhancing the sauce’s sweetness and adding depth to its color.

Soy sauce offers a salty contrast that balances the sugar. Lastly, minced garlic and ginger add a bite, making the flavor more complex and aromatic.

Adjust the sweetness and saltiness by adding more sugar or soy sauce to suit personal preferences.

Consistency and Flavor Adjustment

To achieve a thick consistency, simmer the mixture over medium heat, letting it reduce slightly. This process allows the flavors to intensify and meld.

If the sauce becomes too thick or salty, a small amount of water can be incorporated to adjust the consistency and flavor.

For a stronger garlic taste, consider adding extra minced garlic. A small amount of cornstarch mixed with water can be added to thicken it further if necessary. Careful tasting and adjusting ensure the sauce complements the Mongolian Beef perfectly.

Cooking the Dish

To prepare Easy Mongolian Beef, start by stir-frying thin slices of beef until golden. Then, create a savory sauce using simple ingredients. Finish with green onions for freshness and sesame seeds for a touch of style.

Stir-Frying the Beef

Thinly slice the beef into bite-sized pieces. Ensuring they are cut evenly helps cook them uniformly. Heat a tablespoon of oil in a large pan or wok over medium-high heat. Stir-fry the beef in small batches to avoid overcrowding. This helps achieve a nice sear.

Cook for about 2-3 minutes per batch until the beef is slightly browned. Remove the beef from the pan and set aside. This method of stir-frying maintains tenderness and ensures the meat is flavorful.

Simmering with the Sauce

In the same pan, use the beef drippings to enhance flavor. Add ingredients for the sauce, such as soy sauce, ginger, and garlic. Stir the mixture, allowing it to simmer gently.

Once the sauce thickens and bubbles, return the beef to the pan. Stir the beef to ensure it is coated evenly. Let it simmer for another 3-5 minutes, letting the flavors meld together. This step enhances the dish’s signature taste.

Final Touches

When the beef is tender and the sauce clings to it, it’s time for the final touches. Chop a few green onions and sprinkle them generously on top of the dish. They add a fresh, mild bite.

Sesame seeds are another important garnish. Toast them lightly to bring out their nutty flavor, then scatter them over the beef. These additions not only elevate the flavor but also improve presentation, giving the dish its complete signature look.

Serving Suggestions

Mongolian Beef is a delicious and balanced dish that pairs well with a variety of sides. Serving it over steamed rice enhances its savory flavors and makes it a satisfying main course.

Accompaniments

Steamed Rice: This classic pairing absorbs the savory sauce perfectly, providing a comforting base for the beef. Brown rice or quinoa can also be great alternatives for a healthier twist.

Vegetables: For added nutrition, simple stir-fried vegetables such as broccoli, bell peppers, or snap peas make excellent sides. These veggies bring color and fresh flavors to each plate.

Noodles: Serving Mongolian Beef over a bed of soft noodles is another option, adding a fun and tasty variation to the meal.

Garnishing

Green Onions: Sprinkling sliced green onions over the dish gives it a fresh crunch and a burst of flavor. They add an appealing touch of color, as well.

Sesame Seeds: A light dusting of toasted sesame seeds not only enhances the dish’s appearance but also adds a nutty flavor.

Chili Flakes: For those who enjoy a bit of heat, a pinch of red chili flakes can elevate the dish, adding an enjoyable spicy kick to each bite.

These simple garnishes elevate the appearance and taste of the dish, making it a standout meal for any occasion.

Storage and Reheating Tips

Mongolian beef can be stored in the refrigerator. Use an airtight container to keep it fresh. Leftovers should be good for up to three days.

If longer storage is needed, consider freezing. Portion the beef into individual servings before freezing to make reheating easier.

Reheating: For best results, try using an oven or an air fryer. These methods help maintain the beef’s crispiness. If using an oven, heat at a low temperature until warmed through.

The stovetop is another option. Reheat over medium-low heat, stirring occasionally to ensure even warming. Add a splash of water if needed to prevent sticking.

Avoid microwaves for reheating when possible. They can make the beef soggy. If using a microwave, reheat in short intervals and check frequently.

Nutrition Information

Mongolian beef is a popular dish often appreciated for its sweet and savory flavor profile. When considering its nutrition, several key components stand out.

A typical serving contains between 250 to 350 calories. The number of calories can vary based on ingredients and portions.

Protein content is generally 20-25 grams per serving. This provides a significant amount of daily protein needs, helping with muscle building and repair.

Carbohydrates range from 15 to 25 grams, depending on the accompanying side dishes like rice or noodles. The sauce often contributes a portion of these carbohydrates.

The fat content is approximately 10-15 grams, which includes fats from the beef and the cooking oil.

The dish usually contains sugars, especially from the sauce. Be mindful of this if monitoring sugar intake.

Sodium levels can be relatively high, largely due to soy sauce, a common ingredient. Alternatives like low-sodium soy sauce can help reduce this.

Mongolian beef might also offer essential vitamins and minerals. Ingredients like ginger and garlic can provide small amounts of beneficial compounds.

Homemade versions can be adjusted for specific dietary needs, making it versatile for many preferences.

Frequently Asked Questions

Making Mongolian beef involves using specific ingredients to create a perfect sauce. Preparing tender beef and considering different cooking methods and side dishes are crucial for a balanced meal.

What are the essential ingredients for making Mongolian beef sauce?

The key ingredients include soy sauce, garlic, ginger, and brown sugar. These elements blend together to create the signature sweet and savory sauce that defines Mongolian beef.

How do I create a savory and sweet flavor balance in Mongolian beef?

To achieve a perfect balance, adjust the amount of sugar and soy sauce to your taste. Garlic and ginger add depth, enhancing the sweet notes with a savory touch.

What is the best way to achieve tender beef in a Mongolian stir fry?

Selecting the right cut, such as flank steak, is important. Cutting meat against the grain and marinating it briefly helps in maintaining tenderness during cooking.

Can I make Mongolian beef in a slow cooker, and if so, how?

Yes, Mongolian beef can be adapted for a slow cooker. Start by browning the meat, then combine with sauce ingredients in the cooker. Cook on low for several hours to allow flavors to meld.

What side dishes pair well with Mongolian beef?

Steamed rice, broccoli, or vegetable stir-fry are excellent choices. These sides complement the bold flavors of the beef without overshadowing them.

How can I adapt the Mongolian beef recipe for oven cooking?

Place marinated beef and sauce in a baking dish, then bake at a moderate temperature. This method allows the flavors to seep into the meat, creating a rich and savory experience.