![To make Mongolian Beef, gather these ingredients: - 1 lb flank steak, thinly sliced against the grain - 3 tablespoons cornstarch - 2 tablespoons vegetable oil - 4 green onions, cut into 2-inch lengths - 4 cloves garlic, minced - 1 inch ginger, minced - 1/2 cup soy sauce - 1/4 cup brown sugar - 1 tablespoon sesame oil - 1 teaspoon red pepper flakes (adjust for spice preference) - Salt and black pepper to taste These ingredients create a dish that is both savory and sweet. The flank steak gives a tender bite, while the sauce adds rich flavor. If you need substitutions, you can use other cuts of beef like sirloin. For a gluten-free option, swap soy sauce for tamari. If you want a lower-carb version, you can use coconut aminos. For a vegetarian option, try tofu or seitan instead of beef. Each substitute will change the taste slightly, but they can still deliver great results. Using fresh ingredients, like garlic and ginger, makes a big difference. They add vibrant flavors and aromas to your dish. Dried ingredients can work in a pinch, but they lack the punch of fresh ones. For example, fresh garlic will give a brighter taste than garlic powder. Always opt for fresh when you can, especially in a dish like Mongolian Beef, where flavor is key. To start, you need flank steak. Slice it thinly against the grain. This helps keep it tender. Place the beef in a mixing bowl. Add three tablespoons of cornstarch. Toss well until the beef is coated. Let it rest for 10 to 15 minutes. This step makes a big difference in texture. Now, let's make the sauce. In a small bowl, combine 1/2 cup soy sauce, 1/4 cup brown sugar, and 1 tablespoon sesame oil. Add a teaspoon of red pepper flakes for heat. Whisk everything together until smooth. This sauce brings the perfect balance of sweet and savory to your dish. Heat two tablespoons of vegetable oil in a large skillet or wok. Make sure the oil is hot but not smoking. Add the beef in batches to avoid overcrowding. Stir-fry for 2 to 3 minutes until it's browned. Remove the beef and set it aside. In the same pan, add minced garlic and ginger. Stir for about 30 seconds until fragrant. Toss in the green onions and stir-fry for 1 to 2 minutes. Pour in the sauce and let it simmer for 1 to 2 minutes. Return the beef to the pan, mixing well. Cook for another minute to blend the flavors. Adjust the seasoning with salt and black pepper to taste. This process creates a dish that is both quick and full of flavor. For the full recipe, check out the details above! To get tender beef, start with flank steak. Slice it against the grain; this matters! Coat the beef with cornstarch. Let it rest for 10-15 minutes. The cornstarch helps soften the meat. Stir-fry it in batches to keep it juicy. Overcrowding makes it tough. One big mistake is not slicing the beef correctly. Always cut against the grain for tenderness. Another error is cooking the meat too long. This can make it dry and chewy. Be sure to watch the heat. If it’s too low, the beef will steam instead of fry. Lastly, don’t skip the resting time after coating with cornstarch. You can easily adjust the flavor of your Mongolian beef. For a sweeter sauce, add more brown sugar. If you want it saltier, add extra soy sauce. For spice, increase the red pepper flakes. Start with a little and taste as you go. This way, you can find your perfect balance. If you prefer less heat, skip the flakes altogether. For a full experience, check out the [Full Recipe]. {{image_2}} You can easily make a vegetarian or vegan version of Mongolian beef. Instead of beef, use mushrooms or tofu. Both options soak up flavor well. For mushrooms, shiitake or portobello work great. They have a meaty texture that adds depth. If you choose tofu, use firm tofu. Press it to remove excess water. Then slice it into bite-sized pieces. Coat the tofu with cornstarch for a crispy finish. To keep it low-carb or keto-friendly, swap out the brown sugar. Use a sugar substitute like erythritol or stevia. This change helps reduce carbs without losing flavor. You can also replace the soy sauce with coconut aminos. This option is lower in sodium and carbs. Pair it with cauliflower rice instead of jasmine rice. It makes a tasty and satisfying meal. Adding vegetables can enhance the dish's flavor and texture. Some great options are bell peppers, broccoli, or snap peas. These veggies add color and crunch. You can also try bok choy or carrots for a different taste. Just sauté them for a few minutes before adding the sauce. This ensures they stay crisp and fresh. Mix and match your favorite vegetables for a fun twist. For more ideas, check out the full recipe. Store leftover Mongolian beef in an airtight container. Let it cool before sealing. This keeps the flavors fresh. Place it in the fridge if you plan to eat it within three days. For longer storage, consider freezing. To reheat Mongolian beef, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir often until heated through. You can also use a microwave. Heat in short bursts, stirring in between to avoid hot spots. To freeze