Ready to whip up a storm in your kitchen? This Stir Fry Mongolian Beef recipe is your ticket to a deliciously savory meal that’s bursting with flavor and ready in no time. Perfect for those busy weeknights when you crave something gourmet but don’t have hours to spend in the kitchen.
Why This Recipe Works
- Quick and Easy: From prep to plate in under 30 minutes, making it perfect for busy weeknights.
- Flavor Packed: The combination of soy sauce, brown sugar, and garlic creates a rich, umami-packed sauce that coats every piece of beef beautifully.
- Versatile: Serve it over rice, noodles, or even a bed of greens for a low-carb option.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tbsp vegetable oil
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup water
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 2 green onions, sliced
Equipment Needed
- Large skillet or wok
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prep the Beef
Start by slicing the flank steak against the grain into thin strips. This ensures the beef is tender and easy to chew. Toss the beef slices with cornstarch until each piece is lightly coated. This not only helps in tenderizing the beef but also gives it a slight crispiness when cooked.
Step 2: Make the Sauce
In a mixing bowl, whisk together soy sauce, brown sugar, water, minced garlic, and grated ginger. This sauce is the heart of the dish, offering a perfect balance of sweetness and saltiness with a hint of spice from the ginger.
Step 3: Cook the Beef
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 2-3 minutes per side until the beef is browned and crispy. Remove the beef from the skillet and set aside.
Step 4: Combine and Simmer
Pour the sauce into the skillet and bring to a simmer. Let it cook for about 2 minutes until slightly thickened. Return the beef to the skillet, tossing to coat evenly in the sauce. Cook for an additional minute to ensure everything is heated through.
Step 5: Garnish and Serve
Remove from heat and garnish with sliced green onions. Serve hot over a bed of steamed rice or noodles for a complete meal that’s sure to impress.
Tips and Tricks
For an extra kick, add a teaspoon of red pepper flakes to the sauce. If you’re short on time, you can use pre-sliced beef from your grocery store. To make the dish gluten-free, substitute the soy sauce with tamari or a gluten-free soy sauce alternative. Always slice the beef against the grain for the most tender results. For a thicker sauce, let it simmer a bit longer before adding the beef back in.
Recipe Variations
- Vegetarian Twist: Replace the beef with thick slices of portobello mushrooms or tofu for a vegetarian version.
- Spicy Version: Add more ginger and a dash of sriracha to the sauce for those who love heat.
- Extra Veggies: Toss in bell peppers, broccoli, or snap peas during the last few minutes of cooking for added color and nutrition.
Frequently Asked Questions
Can I use a different cut of beef? Yes, while flank steak is ideal for its tenderness and flavor, you can also use sirloin or ribeye. Just make sure to slice it thinly against the grain.
How can I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.
Is this recipe freezer-friendly? Absolutely! You can freeze the cooked beef and sauce together for up to 3 months. Thaw overnight in the refrigerator before reheating.
Summary
This Stir Fry Mongolian Beef recipe is a quick, flavorful, and versatile dish that’s perfect for any night of the week. With its rich sauce and tender beef, it’s sure to become a favorite in your recipe rotation.