Mongolian beef is a popular stir-fry beef dish served in Chinese restaurants. Its most notable trait is the tenderized slices of beef simmered together in a sweet and savory sauce.
The name of the dish refers to Mongolian barbecue style of cooking,
which is quick and over high heat. The dish itself isn’t actually associated
with Mongolian cuisine.
How to Make Our Mongolian Beef Recipe
1. Season sliced steak with salt and pepper.
2. Toss the steak in cornstarch until fully and evenly coated.
3. Heat a skillet over medium-high heat and add some oil. Sauté the
ginger and garlic until fragrant.
4. Add soy sauce, water and sugar and bring to a boil until sugar
dissolves.
5. Pour sauce into a measuring cup and set aside.
6. Place skillet back over heat and add more oil. Add steak and sear
until evenly browned on both sides.
7. Pour sauce back into skillet and stir together with meat. Allow
sauce to thicken. Add green onion and continue to simmer until sauce is thick
enough to coat the back of a wooden spoon.
8. Pour Mongolian beef over steamed rice and serve. So easy!
Slice steak.
Toss seasoned steak with cornstarch.
Sauté garlic and ginger.
Add soy sauce and brown sugar and cook until sugar dissolves.
Cook steak in a skillet.
Add sauce to cooked beef and green onions.
Make Ahead and Freezing Mongolian Beef
To make sauce ahead, cool sauce and
pour into an airtight container and store in the refrigerator for up to 5
days. To make steak ahead, slice steak and store in an airtight
container in the refrigerator for up to 1 day.
When ready to put together, toss beef in salt,
pepper and cornstarch. Sear coated steak in skillet as written in recipe.
Warm the sauce in a saucepan for a few minutes before adding it to the seared
meat. This will help to avoid the temperature dropping in the skillet, not
allowing for quick and even cooking.
Fully Make Ahead
Make recipe as written and cool completely. Transfer to an airtight
container and store in the refrigerator for up to 3 days. When ready to
serve, pour entire mixture into a large skillet and simmer over medium-low
heat until warmed through, about 5 to 6 minutes.
Freezing
To freeze, cool Mongolian beef completely before
transferring into a freezer friendly container. Store in freezer for up to 3
months. To reheat, transfer freezer bag to refrigerator and thaw
overnight. Pour thawed mixture into a skillet and simmer over medium-low heat
until sauce has thickened up and beef has just heated through.
Tips and Tricks for Mongolian Beef Success
·
Coating the sliced
beef in cornstarch is important because it helps to
tenderize the beef. It also helps to thicken the sauce, allowing it to fully
coat the beef.
·
Flank steak (sliced
against the grain) is most commonly used to make
Mongolian beef, although any quick cooking beef works great. We use New
York strip steaks in our version, as flank steak isn’t always found at all
grocery stores and New York strip steaks generally are. Both flank steak and NY
strip steaks work really well for this recipe and we recommending whichever
you’re able to find and prefer.
·
Sear the sliced beef
in batches to avoid overcrowding in the pan. This will
allow the beef to sear properly and prevent the slices from steaming.
What to Serve with Our Mongolian Beef Recipe
This dish is commonly served with a side steamed rice. We like to
serve ours over a bed of steamed rice so the sauce runs into the rice. It’s so
good!
In the U.S. Mongolian beef is also commonly served over a bed of fried cellophane noodles, which adds a light, crisp texture to the overall dish. We opted out of the noodle version since frying the noodles would add an extra step and more clean-up in the end, but it is a delicious alternative!
This recipe is so simple and requires such few ingredients, it’s one of our favorite weeknight dinners! We love serving it with some lightly roasted green beans to make it a complete meal.
MONGOLIAN BEEF RECIPE
The only Mongolian Beef Recipe you will ever
need! A quick, easy and ridiculously delicious stir-fry dish of tender beef
coated in a slightly sweet and savory sauce. Serve it over steamed rice to soak
up all the saucy goodness!
INGREDIENTS
· New York Strip Steaks, thinly sliced (about 1 1/2 pounds)
- 3 tablespoons cornstarch
·
2 tablespoons vegetable
oil, divided
·
3 cloves
garlic, minced
·
1 tablespoon minced
ginger
·
⅓ cup low
sodium soy sauce
·
⅓ cup water
·
½ cup dark
brown sugar
·
2 green onions sliced
into 1 inch pieces
·
1 teaspoon toasted
sesame seeds optional
·
salt and pepper to
taste
·
steamed rice for
serving
INSTRUCTIONS
1.
Season sliced steak
with salt and pepper. Toss steak in cornstarch until fully and evenly coated.
Set aside.
2.
Place a large
skillet over medium-high heat and add 1 tablespoons oil. Add garlic and ginger
and saute for 1 minutes. Add soy sauce, water and sugar and bring to a boil
until sugar dissolves, about 2 minutes.
3.
Pour sauce into a
liquid measuring cup and set aside.
4.
Place skillet back
over heat and add remaining oil. Add steak and sear until evenly browned on
both sides, 1 to 2 minutes per side.
5.
Pour sauce back into
skillet and toss together with meat. Allow sauce to thicken, 1 to 2 minutes.
6.
Toss in green onion
and continue to cook for 1 more minute until sauce is thick enough to coat the
back of a wooden spoon.
7.
Pour Mongolian beef
over steamed rice and serve.
NOTES
To make sauce ahead, cool sauce and pour into an airtight container and store in the
refrigerator for up to 5 days. To make steak ahead, slice steak and
store in an airtight container in the refrigerator for up to 1 day.
When ready to put
together, toss beef in salt, pepper and
cornstarch. Sear coated steak in skillet as written in recipe. Warm the
sauce in a saucepan for a few minutes before adding it to the seared meat. This
will help to avoid the temperature dropping in the skillet, not allowing for
quick and even cooking.
Fully Make Ahead
Make recipe as
written and cool completely. Transfer to an airtight container and store in the
refrigerator for up to 3 days. When ready to serve, pour entire
mixture into a large skillet and simmer over medium-low heat until warmed through,
about 5 to 6 minutes.
Freezing
To freeze, cool Mongolian beef completely before transferring into a freezer
friendly container. Store in freezer for up to 3 months. To reheat,
transfer freezer bag to refrigerator and thaw overnight. Pour thawed mixture
into a skillet and simmer over medium-low heat until sauce has thickened up and
beef has just heated through.
Tips and Tricks for Success
·
Coating the sliced
beef in cornstarch is important because it helps to
tenderize the beef. It also helps to thicken the sauce, allowing it to fully
coat the beef.
·
Flank steak (sliced
against the grain) is most commonly used to make
Mongolian beef, although any quick cooking beef works great. We use New
York strip steaks in our version, as flank steak isn’t always found at all
grocery stores and New York strip steaks generally are. Both flank steak and NY
strip steaks work really well for this recipe and we recommend whichever
you’re able to find and prefer.
·
Sear the sliced beef
in batches to avoid overcrowding in the pan. This will
allow the beef to sear properly and prevent the slices from steaming.
Try out this amazing recipe of the best Mongolian beef recipe that will definitely blow your mind.
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