You’re about to explore a recipe for Mongolian Beef that promises tender slices of flank steak, perfectly crisped with cornstarch and infused with the aromatic duo of ginger and garlic.
This dish offers a harmonious balance of savory and sweet, thanks to a sauce crafted from soy sauce, brown sugar, and a touch of water.
If you’re searching for a quick and satisfying meal that pairs effortlessly with Jasmine rice or vegetables, this recipe might be just what you need.
Kitchen Tools Required
- 1 large skillet or wok
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 set of measuring spoons
- 1 mixing bowl
- 1 tongs
Ingredients
- 1 pound flank steak, thinly sliced
- 1/4 cup cornstarch
- 1/3 cup vegetable oil
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar, packed
- 1 bunch green onions, cut into 2-inch pieces
- 1 teaspoon sesame seeds, for garnish (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Mongolian Beef, you can follow this timeline:
- Preparation Phase (15 minutes total):
- Minute 0-2: Gather all ingredients and equipment needed for the recipe.
- Minute 3-5: Thinly slice the flank steak and coat with cornstarch. Set aside for 10 minutes.
- Minute 6-10: While the steak is resting, mince the fresh ginger and garlic, and cut the green onions into 2-inch pieces.
- Minute 11-15: Measure out the soy sauce, water, and brown sugar, and prepare the sesame seeds if using.
- Cooking Phase (10 minutes total):
- Minute 16-18: Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Minute 19-22: Cook the steak in batches until crispy and browned, then remove from the skillet.
- Minute 23-24: In the same skillet, add minced ginger and garlic, sauté briefly until fragrant.
- Minute 25-26: Pour in soy sauce, water, and brown sugar, stir until the sugar dissolves.
- Minute 27-28: Return the cooked steak to the skillet, toss to coat in the sauce.
- Minute 29: Add green onions and cook for an additional minute.
- Resting Phase (5 minutes):
- Minute 30-35: Remove from heat and let the dish rest for 5 minutes before serving. Garnish with sesame seeds if desired.
Recipe
Mongolian Beef is a popular Asian-inspired dish known for its savory and slightly sweet flavors, combined with tender slices of beef.
This dish is quick to prepare and perfect for a weeknight dinner or a special occasion.
The key to achieving the perfect texture and flavor lies in properly preparing the beef and creating a well-balanced sauce.
With just a few simple ingredients, you can recreate this restaurant favorite at home.
The dish starts with thinly sliced flank steak, which is then coated in cornstarch to create a crispy exterior when cooked.
The beef is stir-fried until golden brown, and then it’s tossed in a flavorful sauce made from soy sauce, brown sugar, and fresh aromatics like ginger and garlic.
A touch of green onions adds a burst of freshness and color to the dish.
Serve this delicious Mongolian Beef over steamed rice for a complete meal.
To prepare Mongolian Beef, start by coating the flank steak slices with cornstarch and let them sit for about 10 minutes.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the steak in batches, cooking until each piece is crispy and browned, then remove from the skillet.
In the same skillet, sauté the minced ginger and garlic briefly until fragrant.
Next, pour in the soy sauce, water, and brown sugar, stirring until the sugar dissolves.
Return the cooked steak to the skillet and toss it in the sauce until well coated.
Add the green onions and cook for an additional minute.
Remove from heat and let the dish rest for 5 minutes before serving.
Garnish with sesame seeds if desired and enjoy hot.
For an even more tender result, consider marinating the steak slices in a tablespoon of soy sauce and a teaspoon of baking soda for 30 minutes before coating them with cornstarch.
This step helps to break down the meat fibers, resulting in a softer texture.
Additionally, make sure not to overcrowd the pan when frying the beef, as this can prevent the pieces from becoming crispy.
Feel free to adjust the sweetness and saltiness of the dish by modifying the sugar and soy sauce quantities to suit your taste preferences.
