Mongolian Beef is a dish that originated in Chinese cuisine but has since become popular in many other countries. It typically consists of sliced beef that is stir-fried with a variety of flavorful ingredients, such as soy sauce, brown sugar, hoisin sauce, ginger, and garlic.
The beef is usually marinated in a mixture of these ingredients before it is cooked, which helps to tenderize the meat and infuse it with flavor. The finished dish is often served over rice or noodles and garnished with green onions and sesame seeds. Some variations of the recipe also include additional ingredients such as bell peppers, onions, and mushrooms.
What is Mongolian Beef?
Mongolian beef is a dish that originates from China, and it typically consists of thinly sliced beef that is stir-fried with vegetables, such as onions and scallions, in a sweet and savory sauce made from soy sauce, brown sugar, and spices. The dish is often served over rice or with noodles. It is a popular menu item at Chinese-American and Asian-inspired restaurants.
How to Cook Our Mongolian Beef Recipe?
- 1. Set up your grill or pan on medium heat
- 2. Sear the beef in oil for 2 minutes on each side
- 3. Add the bell pepper, onion, and garlic to the pan
- 4. Stir in hoisin sauce and soy sauce then add a few tablespoons of water if necessary
- 5. Add cooked rice into the pan then spoon over cooked Mongolian beef so it coats everything
- 6. Cover the pan then turn down the heat to low and cook for 5 twinkles, stirring from time to time
- 7. Serve with hot rice
Make Ahead and Freezing Mongolian Beef
Mongolian beef can be made ahead and frozen for later use. To do this, simply prepare the dish as usual and let it cool completely. Once cooled, transfer the beef to an airtight container or a freezer bag and place it in the freezer. When ready to eat, thaw the beef in the refrigerator overnight and then reheat it in a pan or in the microwave. Make sure the beef is heated through before serving.
Variations for Our Mongolian Beef Stir Fry
Substitute the beef with chicken or pork for a different protein option.
Add vegetables similar to bell peppers, broccoli, or carrots for added nutrition and color.
Trial with different gravies, similar to hoisin or oyster sauce, to change the flavor profile.
Add in some chili flakes or fresh chili peppers for a spicy kick.
Serve over rice or noodles for a different texture.
Top with a fried egg or green onions for added texture and flavor.
For the submissive interpretation, you can use Tofu or mushrooms to replace the beef.
Add some ginger and garlic for a more intense and flavorful stir fry.
Tips and Tricks for Mongolian Beef Success
Use high-quality beef: Look for flank or skirt steak, which are both well-suited for stir-frying.
Marinate the beef: Marinating the beef in a mixture of soy sauce, rice wine, cornstarch, and ginger helps to tenderize the meat and infuse it with flavor.
Slice the beef thinly: Cut the beef against the grain into thin slices, about 1/8 inch thick. This will help the beef cook quickly and evenly.
Use a hot wok or pan: Stir-frying requires high heat, so make sure your wok or pan is hot before adding the beef.
Cook the beef quickly: Once the beef is in the pan, cook it quickly, stirring frequently. Overcooking can lead to tough, chewy beef.
Add the sauce at the right time: Wait until the beef is nearly cooked through before adding the sauce. This will prevent the sauce from burning and help it to adhere to the beef.
Serve with steamed rice: Mongolian beef is typically served with steamed rice, which helps to balance out the bold flavors of the dish.
Adjust the seasoning to taste: Taste the dish before serving, and adjust the seasoning as needed. Add more soy sauce for saltiness, sugar for sweetness, or chili flakes for heat.
Ingredients:
- 1 lb flank steak, sliced against the grain into thin strips
- 1/4 cup cornstarch
- 2 tbsp vegetable oil
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1/4 tsp red pepper flakes (optional)
- Green onions, sliced (optional for garnish)
Directions:
In a large bowl, toss the beef strips with cornstarch until evenly coated.
Toast a large skillet or wok over high heat and add the vegetable oil painting. formerly briskly, add the beef and cook for about 2- 3 twinkles, or until browned on all sides. Remove the beef from the skillet and set it away.
In the same skillet, add the soy sauce, brown sugar, garlic, ginger, and red pepper flakes (if using). Cook, stirring constantly until the sugar has dissolved.
Add the beef back into the skillet and toss to coat in the sauce. Cook for an additional 1-2 minutes, or until the sauce has thickened and the beef is cooked to your desired level of doneness.
Serve over rice and garnish with green onions, if desired.