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Mongolian Beef

Mongolian Beef
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A quick and easy Mongolian Beef recipe featuring tender, thinly sliced sirloin or flank steak coated in cornstarch and stir-fried to a crisp, then tossed in a bold, balanced sauce made from soy sauce, brown sugar, garlic, and optional ginger. Ready in under 30 minutes, this savory and slightly sweet dish is perfect for busy weeknights and is easily customizable to suit various dietary preferences.

Ingredients

Scale

Main Ingredients

  • 1 lb beef sirloin or flank steak, thinly sliced across the grain
  • 1/4 cup cornstarch
  • 2 tbsp vegetable oil

Sauce

  • 1/3 cup soy sauce (or low-sodium soy sauce for a heart-healthier option)
  • 1/4 cup brown sugar
  • 3 cloves garlic, freshly minced
  • 1 tsp fresh ginger, minced (optional)
  • 1/4 cup water

Garnish

  • 3 green onions, thinly sliced

Instructions

  1. Prepare the Beef: Slice the beef thinly across the grain to ensure tenderness. Toss the slices in cornstarch until they are lightly coated, which will give the beef a subtle crisp edge when stir-fried and help the sauce cling perfectly.
  2. Make the Sauce: In a bowl, combine soy sauce, brown sugar, freshly minced garlic, minced ginger (if using), and water. Stir well to dissolve the sugar completely, creating a rich, sweet-savory base that defines Mongolian Beef.
  3. Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices in batches to avoid overcrowding. Stir-fry until browned and crispy on the edges, about 2 minutes per side. Remove the cooked beef from the pan and set aside.
  4. Combine and Simmer: Pour the prepared sauce into the hot pan and bring it to a simmer. The sauce will thicken slightly as it heats. Return the beef to the pan and toss gently in the sauce until evenly coated and warmed through.
  5. Garnish and Serve: Sprinkle thinly sliced green onions over the top to add freshness and a pop of color. Serve immediately with steamed rice or your favorite side dish.

Notes

  • Slice Against the Grain: Cutting the beef perpendicular to muscle fibers ensures tenderness.
  • Don’t Overcrowd the Pan: Cook beef in small batches for a perfect sear and crispness.
  • Use Fresh Garlic: Freshly minced garlic provides a brighter, more vibrant flavor than pre-minced garlic.
  • Control Sauce Thickness: Adjust cornstarch or water amounts to get your preferred sauce consistency.
  • Rest the Sauce: Let the sauce simmer briefly before tossing with beef to fully develop flavors.
  • Variations: Add red chili flakes or sriracha for spice; swap beef for tofu or seitan for vegetarian; add extra veggies like bell peppers or broccoli; use low-sodium soy sauce for a healthier option; double cornstarch for a thicker glaze-like sauce.

Nutrition

Keywords: Mongolian Beef, Quick Beef Stir-Fry, Easy Chinese Beef, Savory Beef Recipe, Weeknight Dinner, Gluten-Free Mongolian Beef

Find it online: https://marycorner.com/mongolian-beef/