How to make mongolian beef?

By HotBotUpdated: August 6, 2024

Mongolian Beef is a beloved dish that combines tender beef with a savory-sweet sauce, typically served over rice or noodles. This dish, though often found in Chinese-American restaurants, has become a staple for home cooks due to its simplicity and rich flavors. Below, we provide a detailed guide on how to prepare this delicious dish from start to finish.

Ingredients

Before diving into the cooking process, it’s essential to gather all the necessary ingredients. Here's a comprehensive list:

• 1 lb flank steak
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 2/3 cup brown sugar
• 3-4 green onions, chopped
• Optional: red pepper flakes, sesame seeds for garnish

Preparing the Beef

The quality and preparation of the beef are crucial for achieving the perfect texture and flavor. Follow these steps:

Slicing the Beef

• Place the flank steak in the freezer for about 15-20 minutes to firm it up, making it easier to slice thinly.
• Remove the steak and slice it against the grain into thin strips, about 1/4 inch thick.

Tenderizing with Cornstarch

• Place the sliced beef in a bowl and sprinkle with cornstarch, tossing to coat evenly. The cornstarch helps to tenderize the meat and gives it a crispy exterior when cooked.
• Let the beef sit for about 10-15 minutes to absorb the cornstarch.

Making the Sauce

The sauce is what gives Mongolian Beef its distinctive flavor. Here’s how to create it:

• In a small bowl, combine the soy sauce, water, and brown sugar, stirring until the sugar is dissolved.
• Heat a tablespoon of vegetable oil in a saucepan over medium heat.
• Add the grated ginger and minced garlic, sautéing for about 30 seconds until fragrant.
• Pour in the soy sauce mixture and bring to a boil, then reduce the heat and let it simmer for about 5 minutes until it thickens slightly.

Cooking the Beef

Cooking the beef properly ensures it remains tender and flavorful. Follow these steps:

• Heat the remaining vegetable oil in a large skillet or wok over medium-high heat.
• Add the beef in a single layer, cooking for about 2-3 minutes on each side until browned and crispy. You may need to do this in batches to avoid overcrowding the pan.
• Once all the beef is cooked, remove it from the skillet and set it aside.

Bringing It All Together

Combining the beef and sauce is the final step. Here’s how to do it:

• Return the cooked beef to the skillet and pour the sauce over it, stirring to coat the beef evenly.
• Let it cook for another 2-3 minutes until the sauce thickens and the beef is heated through.
• Stir in the chopped green onions and cook for an additional minute.

Serving Suggestions

Mongolian Beef is typically served with rice or noodles. Here are some serving suggestions:

• Serve over steamed jasmine or basmati rice for a classic approach.
• For a low-carb option, serve over cauliflower rice.
• Pair with stir-fried vegetables such as broccoli, snap peas, or bok choy to add color and nutrition.
• Garnish with a sprinkle of sesame seeds and red pepper flakes for extra flavor and a touch of heat.

Cooking Tips and Variations

To elevate your Mongolian Beef, consider these tips and variations:

Alternative Cuts of Beef

• While flank steak is traditional, you can also use skirt steak, sirloin, or tenderloin for different textures and flavors.

Vegetarian Version

• Substitute the beef with firm tofu or seitan for a vegetarian-friendly dish. Ensure to press the tofu to remove excess moisture before cooking.

Spice It Up

• Add more heat by incorporating fresh chili peppers or a dash of Sriracha into the sauce.

Make It Ahead

• Prepare the sauce and slice the beef in advance. This can save you time on busy weeknights.

Storing and Reheating

If you have leftovers, follow these guidelines for storage and reheating:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium heat, adding a splash of water if the sauce has thickened too much.
• Avoid microwaving as it can make the beef tough.

Frequently Asked Questions

Here are some common questions and answers to help you perfect your Mongolian Beef:

Can I use a different type of sugar?

• Yes, you can substitute brown sugar with honey, white sugar, or a sugar substitute like stevia, though it may alter the flavor slightly.

What's the best way to slice the beef thinly?

• Partially freezing the beef for 15-20 minutes makes it easier to slice thinly.

Can I make this dish gluten-free?

• Absolutely! Use tamari or a gluten-free soy sauce to make this dish suitable for a gluten-free diet.

Exploring the Origins of Mongolian Beef

Mongolian Beef, despite its name, does not originate from Mongolia. It is a creation of Chinese-American cuisine, likely inspired by the flavors and cooking techniques of Northern China. Understanding its origins can deepen your appreciation for this dish:

• Mongolian Beef typically features flavors such as soy sauce, garlic, and ginger, common in Chinese cooking.
• The dish was popularized in Chinese-American restaurants, especially in the United States.
• While not authentic to Mongolian cuisine, it shares similarities with dishes that feature bold flavors and hearty ingredients.

As you experiment with making Mongolian Beef, you may find your own unique twists on this classic dish. Whether you stick to traditional methods or explore new variations, the journey of cooking and tasting is where the magic truly happens.

Related Questions