Mongolian Beef is a popular dish in Chinese-American cuisine, known for its robust flavors and satisfying textures. The dish typically features tender strips of beef, often flank steak, which is marinated and then quickly stir-fried. The beef is commonly cooked with scallions (green onions) and sometimes extra vegetables.
The hallmark of Mongolian Beef is its rich, savory sauce. It usually combines soy sauce, garlic, sugar, and sometimes hoisin sauce or oyster sauce. This combination gives it a slightly sweet and rich flavor. The beef is typically coated in the sauce, resulting in a glossy sheen. The dish is often served over steamed rice or with noodles, allowing diners to soak up the delicious sauce.
The dish is called “Mongolian,” but it does not have strong roots in traditional Mongolian cuisine. Instead, it reflects a fusion of flavors that cater to Western palates. It’s beloved for its bold taste and quick preparation, making it a favorite for weeknight dinners.
Ingredients for Mongolian Beef
- 3 tbsp (40.5 g) Olive oil Salad or cooking
- 4 tbsp (24 g) Ginger root Raw
- 2 cloves (6 g) Garlic Raw, minced
- ½ cup (128 g) Soy sauce Made from soy and wheat (shoyu)
- ½ cup (118 g) Water Plain, clean water
- ½ cup (170 g) Honey
- 1 tsp (0.32 g) Crushed red pepper flakes
- 16 oz (454 g) Beef, flank Separable lean and fat, trimmed to 0″ fat, choice, raw Notes: Cut into strips
- ¼ cup (32 g) Cornstarch
- 2 large (50 g) Scallions Spring onions or scallions (includes tops and bulb), raw
Directions for Making Delicious Mongolian Beef
Directions are based on the original recipe of 4 servings
- Heat two teaspoons of olive oil in a saucepan over medium heat. Add ginger and garlic and sauté for 30 seconds. Quickly add the soy sauce and water before the garlic scorches.
- Add honey and red pepper flakes. Raise the heat and simmer for about 3 to 4 minutes. Continue until the sauce thickens. Remove from the heat and set aside.
- Combine beef strips and cornstarch powder in a zip-top bag or a shallow dish. Toss until all beef strips are evenly coated.
- Heat remaining 2 tablespoons of olive oil in a large frying pan (or wok), until it’s hot but not smoking.
- Add beef and sauté/stir-fry for 2 minutes. Stir occasionally so that it cooks evenly and begins to darken around the edges.
- Remove the meat from the pan and clean the pan.
- Return the pan back to the heat, add the meat and simmer for one minute. Add the sauce and cook for one minute stirring constantly. Add the green onions and cook for one further minute.
- Transfer to a plate leaving the excess sauce in the pan and serve.
Video
Certainly! Here are some tips to keep in mind when making or enjoying Mongolian Beef:
Cooking Tips:
- Choose the Right Cut of Beef: Flank steak is a popular choice due to its flavor and tenderness. Slice it against the grain for better texture.
- Marinating: Marinate the beef for at least 30 minutes. Use a mixture of soy sauce, cornstarch, and oil. This will enhance flavor and tenderness.
- High Heat Stir-Frying: Use a wok or a large skillet over high heat. This helps to quickly sear the beef and keep its juices.
- Don’t Overcrowd the Pan: If cooking a large batch, do it in smaller portions. This allows for even cooking. You will also get a good sear.
- Add Vegetables: Scallions are traditional. You can add other vegetables like bell peppers or broccoli. This adds color and nutrition.
- Thickening the Sauce: A little cornstarch mixed with water can be incorporated into the sauce. Add it towards the end of cooking. This will create a thicker consistency.
Serving Tips:
- Serve Hot: Mongolian Beef is best enjoyed hot, right after cooking.
- Accompaniments: Pair with steamed jasmine rice or fried rice to complement the flavors. You can also serve it with crispy noodles.
- Garnishes: Consider garnishing with sesame seeds or extra sliced scallions for added texture and flair.
Storage Tips:
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying out.
