Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. Mongolian beef is a delightful blend of savory and sweet flavors, featuring tender beef cooked to perfection in a luscious sauce. This dish is not only quick to prepare but also incredibly satisfying, making it ideal for both family dinners and entertaining guests. Serve it over rice for a complete meal that will impress everyone at your table.
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of about 20 minutes.
Nutritional Value
For one serving (1/4 of the recipe), the nutritional value is approximately: 400 calories, 25g protein, 20g carbohydrates, 25g fat, 3g fiber.
Step-by-Step Cooking Process
1. Slice the flank steak against the grain into thin strips.
2. Marinate the beef in soy sauce for 15 minutes.
3. In a bowl, mix cornstarch and water to create a slurry.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Add the marinated beef and sear until browned, about 3-4 minutes.
6. Remove the beef and set aside; keep the juices in the pan.
7. Stir-fry minced garlic and ginger in the same pan until fragrant.
8. Add sliced bell peppers and cook until softened.
9. Return the beef to the skillet and add the slurry.
10. Stir in brown sugar and cook until the sauce thickens, about 2 minutes.
Alternative Ingredients
If you don’t have flank steak, you can substitute it with sirloin or even chicken for a lighter option. For a gluten-free version, use tamari instead of soy sauce, and replace cornstarch with arrowroot powder.
Serving and Pairings
Mongolian beef pairs wonderfully with steamed jasmine rice or fried rice. You can also serve it alongside stir-fried vegetables or a fresh cucumber salad for a refreshing contrast.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. This dish can also be frozen for up to a month; just ensure it’s in a freezer-safe container.
Cooking Mistakes
- Don’t overcrowd the pan when cooking the beef; this prevents it from browning properly.
- Overcooking the beef can make it tough; aim for medium-rare.
- Be cautious with the salt; soy sauce can be quite salty.
- Make sure your oil is hot enough before adding the meat.
- Not allowing the sauce to thicken can lead to a watery dish.
- Using too much cornstarch can make the sauce overly thick.
- Forgetting to slice against the grain can result in chewy meat.
Helpful Tips
- Use a sharp knife for slicing the beef thinly.
- Let the beef marinate longer for deeper flavor.
- Experiment with different vegetables like broccoli or snap peas.
- Adjust the sweetness by varying the amount of brown sugar.
FAQs
Can I use a different cut of beef?
Yes, while flank steak is ideal for its tenderness, other cuts like sirloin or ribeye can also work well. Just ensure they are cut thinly for quick cooking.
Is Mongolian beef spicy?
Traditionally, Mongolian beef is not spicy. However, you can add red pepper flakes or chili oil if you prefer a kick.
Can I make this dish ahead of time?
You can prepare the beef and sauce in advance. Just assemble and cook when you’re ready to serve for the best flavor and texture.
What can I serve with Mongolian beef?
This dish pairs excellently with rice, noodles, or stir-fried vegetables. It’s also great with a light salad.
Can I freeze leftovers?
Yes, Mongolian beef can be frozen. Just store it in an airtight container and consume it within a month for the best quality.
Conclusion
In conclusion, this Mongolian beef recipe is a fantastic way to bring bold flavors to your dining table. With its tender beef and savory sauce, it’s sure to become a favorite in your home. Enjoy the process of cooking and the delicious results that will have everyone asking for seconds!
Mongolian Beef Recipe
Ingredients
- 1 lb flank steak sliced
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 bell pepper sliced
- 1/4 cup brown sugar
- 1/4 cup water
- Green onions for garnish
Instructions
- Slice the flank steak against the grain into thin strips.
- Marinate the beef in soy sauce for 15 minutes.
- In a bowl, mix cornstarch and water to create a slurry.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the marinated beef and sear until browned, about 3-4 minutes.
- Remove the beef and set aside; keep the juices in the pan.
- Stir-fry minced garlic and ginger in the same pan until fragrant.
- Add sliced bell peppers and cook until softened.
- Return the beef to the skillet and add the slurry.
- Stir in brown sugar and cook until the sauce thickens, about 2 minutes.