Mongolian beef is a Chinese-American dish that features thinly sliced beef stir-fried with a sweet and savory sauce. The dish is typically made with flank steak, which is sliced against the grain to ensure tenderness, but other cuts of beef can be used as well.
How To Make
To make Mongolian beef, the beef is first marinated in a mixture of soy sauce, brown sugar, cornstarch, and other flavorings such as garlic, ginger, and red pepper flakes. The marinated beef is then stir-fried with sliced onions and sometimes green onions until it is browned and cooked through.
The sauce for Mongolian beef is typically made with a combination of soy sauce, hoisin sauce, oyster sauce, and brown sugar, along with other seasonings such as garlic and ginger. The sauce is added to the stir-fried beef and onions, and the mixture is simmered until the sauce has thickened and coated the beef.
Mongolian beef is usually served over a bed of steamed rice and can be garnished with sliced green onions or sesame seeds. It's a popular dish in many Chinese restaurants and can also be made at home with just a few ingredients and a wok or skillet.
Here are some tips and variations to consider when making Mongolian beef:
Tips:
Use high-quality beef, such as flank steak or sirloin, and slice it thinly against the grain to ensure tenderness.
Marinate the beef for at least 30 twinkles to allow the flavors to access the meat.
Be sure to heat the wok or skillet until it's very hot before adding the beef to ensure that it sears properly.
To prevent the beef from becoming tough, cook it in small batches and avoid overcrowding the pan.
To make the sauce thicker or thinner, adjust the amount of cornstarch used in the recipe.
Variations:
For a healthier version of Mongolian beef, use lean beef, reduce the amount of sugar in the sauce, and serve it with steamed vegetables instead of rice.
Add vegetables to the dish, such as bell peppers, broccoli, or carrots, for extra flavor and nutrition.
Substitute the beef with chicken, pork, or tofu for a different flavor and texture.
Make the dish spicier by adding more red pepper flakes, chili garlic sauce, or Sriracha to the sauce.
Add other seasonings to the sauce, such as five-spice powder, sesame oil, or rice vinegar, for a different flavor profile.
Ingredients:
- 1 lb hand steak, thinly sliced against the grain
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1/4 cup hoisin sauce
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes (optional)
- 4 green onions, thinly sliced
Instructions:
In a large bowl, toss the sliced beef with the cornstarch until well coated.
Heat 2 tablespoons of the vegetable oil in a large skillet or wok over high heat. Add the beef and cook, stirring occasionally, until browned and crispy, about 3-5 minutes. Remove the beef from the skillet and set it down. Add the remaining teaspoon of vegetable oil painting to the skillet. Add the garlic and gusto and cook for 1- 2 twinkles, until ambrosial.
In a small bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, sesame oil, and red pepper flakes (if using).
Pour the sauce into the skillet with the garlic and ginger. Cook, stirring constantly until the sauce thickens and starts to bubble, about 2-3 minutes.
Add the cooked beef back into the skillet with the sauce and stir until the beef is coated in the sauce. Cook for an additional 1-2 minutes, until the beef, is heated through and the sauce is evenly distributed.
Garnish the Mongolian beef with the sliced green onions and serve hot over rice or noodles.
