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The secret to a great Mongolian beef lies in its simple yet impactful ingredients. Here’s what you’ll need: - 1 pound flank steak, thinly sliced against the grain - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 4 green onions, chopped (whites and greens separated) - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 1/2 cup low-sodium soy sauce - 1/4 cup brown sugar - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1/2 teaspoon red pepper flakes (optional) - Cooked white or brown rice for serving Each ingredient plays a role in building flavor. The flank steak gives a tender bite, while cornstarch helps create a nice sear. The soy sauce adds depth, and brown sugar balances the saltiness with sweetness. Ginger and garlic bring warmth, while green onions add freshness. If you like heat, the red pepper flakes can kick it up a notch! For the full recipe, just follow the steps outlined in the next section. You’ll find it’s quick and easy, perfect for any weeknight dinner. First, take your sliced flank steak and place it in a bowl. Sprinkle 2 tablespoons of cornstarch over the steak. Toss the meat until all pieces are coated. This step helps the steak stay tender and sear nicely. Next, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the steak in a single layer. If your skillet is small, sear the steak in batches. Cook for 2-3 minutes until the steak turns a deep brown. Remove the steak from the skillet and set it aside. In the same skillet, add the chopped white parts of the green onions, minced garlic, and grated ginger. Sauté these ingredients for about 30 seconds. Stir them often until they smell fragrant and the garlic is slightly golden. This step adds a lot of flavor to your dish. Now, take a small bowl and whisk together 1/2 cup of soy sauce, 1/4 cup of brown sugar, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1/2 teaspoon of red pepper flakes if you like heat. Pour this mixture into the skillet with the sautéed aromatics. Bring the sauce to a gentle simmer. This creates a rich and tasty base for your Mongolian beef. Return the seared beef to the skillet. Toss everything together so the beef is well coated in the sauce. Let it cook for an additional 2-3 minutes. Stir occasionally until the sauce thickens and the beef is heated through. This step ensures every bite is full of flavor. Before serving, stir in the green onion greens for a fresh pop of color. Mix them into the beef and sauce. Serve your delicious Mongolian beef over fluffy white or brown rice. For an extra touch, garnish with more chopped green onions on top. It adds both taste and a nice look to your meal. For the full recipe, check out the detailed instructions above. To get the best sear on your beef, avoid overcrowding the pan. Sear the meat in small batches. This step helps the steak cook evenly. Each piece needs space to develop a nice brown crust. If you add too much meat, it will steam instead of sear. To get the sauce just right, keep an eye on the heat. Simmering gently helps thicken the sauce without burning it. Stir often to mix the flavors. If it is too thick, add a splash of water. If it is too thin, let it simmer longer. If you cannot find flank steak, use sirloin or skirt steak. These cuts have similar textures and flavors. You can also try chicken or tofu for a lighter dish. For lower-sugar sauces, switch the brown sugar with coconut sugar or honey. These options still provide sweetness with a different flavor. You can also reduce the sugar amount slightly. This change keeps the dish tasty without being overly sweet. Mongolian beef pairs well with several sides. White or brown rice is a classic choice. You can also serve it with steamed broccoli or snap peas for extra color. To make your dish pop, think about garnishing. Chopped green onions add freshness. A sprinkle of sesame seeds offers a nice crunch. You could also add some red pepper flakes for a bit of heat. These touches elevate the meal and make it more appealing. For the full recipe, check out the detailed steps above. {{image_4}} You can boost the nutrition of your Mongolian beef by adding veggies. Bell peppers and broccoli work well. They add color and crunch. Just chop them into bite-sized pieces. Stir-fry them with the beef for about two minutes. This way, they stay crisp and tasty. Plus, you get extra vitamins and fiber in every bite. If you like heat, you can make a spicy version easily. Start by adding more red pepper flakes. You can add up to a teaspoon for a good kick. Another option is to mix in sliced fresh chili peppers. If you want it really hot, try a dash of chili oil. Taste as you go to find your perfect level of spice! For a gluten-free meal, use gluten-free soy sauce or tamari instead of regular soy sauce. This swap keeps all the flavors but makes it safe for those with gluten issues. You can also check your rice vinegar to ensure it is gluten-free. With these simple changes, you can enjoy this dish worry-free. For the full recipe, check out the details above. To store leftover Mongolian beef, let it cool first. Place it in an airtight container. This method keeps it fresh for about 3-4 days. Always label your container with the date. When you’re ready to eat, make sure to check for smell or mold. You can freeze Mongolian beef for easy meal prep. Use a freezer-safe bag or container. Try to remove as much air as possible. It can last for about 2-3 months in the freezer. When you’re ready to use it, thaw it overnight in the fridge. This keeps the flavor and texture intact. To reheat Mongolian beef, use a skillet on low heat. Add a splash of water or broth to keep it moist. Stir often to avoid burning. You can also microwave it, but cover it with a damp paper towel. This helps keep it from drying out. Enjoy your meal without losing that tasty texture! Mongolian beef usually includes: - Flank steak, thinly sliced - Soy sauce for saltiness - Brown sugar for sweetness - Garlic and ginger for flavor - Green onions for freshness These ingredients mix well to create a tasty dish. The beef cooks quickly, making it tender and juicy. The sweet and savory sauce adds a nice touch. Yes, you can prepare Mongolian beef ahead of time. Here’s how: - Cook the beef and sauce as directed. - Let it cool, then store it in an airtight container. - Keep it in the fridge for up to 3 days. When ready to eat, just reheat it in a skillet. You might want to add a splash of water to keep it moist. To reduce sweetness, try these tips: - Cut back on the brown sugar by half. - Add a bit more soy sauce for saltiness. - Use fresh lime or lemon juice to brighten the dish. These changes help balance the flavors without losing the dish's essence. For more details, check the Full Recipe. This recipe for Mongolian beef highlights key ingredients and simple steps. You learned how to prepare the steak, cook aromatics, and make a rich sauce. I shared tips for cooking and ingredient substitutions. You can even add veggies or create a gluten-free option. Remember to store leftovers properly and reheat carefully. Enjoying this dish can be easy and fun, whether cooking for yourself or sharing with others. Happy cooking, and I hope you enjoy your delicious Mongolian beef!

