Mongolian Beef

Cooking has always been a journey of discovery for me, and one of my favorite destinations on this culinary path is Mongolian Beef. The first time I tasted this dish, I was captivated by its bold flavors and inviting aroma. The rich, savory sauce combined with tender beef and vibrant vegetables created a symphony of taste that danced on my palate.

Over the years, I’ve learned to recreate this beloved dish in my own kitchen. Each time I make Mongolian Beef, it feels like I’m bringing a little piece of that initial dining experience back to life. The artistry behind the preparation and the satisfaction of cooking with fresh, simple ingredients add to the experience.

Mongolian Beef exemplifies how a few key elements—like tender flank steak, aromatic garlic, and colorful vegetables—transform into a remarkable meal. It’s those moments spent cooking and sharing meals that stick with me, reinforcing the belief that food is more than sustenance; it’s a means of connection and joy.

Let’s dive into crafting your own version of this classic dish, celebrating the vibrant flavors and textures that make Mongolian Beef a favorite in many homes.

Mongolian Beef Essentials

Fundamentals

Mongolian Beef hinges on a few core elements that elevate simple ingredients to extraordinary heights. The star of the dish is flank steak, known for its rich flavor and tender texture when sliced correctly. Cutting against the grain is essential; it ensures each bite delivers maximum tenderness, making a significant difference in the final product.

The sauce carries much of the flavor profile, combining savory soy sauce, sweet brown sugar, and a little heat from Sriracha. Infusion of grated ginger and garlic rounds out the flavor, creating a well-balanced dish that’s as pleasing to the nose as it is to the taste buds. The added crunch of fresh vegetables like bell peppers and carrots amplifies the textural contrast, adding vibrancy to your plate.

Preparation/Setup

Preparation is key in Mongolian Beef. Start by gathering all your ingredients to streamline the cooking process. This dish embraces quick cooking, so having everything prepped and ready to go allows you to focus on technique.

Begin by slicing your flank steak thin against the grain; this establishes tenderness right from the start. Then julienne the carrot and slice the red bell pepper into strips. This creates colorful, attractively-shaped additions to your dish. You’ll also want to prepare your aromatics—grating the garlic and ginger not only enhances their flavors but also helps them meld beautifully into the sauce.

Ingredients

• 1 carrot (peeled and julienned)
• 1 red bell pepper (sliced into strips)
• 1 Tbsp unsalted butter
• 2 Tbsp neutral oil (divided)
• 1 lb flank steak (thinly sliced against the grain)
• 1/4 cup corn starch
• 1/3 cup green onions (thickly sliced from 4 stems)
• 1 tsp sesame seeds (optional garnish)
• 1 tsp fresh ginger (peeled and grated)
• 4 garlic cloves (peeled and grated)
• 1/3 cup brown sugar (packed)
• 1/3 cup water
• 1/3 cup low-sodium soy sauce
• 1 tsp Sriracha (or to taste)

Directions

1. Place beef slices in a bowl, add cornstarch, and stir to completely coat.
2. In a separate bowl, combine brown sugar, soy sauce, water, ginger, garlic, and Sriracha, stirring until well combined. Set aside.
3. In a large skillet or wok, heat 1 Tbsp oil and 1 Tbsp butter over medium-high heat. Once hot, add in the carrot and red bell pepper, stir-frying until crisp-tender. Remove the vegetables and set aside.
4. Increase the heat to high and add the remaining tablespoon of oil. Once hot, add the beef in a single layer, searing for about 2 minutes per side. Don’t overcrowd the pan; cook in batches if necessary.
5. Return the vegetables to the skillet with the green onion, then pour the sauce over everything. Stir to combine and reduce the heat to medium-low. Let simmer for about 3 minutes or until the sauce thickens.
6. Garnish with sesame seeds if desired and serve hot.

Techniques Behind Mongolian Beef

Crafting the Perfect Stir-Fry

Stir-frying is both an art and a science in the preparation of Mongolian Beef. The high heat cooks the beef quickly, enhancing its flavor while keeping it tender. Use a large enough skillet or wok to avoid crowding the meat. This ensures each piece gets the necessary contact with the heated surface, promoting a crisp texture.

Timing plays a crucial role when stir-frying. With the vegetables, aim for that perfect crisp-tender finish. The quick cooking method preserves their vibrant color and nutrients while allowing them to soak in the sauce’s flavors. Stir-fry with precision and confidence; this not only keeps the integrity of the ingredients alive but also lets the rich aromas fill your kitchen.