Mongolian beef, first let it cool completely. Transfer it to a freezer-safe bag, removing as much air as possible. Label the bag with the date. It can last up to three months in the freezer. To enjoy, thaw in the fridge overnight before reheating. This helps maintain the taste and texture. For best results, do not freeze the beef with rice. Mongolian Beef does not come from Mongolia. It is a dish from Chinese-American cuisine. The dish is inspired by Mongolian flavors but is not traditional. It features tender beef and a sweet soy sauce. Many believe the dish was created in the United States. It gained popularity in Chinese restaurants in the 1980s. The name gives a nod to Mongolian barbecue, which is a fun dining style. Yes, you can make Mongolian Beef in advance. Prepare and cook the dish, and then let it cool. Store it in the fridge for up to three days. When ready to eat, reheat it in a pan or microwave. The beef may lose some crispiness but will still taste great. To keep the flavors fresh, store the sauce separately if possible. To reduce sweetness, cut back on brown sugar. You can also add more soy sauce for a savory taste. Replace some soy sauce with water or low-sodium soy sauce to lower salt. If you want more balance, add fresh lime juice or vinegar. These options can brighten the flavors without making it sweeter. Adjust the sauce to your taste as you cook. Flank steak is the best choice for Mongolian Beef. It is tender and has good flavor. You can also use sirloin or skirt steak. These cuts also work well and are easy to slice thinly. Make sure to cut against the grain for tenderness. This helps the beef stay soft and easy to chew. Yes, adding vegetables is a great idea! You can use bell peppers, broccoli, or snap peas. These veggies add color and nutrients. Stir-fry them after cooking the beef for a few minutes. This keeps them crisp and vibrant. You can also add carrots for sweetness or bok choy for crunch. Adjust cooking time based on the vegetables you choose. Mongolian Beef can be spicy or mild, depending on your taste. The recipe includes red pepper flakes, which add heat. You can adjust the amount or leave them out. If you like spice, add more or include fresh chili peppers. For a milder version, use less sauce or substitute with a sweeter sauce. Always taste as you go to find your perfect balance. Feel free to check the Full Recipe for detailed cooking steps and tips! Mongolian beef is a tasty dish you can make easily at home. We covered the key ingredients, tips for cooking, and how to store leftovers. Don't forget to explore variations for different diets. Adjusting flavors can help you find your perfect taste. Whether you like it sweet, spicy, or savory, there’s a way to make it just right for you. Enjoy your cooking and share this dish with friends and family!](https://juliesdish.com/wp-content/uploads/2025/04/7c3019f9-dd96-4529-a748-f88796dc1890-768x768.webp)
Looking for a quick and tasty dinner? Mongolian Beef is your answer! This dish combines tender beef with a savory-sweet sauce, making it a family favorite. In this recipe, I’ll guide you step by step, sharing tips to ensure perfect results every time. Whether you want to swap ingredients or explore fun variations, this post has you covered. Dive in to discover how easy it is to create this delicious meal!
Ingredients
List of Ingredients for Mongolian Beef
To make Mongolian Beef, gather these ingredients:
– 1 lb flank steak, thinly sliced against the grain
– 3 tablespoons cornstarch
– 2 tablespoons vegetable oil
– 4 green onions, cut into 2-inch lengths
– 4 cloves garlic, minced
– 1 inch ginger, minced
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 1 tablespoon sesame oil
– 1 teaspoon red pepper flakes (adjust for spice preference)
– Salt and black pepper to taste
These ingredients create a dish that is both savory and sweet. The flank steak gives a tender bite, while the sauce adds rich flavor.
Ingredient Substitutions and Dietary Preferences
If you need substitutions, you can use other cuts of beef like sirloin. For a gluten-free option, swap soy sauce for tamari. If you want a lower-carb version, you can use coconut aminos. For a vegetarian option, try tofu or seitan instead of beef. Each substitute will change the taste slightly, but they can still deliver great results.
Fresh vs. Dried Ingredients: What’s Best?
Using fresh ingredients, like garlic and ginger, makes a big difference. They add vibrant flavors and aromas to your dish. Dried ingredients can work in a pinch, but they lack the punch of fresh ones. For example, fresh garlic will give a brighter taste than garlic powder. Always opt for fresh when you can, especially in a dish like Mongolian Beef, where flavor is key.
Step-by-Step Instructions
How to Prepare the Beef
To start, you need flank steak. Slice it thinly against the grain. This helps keep it tender. Place the beef in a mixing bowl. Add three tablespoons of cornstarch. Toss well until the beef is coated. Let it rest for 10 to 15 minutes. This step makes a big difference in texture.