Cooking Steps
To start, coat the thinly sliced flank steak with cornstarch, ensuring even coverage, and let it rest for 10 minutes.
Heat the vegetable oil in your skillet over medium-high heat, and cook the steak in batches until it’s crispy and browned.
Next, sauté the minced ginger and garlic in the same skillet, then add soy sauce, water, and brown sugar, stirring until the sugar completely dissolves.
Step 1. Coat Steak With Cornstarch
Start by verifying your flank steak is thinly sliced, as this will help it cook more evenly and quickly.
Lay the slices out on a cutting board in a single layer.
Measure out 1/4 cup of cornstarch using a measuring cup.
Sprinkle the cornstarch evenly over the steak slices, confirming each piece is fully coated.
Use your hands to gently pat the cornstarch into the meat, creating a thin, even layer.
This coating helps lock in the juices and achieves a crispy texture when cooked.
Allow the coated steak to rest for 10 minutes.
This resting period confirms the cornstarch adheres properly to the meat, forming a protective barrier that enhances the steak’s final texture and flavor.
Step 2. Heat Oil in Skillet
While your steak rests, you’ll want to prepare the cooking surface by heating the vegetable oil.
Place your large skillet or wok over medium-high heat.
Pour in 1/3 cup of vegetable oil, making sure it evenly coats the bottom.
Allow the oil to heat until it shimmers; this indicates it’s reached the ideal temperature for frying.
You can test the readiness by carefully flicking a tiny drop of water into the oil. If it sizzles immediately, the oil is hot enough.
Maintaining consistent heat is vital, so adjust the burner if needed.
Avoid letting the oil smoke, as this indicates it’s too hot and could burn the steak.
Properly heated oil guarantees a crispy texture without absorbing excess grease.
Step 3. Cook Steak Until Crispy
You’ve prepped your skillet, and now it’s time to achieve that perfect crispy texture for your steak.
Begin by coating the thinly sliced flank steak pieces with cornstarch.
Allow them to rest for about 10 minutes; this step guarantees maximum crispiness.
With your oil heated to a shimmering state, use tongs to carefully add the steak slices in a single layer.
Avoid overcrowding to guarantee even browning.
Cook each side for about 2-3 minutes until golden brown and crispy.
Remove the steak and let it rest on a paper towel-lined plate to drain excess oil.
| Step | Description |
|---|---|
| 1 | Coat steak with cornstarch |
| 2 | Let rest for 10 minutes |
| 3 | Add steak to hot skillet |
| 4 | Cook each side 2-3 minutes |
| 5 | Drain on paper towel |
Step 4. Sauté Ginger and Garlic
As soon as the steak is set aside, focus on infusing your dish with aromatic flavors by sautéing ginger and garlic.
Begin by ensuring your skillet or wok retains medium-high heat from cooking the steak.
Add a tablespoon of minced fresh ginger and two cloves of minced garlic directly into the hot oil remaining in the pan.
Use a spatula to stir them consistently, ensuring even cooking and preventing burning.
You’re aiming for the ginger and garlic to become fragrant, which typically takes about 30 seconds to a minute.
Watch closely for the garlic to turn a light golden color, signaling it’s perfectly sautéed.
This step is essential for building the dish’s foundational flavors, so don’t rush the process.
Step 5. Dissolve Sugar in Soy Sauce
Pour the soy sauce and water into the skillet, embracing the sizzling sound as they meet the hot pan.
This step deglazes, capturing the flavors from sautéed ginger and garlic.
Immediately add the packed brown sugar, stirring continuously with a spatula.
Maintain a medium-high heat to guarantee the sugar dissolves efficiently, forming a glossy, cohesive sauce.
Watch closely as the sugar integrates, reducing any graininess.
Adjust your stirring speed to prevent any clumping or burning.
The mixture should thicken slightly, coating the back of the spatula.
Once the sugar is fully dissolved, the sauce will appear smooth and aromatic.
