There’s something incredibly satisfying about a dish that combines bold flavors with melt-in-your-mouth tender beef, and Mongolian Beef does just that. This recipe features thinly sliced flank steak sautéed in a savory-sweet sauce, making it perfect for a weeknight dinner or a special occasion. Since discovering this dish at my favorite local Asian restaurant, I’ve been hooked. With its glossy sauce and vibrant colors, it’s not only delicious but also visually stunning—a guaranteed crowd-pleaser!
Why you’ll love this dish
Mongolian Beef stands out for several reasons that make it a must-try recipe. First off, it’s quick to prepare, often taking under 30 minutes from start to finish—ideal for busy weeknights! Additionally, the dish is budget-friendly, requiring just a few simple ingredients that you may already have in your pantry. The result is a flavorful, restaurant-quality meal that you can whip up at home.
“This Mongolian Beef recipe is now a staple in our household! The flavors are incredible, and it’s so quick to make. We’ve even started to play with the flavors to make it our own!”
Perfect for family dinners, movie nights, or even meal prep for the busy week ahead, Mongolian Beef is sure to satisfy both kids and adults alike.
Step-by-step overview
To create this delectable Mongolian Beef, you’ll need to follow a few straightforward steps. This dish involves marinating the beef, preparing a rich sauce, and stir-frying everything to perfection. It’s a straightforward cooking process that’s approachable for cooks of all skill levels.
What you’ll need
Gather these items:
- 1 pound beef flank steak (thinly sliced, between ⅛ to ¼ inch thick)
- 2 tablespoons water
- 2 teaspoons Shaoxing rice wine
- ½ teaspoon Kosher salt (less if using fine salt)
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil)
- 1 teaspoon cracked black pepper (adjust to taste)
- 1 tablespoon Shaoxing rice wine
- 3 tablespoons granulated sugar
- 2 tablespoons regular soy sauce
- 1 tablespoon garlic (minced, about 2 cloves)
- ½ large yellow onion (sliced)
- 1 bunch green onion (cut into 2-inch pieces, separate the white and green parts)
- 1 ounce rice vermicelli (medium thickness, optional)
- Oil (as needed for cooking)
If you’re low on Shaoxing rice wine, dry sherry works as an excellent substitute. For gluten-free options, consider tamari instead of soy sauce.
Directions to follow
Marinate the Beef: In a bowl, combine the water, Shaoxing rice wine, Kosher salt, and baking soda. Add the sliced flank steak, coating it well. Let it marinate for about 15-20 minutes.
Dust with Cornstarch: After marinating, sprinkle the cornstarch over the beef, tossing to coat evenly. This step is crucial for achieving that crispy exterior when frying.
Make the Sauce: In another bowl, mix the remaining Shaoxing rice wine, sugar, and soy sauce to create a balanced sauce that will enhance the beef’s flavor.
Heat the Oil: In a large pan or wok, heat a tablespoon of oil over medium-high heat. Once hot, add the marinated beef in batches. Cook until browned and crispy, about 2-3 minutes per side. Remove the beef and set it aside.
Add Aromatics: In the same pan, add a bit more oil if needed and toss in the minced garlic, sliced onion, and the white parts of the green onion. Stir-fry until fragrant and the onions become translucent.
Combine Everything: Return the beef to the pan and pour the sauce over. Stir well to coat everything and let it cook for an additional minute until heated through.
Garnish: Serve the Mongolian Beef hot, garnished with the green parts of the green onion.
If you choose to include vermicelli, prepare it according to package instructions and incorporate it into the dish at the end, ensuring a delightful texture.
Best ways to enjoy it
When it comes to enjoying Mongolian Beef, there are a few tried-and-true ways to elevate your dining experience. Serve it over steamed jasmine rice or fried rice for a classic pairing. If you’re feeling adventurous, try it alongside stir-fried vegetables for a healthier twist.
For a unique presentation, create a fried vermicelli nest as a base, placing the Mongolian Beef atop for an impressive visual touch that impresses guests.
Storage and reheating tips
To keep your Mongolian Beef fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to enjoy it later, this dish can be frozen for up to 2 months. When reheating, gentle methods such as the microwave or stovetop will retain the beef’s texture while preserving the sauce’s harmony.
Helpful cooking tips
To ensure your Mongolian Beef comes out perfectly every time, here are some professional tips:
- Cut against the grain: This technique keeps the beef tender. Look for the direction of the muscle fibers and slice perpendicular to them.
- Preheat your pan: A hot pan is essential for achieving that nice sear on your beef.
- Don’t overcrowd the pan: Cooking in batches allows your beef to crisp up beautifully without steaming.
Recipe variations
Feel free to experiment with different flavors or ingredients! A splash of hoisin sauce can add depth, while adding bell peppers or snap peas can introduce a fresh crunch. For a spicy kick, toss in some red pepper flakes or sliced chilies.
You can also try using chicken or tofu for a different protein, catering to dietary preferences.
Common questions
How long does Mongolian Beef take to prepare?
From marinating to serving, this dish can be made in about 30 minutes, making it a quick dinner option.
Can I substitute the flank steak?
Yes! Other tender cuts like sirloin or ribeye can also work well, or opt for chicken or tofu for a lighter version.
How can I make this dish gluten-free?
Swap the soy sauce for tamari or coconut aminos, and ensure the rice wine you use is gluten-free.
With these tips and a wonderful recipe in hand, I’m sure you’ll find Mongolian Beef becoming a favorite in your kitchen. Happy cooking!
Mongolian Beef
Ingredients
For the marinade
- 1 pound beef flank steak (thinly sliced, between ⅛ to ¼ inch thick)
- 2 tablespoons water
- 2 teaspoons Shaoxing rice wine Dry sherry can be used as a substitute.
- ½ teaspoon Kosher salt Use less if using fine salt.
- ¼ teaspoon baking soda
For the coating
- 2 tablespoons cornstarch Key for achieving a crispy exterior.
For the sauce
- 1 tablespoon Shaoxing rice wine
- 3 tablespoons granulated sugar
- 2 tablespoons regular soy sauce Tamari for gluten-free option.
For stir-frying
- 1 tablespoon oil (any neutral oil) For cooking.
- 1 teaspoon cracked black pepper Adjust to taste.
- 1 tablespoon garlic (minced, about 2 cloves)
- ½ large yellow onion (sliced)
- 1 bunch green onion (cut into 2-inch pieces) Separate the white and green parts.
- 1 ounce rice vermicelli (medium thickness, optional) Add at the end for texture.
- as needed tablespoons oil For cooking.
Instructions
Marination
- In a bowl, combine the water, Shaoxing rice wine, Kosher salt, and baking soda. Add the sliced flank steak, coating it well. Let it marinate for about 15-20 minutes.
Preparation
- After marinating, sprinkle the cornstarch over the beef, tossing to coat evenly.
Sauce preparation
- In another bowl, mix the remaining Shaoxing rice wine, sugar, and soy sauce.
Cooking
- In a large pan or wok, heat a tablespoon of oil over medium-high heat. Once hot, add the marinated beef in batches and cook until browned and crispy, about 2-3 minutes per side. Remove the beef and set it aside.
- In the same pan, add a bit more oil if needed and toss in the minced garlic, sliced onion, and the white parts of the green onion. Stir-fry until fragrant and the onions are translucent.
- Return the beef to the pan and pour the sauce over. Stir well and let it cook for an additional minute until heated through.
- Serve the Mongolian Beef hot, garnished with the green parts of the green onion.