Description
Savor the bold flavors of Mongolian Beef, a sizzling dish that brings Asian-inspired zest to your dinner table. Tender strips of beef dance with a glossy, sweet-and-spicy sauce, promising a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 lb (454 g) flank steak (or sirloin), thinly sliced against the grain
Sauce and Seasoning Ingredients:
- ¼ cup (60 ml) cornstarch
- ½ cup (120 ml) low-sodium soy sauce
- ¼ cup (50 g) brown sugar (light or dark)
- ½ cup (120 ml) beef broth (or water)
- 2 teaspoons (10 ml) sesame oil
- 1 tablespoon (15 ml) hoisin sauce (optional, adds depth)
- 1 teaspoon grated ginger
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon (15 ml) cornstarch + 2 tablespoons (30 ml) water (for thickening)
Garnish:
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- 2 tablespoons (30 ml) vegetable oil
Instructions
- Prepare the beef by slicing steak into delicate, thin strips against the grain, ensuring each piece is uniform in size for even cooking.
- Generously coat the beef strips with cornstarch, allowing the mixture to rest for 10 minutes to develop a crispy exterior and enhance sauce adherence.
- Create a robust sauce by combining soy sauce, brown sugar, beef broth, sesame oil, hoisin sauce, minced ginger, crushed garlic, and red pepper flakes in a mixing bowl.
- Prepare a cornstarch slurry by blending cornstarch with water in a separate small container, which will help thicken the sauce later.
- Heat vegetable oil in a large wok or skillet until it shimmers with intense heat, preparing for a quick sear.
- Carefully place beef strips in a single layer, avoiding overcrowding, and sear each side for 1-2 minutes until a golden-brown crust forms.
- Remove the crispy beef and set aside, keeping the meat’s temperature and texture intact.
- Pour the prepared sauce into the same cooking vessel, allowing it to simmer and develop deep flavors.
- Incorporate the cornstarch slurry, stirring continuously until the sauce reaches a luxurious, glossy thickness.
- Reintroduce the seared beef to the sauce, gently tossing to ensure each strip is lavishly coated.
- Garnish with finely chopped green onions and a sprinkle of toasted sesame seeds for added texture and visual appeal.
- Serve immediately over steamed rice or tender noodles, presenting a vibrant and aromatic Mongolian beef dish.
Notes
- Slice beef against the grain for maximum tenderness and easier chewing, ensuring each bite melts in your mouth.
- Cornstarch coating creates a magical crispy exterior that locks in juices and provides restaurant-quality texture.
- Use flank steak or sirloin for best results, as these cuts are lean and absorb marinade quickly.
- Allow beef to sit at room temperature before cooking to guarantee even searing and prevent tough meat.
- Sear beef in small batches to maintain high pan temperature, preventing steaming and ensuring gorgeous caramelization.
- Adjust red pepper flakes for personalized spice levels, making this dish friendly for mild to heat-loving palates.
- For gluten-free version, substitute regular soy sauce with tamari and use certified gluten-free cornstarch.
- Prep all ingredients beforehand since this recipe moves quickly and requires constant attention.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mongolian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg