Mongolian Beef

why make this recipe

Mongolian Beef is a popular dish that is loved for its rich flavor and satisfying texture. This recipe allows you to make a delightful Asian-inspired meal in the comfort of your home. The combination of tender beef, savory sauces, and fresh green onions makes it a crowd-pleaser for family dinners or quick lunch options. Plus, you can customize it to fit your taste!

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how to make Mongolian Beef

Ingredients:

• 1 pound beef flank steak (thinly sliced (between ⅛ to ¼ inch thick))
• 2 tablespoons water
• 2 teaspoons Shaoxing rice wine
• ½ teaspoon Kosher salt (a little less if using fine salt)
• ¼ teaspoon baking soda
• 2 tablespoons cornstarch
• 1 tablespoon oil (any neutral oil)
• 1 teaspoon cracked black pepper (more or less to taste)
• 1 tablespoon Shaoxing rice wine
• 3 tablespoons granulated sugar
• 2 tablespoons regular soy sauce
• 1 tablespoon garlic (minced (about 2 cloves))
• ½ large yellow onion (sliced)
• 1 bunch green onion (cut into 2 inch pieces (separate the white and green parts))
• 1 ounce rice vermicelli (medium thickness (optional; use more or less to preference))
• Oil (as needed for cooking)

Directions:

1. Marinate the beef: In a bowl, mix the sliced beef with water, Shaoxing rice wine, Kosher salt, baking soda, and cornstarch. Let it marinate for at least 15 minutes. This step makes the beef tender.

2. (Optional) Fried vermicelli nest: If you want, you can fry the rice vermicelli. Heat some oil in a pan. When the oil is hot, add the vermicelli. Fry them until golden and crispy. Set aside on paper towels to drain excess oil.

3. Make the Mongolian beef: In a large pan or wok, heat one tablespoon of oil over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 3-4 minutes. Then, add the minced garlic, sliced onion, and the white parts of the green onion. Stir-fry for another couple of minutes.

4. Add the sugar, soy sauce, and cracked black pepper to the pan. Stir well to combine everything. Cook for an additional 2-3 minutes until the sauce thickens slightly. Add in the green parts of the green onion and mix them in.

5. If you chose to use vermicelli, serve the beef over the fried vermicelli nests.

how to serve Mongolian Beef

You can serve Mongolian Beef with steamed rice or noodles. Pair it with your favorite vegetables for a balanced meal. Find a nice plate, add some beef, and garnish with extra green onions if desired.

how to store Mongolian Beef

If you have leftovers, let the Mongolian Beef cool down to room temperature. Store it in an airtight container in the fridge for up to 3 days. It can also be frozen for up to one month. To reheat, microwave or warm it in a pan until heated through.

tips to make Mongolian Beef

• Slice the beef against the grain for more tender pieces.
• Don’t skip the marination step; it really helps with the texture.
• Adjust the amount of sugar and soy sauce according to your taste preference. If you like it sweeter or saltier, feel free to modify.
• For a spicier version, add red pepper flakes or some sliced chili peppers.

variation

You can add vegetables like bell peppers, snap peas, or baby corn for extra nutrition and color. If you want a vegetarian option, replace the beef with tofu and use vegetable broth instead of the sauces.

FAQs

1. Can I use a different cut of beef?
Yes, you can use other cuts like sirloin or ribeye if you prefer. Make sure to slice thinly for the best results.

2. Is Mongolian Beef spicy?
Typically, it’s not spicy, but you can make it hotter by adding chili flakes or fresh chili peppers if you enjoy some heat.

3. Can I make this recipe gluten-free?
Absolutely! Substitute soy sauce with tamari or a gluten-free soy sauce alternative to make it gluten-free.

This straightforward method of making Mongolian Beef will surely impress anyone who tries it. Enjoy your cooking!

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