What is Mongolian Beef?
Mongolian Beef is one of my favorite dishes to order at a Chinese restaurant. It is sweet, salty, and tangy with a little bit of heat – it’s the perfect mix of flavors! I always order it when we go out for Chinese food, but it’s also really easy to make at home. All you need is just need some basic ingredients and a quick stir-fry.
Have you tried Mongolian Beef? Do you love the taste of Mongolian Beef? If you do, then you’re going to love this recipe. It’s easy to make and tastes just as good as those served in Chinese restaurants.
Mongolian Beef is a classic American Chinese dish that can be found on the menu of most Chinese restaurants. The dish is made with tender slices of beef, fresh ginger, garlic, dried red pepper, and green onions, and stir-fried in a savory sauce. The Mongolian sauce typically includes soy sauce, Shaoxing cooking wine, slurry, water, and dark brown sugar.
Mongolian Beef can be served over rice and is a great option for those who are looking for a hearty and filling meal.
In this post, I’ll show you how to make Mongolian Beef using my easy recipe. Stay tuned for the full recipe below!
Key Ingredients
If you are interested in learning how to make Mongolian Beef at home, there are a few key ingredients that you will need. First, you will need to find some good-quality beef. Look for beef that is nicely marbled and has good fat content-this will ensure that the beef is nice and tender when it is cooked. I use flank steak. Flank steak is also known as London broil at the grocery stores. Stores also sell top round as London Broil, so make sure you know what it looks like before buying it.
Next, you will need to make a Mongolian sauce. Once you have all of your ingredients, you will simply need to stir-fry the beef in the sauce until it is cooked through.
There is another important ingredient is cornstarch. You want to coat the sliced beef in cornstarch evenly. This will help to create a crispy exterior when the beef is cooked. Keep in mind that shake off the excess cornstarch on the coated beef before cooking.
How To Make Mongolian Beef: Step by Step
To make Mongolian Beef, start by coating the sliced beef in cornstarch. Then heat the wok (or large nonstick skillet) over high heat and cook the beef until it is nice and golden in color. The trick to making this dish is to cook the beef quickly over high heat so that it remains juicy and tender
Next, add fresh garlic, ginger, and dried red chili pepper and cook for 20 seconds, or until they are fragrant. Then add the Mongolian sauce ingredients to the wok and cook for a few minutes until the sauce is thickened. Finally, fold the cooked beef into the sauce until they are covered by the sauce.
One last thing, add the cut green onions right before you turn off the heat. By doing this, you add the fresh green onion flavor to the beef. Cook for a short time, so that you preserve the original color of the green onion.
Conclusion
Thanks for reading my post on Mongolian Beef! I hope you enjoy this delicious recipe. Mongolian Beef is a delicious and easy-to-make dish that is perfect for any occasion. If you give it a try, I think you will love it! So, what are you waiting for? Start cooking!
Be sure to let me know what you think in the comments below.
Mongolian Beef
Ingredients
- 1 pound flank steak thinly sliced
- 1/3 cup cooking oil
- 1/4 cup cornstarch
- 2 teaspoons fresh ginger peeled and minced
- 1.5 tablespoons fresh garlic minced
- 3-4 dried red chili peppers optional
- 1/3 cup light soy sauce
- 1/3 cup water or beef broth
- 1/2 cup dark brown sugar
- 4 stalks green onions cut into 2-inch pieces (green parts only)
Instructions
- Cut the flank steak into thin pieces and transfer it to the Ziploc bag with cornstarch. Press the steak with the cornstarch and make sure it’s evenly coated. Combine soy sauce, water, and dark brown sugar in a bowl and whisk until mixed. Set aside.
- Add cooking oil into the wok (or nonstick frying pan) and set it over a medium-high flame. Add steak and cook for 1 minute until it is browned on all sides, then remove it from the pan.
- Use the remaining oil, add garlic, ginger, and dried red chili peppers and sauté for 20 seconds, or until they are fragrant.
- Pour the sauce mixture into the wok and bring it to a boil.
- Add steak back to the pan and cook for 20 seconds, or until the steak is fully coated with the sauce.
- Lastly, sprinkle the green onions and cook for another 20 seconds.
- Serve immediately over the steamed white rice, enjoy!
