Mongolian Beef Recipe: A Flavorful Stir-Fry Delight

Ingredients

1 pound flank steak, sliced thinly against the grain
¼ cup cornstarch
½ cup vegetable oil, divided
3 cloves garlic, minced
1 teaspoon ginger, minced
½ cup low-sodium soy sauce
½ cup water
½ cup brown sugar
1 tablespoon hoisin sauce
2 green onions, sliced
Sesame seeds, for garnish (optional)

Steps and instructions

In a bowl, toss the sliced flank steak with cornstarch until evenly coated.
Heat ¼ cup of vegetable oil in a large skillet or wok over medium-high heat.
Add the coated beef slices to the skillet and cook until browned and crispy. Remove the beef from the skillet and set it aside.
In the same skillet, add the remaining ¼ cup of vegetable oil and heat it up.
Add the minced garlic and ginger to the skillet and sauté until fragrant.
In a small bowl, whisk together the low-sodium soy sauce, water, brown sugar, and hoisin sauce.
Pour the sauce mixture into the skillet and bring it to a simmer.
Add the cooked beef back into the skillet and toss to coat it evenly with the sauce. Cook for an additional 2-3 minutes.
Garnish with sliced green onions and sesame seeds if desired.
Serve the Mongolian beef hot with steamed rice or noodles.

Tools for making

Skillet or Wok - A large skillet or wok is needed to cook the beef and sauce.
Bowl - A bowl is needed to toss the sliced flank steak with cornstarch.
Whisk - A whisk is needed to combine the soy sauce, water, brown sugar, and hoisin sauce for the sauce mixture.
Spatula - A spatula is useful for flipping and stirring the beef slices while cooking.
Knife - A knife is needed to slice the flank steak thinly against the grain.
Cutting Board - A cutting board is needed to safely and easily slice the flank steak.
Measuring Cups - Measuring cups are required to accurately measure the ingredients for the sauce mixture.
Garlic Press - A garlic press can be used to mince the garlic quickly and efficiently.
Grater - A grater can be used to grate the fresh ginger.
Optional: Sesame Seeds Shaker - If desired, a sesame seeds shaker can be used to garnish the dish with sesame seeds.

Recipe overview

Welcome to our Mongolian Beef recipe page! In this delicious dish, tender slices of flank steak are coated in a crispy cornstarch coating and then stir-fried to perfection. The beef is then tossed in a flavorful sauce made with garlic, ginger, soy sauce, brown sugar, and hoisin sauce, creating a mouthwatering combination of savory and sweet flavors. This dish is quick and easy to prepare, making it a perfect choice for a weeknight dinner. Serve it over steamed rice or noodles for a complete and satisfying meal. Get ready to enjoy the rich and irresistible taste of Mongolian Beef!

Common questions

Can I use a different cut of beef for this recipe?
Yes, you can use a different cut of beef such as sirloin or ribeye if you prefer. Just make sure to slice it thinly against the grain for tender results.
Can I substitute cornstarch with another thickener?
Cornstarch is commonly used to thicken the sauce in Mongolian beef, but you can use arrowroot powder or potato starch as alternatives if needed.
Is there a substitute for hoisin sauce?
If you don't have hoisin sauce, you can replace it with oyster sauce or a mixture of soy sauce, sugar, and Chinese five-spice powder.
Can I make this recipe ahead of time?
While Mongolian beef is best enjoyed fresh, you can prepare the sauce and marinate the beef in advance. Cook the beef and assemble the dish just before serving for optimal taste and texture.
Can I add vegetables to the Mongolian beef?
Absolutely! You can add vegetables such as bell peppers, broccoli, or snap peas to the dish for added color and nutrition. Simply sauté them along with the garlic and ginger before adding the sauce.

Serving dishes and utensils

Skillet or Wok - A large skillet or wok is needed to cook the beef and sauce.
Bowl - A bowl is required for tossing the sliced flank steak with cornstarch.
Whisk - A whisk is necessary for whisking together the sauce ingredients.
Spatula or Tongs - A spatula or tongs are helpful for flipping and removing the cooked beef from the skillet.
Small Bowl - A small bowl is needed for mincing the garlic and ginger.

Origin stories

Mongolian beef is a popular dish in Chinese-American cuisine, despite not having direct ties to traditional Mongolian cuisine. The name "Mongolian beef" is believed to have originated in the United States, where it was created by Chinese immigrants and adapted to suit American tastes. The dish typically features tender slices of beef stir-fried with a savory sauce, often including ingredients like garlic, ginger, soy sauce, and brown sugar. While the origins of the dish's name may not be rooted in Mongolia itself, it has become a beloved and flavorful staple in many Chinese restaurants around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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