Get ready to take your taste buds on a delightful journey to Asia with my foolproof recipe for the BEST Mongolian Beef! This dish features tender slices of beef, perfectly infused with bold flavors and enveloped in a rich, luscious sauce that will have you coming back for more. So grab your apron and join me as we dive into this flavorful adventure together!
COMPREHENSIVE GUIDE FOR THE BEST MONGOLIAN BEEF RECIPE
INGREDIENTS
For the Beef:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 1 tablespoon hoisin sauce (optional for extra depth)
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1/2 teaspoon red pepper flakes (optional, for some heat)
For Garnish:
- 2 green onions, sliced
- Sesame seeds (optional)
INSTRUCTIONS
- Prepare the Beef:
- In a bowl, toss the thinly sliced beef with cornstarch until fully coated. This step helps tenderize the meat and gives it a nice texture when cooked.
- Make the Sauce:
- In a separate bowl, whisk together the soy sauce, brown sugar, hoisin sauce, minced ginger, minced garlic, rice vinegar, and red pepper flakes. Set aside.
- Cook the Beef:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Once hot, add the beef in a single layer (cook in batches if necessary to avoid overcrowding).
- Sear the beef for about 2-3 minutes until browned and cooked through, then remove it from the skillet and set aside.
- Combine:
- In the same skillet, pour in the prepared sauce and bring it to a simmer over medium heat, stirring frequently until the sugar has dissolved and the sauce thickens slightly (about 2-3 minutes).
- Return the cooked beef to the skillet and toss to coat it in the sauce. Cook for an additional 1-2 minutes until everything is heated through.
- Serve:
- Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
- Serve over steamed rice or noodles for a complete meal.
TIPS
- Slicing the Beef: For easier slicing, you can freeze the beef for about 30 minutes before cutting. This firms it up and makes it easier to achieve thin slices.
- Adjusting Sweetness: Feel free to modify the amount of brown sugar to suit your taste preferences.
SERVING AND REHEATING
Now that our Mongolian Beef is ready to shine, it’s time to serve it up! I love enjoying it over a steaming mound of fluffy white rice, letting the luscious sauce mingle with every grain. The contrast between the tender beef and the rice is simply heavenly.
And what about leftovers? No need to worry! Mongolian Beef makes for an excellent next-day meal. Just store it in an airtight container in the refrigerator. To reheat, gently warm it in a pan over medium heat until heated through. You can also use the microwave; just be sure to cover it to retain moisture.
There you have it, folks! From marinating the beef to crafting the bold sauce and stir-frying it to perfection, this dish is a true showstopper. So gather your ingredients, put on your chef’s hat, and let the flavors of Mongolian Beef take center stage in your kitchen. Until next time, happy cooking and happy eating, everyone!
