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Easy Mongolian Beef Quick and Flavorful Recipe

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- 1 lb flank steak, thinly sliced - 1/2 cup soy sauce (low sodium) - 1/4 cup brown sugar - 2 tablespoons cornstarch - Vegetable oil (3 tablespoons total) - 4 green onions, chopped (whites and greens separated) - 2 cloves garlic, minced - 1-inch piece of ginger, freshly grated - Black pepper and red pepper flakes - 1 tablespoon sesame oil for extra flavor To make Easy Mongolian Beef, gather these ingredients first. The flank steak is key. It cooks fast and stays tender. Slice it thinly against the grain. This helps each bite be soft and juicy. Low sodium soy sauce keeps the dish balanced. The brown sugar adds sweetness. It creates a nice contrast with the salty soy sauce. Cornstarch makes the beef crispy when cooked. The vegetable oil helps stir-frying. Use a good amount for the best texture. Chopped green onions, garlic, and ginger add flavor. They make the dish aromatic and fresh. For a little heat, add black pepper or red pepper flakes. Sesame oil gives a rich taste, making the dish more special. You can find the full recipe in the article. It will help you create this tasty meal step-by-step. To start, you need to coat the beef with cornstarch. This step keeps the meat tender and adds a nice texture. In a medium bowl, take 1 lb of flank steak, thinly sliced against the grain. Sprinkle 2 tablespoons of cornstarch over the meat. Toss it gently until each piece is well-coated. This makes all the difference in the final dish. Slicing against the grain is important. It means cutting the meat in the opposite direction of the fibers. This makes the beef easier to chew. When you slice correctly, you get tender bites every time. Next, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the beef in a single layer. If your pan is small, cook in batches. Cooking in batches helps the meat brown nicely. Stir-fry for about 2-3 minutes. You want it browned and just cooked through. Once done, remove the beef and place it on a plate. In the same skillet, add the last tablespoon of vegetable oil. Toss in the white parts of the chopped green onions. Then add 2 cloves of minced garlic and 1-inch piece of freshly grated ginger. Stir-fry for about 30 seconds. You want to smell the amazing aroma but avoid burning the garlic. Now, let’s make the sauce. Pour in 1/2 cup of low sodium soy sauce, followed by 1/4 cup of brown sugar, 1 tablespoon of sesame oil, and 1/2 teaspoon of black pepper. If you like heat, toss in 1/4 teaspoon of red pepper flakes. Stir everything well. Let the sauce bubble as the sugar dissolves. It’s time to bring back the beef. Return the cooked beef to the skillet. Toss it gently to coat the meat in the flavorful sauce. Cook for another 2-3 minutes, stirring often. You want the sauce to thicken and cling to the beef perfectly. Once you see that rich color and texture, you know it’s ready. For a fresh touch, add the green parts of the chopped green onions right before serving. Enjoy your Easy Mongolian Beef! For the full recipe, check out the details above. To make your beef tender, coat it with cornstarch. This helps lock in moisture. It also adds a nice texture. Cut the beef against the grain. This means you slice it across the fibers, not with them. This makes each bite softer and easier to chew. Use low sodium soy sauce for a healthier option. It gives great flavor without too much salt. If you do not have fresh ginger or garlic, you can use powdered forms. Just remember to adjust the amount, as dried spices are stronger. Serve your Easy Mongolian Beef over fluffy rice or noodles. This adds a nice base that soaks up the sauce. For a colorful touch, garnish with chopped green onions and sesame seeds. This not only looks good but also adds extra flavor. {{image_4}} You can make this dish spicy by adding red pepper flakes or Sriracha. Start with a pinch of red pepper flakes. You can add more if you like heat. If you choose Sriracha, just squeeze some into the sauce. This gives a nice kick to the meal. Adjust the spice to fit your taste. You want to enjoy the flavor while feeling the heat. For a vegetarian or vegan version, you can swap the beef for plant-based proteins. Tofu or tempeh works well. Slice them thin, just like the beef. Coat them with cornstarch for a nice texture. Stir-fry them just like you would with the beef. This way, you keep the dish flavorful and satisfying. You won’t miss the meat at all with these substitutes. You can also cook this dish in a slow cooker or instant pot. For a slow cooker, combine all the ingredients and cook on low for 4-6 hours. The beef will be very tender. If you use an instant pot, cook on high for about 10 minutes. Both methods save time and still give you great flavor. Choose whichever method works best for you and your kitchen. To store your leftover Easy Mongolian Beef, first let it cool. Then, place it in an airtight container. Make sure to seal it well to prevent air from getting in. Store it in the fridge for up to three days. This keeps it fresh and ready for your next meal. If you want to freeze Easy Mongolian Beef, follow these steps. Let it cool completely. Then, place it in a freezer-safe container or bag. Remove as much air as you can to avoid freezer burn. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight. Reheat it in a skillet over medium heat until hot. In the fridge, Easy Mongolian Beef lasts about three days. If you freeze it, it can last up to three months. Just make sure to check for any signs of spoilage before eating. Proper storage helps you enjoy this tasty dish for longer. The best cuts for Mongolian beef are flank steak or sirloin. - Flank steak is thin and tender. It cooks fast and absorbs flavors well. - Sirloin is also a good choice. It has a nice balance of fat and meat. Both cuts slice easily, which makes them perfect for stir-frying. Yes, you can make this recipe ahead of time. - Cook the beef and sauce, then store them in the fridge. - You can mix them with rice or noodles later. - For the best taste, eat within two days. Just heat before serving. To add heat to your Mongolian beef, try these tips: - Use more red pepper flakes for extra spice. - Add a splash of Sriracha to the sauce for a kick. - If you like it very spicy, consider fresh chili peppers. Adjust the heat level to fit your taste. Enjoy the flavor! Easy Mongolian Beef is simple and tasty. We covered the main ingredients, like flank steak, soy sauce, and brown sugar. I shared step-by-step instructions to help you cook it perfectly. Remember, marinating or using cornstarch makes your beef tender. You can even try spicy or vegetarian versions. Experiment with flavors and serve it with rice or noodles. Store your leftovers safely for later meals. Enjoy making and sharing this quick dish with friends!
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Craving a dish that’s both quick and full of flavor? Look no further than Easy Mongolian Beef! This simple recipe features tender steak coated in a sweet and savory sauce made from soy sauce and brown sugar. With just a few easy steps and common ingredients, you can impress your family or friends with this delicious meal. Let’s dive into how to make your own tasty Mongolian Beef tonight!

