Try making your own Mongolian beef at home in just 30 minutes. This recipe has tender beef strips in a tasty sauce. The sauce mixes soy sauce’s savory taste with brown sugar’s sweetness.
Garlic and ginger add a special aroma. It’s a favorite in many families, beating any takeout.
The magic of Mongolian beef is in how it’s made. Thin beef slices are seared fast, then smothered in a sweet and savory sauce. This sauce caramelizes, giving the dish a unique taste and texture.
Looking for a quick dinner or a tasty Asian meal? This easy Mongolian beef recipe is perfect.
Table of Contents
What is Mongolian Beef: Origins and History
Mongolian beef stir-fry isn’t from Mongolia. It’s a Chinese-American favorite that blends Chinese and American cooking styles. It has thinly sliced beef in a brown sauce made of hoisin, soy, and chili peppers, with brown sugar for sweetness.
Traditional vs American-Chinese Version
Traditional Mongolian food includes Buuz (steamed dumplings), Khorkhog (barbecue cooked with hot stones), and Airag (fermented mare’s milk). But the Mongolian beef stir-fry we know today started in Taiwan in the mid-20th century. Taiwanese chefs brought it to the US in the 1950s and 60s, making it a common dish in Chinese restaurants.
Why It’s Called Mongolian Beef
The name “Mongolian Beef” might come from the Mongolian Barbecue. This cooking method involves grilling meats and veggies on large griddles. But, the dish itself isn’t related to Mongolian food. It’s a creation of Chinese-American chefs, showing the mix of Chinese and American flavors in this Chinese-American favorite.
Essential Ingredients for Perfect Mongolian Beef
Making the perfect Mongolian beef needs the right ingredients. At its core, it’s about steak strips in a savory sauce with soy and ginger flavors. Let’s explore the key ingredients that make this dish stand out.
The base of Mongolian beef is the beef itself. Flank steak or New York strip are top choices for their tenderness and taste. Cutting the beef thinly ensures it’s tender and easy to chew.
The sauce is where the magic is. Soy sauce, brown sugar, and hoisin sauce mix to create a rich flavor. Garlic and ginger add depth, while cornstarch thickens it to perfection.
Green onions add a fresh touch to the dish. Red pepper flakes can add a hint of heat, enhancing the flavors.
With these ingredients, you’re set to make a Mongolian beef that’s a true Asian delight. Enjoy the steak strips in savory sauce and soy and ginger flavors that make it special.
Best Cuts of Beef and Preparation Methods
Choosing the right meat is key for perfect Mongolian beef. Shaved beef steak, also known as sandwich steak or shabu-shabu beef, is the top pick. It’s thin, tender, and soaks up flavors well, becoming tender when cooked right.
Selecting the Right Cut
Shaved beef steak is the best choice, but flank steak or skirt steak work too. They have a strong beefy taste and are great for Mongolian beef. Make sure to freeze the meat a bit before slicing it thinly against the grain. This way, it cooks fast and stays tender.
Proper Slicing Techniques
- Partially freeze the beef for 30-60 minutes to make it easier to slice thinly.
- Slice the beef against the grain into thin, even strips, approximately 1/4-inch thick.
- If the beef strips are too thick, use a meat pounder or the back of a knife to gently flatten them, ensuring they cook evenly.
Meat Tenderizing Tips
To make the beef even more tender, lightly coat the sliced strips with cornstarch before cooking. This helps the beef brown well and thickens the Mongolian sauce.
By choosing the right cut and preparing the beef correctly, your Mongolian beef will be tender and flavorful. The sauce will also be rich and thick.
Easy Mongolian Beef Recipe
Get ready to enjoy a delightful and quick beef dish with this Easy Mongolian Beef Recipe. This flavorful stir-fry can be prepared in just 30 minutes. It’s perfect for a weeknight meal. Let’s dive into the steps to create this Asian-inspired delight.
Start by preparing the sauce. In a small bowl, combine soy sauce, brown sugar, and minced garlic and ginger. Whisk the ingredients until the sugar has dissolved. This creates a savory-sweet base for the dish.
Next, cut the beef (flank steak works best) into thin, bite-sized strips. Toss the beef with a light coating of cornstarch. This will help create a crispy texture when seared.
- Heat a large skillet or wok over high heat and add a drizzle of oil.
- Work in batches to quickly sear the beef on all sides, about 2-3 minutes per batch.
- Once the beef is browned, add the prepared sauce and green onions to the skillet.
- Cook the mixture for an additional 2-3 minutes, stirring constantly, until the sauce thickens and coats the beef evenly.
That’s it! Your Easy Mongolian Beef is now ready to be served. This dish pairs perfectly with steamed rice, noodles, or a side of sautéed vegetables. Enjoy the bold, savory-sweet flavors of this quick and easy beef dish.
The Secret to the Perfect Mongolian Sauce
The secret to making great Mongolian beef is in the sauce. This sauce is what makes the dish special. It mixes soy and ginger with steak strips in a tasty sauce.
Balancing Sweet and Savory Flavors
The sauce has a mix of salty soy sauce, sweet brown sugar, and strong hoisin sauce. Fresh garlic and ginger add a nice smell. A bit of Worcestershire sauce adds a unique taste.
This mix of flavors makes the sauce both savory and sweet. It’s perfect with the steak strips.
Sauce Thickening Techniques
To get the sauce’s glossy texture, you need to thicken it. You do this with a cornstarch slurry. This is cornstarch mixed with water.
When you add it to the sauce, it thickens. This makes the sauce stick to the steak, giving it a velvety feel.
