Mongolian beef is a delicious and savory dish featuring tender slices of beef coated in a sweet and savory sauce, stir-fried to perfection. It’s a popular dish at Chinese-American restaurants, but did you know you can easily make it at home? This recipe ensures you get that restaurant-quality taste in your kitchen using simple ingredients. Let’s dive into the step-by-step process of making the perfect Mongolian beef.
Ingredients Needed
For the Beef:
- 1 pound flank steak (or sirloin), thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil (for frying)
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 2 teaspoons cornstarch (for thickening)
- 1 tablespoon hoisin sauce (optional for extra depth of flavor)
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional, for heat)
For Garnishing:
- 3 green onions, sliced
- 1 teaspoon sesame seeds (optional)
Step-by-Step Instructions
Step 1: Prepare the Beef
- Slice the Beef: Cut the flank steak into thin slices, making sure to slice against the grain for tenderness.
- Coat with Cornstarch: Toss the beef slices in cornstarch, ensuring each piece is lightly coated. This helps achieve a crispy texture when frying and allows the sauce to adhere better.
- Let It Rest: Set the coated beef aside for about 10 minutes to allow the cornstarch to absorb moisture.
Step 2: Make the Sauce
- Mix Ingredients: In a small bowl, whisk together soy sauce, brown sugar, water, cornstarch, hoisin sauce (if using), and sesame oil.
- Sauté Aromatics: Heat a tablespoon of vegetable oil in a pan over medium heat. Add garlic, ginger, and red pepper flakes (if using) and sauté for about 30 seconds until fragrant.
- Simmer the Sauce: Pour in the sauce mixture and let it simmer for 2-3 minutes until slightly thickened. Set aside.
Step 3: Cook the Beef
- Heat Oil: In a large pan or wok, heat the remaining vegetable oil over medium-high heat.
- Fry the Beef: Add the coated beef in a single layer, cooking in batches if needed. Fry for 1-2 minutes per side until crispy and browned.
- Drain Excess Oil: Transfer the cooked beef to a plate lined with paper towels to remove excess oil.
Step 4: Combine Everything
- Return Beef to the Pan: Add the fried beef back into the pan.
- Pour in the Sauce: Stir well to coat the beef evenly in the rich Mongolian sauce.
- Garnish & Serve: Sprinkle sliced green onions and sesame seeds on top.
Step 5: Serve and Enjoy
Serve your homemade Mongolian beef over steamed white rice, brown rice, or noodles for a complete meal.
Tips for the Best Mongolian Beef
- Slice the beef thinly: This ensures a tender texture and quicker cooking time.
- Use cornstarch: It helps create a crispy exterior and thickens the sauce.
- Cook in batches: Overcrowding the pan can make the beef soggy instead of crispy.
- Adjust sweetness and saltiness: If you prefer a less sweet dish, reduce the brown sugar slightly. For a saltier taste, add more soy sauce.
Alternative Cooking Methods
Air Fryer Mongolian Beef
For a healthier version, you can use an air fryer:
- Preheat the air fryer to 375°F (190°C).
- Lightly coat the beef slices with oil and air fry for 8-10 minutes, flipping halfway through.
- Toss with the prepared sauce and serve.
Slow Cooker Mongolian Beef
For a more hands-off approach:
- Place sliced beef in a slow cooker.
- Pour in the sauce mixture and stir to coat.
- Cook on low for 4-5 hours or high for 2-3 hours until tender.
- Garnish and serve.
Popular Variations
- Spicy Mongolian Beef: Add extra red pepper flakes or a dash of sriracha.
- Vegetarian Mongolian Stir-Fry: Substitute beef with tofu or mushrooms.
- Extra Crunchy Version: Double fry the beef for an even crispier texture.
Conclusion
Making Mongolian beef at home is easy, delicious, and much healthier than takeout. With simple ingredients and a few cooking tips, you can achieve that perfect balance of sweet, savory, and umami flavors. Try this recipe today and impress your family with a restaurant-quality dish!
Frequently Asked Questions (FAQs)
Q1: Can I use a different cut of beef? Yes! While flank steak is ideal, you can also use sirloin, ribeye, or skirt steak.
Q2: Can I make Mongolian beef ahead of time? Yes! Cook the beef and store it separately from the sauce. Reheat both and combine before serving.
Q3: How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat.
Q4: What can I serve with Mongolian beef? Steamed rice, fried rice, stir-fried vegetables, or lo mein noodles pair perfectly.
Q5: Can I make it gluten-free? Yes! Use tamari instead of soy sauce and check that all other ingredients are gluten-free.
Meta Description
Learn how to make restaurant-quality Mongolian beef at home with this easy step-by-step recipe. Perfectly crispy beef coated in a rich, savory sauce—better than takeout!