Mongolian Beef
Mongolian Beef is a delightful dish that has captured the hearts and palates of many with its rich flavors and satisfying textures. The tender slices of beef, infused with a savory marinade, paired perfectly with aromatic vegetables create an unforgettable meal that can be enjoyed any night of the week.
This recipe brings the authentic taste of Mongolian cuisine straight to your kitchen. Whether you’re cooking for family or hosting friends, this dish offers a blend of sweet and savory notes that cater to a range of tastes. The marriage of beef, soy sauce, and the slight crunch of green onions provides a wonderful depth of flavor that is sure to impress.
Why make this recipe
Preparing Mongolian Beef at home allows you to control the quality of the ingredients, tailoring it to your preference while avoiding preservatives and excess sodium often found in restaurant versions. Moreover, it’s a quick and straightforward dish that can be whipped up in under an hour, making it an ideal choice for weeknight dinners. The delightful combination of tender beef and flavorful sauce will leave your guests raving about your culinary skills. Not only does it satisfy the craving for something hearty, but it also brings the vibrant flavors of Mongolia into your home, showcasing a unique culture and cuisine.
Additionally, this dish is versatile, as it can be paired with various sides like rice or noodles, adapting to different dietary needs and preferences. By making it yourself, you also have the freedom to adjust the seasonings and ingredients to suit your personal palate, ensuring that every bite is just the way you like it.
How to make Mongolian Beef
To create the perfect Mongolian Beef, it starts with the marination of the flank steak. The marinade not only adds flavor but also helps to tenderize the beef, ensuring it melts in your mouth. The combination of Shaoxing rice wine, baking soda, and cornstarch is key, as it helps achieve that tender texture while creating a lovely coating for the sauce to cling to during cooking.
After marinating, frying the beef slices quickly over high heat is crucial. This technique sears the outside, locking in the juices and enhancing the overall flavor. Adding aromatics like garlic and onions during cooking dramatically elevates the dish, filling your kitchen with tantalizing scents. The final addition of soy sauce and sugar creates a mouthwatering glaze that brings everything together, making it a viscerally appealing dish both to the eyes and the taste buds.
Remember to keep the heat up when cooking, ensuring that the meat remains juicy and the veggies stay crisp. Topping it off with freshly cut green onions not only adds color but also a refreshing crunch that balances the richness of the dish.
Ingredients
- 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 (a little less if using fine salt)
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil)
- 1 teaspoon cracked black pepper (more or less 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; use more or less to preference))
- Oil (as needed for cooking)
Directions
- Marinate the beef by combining it with 2 tablespoons of water, 2 teaspoons of Shaoxing rice wine, ½ teaspoon kosher salt, ¼ teaspoon baking soda, and 2 tablespoons cornstarch in a bowl. Mix well and let it sit for about 15 minutes to allow the meat to tenderize.
- (Optional) Prepare the rice vermicelli according to package instructions. If you’re making a fried vermicelli nest, fry the vermicelli in hot oil until crispy and golden, then drain on paper towels.
- Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the marinated beef slices, spreading them out to ensure even cooking. Sear the beef for 1-2 minutes until browned and just cooked through, then remove from the wok and set aside.
- In the same wok, add a bit more oil if necessary and toss in the sliced onion and the white parts of the green onions. Stir-fry for 1-2 minutes until fragrant and slightly softened.
- Add the minced garlic and cook for an additional 30 seconds before adding 1 tablespoon of Shaoxing rice wine, 3 tablespoons of sugar, 2 tablespoons of soy sauce, and the cracked black pepper. Stir well to combine.
- Return the cooked beef to the wok and toss to coat the meat in the sauce thoroughly. Cook for another minute until everything is heated through and the sauce has thickened slightly.
- Serve immediately, garnishing with the green parts of green onions and, if desired, over the fried vermicelli nest.
Time Breakdown
• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
How to serve Mongolian Beef
Mongolian Beef shines as a centerpiece dish, best served hot directly from the stove. It pairs excellently with steamed jasmine rice or fried rice, allowing the sweet and savory sauce to soak into the grains. The contrast between the crispy fried vermicelli nest and the tender meat creates an inviting presentation, making it perfect for gatherings or intimate dinners. Garnishing with freshly chopped green onions adds a pop of color and freshness, accentuating the dish’s attractiveness.