Enjoyment Tips:
- Balance Flavors: If the sauce becomes too sweet, add a dash of vinegar. Alternatively, use extra soy sauce to help balance the flavors.
- Adjust Spiciness: For heat, add sliced chili peppers or a dash of chili sauce to the dish.
By using these tips, you can enhance your Mongolian Beef cooking experience and enjoy a delicious meal!
Mongolian Beef
Mongolian Beef is a popular dish in Chinese-American cuisine, known for its robust flavors and satisfying textures. The dish typically features tender strips of beef, often flank steak, which is marinated and then quickly stir-fried. The beef is commonly cooked with scallions (green onions) and sometimes extra vegetables.
Ingredients
- 3 tbsp (40.5 g) Olive oil Salad or cooking
- 4 tbsp (24 g) Ginger root Raw
- 2 cloves (6 g) Garlic Raw, minced
- ½ cup (128 g) Soy sauce Made from soy and wheat (shoyu)
- ½ cup (118 g) Water Plain, clean water
- ½ cup (170 g) Honey
- 1 tsp (0.32 g) Crushed red pepper flakes
- 16 oz (454 g) Beef, flank Separable lean and fat, trimmed to 0" fat, choice, raw Notes: Cut into strips
- ¼ cup (32 g) Cornstarch
- 2 large (50 g) Scallions Spring onions or scallions (includes tops and bulb), raw
Instructions
- Heat two teaspoons of olive oil in a saucepan over medium heat. Add ginger and garlic and sauté for 30 seconds. Quickly add the soy sauce and water before the garlic scorches.
- Add honey and red pepper flakes. Raise the heat and simmer for about 3 to 4 minutes. Continue until the sauce thickens. Remove from the heat and set aside.
- Combine beef strips and cornstarch powder in a zip-top bag or a shallow dish. Toss until all beef strips are evenly coated.
- Heat remaining 2 tablespoons of olive oil in a large frying pan (or wok), until it’s hot but not smoking.
- Add beef and sauté/stir-fry for 2 minutes. Stir occasionally so that it cooks evenly and begins to darken around the edges.
- Remove the meat from the pan and clean the pan.
- Return the pan back to the heat, add the meat and simmer for one minute. Add the sauce and cook for one minute stirring constantly. Add the green onions and cook for one further minute.
- Transfer to a plate leaving the excess sauce in the pan and serve.
Notes
Certainly! Here are some tips to keep in mind when making or enjoying Mongolian Beef:
Cooking Tips:
- Choose the Right Cut of Beef: Flank steak is a popular choice due to its flavor and tenderness. Slice it against the grain for better texture.
- Marinating: Marinate the beef for at least 30 minutes in a mixture of soy sauce, cornstarch, and a bit of oil to enhance flavor and tenderness.
- High Heat Stir-Frying: Use a wok or a large skillet over high heat. This helps to quickly sear the beef and retain its juices.
- Don't Overcrowd the Pan: If cooking a large batch, do it in smaller portions to allow for even cooking and a good sear.
- Add Vegetables: While scallions are traditional, you can add other vegetables like bell peppers or broccoli for added color and nutrition.
- Thickening the Sauce: A little cornstarch mixed with water can be added to the sauce towards the end of cooking to create a thicker consistency.
Serving Tips:
- Serve Hot: Mongolian Beef is best enjoyed hot, right after cooking.
- Accompaniments: Pair with steamed jasmine rice or fried rice to complement the flavors. You can also serve it with crispy noodles.
- Garnishes: Consider garnishing with sesame seeds or extra sliced scallions for added texture and flair.
Storage Tips:
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying out.
Enjoyment Tips:
- Balance Flavors: If the sauce becomes too sweet, a dash of vinegar or additional soy sauce can help balance the flavors.
- Customize Spiciness: For a bit of heat, add sliced chili peppers or a dash of chili sauce to the dish.
By following these tips, you can enhance your Mongolian Beef cooking experience and enjoy a delicious meal!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 174Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 12mgCarbohydrates: 36gFiber: 7gSugar: 2gProtein: 8g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