Making the Savory-Sweet Sauce
Now, let’s make the sauce. In a small bowl, combine 1/2 cup soy sauce, 1/4 cup brown sugar, and 1 tablespoon sesame oil. Add a teaspoon of red pepper flakes for heat. Whisk everything together until smooth. This sauce brings the perfect balance of sweet and savory to your dish.
Cooking Methods: Stir-Frying Techniques
Heat two tablespoons of vegetable oil in a large skillet or wok. Make sure the oil is hot but not smoking. Add the beef in batches to avoid overcrowding. Stir-fry for 2 to 3 minutes until it’s browned. Remove the beef and set it aside. In the same pan, add minced garlic and ginger. Stir for about 30 seconds until fragrant. Toss in the green onions and stir-fry for 1 to 2 minutes. Pour in the sauce and let it simmer for 1 to 2 minutes. Return the beef to the pan, mixing well. Cook for another minute to blend the flavors. Adjust the seasoning with salt and black pepper to taste.
This process creates a dish that is both quick and full of flavor. For the full recipe, check out the details above!
Tips & Tricks
Expert Tips for Perfectly Tender Beef
To get tender beef, start with flank steak. Slice it against the grain; this matters! Coat the beef with cornstarch. Let it rest for 10-15 minutes. The cornstarch helps soften the meat. Stir-fry it in batches to keep it juicy. Overcrowding makes it tough.
Common Mistakes to Avoid
One big mistake is not slicing the beef correctly. Always cut against the grain for tenderness. Another error is cooking the meat too long. This can make it dry and chewy. Be sure to watch the heat. If it’s too low, the beef will steam instead of fry. Lastly, don’t skip the resting time after coating with cornstarch.
How to Adjust Flavor and Spice Levels
You can easily adjust the flavor of your Mongolian beef. For a sweeter sauce, add more brown sugar. If you want it saltier, add extra soy sauce. For spice, increase the red pepper flakes. Start with a little and taste as you go. This way, you can find your perfect balance. If you prefer less heat, skip the flakes altogether.
For a full experience, check out the [Full Recipe].
Variations
Vegetarian or Vegan Alternatives for Mongolian Beef
You can easily make a vegetarian or vegan version of Mongolian beef. Instead of beef, use mushrooms or tofu. Both options soak up flavor well. For mushrooms, shiitake or portobello work great. They have a meaty texture that adds depth. If you choose tofu, use firm tofu. Press it to remove excess water. Then slice it into bite-sized pieces. Coat the tofu with cornstarch for a crispy finish.
Low-Carb or Keto-Friendly Options
To keep it low-carb or keto-friendly, swap out the brown sugar. Use a sugar substitute like erythritol or stevia. This change helps reduce carbs without losing flavor. You can also replace the soy sauce with coconut aminos. This option is lower in sodium and carbs. Pair it with cauliflower rice instead of jasmine rice. It makes a tasty and satisfying meal.
Adding Vegetables: What Works Best?
Adding vegetables can enhance the dish’s flavor and texture. Some great options are bell peppers, broccoli, or snap peas. These veggies add color and crunch. You can also try bok choy or carrots for a different taste. Just sauté them for a few minutes before adding the sauce. This ensures they stay crisp and fresh. Mix and match your favorite vegetables for a fun twist. For more ideas, check out the full recipe.
Storage Info
How to Store Leftover Mongolian Beef
Store leftover Mongolian beef in an airtight container. Let it cool before sealing. This keeps the flavors fresh. Place it in the fridge if you plan to eat it within three days. For longer storage, consider freezing.
Reheating Instructions for Optimal Flavor
To reheat Mongolian beef, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir often until heated through. You can also use a microwave. Heat in short bursts, stirring in between to avoid hot spots.
Freezing Mongolian Beef: Tips and Tricks
To freeze Mongolian beef, first let it cool completely. Transfer it to a freezer-safe bag, removing as much air as possible. Label the bag with the date. It can last up to three months in the freezer. To enjoy, thaw in the fridge overnight before reheating. This helps maintain the taste and texture. For best results, do not freeze the beef with rice.
FAQs
What is the origin of Mongolian Beef?
Mongolian Beef does not come from Mongolia. It is a dish from Chinese-American cuisine. The dish is inspired by Mongolian flavors but is not traditional. It features tender beef and a sweet soy sauce. Many believe the dish was created in the United States. It gained popularity in Chinese restaurants in the 1980s. The name gives a nod to Mongolian barbecue, which is a fun dining style.
Can I make Mongolian Beef in advance?
