why make this recipe

Mongolian Beef is a delicious dish that combines the rich flavors of soy sauce, hoisin sauce, and tender flank steak. It has a sweet and savory taste that appeals to many. Plus, it’s quick and easy to prepare, making it perfect for a weeknight dinner. This recipe is not only satisfying but also offers a wonderful way to explore Asian cuisine from the comfort of your home.

how to make Mongolian Beef

Ingredients :

• 1/4 cup plus 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 1/2 tablespoons water
• 1 1/2 pounds flank steak, sliced very thinly
• Salt
• Black pepper
• 1/4 cup cornstarch
• Vegetable oil (about 6 tablespoons)
• 2 teaspoons grated ginger
• 5 dried red chilis
• 2 teaspoons garlic, pressed
• 4 green onions, sliced
• Rice, to serve on the side

Directions :

1. Whisk together hoisin sauce, soy sauce, brown sugar, and water in a bowl; set aside.
2. Toss the flank steak with salt, black pepper, and cornstarch; set aside.
3. Heat a wok or heavy-bottom pan over high heat, add 4 tablespoons of oil.
4. Sear the flank steak in batches until browned, then remove and set aside.
5. Reduce heat to medium-low, add 2 tablespoons of oil, dried red chilis, ginger, and garlic; stir for 30 seconds.
6. Add beef back into the pan, and stir to coat with the mixture for 30 seconds.
7. Add sliced green onions and the sauce, toss everything until heated.
8. Serve over rice or noodles.

how to serve Mongolian Beef

Serve Mongolian Beef hot over a bed of fluffy white rice or alongside noodles. Garnish with extra green onions for added flavor and color. This dish pairs well with steamed vegetables, giving you a hearty and balanced meal.

how to store Mongolian Beef

If you have leftovers, store them in an airtight container in the refrigerator. Mongolian Beef can be kept for up to 3 days. To reheat, simply place in a pan over medium heat or microwave until warmed through.

tips to make Mongolian Beef

• Slice the flank steak very thinly for the best texture. It can be easier to slice if you partially freeze the meat for about 30 minutes before cutting.
• Adjust the number of dried red chilis to your taste preference. More chilis add extra heat, while fewer make it milder.
• Make sure your pan is hot enough when searing the meat. This helps achieve a nice brown crust and keeps the steak tender.

variation

You can add vegetables like bell peppers, broccoli, or snap peas to the dish for more nutrition and color. Just stir-fry them quickly before adding the beef back into the pan.

FAQs

1. Can I use another type of meat?
Yes, you can substitute flank steak with chicken, pork, or even tofu for a vegetarian option.

2. Is Mongolian Beef gluten-free?
This recipe contains soy sauce, which is not gluten-free. You can use gluten-free soy sauce to make it suitable for those with gluten intolerance.

3. Can I freeze Mongolian Beef?
Yes, you can freeze the cooked Mongolian Beef. Just make sure it’s in an airtight container and consume it within 2-3 months for the best quality.