Tips and Tricks

To get the most flavor out of your Mongolian Beef, consider marinating the flank steak in a mixture of soy sauce and cornstarch for about 30 minutes before cooking. This extra step deepens the flavor and creates a protective layer, ensuring your beef stays juicy during the cooking process.

Use fresh ingredients whenever possible. Fresh garlic, ginger, and veggies yield better flavor than their dried or pre-packaged counterparts. For an extra kick, adjust the level of Sriracha in the sauce according to your heat tolerance.

Perfecting Your Mongolian Beef

Achieving Ideal Texture and Flavor

The goal is to achieve a perfect balance of tenderness and flavor. A few factors influence the final dish. Flank steak should be cut thinly against the grain for tenderness. Searing allows the meat to develop a delicious crust while keeping the interior moist and flavorful.

Ensuring your ingredients are prepped and ready also contributes to the dish’s success. A well-timed stir-fry maintains both texture and flavor, allowing every bite to be both crispy and succulent. Twirl those colorful veggies and tender beef together, harmonizing flavors at every turn.

Troubleshooting Variations

If your sauce doesn’t thicken as desired, consider simmering it for a bit longer on medium-low heat, stirring constantly. If the dish feels too salty, balancing it with a little extra brown sugar can help mellow the flavors.

Feeling adventurous? Experiment with other vegetables or proteins. Broccoli, snap peas, or even tofu can work wonderfully. Adjust cooking times accordingly to ensure everything cooks through without losing its crunch.

Serving and Enjoying Mongolian Beef

Presentation Hacks

When plating Mongolian Beef, consider creating a visually appealing arrangement. Start with a base of cooked rice or noodles to soak up the savory sauce, then layer the colorful stir-fried beef and vegetables on top. Sprinkle sliced green onions and sesame seeds for added texture and a touch of elegance.

To make the experience more complete, serve with a side of steamed dumplings or spring rolls. This complement increases the depth of the meal, catering to a variety of tastes and preferences.

Pairings and Storage Tips

Pair your Mongolian Beef with fluffy jasmine or brown rice to balance the richness of the dish. You can also serve it with stir-fried noodles or quinoa for a healthful twist.

For storage, let any leftover Mongolian Beef cool before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stove to maintain texture, adding a splash of water or broth as needed to bring it back to life.

Mongolian Beef brings together simple ingredients for a vibrant culinary experience. Celebrate its flavors, share it with loved ones, and enjoy the connections that come from every delicious bite.

Mongolian Beef

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• Author: emma
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A classic dish featuring tender flank steak stir-fried with vibrant vegetables in a savory-sweet sauce.

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Ingredients

Scale 1x2x3x

• 1 lb flank steak (thinly sliced against the grain)
• 1 carrot (peeled and julienned)
• 1 red bell pepper (sliced into strips)
• 1/4 cup corn starch
• 1 Tbsp unsalted butter
• 2 Tbsp neutral oil (divided)
• 1/3 cup green onions (thickly sliced from 4 stems)
• 1 tsp sesame seeds (optional garnish)
• 1 tsp fresh ginger (peeled and grated)
• 4 garlic cloves (peeled and grated)
• 1/3 cup brown sugar (packed)
• 1/3 cup water
• 1/3 cup low-sodium soy sauce
• 1 tsp Sriracha (or to taste)

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Instructions

1. Place beef slices in a bowl, add cornstarch, and stir to completely coat.
2. In a separate bowl, combine brown sugar, soy sauce, water, ginger, garlic, and Sriracha, stirring until well combined. Set aside.
3. In a large skillet or wok, heat 1 Tbsp oil and 1 Tbsp butter over medium-high heat. Once hot, add in the carrot and red bell pepper, stir-frying until crisp-tender. Remove the vegetables and set aside.
4. Increase the heat to high and add the remaining tablespoon of oil. Once hot, add the beef in a single layer, searing for about 2 minutes per side. Don’t overcrowd the pan; cook in batches if necessary.
5. Return the vegetables to the skillet with the green onion, then pour the sauce over everything. Stir to combine and reduce the heat to medium-low. Let simmer for about 3 minutes or until the sauce thickens.
6. Garnish with sesame seeds if desired and serve hot.

Notes

For extra flavor, consider marinating the flank steak in soy sauce and cornstarch for about 30 minutes before cooking. Use fresh ingredients for the best results.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 20g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 60mg

Keywords: Mongolian Beef, stir-fry, easy dinner, Asian cuisine, beef recipes