The BEST Mongolian Beef Recipe

Short Description

This Mongolian Beef recipe features tender, thinly sliced beef coated in a rich, savory sauce with a hint of sweetness. Quick to make and packed with flavor, this dish rivals your favorite takeout and is perfect for a satisfying homemade meal.

Why You’ll Love This Recipe

• Tender and Flavorful: Thinly sliced beef caramelized in a delicious savory-sweet sauce.
• Quick and Easy: Ready in under 30 minutes with simple ingredients.
• Better Than Takeout: A restaurant-quality meal made right at home.
• Versatile: Pairs well with rice, noodles, or steamed vegetables.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sauce:

• Low-sodium soy sauce
• Brown sugar
• Garlic, minced
• Ginger, grated
• Hoisin sauce
• Cornstarch
• Water
• Red pepper flakes (optional, for heat)

For the Beef:

• Flank steak, thinly sliced against the grain
• Cornstarch (for coating)
• Vegetable oil (for frying)
• Green onions, sliced (for garnish)
• Sesame seeds (for garnish, optional)

Directions

1. Prepare the Sauce: In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, hoisin sauce, cornstarch, and water. Set aside.
2. Coat the Beef: Toss the thinly sliced flank steak in cornstarch until evenly coated.
3. Fry the Beef: Heat oil in a large skillet or wok over medium-high heat. Fry the beef in batches until crispy and browned. Remove and set aside.
4. Simmer the Sauce: In the same pan, pour in the sauce mixture and let it simmer until thickened.
5. Combine: Return the beef to the pan and toss until fully coated in the sauce.
6. Serve: Garnish with sliced green onions and sesame seeds. Serve hot over rice or noodles.

Servings and Timing

• Servings: 4 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Spicy Version: Add more red pepper flakes or a drizzle of sriracha.
• Vegetarian Option: Substitute beef with crispy tofu or mushrooms.
• Extra Crunch: Add sliced bell peppers or water chestnuts for texture.
• Lower Sugar: Reduce the brown sugar for a less sweet version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a skillet over medium heat, adding a splash of water if needed.
• Freezing: Freeze in an airtight container for up to 2 months. Thaw in the fridge before reheating.

FAQs

Can I use a different cut of beef?

Yes! Sirloin, ribeye, or even skirt steak work well if thinly sliced.

How do I make the beef extra tender?

Slice against the grain and marinate in a bit of soy sauce and cornstarch before cooking.

Can I make this gluten-free?

Use tamari instead of soy sauce and a gluten-free hoisin sauce alternative.

What side dishes go well with Mongolian Beef?

Steamed rice, fried rice, stir-fried vegetables, or lo mein noodles pair perfectly.

Can I use ground beef instead of flank steak?

Yes! Cook ground beef and drain excess fat before adding the sauce.

How do I prevent the beef from getting soggy?

Ensure the oil is hot enough before frying and don’t overcrowd the pan.

Can I air-fry the beef?

Yes! Toss beef in cornstarch and air-fry at 400°F (200°C) for 8-10 minutes before adding it to the sauce.

What if I don’t have hoisin sauce?

You can substitute with a mix of soy sauce, honey, and a bit of peanut butter.

How can I make this dish healthier?

Use less sugar, cook with leaner beef, and stir-fry instead of deep-frying.

Is this dish kid-friendly?

Yes! Reduce or omit the red pepper flakes for a milder version.

Conclusion

This Mongolian Beef recipe is the perfect balance of sweet, savory, and umami flavors, making it a fantastic choice for a quick and delicious homemade meal. Whether served over rice or noodles, it’s sure to become a family favorite!

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