This balance of sweet and savory forms the backbone of your dish, ready to envelop the crispy beef in flavorful perfection.
Serving Tips
- Steamed Jasmine Rice: A classic pairing that helps soak up the savory sauce and balances the richness of the beef.
- Stir-fried Vegetables: Add some color and nutrition to your meal with a mix of bell peppers, broccoli, and snap peas.
- Egg Fried Rice: For a more indulgent side, serve with egg fried rice for additional flavor and texture.
- Cucumber Salad: A revitalizing cucumber salad with a light vinaigrette can provide a cool contrast to the warm, savory beef.
- Noodles: Toss some cooked noodles in sesame oil and soy sauce for a satisfying, slurpable side.
Reheating
Reheating:
Reheat Mongolian Beef in a skillet over medium heat until thoroughly warmed.
Add a splash of water or soy sauce to prevent drying out and to enhance the sauce’s consistency.
Final Thoughts
As you savor the flavorful Mongolian Beef, it’s clear that mastering this dish is both rewarding and achievable with some attention to detail.
Begin by ensuring your flank steak is thinly sliced for ideal tenderness. The cornstarch coating is essential—it creates a crispy exterior when fried.
Don’t overcrowd the pan; cook the beef in batches to maintain that crisp texture.
The balance of soy sauce and brown sugar forms a sweet-savory glaze that defines the dish. Adjust these elements to suit your taste.
Remember, brief resting time after cooking enhances flavor absorption.
Finally, garnishing with sesame seeds adds a subtle nutty note.
With these tips, your Mongolian Beef will be a delightful, restaurant-quality experience at home.
Frequently Asked Questions
Can I Substitute Flank Steak With Another Type of Meat?
Yes, you can substitute flank steak with sirloin or flat iron steak. Make sure you slice it thinly against the grain for tenderness. Keep an eye on cooking times since different cuts may require slight adjustments for best results.
What Can I Use as a Cornstarch Alternative?
You can substitute cornstarch with arrowroot powder or tapioca starch. Both thicken sauces effectively and create a similar texture. Use them in equal amounts, ensuring you mix them with liquid before adding to avoid clumping.
How Can I Make This Dish Spicier?
To make this dish spicier, add red pepper flakes or sliced chili peppers when sautéing the ginger and garlic. You can also mix in some Sriracha or chili paste with the soy sauce for extra heat.
Is There a Vegetarian Version of Mongolian Beef?
You can make a vegetarian version by substituting flank steak with tofu or seitan. Coat them with cornstarch, then fry until crispy. Follow the same sauce instructions, ensuring all ingredients are vegetarian-friendly. Adjust flavors as desired.
Can I Use a Different Oil Instead of Vegetable Oil?
You can substitute vegetable oil with oils like canola, peanut, or sunflower. Verify the oil’s smoke point suits high-heat cooking. Each oil slightly alters the dish’s flavor, so choose based on your taste preference.
Mongolian Beef Recipe
Equipment
- 1 large skillet or wok
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 set of measuring spoons
- 1 Mixing bowl
- 1 Tongs
Ingredients
- 1 pound flank steak thinly sliced
- 1/4 cup cornstarch
- 1/3 cup vegetable oil
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar packed
- 1 bunch green onions cut into 2-inch pieces
- 1 teaspoon sesame seeds for garnish (optional)
Instructions
- Coat the flank steak slices with cornstarch and set aside for 10 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the steak in batches and cook until crispy and browned, then remove from the skillet.
- In the same skillet, add ginger and garlic, and sauté briefly until fragrant.
- Pour in soy sauce, water, and brown sugar, and stir until the sugar dissolves.
- Return the cooked steak to the skillet and toss to coat in the sauce.
- Add green onions and cook for an additional minute.
- Remove from heat and let rest for 5 minutes before serving.
- Garnish with sesame seeds if desired and serve hot.
Notes