Ingredients

Main Ingredients for Easy Mongolian Beef

– 1 lb flank steak, thinly sliced

– 1/2 cup soy sauce (low sodium)

– 1/4 cup brown sugar

Additional Ingredients

– 2 tablespoons cornstarch

– Vegetable oil (3 tablespoons total)

– 4 green onions, chopped (whites and greens separated)

– 2 cloves garlic, minced

– 1-inch piece of ginger, freshly grated

Optional Ingredients

– Black pepper and red pepper flakes

– 1 tablespoon sesame oil for extra flavor

To make Easy Mongolian Beef, gather these ingredients first. The flank steak is key. It cooks fast and stays tender. Slice it thinly against the grain. This helps each bite be soft and juicy.

Low sodium soy sauce keeps the dish balanced. The brown sugar adds sweetness. It creates a nice contrast with the salty soy sauce.

Cornstarch makes the beef crispy when cooked. The vegetable oil helps stir-frying. Use a good amount for the best texture.

Chopped green onions, garlic, and ginger add flavor. They make the dish aromatic and fresh.

For a little heat, add black pepper or red pepper flakes. Sesame oil gives a rich taste, making the dish more special.

You can find the full recipe in the article. It will help you create this tasty meal step-by-step.

Step-by-Step Instructions

Preparation of the Beef

To start, you need to coat the beef with cornstarch. This step keeps the meat tender and adds a nice texture. In a medium bowl, take 1 lb of flank steak, thinly sliced against the grain. Sprinkle 2 tablespoons of cornstarch over the meat. Toss it gently until each piece is well-coated. This makes all the difference in the final dish.

Slicing against the grain is important. It means cutting the meat in the opposite direction of the fibers. This makes the beef easier to chew. When you slice correctly, you get tender bites every time.

Stir-Frying the Beef

Next, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the beef in a single layer. If your pan is small, cook in batches. Cooking in batches helps the meat brown nicely. Stir-fry for about 2-3 minutes. You want it browned and just cooked through. Once done, remove the beef and place it on a plate.

Cooking Aromatics and Making the Sauce

In the same skillet, add the last tablespoon of vegetable oil. Toss in the white parts of the chopped green onions. Then add 2 cloves of minced garlic and 1-inch piece of freshly grated ginger. Stir-fry for about 30 seconds. You want to smell the amazing aroma but avoid burning the garlic.

