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Mongolian Beef

Mongolian Beef
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Mongolian Beef is a quick and flavorful Asian-inspired dish featuring tender strips of thinly sliced beef coated in a savory, slightly sweet sauce. Ready in under 30 minutes, it offers restaurant-quality taste with simple pantry ingredients, perfect for busy weeknights or impressing guests with minimal effort. Serve over rice, noodles, or veggies for a versatile, satisfying meal.

Ingredients

Scale

Beef and Coating

  • 1 lb flank steak or sirloin, thinly sliced across the grain
  • 1/4 cup cornstarch (for coating beef)

Sauce

  • 1/2 cup soy sauce (or tamari/coconut aminos for gluten-free)
  • 1/4 cup brown sugar (or honey/maple syrup as alternative)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup water or beef broth

Cooking

  • 2 tablespoons vegetable oil (neutral oil for high-heat cooking)

Finishing

  • 3 green onions, chopped (for garnish and flavor)

Instructions

  1. Prepare the Beef: Slice the beef thinly across the grain for tenderness. Toss the beef strips in cornstarch to coat lightly, which helps create a crispy exterior when cooked.
  2. Make the Sauce: In a small bowl, combine soy sauce, brown sugar, minced garlic, minced ginger, and water or beef broth. Stir until the sugar dissolves and the sauce is well mixed.
  3. Cook the Beef: Heat vegetable oil in a large pan or wok over medium-high heat. Add the coated beef strips in batches to avoid overcrowding. Quickly fry until the beef is browned and crispy on the outside but still tender inside. Remove cooked beef and set aside.
  4. Combine and Simmer: Pour the sauce mixture into the same pan and bring to a gentle simmer, stirring constantly to slightly thicken the sauce. Return the cooked beef to the pan and toss to coat evenly, heating everything through.
  5. Finish with Green Onions: Stir in chopped green onions just before serving to add brightness and a fresh crunch.

Notes

  • Slice beef thinly using a sharp knife; freezing beef slightly can make slicing easier and more uniform.
  • Cook beef in batches to avoid steaming and ensure crispy edges.
  • Use high heat to quickly sear beef and lock in juices.
  • Adjust the sauce’s sweetness and saltiness by adding more or less brown sugar and soy sauce according to your taste.
  • Fresh garlic, ginger, and green onions make a noticeable difference in flavor quality.
  • Optional: Add red pepper flakes or sriracha for a spicy kick.
  • Protein variations include chicken, pork, tofu, tempeh, or seitan.
  • For gluten-free versions, substitute soy sauce with tamari or coconut aminos.
  • Leftovers store refrigerated up to 3 days or frozen up to 2 months.
  • Reheat gently adding water or broth if sauce thickens too much.

Nutrition

Keywords: Mongolian Beef, Asian beef recipe, quick beef stir-fry, easy dinner, gluten free Mongolian beef, savory sweet beef, quick weeknight meal

Find it online: https://recipesemilly.com/mongolian-beef/