Mongolian Beef is a delightful stir-fry dish that perfectly balances sweet and savory flavors, featuring tender strips of beef, crisp vegetables, and a glossy sauce that is nothing short of addictive. This recipe is not only quick to prepare but also showcases the aromatic richness of ginger and garlic, ensuring every bite is packed with flavor. It’s a fantastic weeknight dinner option that brings a taste of Asian cuisine to your home.
Why You Will Love This Recipe
You will absolutely love this Mongolian Beef recipe because it combines simplicity with explosive flavors. Growing up, my family often turned to quick stir-fries for dinner, and Mongolian Beef was a staple that never disappointed. The vibrant colors of the bell peppers and the fragrant scallions always drew me in, and the sweet soy sauce glaze would leave my family fighting for the last bits on the plate. This dish is not just a meal; it’s a reminder of warm family gatherings around the dining table, where laughter mingles with the aroma of home-cooked food. Plus, it’s incredibly customizable to suit your personal taste!
Tips and Tricks
- Slice against the grain: For tender beef, make sure to slice it against the grain. This helps break down the muscle fibers, making each bite melt-in-your-mouth soft.
- Marinate for flavor: Let the beef marinate for at least 30 minutes to deepen the flavor. If you’re short on time, even a quick 10-minute soak can help.
- Use a high smoke point oil: Choose oils like vegetable or canola oil for frying to achieve that perfect sear without burning.
- Batch cooking: If you’re cooking for a crowd, consider making a double batch of the sauce and beef mixture, but cook them in batches to avoid overcrowding the pan.
Make Ahead Tips
To make this recipe easier on busy weekdays, you can marinate the beef the night before and store it in the refrigerator. You can also chop the vegetables in advance, keeping them in airtight containers. The marinated beef will stay fresh for up to two days, while the chopped vegetables can be stored for about three days. This preparation will save you time and effort when it’s time to cook!
Recipe Variations
- Spicy Mongolian Beef: Add sliced red chili or a spoonful of chili paste for a spicy kick.
- Vegetarian option: Swap beef for tofu or tempeh, using the same marinade and cooking method.
- Different vegetables: Feel free to use snap peas, broccoli, or carrots for a different flavor profile and texture.
- Alternative cooking methods: Try using a slow cooker for a more tender beef experience, cooking on low for 6-8 hours.
How to Serve
Serve Mongolian Beef over a bed of fluffy white rice or steamed jasmine rice to soak up the delicious sauce. Garnish with sliced scallions and sesame seeds for a touch of elegance. For a pop of color, add some fresh cilantro or a wedge of lime on the side. Presentation is key, so consider using a large white platter to highlight the vibrant colors of the dish.
Pairing Suggestions
To complement your Mongolian Beef, consider pairing it with a light and crisp white wine like Sauvignon Blanc or a refreshing iced green tea. For side dishes, try serving it with steamed bok choy, crispy spring rolls, or a simple cucumber salad. For dessert, a light sorbet or green tea ice cream would be a perfect finish.
How to Store
Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, portion the beef and sauce into freezer-safe bags or containers; it will keep well for up to three months. When reheating, gently warm on the stovetop or in the microwave until heated through, adding a splash of water or broth if needed to restore moisture.
Equipment Needed
- Wok or large skillet: A wok is ideal for stir-frying, but a large skillet will work just as well.
- Sharp knife and cutting board: For slicing the beef and vegetables.
- Mixing bowl: For marinating the beef.
- Measuring cups and spoons: For accurate ingredient measurement.
Dietary Adaptations
To make this recipe vegan, replace the beef with extra-firm tofu or seitan, and use soy sauce or tamari for a gluten-free option. For a nut-free version, ensure that the soy sauce is free of any nut derivatives. If dairy-free is a concern, simply omit any creamy garnishes and stick to the basic ingredients.
Seasonal Adaptations
In the spring and summer, try using fresh snap peas and bell peppers for a vibrant crunch. During fall and winter, consider adding baby bok choy and mushrooms, which are hearty and add depth to the dish.
Recipe FAQs
- Can I use chicken instead of beef? Yes, chicken thighs or breast work well with this recipe, just adjust the cooking time as chicken cooks faster.
- What can I substitute for soy sauce? Coconut aminos is a great gluten-free alternative that offers a similar flavor.
- How do I ensure the beef remains tender? Marinating and cooking quickly over high heat are crucial steps for tender beef.
- Can I make this dish spicier? Absolutely! Add red pepper flakes or sriracha to the sauce for heat.
Mongolian Beef
Mongolian Beef is a delightful stir-fry dish that perfectly balances sweet and savory flavors, featuring tender strips of beef, crisp vegetables, and a glossy sauce that is nothing short of addictive.
Ingredients
- 1 lb flank steak, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, sliced
- 4 green onions, chopped
- Sesame seeds, for garnish
Instructions
- In a bowl, combine the soy sauce, brown sugar, and cornstarch. Mix well to create the marinade.
- Add the sliced flank steak to the marinade, ensuring each piece is coated. Let it marinate for at least 30 minutes.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef in batches, cooking until browned, about 2-3 minutes. Remove and set aside.
- In the same pan, add the remaining oil. Sauté the garlic and ginger until fragrant, about 30 seconds.
- Add the bell pepper and cook for another 1-2 minutes until slightly tender.
- Return the beef to the pan, tossing everything together. Cook for an additional minute until heated through.
- Stir in the chopped green onions and mix well.
- Serve hot, garnished with sesame seeds.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 371Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 90mgSodium: 945mgCarbohydrates: 14gFiber: 2gSugar: 7gProtein: 35g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Mongolian Beef is not just a meal; it’s an experience filled with rich flavors and textures that will leave you wanting more. This recipe is perfect for any occasion, whether you’re cooking for yourself, family, or friends. With the tips and variations provided, you can easily customize it to suit your palate. I hope you try it and enjoy every bite as much as I do! Happy cooking!
