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Mongolian Beef

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Mongolian Beef Recipe – A Flavorful, Easy-to-Make Classic

Mongolian Beef is a beloved dish known for its rich and savory flavors, a perfect balance of sweet and salty with a hint of spice. The tender, thinly sliced beef coated in a flavorful hoisin-soy sauce makes this dish irresistible. It’s perfect for weeknight dinners or when you want to impress guests with a restaurant-quality meal at home. In this recipe, we’ll walk through each step to recreate this delicious dish with ease, and you can serve it with rice or noodles for a complete meal.

Ingredients

Here’s what you’ll need to make this delicious Mongolian Beef:

  • ¼ cup plus 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 ½ tablespoons water
  • 1 ½ pounds flank steak, sliced very thinly against the grain into about 1½-inch strips
  • Salt, to taste
  • Black pepper, to taste
  • ¼ cup (heaping) cornstarch
  • Vegetable oil (about 6 tablespoons total) – Avocado or peanut oil works great
  • 2 teaspoons grated ginger
  • 5 dried red chilis
  • 2 teaspoons garlic, pressed through a garlic press (about 4 large cloves)
  • 4 green onions, sliced on the bias into 1-inch long pieces
  • Rice (optional), for serving on the side

Step-by-Step Instructions

1. Prepare the Sauce

In a small bowl, whisk together the following ingredients:

  • ¼ cup plus 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 ½ tablespoons water

Set the sauce aside while you prepare the beef.

2. Prepare the Beef

  • Thinly slice 1 ½ pounds of flank steak against the grain on the bias into strips about 1½ inches long.
  • Season the sliced beef with a couple of pinches of salt and black pepper.
  • Add ¼ cup of cornstarch to the seasoned beef and toss until the meat is fully coated. Set aside while you heat up your pan.

3. Sear the Beef

  • Heat a wok or cast-iron skillet over high heat and add about 4 tablespoons of vegetable oil (avocado or peanut oil works best).
  • Once the oil is smoking hot, add the sliced beef in a single layer. Make sure to work in batches to avoid overcrowding the pan.
  • Sear the beef on one side, undisturbed, for about 2 minutes until it forms a golden-brown crust.
  • Flip the beef strips and sear the other side for another 2 minutes. Remove the beef from the pan and place it on a large plate. Repeat with the remaining beef.

4. Cook the Aromatics

  • After searing the beef, reduce the heat to medium-low and add 2 tablespoons of oil to the pan.
  • Add 5 dried red chilis and stir-fry for about 30 seconds to release their flavor.
  • Stir in 2 teaspoons of grated ginger and 2 teaspoons of pressed garlic. Fry for another 30 seconds until aromatic.

5. Combine and Cook

  • Add the seared beef back into the pan and toss to coat in the garlic-ginger mixture.
  • Pour the prepared sauce over the beef and stir well to evenly coat the meat.
  • Add the sliced green onions and stir-fry everything for another 30 seconds until the beef is fully coated in the sauce and heated through.
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6. Serve

  • Remove from heat and serve the Mongolian Beef family-style over a bed of steamed white rice, or spoon onto a platter and serve with rice or noodles on the side.

Tips for Making Perfect Mongolian Beef

1. Use High Heat for Searing

Make sure your pan is extremely hot before adding the beef. High heat helps to create a beautiful, crispy exterior on the beef while keeping the inside tender and juicy.

2. Slice Beef Against the Grain

Cutting the flank steak against the grain is crucial for tenderness. This shortens the muscle fibers, making each bite softer and easier to chew.

3. Work in Batches

Avoid overcrowding the pan when searing the beef. Overcrowding causes the meat to steam rather than sear, preventing the desired crust from forming.

4. Adjust the Spice Level

The dried red chilis provide a mild heat, but if you prefer a spicier dish, feel free to add extra chilis or a pinch of red pepper flakes to amp up the heat.

Frequently Asked Questions (FAQs)

1. Can I use a different cut of beef for this recipe?

Yes, you can substitute the flank steak with skirt steak or sirloin, which are also great for stir-frying. Just make sure to slice the beef thinly against the grain.

2. Can I make this dish gluten-free?

Absolutely! Simply use gluten-free soy sauce or tamari in place of regular soy sauce, and ensure that your hoisin sauce is gluten-free as well.

3. Can I prepare Mongolian Beef in advance?

While it’s best to serve Mongolian Beef fresh, you can prepare the sauce and slice the beef ahead of time. Store them separately in the refrigerator, and when ready to cook, follow the remaining steps for a quick meal.

4. How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in a skillet over medium heat. You can also microwave it, though reheating on the stove will maintain better texture.

5. Can I make this dish vegetarian?

Yes! You can swap the flank steak with tofu or tempeh. Make sure to press the tofu well before cooking, and follow the same steps for searing and preparing the sauce.

With its delicious, savory flavors and tender beef, Mongolian Beef is sure to become a favorite in your household. Follow these steps, tips, and tricks to create a meal that’s both impressive and easy to prepare!

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