Mongolian beef is a beloved dish that captures the essence of Chinese takeout with its sweet and savory flavors. This quick and easy recipe allows you to enjoy restaurant-quality Mongolian beef at home in just 30 minutes. Perfect for a weeknight dinner or a casual lunch, this dish is sure to impress your family and friends. The unique combination of tender beef, aromatic garlic, and green onions creates an irresistible flavor profile that will keep everyone coming back for more.
Why You’ll Love This Recipe
- Quick Preparation: This Mongolian beef recipe takes only 30 minutes from start to finish, making it ideal for busy evenings.
- Flavor Explosion: The blend of sweet sugar, savory soy sauce, and fragrant garlic delivers an unforgettable taste experience.
- Versatile Dish: Enjoy it over rice, noodles, or even on its own for a delightful meal any time.
- Easy to Customize: Feel free to add your favorite vegetables like bell peppers or broccoli to make it your own.
- Perfect for Meal Prep: Make a larger batch and store leftovers for easy lunches throughout the week.
Tools and Preparation
To make the perfect Mongolian beef, having the right tools can make all the difference. Here are the essential tools you’ll need to create this delicious dish.
Essential Tools and Equipment
- Wok or large skillet
- Cutting board
- Chef’s knife
- Mixing bowl
- Measuring spoons
Importance of Each Tool
- Wok or large skillet: A wok provides high heat and allows for quick cooking while evenly distributing heat across the ingredients.
- Chef’s knife: A sharp chef’s knife makes slicing through flank steak effortless, ensuring uniform pieces that cook evenly.
- Mixing bowl: Using a mixing bowl helps combine ingredients thoroughly, ensuring every bite is packed with flavor.
Ingredients
For the Beef Marinade
- 1 pound beef flank steak (thinly sliced (between ⅛ to ¼ inch thick))
- 2 tablespoons water
- 2 teaspoons Shaoxing rice wine
- ½ teaspoon Kosher salt (a little less if using fine salt)
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
For Cooking
- 1 tablespoon oil (any neutral oil)
- 1 teaspoon cracked black pepper (more or less to taste)
For the Sauce
- 1 tablespoon Shaoxing rice wine
- 3 tablespoons granulated sugar
- 2 tablespoons regular soy sauce
For Vegetables
- 1 tablespoon garlic (minced (about 2 cloves))
- ½ large yellow onion (sliced)
- 1 bunch green onion (cut into 2-inch pieces (separate the white and green parts))
Optional Ingredient
- 1 ounce rice vermicelli (medium thickness; use more or less to preference)
Additional Oil
- Oil (as needed for cooking)
How to Make Mongolian Beef
Step 1: Marinate the Beef
Start by marinating the flank steak. In a mixing bowl:
1. Combine water, Shaoxing rice wine, Kosher salt, baking soda, and cornstarch.
2. Add thinly sliced beef and mix well. Let it sit for about 15 minutes while you prepare other ingredients.
Step 2: Prepare the Sauce
In another bowl:
1. Whisk together Shaoxing rice wine, granulated sugar, and soy sauce until well combined.
2. Set aside for later use.
Step 3: Cook the Beef
Heat oil in a wok or large skillet over medium-high heat:
1. Once hot, add marinated beef in batches to avoid overcrowding.
2. Cook until browned on both sides—about 2-3 minutes per side.
3. Remove cooked beef from pan and set aside.
Step 4: Stir-fry Vegetables
In the same wok:
1. Add more oil if needed and toss in minced garlic and sliced onion.
2. Sauté until fragrant—about 30 seconds—then add white parts of green onions.
3. Stir-fry for another minute.
Step 5: Combine Everything
Return the cooked beef to the wok:
1. Pour the prepared sauce over everything.
2. Stir well to coat all ingredients evenly.
3. Cook for an additional minute until everything is heated through.
Step 6: Serve
Serve your delicious Mongolian beef over rice or noodles with garnished green onions on top! Enjoy this flavorful meal that’s sure to be a hit!
How to Serve Mongolian Beef
Mongolian beef is not just a dish; it’s an experience that can be enhanced with the right sides and presentation. Here are some delightful serving suggestions to elevate your meal.
With Rice
- Steamed White Rice: A classic choice that absorbs the savory sauce beautifully.
- Fried Rice: Adds texture and flavor, making for a heartier option.
- Jasmine Rice: Aromatic and fragrant, it pairs well with the bold flavors of the beef.
With Noodles
- Rice Vermicelli: Light and delicate, these noodles soak up the sauce perfectly.
- Egg Noodles: Chewy and satisfying, they complement the dish’s texture.
- Soba Noodles: For a nutty flavor, these buckwheat noodles bring a unique twist.
With Vegetables
- Garlic Bok Choy: The slight bitterness of bok choy balances the sweetness of the beef.
- Stir-Fried Broccoli: Crunchy and nutritious, broccoli adds color to your plate.
As a Wrap
- Lettuce Wraps: Use crisp lettuce leaves to create fresh wraps filled with Mongolian beef for a fun twist.
How to Perfect Mongolian Beef
To achieve the best results with your Mongolian beef, consider these essential tips that will enhance flavor and texture.
- Use Flank Steak: This cut is tender and works well when sliced thinly against the grain.
- Marinate Your Beef: Allowing the beef to marinate in Shaoxing rice wine and baking soda helps tenderize it further.