Yes, you can make Mongolian Beef in advance. Prepare and cook the dish, and then let it cool. Store it in the fridge for up to three days. When ready to eat, reheat it in a pan or microwave. The beef may lose some crispiness but will still taste great. To keep the flavors fresh, store the sauce separately if possible.
How can I make it less sweet or salty?
To reduce sweetness, cut back on brown sugar. You can also add more soy sauce for a savory taste. Replace some soy sauce with water or low-sodium soy sauce to lower salt. If you want more balance, add fresh lime juice or vinegar. These options can brighten the flavors without making it sweeter. Adjust the sauce to your taste as you cook.
What beef cuts work best for Mongolian Beef?
Flank steak is the best choice for Mongolian Beef. It is tender and has good flavor. You can also use sirloin or skirt steak. These cuts also work well and are easy to slice thinly. Make sure to cut against the grain for tenderness. This helps the beef stay soft and easy to chew.
Can I add vegetables to Mongolian Beef?
Yes, adding vegetables is a great idea! You can use bell peppers, broccoli, or snap peas. These veggies add color and nutrients. Stir-fry them after cooking the beef for a few minutes. This keeps them crisp and vibrant. You can also add carrots for sweetness or bok choy for crunch. Adjust cooking time based on the vegetables you choose.
Is Mongolian Beef spicy?
Mongolian Beef can be spicy or mild, depending on your taste. The recipe includes red pepper flakes, which add heat. You can adjust the amount or leave them out. If you like spice, add more or include fresh chili peppers. For a milder version, use less sauce or substitute with a sweeter sauce. Always taste as you go to find your perfect balance.
Feel free to check the Full Recipe for detailed cooking steps and tips!
Mongolian beef is a tasty dish you can make easily at home. We covered the key ingredients, tips for cooking, and how to store leftovers. Don’t forget to explore variations for different diets. Adjusting flavors can help you find your perfect taste. Whether you like it sweet, spicy, or savory, there’s a way to make it just right for you. Enjoy your cooking and share this dish with friends and family!
![To make Mongolian Beef, gather these ingredients: - 1 lb flank steak, thinly sliced against the grain - 3 tablespoons cornstarch - 2 tablespoons vegetable oil - 4 green onions, cut into 2-inch lengths - 4 cloves garlic, minced - 1 inch ginger, minced - 1/2 cup soy sauce - 1/4 cup brown sugar - 1 tablespoon sesame oil - 1 teaspoon red pepper flakes (adjust for spice preference) - Salt and black pepper to taste These ingredients create a dish that is both savory and sweet. The flank steak gives a tender bite, while the sauce adds rich flavor. If you need substitutions, you can use other cuts of beef like sirloin. For a gluten-free option, swap soy sauce for tamari. If you want a lower-carb version, you can use coconut aminos. For a vegetarian option, try tofu or seitan instead of beef. Each substitute will change the taste slightly, but they can still deliver great results. Using fresh ingredients, like garlic and ginger, makes a big difference. They add vibrant flavors and aromas to your dish. Dried ingredients can work in a pinch, but they lack the punch of fresh ones. For example, fresh garlic will give a brighter taste than garlic powder. Always opt for fresh when you can, especially in a dish like Mongolian Beef, where flavor is key. To start, you need flank steak. Slice it thinly against the grain. This helps keep it tender. Place the beef in a mixing bowl. Add three tablespoons of cornstarch. Toss well until the beef is coated. Let it rest for 10 to 15 minutes. This step makes a big difference in texture. Now, let's make the sauce. In a small bowl, combine 1/2 cup soy sauce, 1/4 cup brown sugar, and 1 tablespoon sesame oil. Add a teaspoon of red pepper flakes for heat. Whisk everything together until smooth. This sauce brings the perfect balance of sweet and savory to your dish. Heat two tablespoons of vegetable oil in a large skillet or wok. Make sure the oil is hot but not smoking. Add the beef in batches to avoid overcrowding. Stir-fry for 2 to 3 minutes until it's browned. Remove the beef and set it aside. In the same pan, add minced garlic and ginger. Stir for about 30 seconds until fragrant. Toss in the green onions and stir-fry for 1 to 2 minutes. Pour in the sauce and let it simmer for 1 to 2 minutes. Return the beef to the pan, mixing well. Cook for another minute to blend the flavors. Adjust the seasoning with salt and black pepper to taste. This process creates a dish that is both quick and full of flavor. For the full recipe, check out the details above! To get tender beef, start with flank steak. Slice it against the grain; this matters! Coat the beef with cornstarch. Let it rest for 10-15 minutes. The cornstarch helps soften the meat. Stir-fry it in batches to keep it juicy. Overcrowding makes it tough. One big mistake is not slicing the beef correctly. Always cut against the grain for tenderness. Another error