Consider serving with a side of stir-fried vegetables or a light cucumber salad to create a harmonious balance that sharpens the palate. The meal can also be accompanied by a refreshing beverage, such as jasmine tea or a crisp lager, which complements the dish’s rich flavors beautifully.
How to store Mongolian Beef
To properly store leftover Mongolian Beef, allow it to cool down to room temperature. Transfer it to an airtight container and refrigerate. It will remain good for about 3 to 4 days in the fridge. For longer storage, you can opt to freeze it. Place it in a freezer-safe container, where it can last for up to three months. To reheat, simply thaw in the refrigerator overnight and then heat on the stove or in the microwave until completely warmed through. Be cautious not to overheat, as this can dry out the beef.
Tips to make Mongolian Beef
To achieve the best flavor and texture in Mongolian Beef, use marbled cuts of beef, such as flank or sirloin, as they offer tenderness and flavor. Thin slicing against the grain is vital; it helps to break down the fibers, resulting in a more tender final dish. Additionally, letting the meat marinate long enough is key to allowing the flavors to penetrate, yielding a more delicious outcome.
For those who prefer a spicier version, consider adding a touch of red chili flakes or fresh sliced chilies along with the garlic for an exciting kick. Additionally, feel free to explore different variations of vegetables based on your personal preference or seasonal availability, as bell peppers or broccoli can provide delightful texture and flavors.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 320 kcal
• Protein: 26 g
• Carbohydrates: 24 g
• Fat: 16 g
• Fiber: 1 g
• Sugar: 6 g
• Sodium: 680 mg
FAQs
Q: Can I use chicken instead of beef?
A: Yes, chicken can be a great alternative, and you can use similar marination and cooking techniques.
Q: What if I don’t have Shaoxing rice wine?
A: You can substitute with dry sherry or rice vinegar as an alternative, though the flavor may slightly differ.
Q: Is it possible to make this dish gluten-free?
A: Absolutely! Substitute regular soy sauce with tamari or a gluten-free soy sauce alternative to keep it gluten-free.
Mongolian Beef
Ingredients
For the marinade
- 1 pound beef flank steak (thinly sliced (between ⅛ to ¼ inch thick)) Use marbled cuts for tenderness.
- 2 tablespoons water
- 2 teaspoons Shaoxing rice wine Can substitute with dry sherry or rice vinegar.
- ½ teaspoon Kosher salt Use less if using fine salt.
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
For cooking
- 1 tablespoon oil (any neutral oil) Used for frying.
- 1 teaspoon cracked black pepper Adjust according to taste.
- 1 tablespoon Shaoxing rice wine
- 3 tablespoons granulated sugar
- 2 tablespoons regular soy sauce Substitute with gluten-free soy sauce if needed.
- 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; use more or less to preference)) Prepare according to package instructions if using.
- Oil (as needed for cooking)
Instructions
Preparation
- Marinate the beef by combining it with 2 tablespoons of water, 2 teaspoons of Shaoxing rice wine, ½ teaspoon kosher salt, ¼ teaspoon baking soda, and 2 tablespoons cornstarch in a bowl. Mix well and let it sit for about 15 minutes.
- (Optional) Prepare the rice vermicelli according to package instructions.
Cooking
- Heat 1 tablespoon of oil in a wok or large skillet over high heat.
- Add the marinated beef slices, spreading them out to ensure even cooking. Sear for 1-2 minutes until browned, then remove and set aside.
- In the same wok, add more oil if necessary and toss in the sliced onion and white parts of green onions. Stir-fry for 1-2 minutes.
- Add minced garlic and cook for an additional 30 seconds before adding Shaoxing rice wine, sugar, soy sauce, and cracked black pepper.
- Return the cooked beef to the wok and toss to coat. Cook for another minute until heated through.
- Serve immediately, garnishing with green onion parts and over the fried vermicelli nest if using.