Knowing how to balance sweet, savory, and thickening is key. With these tips, you can make the perfect Mongolian sauce at home.
Quick Cooking Tips and Techniques
Preparing a tasty quick beef dish or simple beef and vegetable sauté is easier than you think. A few key tips can make a big difference. Let’s explore how to cook the perfect Mongolian beef.
- Cook the beef in small batches: Cooking in small portions helps the beef brown and stay tender. It also locks in the flavors.
- Use a large skillet or wok: A big pan or wok gives the beef room to cook quickly. This is key for a nice sear and caramelization.
- Heat the oil properly: Make sure the oil is hot and shimmering before adding the beef. This helps the meat get a good crust and prevents sticking.
- Stir-fry the beef quickly: Cook the beef for about 2 minutes per batch. This keeps it tender and juicy.
- Constant stirring: Stir constantly when adding the sauce to the beef. This ensures even coating and prevents burning or thickening.
| Ingredient | Quantity |
|---|---|
| Beef Flank Steak | 1 pound, thinly sliced into ¼-inch-thick pieces |
| Soy Sauce | 2 tablespoons (regular and dark soy sauce) |
| Cornstarch | 2 tablespoons |
| Shaoxing Wine | 2 tablespoons |
| Dried Red Chili Peppers | 8 to 10 whole, or ½ to ¾ teaspoon crushed |
| Baking Soda | A pinch, as a meat tenderizer |
By using these quick cooking tips, you can make a delicious quick beef dish or simple beef and vegetable sauté fast. Your Mongolian beef will be tender and full of flavor.
Vegetable Additions and Variations
The traditional Mongolian Beef dish mainly features beef with a few vegetables. But, you can add more variety by using different fresh produce. Try adding broccoli, sliced bell peppers, julienned carrots, and snow peas to your simple beef and vegetable sauté.
For a fresh take on Asian-inspired cuisine, mix vegetables with beef or use only vegetables. When adding veggies, stir-fry them first. Then, mix them with the Mongolian sauce and beef. This keeps the veggies crunchy and colorful.
Traditional Vegetable Pairings
- Broccoli florets
- Sliced bell peppers
- Julienned carrots
- Snow peas
Modern Twist Options
- Substitute beef with a mix of various vegetables
- Combine half beef and half vegetables
Remember to stir-fry veggies separately before adding them to the dish. This way, they stay fresh and flavorful.
Serving Suggestions and Side Dishes
Enjoying a delicious restaurant-style beef entrée is even better with the right side dishes. Mongolian Beef, with its Asian-inspired flavors, goes well with many sides. These sides enhance the dish’s bold and savory taste.
Traditionally, Mongolian Beef is served over steamed white rice. This allows the sauce to soak in, creating a perfect blend. For a healthier option, try brown rice or cauliflower rice. These alternatives offer a lighter, nutritious base for your meal.
- Steamed white rice
- Brown rice
- Cauliflower rice
Mongolian Beef also pairs well with stir-fried noodles like lo mein or udon. This makes the dish heartier and more filling.
To balance the richness of the beef, serve it with fresh side dishes. Some great options include:
- Asian Greens: Sautéed bok choy, Chinese broccoli, or a mix of greens add crunch and nutrients.
- Thai Green Beans: Stir-fried green beans with garlic, soy sauce, and sweetness complement the beef.
- Vietnamese Cucumber Salad: A tangy cucumber salad with rice vinegar offers a refreshing contrast.
Remember to garnish your Mongolian Beef with extra green onions before serving. This adds color and freshness to the dish.
Storage and Reheating Guidelines
Enjoying your delicious Easy Mongolian Beef Recipe doesn’t have to end when the meal is finished. With proper storage and reheating techniques, you can savor the flavors of this dish for days to come. Let’s dive into the details:
Refrigerator Storage
Leftover Easy Mongolian Beef can be stored in an airtight container in the refrigerator for up to 3 days. This will help preserve the beef’s tenderness and the sauce’s balance of sweet and savory flavors.
Reheating Methods
- Microwave: For a quick and convenient reheat, simply place the leftover beef in a microwave-safe dish and heat in 30-second intervals, stirring in between, until it’s warmed through.
- Stovetop: Gently reheat the beef in a pan on the stove over medium heat, adding a splash of water or broth if the sauce has thickened too much.
Freezer Storage
If you want to enjoy your Easy Mongolian Beef Recipe for even longer, you can freeze it for up to 3 months. Transfer the dish to an airtight container or freezer-safe bag before placing it in the freezer. When ready to enjoy, thaw the beef overnight in the refrigerator before reheating.
| Storage Method | Maximum Duration | Reheating Recommendations |
|---|---|---|
| Refrigerator | 3 days | Microwave or gentle stovetop heating |
| Freezer | 3 months | Thaw overnight in the refrigerator, then reheat |
By following these storage and reheating guidelines, you can enjoy the flavors of your Easy Mongolian Beef Recipe long after the initial meal. Savor every bite, even when it’s not freshly prepared!
Conclusion
The Easy Mongolian Beef Recipe is a tasty, restaurant-quality meal you can make at home. It’s easy to prepare and can be as good as takeout. You can stick to the traditional recipe or add your own twist with different vegetables.
The secret to this recipe is choosing the right beef cut and slicing it properly. The sauce’s sweet and savory flavors are also key. By following the steps and using quick cooking methods, you can have a delicious meal ready in 30 minutes.
Whether you love the classic Mongolian beef or want to try new flavors, this recipe is a great starting point. Serve it with steamed rice for a complete, satisfying meal that everyone will love.