Mongolian Beef Dinner: A Delicious Recipe for Your Next Meal

Mongolian Beef Dinner is a delightful dish that brings the rich flavors of Asian cuisine right to your table. This savory stir-fry, featuring tender beef slices coated in a sweet and savory sauce, has become a favorite in many households. Its origins can be traced back to the culinary traditions of Mongolia, where beef is a staple ingredient, but it has been adapted and popularized in various forms across the globe, particularly in Chinese-American cuisine.

People love Mongolian Beef Dinner not only for its mouthwatering taste but also for its satisfying texture. The combination of crispy vegetables and succulent beef creates a delightful contrast that keeps diners coming back for more. Additionally, this dish is incredibly convenient to prepare, making it an ideal choice for busy weeknights or special occasions. With its bold flavors and quick cooking time, Mongolian Beef Dinner is sure to impress your family and friends, turning any meal into a memorable experience.

Ingredients:

• 1 pound flank steak, thinly sliced against the grain
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup water
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 4 green onions, chopped (white and green parts separated)
• Steamed rice, for serving

Preparing the Beef

1. Start by preparing the flank steak. Place the flank steak in the freezer for about 30 minutes. This will make it easier to slice thinly.
2. Once the steak is firm but not frozen solid, remove it from the freezer and slice it against the grain into thin strips, about 1/4 inch thick. This will help ensure the meat is tender.
3. In a medium bowl, toss the sliced beef with 2 tablespoons of cornstarch until the beef is evenly coated. This will help create a nice crust when cooked and thicken the sauce later.

Making the Sauce

1. In a separate bowl, combine 1/2 cup of soy sauce, 1/2 cup of brown sugar, and 1/4 cup of water. Stir until the brown sugar is fully dissolved.
2. If you like a bit of heat, add 1/2 teaspoon of red pepper flakes to the sauce mixture. Adjust the amount based on your spice preference.
3. Set the sauce aside while you cook the beef. This will allow the flavors to meld together.

Cooking the Beef

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Make sure the oil is hot before adding the beef to achieve a good sear.
2. Once the oil is shimmering, add the coated beef strips in a single layer. You may need to do this in batches to avoid overcrowding the pan. Cook for about 2-3 minutes without stirring to allow the beef to sear properly.
3. After 2-3 minutes, stir the beef and continue to cook for another 2-3 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set it aside on a plate.

Stir-Frying the Aromatics

1. In the same skillet, add a little more oil if necessary. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Be careful not to burn them, as they can turn bitter.
2. Add the white parts of the chopped green onions to the skillet and stir-fry for an additional minute. This will add a nice flavor base to the dish.

Combining Everything

1. Return the cooked beef to the skillet with the garlic, ginger, and green onions. Stir to combine.
2. Pour the prepared sauce over the beef mixture. Stir well to ensure all the beef is coated with the sauce.
3. Bring the mixture to a simmer and cook for about 2-3 minutes, allowing the sauce to thicken slightly. The cornstarch from the beef will help thicken the sauce as it cooks.
4. Once the sauce has thickened to your liking, remove the skillet from the heat.

Serving the Dish

1. Serve the Mongolian beef hot over a bed of steamed rice. The rice will soak up the delicious sauce and complement the flavors of the beef.
2. Garnish with the green parts of the chopped green onions for a fresh touch and added color.
3. If desired, you can also serve with steamed vegetables such as broccoli or snap peas for a complete meal.

Tips for Perfect Mongolian Beef

• For the best flavor, use high-quality soy sauce. A dark soy sauce will give a richer color and taste.


Conclusion:

In summary, this Mongolian Beef Dinner is a must-try for anyone looking to elevate their weeknight meals with a burst of flavor and a touch of culinary adventure. The tender beef, combined with the sweet and savory sauce, creates a dish that is not only satisfying but also incredibly easy to prepare. Whether you serve it over a bed of fluffy rice, alongside steamed broccoli, or with a side of crispy spring rolls, this recipe offers endless possibilities for customization. For those looking to mix things up, consider adding vegetables like bell peppers or snap peas for an extra crunch, or try using chicken or tofu as a protein alternative. You can also adjust the level of sweetness or spice to suit your personal taste, making this dish versatile for any palate. We encourage you to try this Mongolian Beef Dinner and share your experience with friends and family. Whether you’re cooking for a special occasion or just a cozy night in, this recipe is sure to impress. Don’t forget to take a moment to snap a photo of your creation and share it on social media—your culinary masterpiece deserves to be celebrated! Happy cooking! Print

Mongolian Beef Dinner: A Delicious Recipe for Your Next Meal
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• Author: Maria
• Total Time: 30 minutes
• Yield: 4 servings 1x
Print Recipe
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Description
This Mongolian Beef recipe features tender flank steak in a savory sauce of soy sauce, brown sugar, garlic, and ginger, served over steamed rice. It’s a quick and flavorful dish that brings authentic Asian cuisine to your home.
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Ingredients
Scale 1x2x3x
• 1 pound flank steak, thinly sliced against the grain
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup water
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 4 green onions, chopped (white and green parts separated)
• Steamed rice, for serving
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Instructions
1. Start by preparing the flank steak. Place the flank steak in the freezer for about 30 minutes. This will make it easier to slice thinly.
2. Once the steak is firm but not frozen solid, remove it from the freezer and slice it against the grain into thin strips, about 1/4 inch thick. This will help ensure the meat is tender.
3. In a medium bowl, toss the sliced beef with 2 tablespoons of cornstarch until the beef is evenly coated. This will help create a nice crust when cooked and thicken the sauce later.
4. In a separate bowl, combine 1/2 cup of soy sauce, 1/2 cup of brown sugar, and 1/4 cup of water. Stir until the brown sugar is fully dissolved.
5. If you like a bit of heat, add 1/2 teaspoon of red pepper flakes to the sauce mixture. Adjust the amount based on your spice preference.
6. Set the sauce aside while you cook the beef. This will allow the flavors to meld together.
7. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Make sure the oil is hot before adding the beef to achieve a good sear.
8. Once the oil is shimmering, add the coated beef strips in a single layer. You may need to do this in batches to avoid overcrowding the pan. Cook for about 2-3 minutes without stirring to allow the beef to sear properly.
9. After 2-3 minutes, stir the beef and continue to cook for another 2-3 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set it aside on a plate.
10. In the same skillet, add a little more oil if necessary. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Be careful not to burn them, as they can turn bitter.
11. Add the white parts of the chopped green onions to the skillet and stir-fry for an additional minute. This will add a nice flavor base to the dish.
12. Return the cooked beef to the skillet with the garlic, ginger, and green onions. Stir to combine.
13. Pour the prepared sauce over the beef mixture. Stir well to ensure all the beef is coated with the sauce.
14. Bring the mixture to a simmer and cook for about 2-3 minutes, allowing the sauce to thicken slightly. The cornstarch from the beef will help thicken the sauce as it cooks.
15. Once the sauce has thickened to your liking, remove the skillet from the heat.
16. Serve the Mongolian beef hot over a bed of steamed rice. The rice will soak up the delicious sauce and complement the flavors of the beef.
17. Garnish with the green parts of the chopped green onions for a fresh touch and added color.
18. If desired, you can also serve with steamed vegetables such as broccoli or snap peas for a complete meal.
Notes
• For the best flavor, use high-quality soy sauce. A dark soy sauce will give a richer color and taste.
• Prep Time: 15 minutes
• Cook Time: 15 minutes