Now, let’s make the sauce. Pour in 1/2 cup of low sodium soy sauce, followed by 1/4 cup of brown sugar, 1 tablespoon of sesame oil, and 1/2 teaspoon of black pepper. If you like heat, toss in 1/4 teaspoon of red pepper flakes. Stir everything well. Let the sauce bubble as the sugar dissolves.

Final Steps: Combining Ingredients

It’s time to bring back the beef. Return the cooked beef to the skillet. Toss it gently to coat the meat in the flavorful sauce. Cook for another 2-3 minutes, stirring often. You want the sauce to thicken and cling to the beef perfectly.

Once you see that rich color and texture, you know it’s ready. For a fresh touch, add the green parts of the chopped green onions right before serving. Enjoy your Easy Mongolian Beef! For the full recipe, check out the details above.

Tips & Tricks

Best Practices for Tender Beef

To make your beef tender, coat it with cornstarch. This helps lock in moisture. It also adds a nice texture. Cut the beef against the grain. This means you slice it across the fibers, not with them. This makes each bite softer and easier to chew.

Enhancing Flavor

Use low sodium soy sauce for a healthier option. It gives great flavor without too much salt. If you do not have fresh ginger or garlic, you can use powdered forms. Just remember to adjust the amount, as dried spices are stronger.

Visual Presentation Tips

Serve your Easy Mongolian Beef over fluffy rice or noodles. This adds a nice base that soaks up the sauce. For a colorful touch, garnish with chopped green onions and sesame seeds. This not only looks good but also adds extra flavor.

Variations

Spicy Mongolian Beef

You can make this dish spicy by adding red pepper flakes or Sriracha. Start with a pinch of red pepper flakes. You can add more if you like heat. If you choose Sriracha, just squeeze some into the sauce. This gives a nice kick to the meal. Adjust the spice to fit your taste. You want to enjoy the flavor while feeling the heat.

Vegetarian or Vegan Option

For a vegetarian or vegan version, you can swap the beef for plant-based proteins. Tofu or tempeh works well. Slice them thin, just like the beef. Coat them with cornstarch for a nice texture. Stir-fry them just like you would with the beef. This way, you keep the dish flavorful and satisfying. You won’t miss the meat at all with these substitutes.

Alternate Cooking Methods

You can also cook this dish in a slow cooker or instant pot. For a slow cooker, combine all the ingredients and cook on low for 4-6 hours. The beef will be very tender. If you use an instant pot, cook on high for about 10 minutes. Both methods save time and still give you great flavor. Choose whichever method works best for you and your kitchen.

Storage Info

Refrigeration Guidelines

To store your leftover Easy Mongolian Beef, first let it cool. Then, place it in an airtight container. Make sure to seal it well to prevent air from getting in. Store it in the fridge for up to three days. This keeps it fresh and ready for your next meal.

Freezing Instructions

If you want to freeze Easy Mongolian Beef, follow these steps. Let it cool completely. Then, place it in a freezer-safe container or bag. Remove as much air as you can to avoid freezer burn. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight. Reheat it in a skillet over medium heat until hot.

Shelf Life

In the fridge, Easy Mongolian Beef lasts about three days. If you freeze it, it can last up to three months. Just make sure to check for any signs of spoilage before eating. Proper storage helps you enjoy this tasty dish for longer.

FAQs

What is the best cut of beef for Mongolian beef?

The best cuts for Mongolian beef are flank steak or sirloin.

– Flank steak is thin and tender. It cooks fast and absorbs flavors well.

– Sirloin is also a good choice. It has a nice balance of fat and meat.

Both cuts slice easily, which makes them perfect for stir-frying.

Can I make this recipe in advance?

Yes, you can make this recipe ahead of time.

– Cook the beef and sauce, then store them in the fridge.

– You can mix them with rice or noodles later.

– For the best taste, eat within two days. Just heat before serving.

How do I make Mongolian Beef spicy?

To add heat to your Mongolian beef, try these tips:

– Use more red pepper flakes for extra spice.

– Add a splash of Sriracha to the sauce for a kick.

– If you like it very spicy, consider fresh chili peppers.

Adjust the heat level to fit your taste. Enjoy the flavor!