Easy Mongolian Beef

Discover the irresistible flavors of Mongolian beef with this quick and easy recipe! Perfectly tender flank steak is seared to perfection and tossed in a savory sauce made with soy sauce, garlic, and ginger. This delightful meal comes together in just 25 minutes, making it ideal for busy weeknights. Want to impress your family or guests? Click through to explore the full recipe and enjoy a delicious homemade Mongolian beef experience tonight!
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Ingredients
  

1 pound flank steak, thinly sliced against the grain

2 tablespoons cornstarch

2 tablespoons vegetable oil

4 green onions, chopped (keeping whites and greens separate)

3 cloves garlic, minced

1-inch piece of ginger, grated

1/2 cup low-sodium soy sauce (or regular if preferred)

1/4 cup brown sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

1/2 teaspoon red pepper flakes (optional, for heat)

Cooked white or brown rice, for serving

Instructions
 

Begin by placing the sliced flank steak into a mixing bowl. Sprinkle the cornstarch over the meat, tossing thoroughly to ensure each piece is uniformly coated. This step not only helps to tenderize the steak but also enhances the searing process.

    Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated flank steak in a single layer. Depending on the size of your skillet, you may need to sear the steak in batches to avoid overcrowding. Cook the beef for about 2-3 minutes until it develops a deep brown crust on both sides. Once done, remove the beef from the skillet and set aside on a plate.

      In the same skillet, introduce the chopped white parts of the green onions, minced garlic, and grated ginger. Sauté these aromatics for approximately 30 seconds, stirring frequently, until they become fragrant and the garlic turns slightly golden.

        In a separate small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes (if using), ensuring the sugar dissolves well. Pour this flavorful sauce into the skillet with the sautéed aromatics and bring it to a gentle simmer.

          Retrieve the seared beef and add it back to the skillet, tossing everything together to fully coat the beef in the rich sauce. Allow it to cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens slightly and the beef is warmed through.

            Just before serving, stir in the green onion greens for a burst of fresh color and flavor, mixing them into the beef and sauce.

              Serve your glorious Mongolian beef over a bed of fluffy white or brown rice. For an extra touch, garnish with additional chopped green onions on top to enhance both appearance and taste.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4