Easy Mongolian Beef
A savory and slightly sweet dish featuring tender beef strips coated in a rich, flavorful sauce. Perfectly balanced with garlic, ginger, and green onions, this recipe is quick to prepare and pairs beautifully with rice or noodles.
Equipment
- 1 Large skillet or wok For cooking beef and stir-frying ingredients.
- 1 Measuring Cups/Spoons Ensures accurate portions of sauces, spices, and liquids.
- 1 Wooden spoon or spatula For stirring sauce and beef consistently.
- 1 Knife and cutting board For slicing beef and chopping aromatics.
- 1 Small bowl For preparing sauce.
Ingredients
- 1 lb Flank steak or sirloin Thinly sliced against the grain for tenderness.
- 1/4 cup Soy sauce Low sodium is recommended for dietary flexibility.
- 2 tbsp Brown sugar Adds sweetness to balance savory flavors.
- 1 tbsp Sesame oil For stir-frying and flavor enhancement.
- 1 Garlic clove (minced) Boosts aromatic complexity.
- 1 Ginger (minced) Adds zesty warmth.
- 1/2 cup Water or beef broth For creating the sauce base.
- 1 tbsp Cornstarch Mixed with water to thicken the sauce.
- 1/4 cup Green onions (chopped) For garnish and added freshness.
- 1 tbsp Sesame seeds Toast lightly for nutty flavor before garnishing.
- Red pepper flakes (optional) For extra spice.
Instructions
Prepare Ingredients :
- Slice beef thinly against the grain. Mince garlic and ginger. Chop green onions, separating white and green parts.
Make Sauce :
- In a small bowl, mix soy sauce, brown sugar, water or beef broth, and cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). Set aside.
Cook Beef :
- Heat sesame oil in a large skillet or wok over medium-high heat. Add beef and cook until browned (about 3–4 minutes). Remove and set aside.
Stir-Fry Aromatics :
- In the same skillet, add minced garlic, ginger, and white parts of green onions. Sauté for 30 seconds until fragrant.
Combine Ingredients :
- Return beef to the skillet. Pour in the prepared sauce and stir continuously until the sauce thickens and clings to the beef (2–3 minutes).
Garnish and Serve :
- Sprinkle chopped green onions and toasted sesame seeds on top. Serve hot over steamed rice or noodles.
Notes
-
- Customization: Adjust sugar levels to suit your taste. Add red pepper flakes for extra spice.
- Vegetarian Option: Substitute beef with tofu or tempeh and use vegetable broth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of broth to prevent drying out.
Frequently Asked Questions
-
Can I use chicken instead of beef?
- Yes! Thinly sliced chicken breast or thighs work well as a substitute.
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How can I make this dish gluten-free?
- Use tamari instead of soy sauce and ensure the broth is gluten-free.
-
What’s the best way to reheat leftovers?
- Reheat in a skillet over medium heat with a splash of broth or water to restore moisture.
-
Can I freeze this dish?
- Freeze sauce and beef separately from rice or noodles to prevent sogginess. Thaw overnight in the fridge before reheating.
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How do I thicken the sauce?
- Mix 1 tbsp cornstarch with 2 tbsp water and stir into the sauce during cooking.
Tips & Tricks
- Flavor Enhancement: Toast sesame seeds lightly to bring out their nutty aroma.
- Texture Contrast: Serve with steamed rice or noodles for a satisfying meal.
- Wine Pairing: Pair with a light white wine like Riesling or Pinot Gris to complement the dish.
Presentation Tips
- Garnish: Sprinkle chopped green onions and toasted sesame seeds for a pop of color.
- Serving Style: Serve in a shallow bowl with steamed rice or noodles. Pair with a side of sautéed vegetables for a complete meal.
- Beverage Pairings: Offer sparkling water with citrus or chilled dry sherry for non-alcoholic options.