Easy Mongolian Beef is simple and tasty. We covered the main ingredients, like flank steak, soy sauce, and brown sugar. I shared step-by-step instructions to help you cook it perfectly. Remember, marinating or using cornstarch makes your beef tender. You can even try spicy or vegetarian versions.

Experiment with flavors and serve it with rice or noodles. Store your leftovers safely for later meals. Enjoy making and sharing this quick dish with friends!

- 1 lb flank steak, thinly sliced - 1/2 cup soy sauce (low sodium) - 1/4 cup brown sugar - 2 tablespoons cornstarch - Vegetable oil (3 tablespoons total) - 4 green onions, chopped (whites and greens separated) - 2 cloves garlic, minced - 1-inch piece of ginger, freshly grated - Black pepper and red pepper flakes - 1 tablespoon sesame oil for extra flavor To make Easy Mongolian Beef, gather these ingredients first. The flank steak is key. It cooks fast and stays tender. Slice it thinly against the grain. This helps each bite be soft and juicy. Low sodium soy sauce keeps the dish balanced. The brown sugar adds sweetness. It creates a nice contrast with the salty soy sauce. Cornstarch makes the beef crispy when cooked. The vegetable oil helps stir-frying. Use a good amount for the best texture. Chopped green onions, garlic, and ginger add flavor. They make the dish aromatic and fresh. For a little heat, add black pepper or red pepper flakes. Sesame oil gives a rich taste, making the dish more special. You can find the full recipe in the article. It will help you create this tasty meal step-by-step. To start, you need to coat the beef with cornstarch. This step keeps the meat tender and adds a nice texture. In a medium bowl, take 1 lb of flank steak, thinly sliced against the grain. Sprinkle 2 tablespoons of cornstarch over the meat. Toss it gently until each piece is well-coated. This makes all the difference in the final dish. Slicing against the grain is important. It means cutting the meat in the opposite direction of the fibers. This makes the beef easier to chew. When you slice correctly, you get tender bites every time. Next, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the beef in a single layer. If your pan is small, cook in batches. Cooking in batches helps the meat brown nicely. Stir-fry for about 2-3 minutes. You want it browned and just cooked through. Once done, remove the beef and place it on a plate. In the same skillet, add the last tablespoon of vegetable oil. Toss in the white parts of the chopped green onions. Then add 2 cloves of minced garlic and 1-inch piece of freshly grated ginger. Stir-fry for about 30 seconds. You want to smell the amazing aroma but avoid burning the garlic. Now, let’s make the sauce. Pour in 1/2 cup of low sodium soy sauce, followed by 1/4 cup of brown sugar, 1 tablespoon of sesame oil, and 1/2 teaspoon of black pepper. If you like heat, toss in 1/4 teaspoon of red pepper flakes. Stir everything well. Let the sauce bubble as the sugar dissolves. It’s time to bring back the beef. Return the cooked beef to the skillet. Toss it gently to coat the meat in the flavorful sauce. Cook for another 2-3 minutes, stirring often. You want the sauce to thicken and cling to the beef perfectly. Once you see that rich color and texture, you know it’s ready. For a fresh touch, add the green parts of the chopped green onions right before serving. Enjoy your Easy Mongolian Beef! For the full recipe, check out the details above. To make your beef tender, coat it with cornstarch. This helps lock in moisture. It also adds a nice texture. Cut the beef against the grain. This means you slice it across the fibers, not with them. This makes each bite softer and easier to chew. Use low sodium soy sauce for a healthier option. It gives great flavor without too much salt. If you do not have fresh ginger or garlic, you can use powdered forms. Just remember to adjust the amount, as dried spices are stronger. Serve your Easy Mongolian Beef over fluffy rice or noodles. This adds a nice base that soaks up the sauce. For a colorful touch, garnish with chopped green onions and sesame seeds. This not only looks good but also adds extra flavor. {{image_4}} You can make this dish spicy by adding red pepper flakes or Sriracha. Start with a pinch of red pepper flakes. You can add more if you like heat. If you choose Sriracha, just squeeze some into the sauce. This gives a nice kick to the meal. Adjust the spice to fit your taste. You want to enjoy the flavor while feeling the heat. For a vegetarian or vegan version, you can swap the beef for plant-based proteins. Tofu or tempeh works well. Slice them thin, just like the beef. Coat them with cornstarch for a nice texture. Stir-fry them just like you would with the beef. This way, you keep the dish flavorful and satisfying. You won’t miss the meat at all with these substitutes. You can also cook this dish in a slow cooker or instant pot. For a slow cooker, combine all the ingredients and cook on low for 4-6 hours. The beef will be very tender. If you use an instant pot, cook on high for about 10 minutes. Both methods save time and still give you great flavor. Choose whichever method works best for you and your kitchen. To store your leftover Easy Mongolian Beef, first let it cool. Then, place it in an airtight container. Make sure to seal it well to prevent air from getting in. Store it in the fridge for up to three days. This keeps it fresh and ready for your next meal. If you want to freeze Easy Mongolian Beef, follow these steps. Let it cool completely. Then, place it in a freezer-safe container or bag. Remove as much air as you can to avoid freezer burn. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight. Reheat it in a skillet over medium heat until hot. In the fridge, Easy Mongolian Beef lasts about three days. If you freeze it, it can last up to three months. Just make sure to check for any signs of spoilage before eating. Proper storage helps you enjoy this tasty dish for longer. The best cuts for Mongolian beef are flank steak or sirloin. - Flank steak is thin and tender. It cooks fast and absorbs flavors well. - Sirloin is also a good choice. It has a nice balance of fat and meat. Both cuts slice easily, which makes them perfect for stir-frying. Yes, you can make this recipe ahead of time. - Cook the beef and sauce, then store them in the fridge. - You can mix them with rice or noodles later. - For the best taste, eat within two days. Just heat before serving. To add heat to your Mongolian beef, try these tips: - Use more red pepper flakes for extra spice. - Add a splash of Sriracha to the sauce for a kick. - If you like it very spicy, consider fresh chili peppers. Adjust the heat level to fit your taste. Enjoy the flavor! Easy Mongolian Beef is simple and tasty. We covered the main ingredients, like flank steak, soy sauce, and brown sugar. I shared step-by-step instructions to help you cook it perfectly. Remember, marinating or using cornstarch makes your beef tender. You can even try spicy or vegetarian versions. Experiment with flavors and serve it with rice or noodles. Store your leftovers safely for later meals. Enjoy making and sharing this quick dish with friends!