is cooking the meat too long. This can make it dry and chewy. Be sure to watch the heat. If it’s too low, the beef will steam instead of fry. Lastly, don’t skip the resting time after coating with cornstarch. You can easily adjust the flavor of your Mongolian beef. For a sweeter sauce, add more brown sugar. If you want it saltier, add extra soy sauce. For spice, increase the red pepper flakes. Start with a little and taste as you go. This way, you can find your perfect balance. If you prefer less heat, skip the flakes altogether. For a full experience, check out the [Full Recipe]. {{image_2}} You can easily make a vegetarian or vegan version of Mongolian beef. Instead of beef, use mushrooms or tofu. Both options soak up flavor well. For mushrooms, shiitake or portobello work great. They have a meaty texture that adds depth. If you choose tofu, use firm tofu. Press it to remove excess water. Then slice it into bite-sized pieces. Coat the tofu with cornstarch for a crispy finish. To keep it low-carb or keto-friendly, swap out the brown sugar. Use a sugar substitute like erythritol or stevia. This change helps reduce carbs without losing flavor. You can also replace the soy sauce with coconut aminos. This option is lower in sodium and carbs. Pair it with cauliflower rice instead of jasmine rice. It makes a tasty and satisfying meal. Adding vegetables can enhance the dish's flavor and texture. Some great options are bell peppers, broccoli, or snap peas. These veggies add color and crunch. You can also try bok choy or carrots for a different taste. Just sauté them for a few minutes before adding the sauce. This ensures they stay crisp and fresh. Mix and match your favorite vegetables for a fun twist. For more ideas, check out the full recipe. Store leftover Mongolian beef in an airtight container. Let it cool before sealing. This keeps the flavors fresh. Place it in the fridge if you plan to eat it within three days. For longer storage, consider freezing. To reheat Mongolian beef, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir often until heated through. You can also use a microwave. Heat in short bursts, stirring in between to avoid hot spots. To freeze Mongolian beef, first let it cool completely. Transfer it to a freezer-safe bag, removing as much air as possible. Label the bag with the date. It can last up to three months in the freezer. To enjoy, thaw in the fridge overnight before reheating. This helps maintain the taste and texture. For best results, do not freeze the beef with rice. Mongolian Beef does not come from Mongolia. It is a dish from Chinese-American cuisine. The dish is inspired by Mongolian flavors but is not traditional. It features tender beef and a sweet soy sauce. Many believe the dish was created in the United States. It gained popularity in Chinese restaurants in the 1980s. The name gives a nod to Mongolian barbecue, which is a fun dining style. Yes, you can make Mongolian Beef in advance. Prepare and cook the dish, and then let it cool. Store it in the fridge for up to three days. When ready to eat, reheat it in a pan or microwave. The beef may lose some crispiness but will still taste great. To keep the flavors fresh, store the sauce separately if possible. To reduce sweetness, cut back on brown sugar. You can also add more soy sauce for a savory taste. Replace some soy sauce with water or low-sodium soy sauce to lower salt. If you want more balance, add fresh lime juice or vinegar. These options can brighten the flavors without making it sweeter. Adjust the sauce to your taste as you cook. Flank steak is the best choice for Mongolian Beef. It is tender and has good flavor. You can also use sirloin or skirt steak. These cuts also work well and are easy to slice thinly. Make sure to cut against the grain for tenderness. This helps the beef stay soft and easy to chew. Yes, adding vegetables is a great idea! You can use bell peppers, broccoli, or snap peas. These veggies add color and nutrients. Stir-fry them after cooking the beef for a few minutes. This keeps them crisp and vibrant. You can also add carrots for sweetness or bok choy for crunch. Adjust cooking time based on the vegetables you choose. Mongolian Beef can be spicy or mild, depending on your taste. The recipe includes red pepper flakes, which add heat. You can adjust the amount or leave them out. If you like spice, add more or include fresh chili peppers. For a milder version, use less sauce or substitute with a sweeter sauce. Always taste as you go to find your perfect balance. Feel free to check the Full Recipe for detailed cooking steps and tips! Mongolian beef is a tasty dish you can make easily at home. We covered the key ingredients, tips for cooking, and how to store leftovers. Don't forget to explore variations for different diets. Adjusting flavors can help you find your perfect taste. Whether you like it sweet, spicy, or savory, there’s a way to make it just right for you. Enjoy your cooking and share this dish with friends and family!](https://juliesdish.com/wp-content/uploads/2025/04/7c3019f9-dd96-4529-a748-f88796dc1890-250x250.webp)