- High Heat Cooking: Cooking on high heat achieves that ideal charred exterior while keeping the meat juicy inside.
- Don’t Overcrowd the Pan: Cook in batches if necessary to ensure even searing and prevent steaming.
- Adjust Sugar Levels: Depending on your taste preference, you can modify the sugar for sweetness.
Best Side Dishes for Mongolian Beef
Pairing side dishes with Mongolian beef can elevate your dining experience. Here are some excellent options to consider.
- Steamed Dumplings: Soft dumplings filled with meat or vegetables complement the savory flavors of Mongolian beef.
- Spring Rolls: Crispy rolls filled with fresh veggies provide a nice crunch alongside your meal.
- Miso Soup: A light soup balances the richness of Mongolian beef nicely.
- Cucumber Salad: Fresh cucumbers tossed in sesame oil offer a refreshing contrast to the dish’s flavors.
- Egg Drop Soup: Silky smooth and flavorful, this soup makes for a comforting addition.
- Chili Garlic Edamame: These spicy, protein-packed pods add excitement to your meal.
Common Mistakes to Avoid
When making Mongolian beef, it’s easy to overlook some key steps. Here are common mistakes and how to prevent them.
- Not slicing the beef correctly: If the beef is not thinly sliced, it can become tough. Make sure to slice flank steak against the grain for a tender texture.
- Skipping the marinating step: Marinating the beef enhances its flavor. Don’t skip this important step; even a short marinate time will improve the dish.
- Using too much soy sauce: While soy sauce adds flavor, too much can overpower the dish and make it salty. Stick to the recommended amount for the best balance.
- Cooking at low heat: Cooking on low heat prevents that desirable sear. Use high heat for a quick cook that locks in flavors and creates a beautiful char.
- Overcooking the vegetables: Overcooked vegetables lose their crunch and freshness. Stir-fry them just until they’re tender but still vibrant in color.
Storage & Reheating Instructions
Refrigerator Storage
- Store Mongolian beef in an airtight container.
- It will stay fresh for about 3-4 days in the refrigerator.
Freezing Mongolian Beef
- Place cooled Mongolian beef in a freezer-safe container or bag.
- It can be frozen for up to 3 months for optimal quality.
Reheating Mongolian Beef
- Oven: Preheat the oven to 350°F (175°C) and warm covered with foil for about 15-20 minutes.
- Microwave: Heat in short bursts of 30 seconds, stirring in between to ensure even heating.
- Stovetop: Use medium heat in a skillet, adding a splash of water or broth to keep it moist while reheating.
Frequently Asked Questions
Here are some common questions about making Mongolian beef that might help you.
What is Mongolian Beef?
Mongolian beef is a popular Chinese dish made with tender slices of beef cooked in a sweet and savory sauce, often served with green onions.
How do I make Mongolian Beef less salty?
To reduce the saltiness of Mongolian beef, use low-sodium soy sauce and balance it with more sugar or other seasonings.
Can I use other meats instead of beef?
Yes! You can substitute chicken or pork if you prefer. Just adjust cooking times according to the meat used.
Is Mongolian Beef spicy?
No, traditional Mongolian beef isn’t spicy. However, you can add chili flakes or sliced peppers if you want some heat.
Final Thoughts
Mongolian beef is an easy and delicious dish that offers satisfying flavors without much effort. Its versatility allows you to customize ingredients based on your preferences, making it perfect for any occasion. Give this recipe a try, and enjoy the delightful taste of homemade takeout!
Mongolian Beef
Mongolian beef is a delightful dish that brings the flavors of your favorite Chinese takeout right to your kitchen in just 30 minutes. This quick and easy recipe features tender slices of flank steak stir-fried with aromatic garlic and green onions, all enveloped in a sweet and savory sauce that’s simply irresistible. Perfect for busy weeknights or casual lunches, this meal is sure to impress family and friends alike. Plus, it’s highly customizable—feel free to add your favorite vegetables for an extra boost of flavor and nutrition. Whether served over rice or noodles, Mongolian beef is the ultimate comfort food that delivers a satisfying dining experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stir-frying
- Cuisine: Chinese
Ingredients
- 1 pound beef flank steak (thinly sliced)
- 2 tablespoons water
- 2 teaspoons Shaoxing rice wine
- ½ teaspoon Kosher salt (a little less if using fine salt)
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil)
- 1 teaspoon cracked black pepper (more or less to taste)
- 1 tablespoon Shaoxing rice wine
- 3 tablespoons granulated sugar
- 2 tablespoons regular soy sauce
- 1 tablespoon garlic (minced)
- ½ large yellow onion (sliced)
- 1 bunch green onion (cut into 2-inch pieces (separate the white and green parts))
- 1 ounce rice vermicelli (medium thickness; use more or less to preference)
- Oil (as needed for cooking)
Instructions
- Marinate the sliced flank steak with water, Shaoxing rice wine, salt, baking soda, and cornstarch for 15 minutes.
- Prepare the sauce by mixing Shaoxing rice wine, sugar, and soy sauce in a bowl.
- In a hot wok or skillet, cook the marinated beef in batches until browned; set aside.
- Stir-fry minced garlic and onions for about 30 seconds, then add the white parts of green onions.
- Return the beef to the wok; pour in the sauce and stir-fry for an additional minute until heated through.
- Serve over rice or noodles, garnished with green onions.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 400
- Sugar: 12g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg
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