Easy Mongolian Beef

Delight your taste buds with this Sizzling Mongolian Beef recipe! Learn how to make tender flank steak coated in a rich soy sauce mixture, perfectly complemented by fresh garlic and ginger. In just 25 minutes, you can whip up a delectable dish that will impress your family and friends. Ready to savor the flavor? Click through to explore this easy recipe and elevate your dinner tonight!
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Ingredients
  

1 lb flank steak, thinly sliced against the grain

2 tablespoons cornstarch

3 tablespoons vegetable oil (divided)

4 green onions, chopped (whites and greens separated)

2 cloves garlic, minced

1-inch piece of ginger, freshly grated

1/2 cup soy sauce (low sodium)

1/4 cup brown sugar

1 tablespoon sesame oil

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional, for added heat)

Instructions
 

Preparation of Beef: In a medium bowl, place the thinly sliced flank steak. Add the cornstarch and gently toss the meat until each piece is well-coated. This step will help tenderize the meat while also giving it a delightful texture once cooked.

    Stir-Frying the Beef: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, carefully add the beef in a single layer; if necessary, cook in batches to avoid overcrowding. Stir-fry for about 2-3 minutes or until the beef is browned and just cooked through. Remove the beef from the skillet and transfer it to a plate.

      Cooking Aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the white parts of the chopped green onions, followed by the minced garlic and grated ginger. Stir-fry for approximately 30 seconds, or until fragrant, being cautious not to burn the garlic.

        Making the Sauce: Pour the soy sauce into the skillet, followed by the brown sugar, sesame oil, black pepper, and optional red pepper flakes. Stir the mixture well, allowing the sugar to dissolve completely while the sauce begins to bubble slightly.

          Combining Ingredients: Return the cooked beef back into the skillet, tossing it gently to coat the meat thoroughly in the aromatic sauce. Continue cooking for an additional 2-3 minutes, stirring frequently, until the sauce thickens and beautifully clings to the beef.

            Finish and Serve: Gently fold in the green parts of the chopped green onions right before removing the skillet from heat, adding a fresh pop of color and flavor.

              - Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings

                - Presentation Tips: Serve your Sizzling Mongolian Beef over a bed of fluffy steamed jasmine rice or your favorite noodles. For a visually appealing touch, garnish each plate with additional chopped green onions and a light sprinkle of sesame seeds. Enjoy the feast of flavors!

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