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Mongolian Beef is a delicious and flavorful dish that originated in Chinese cuisine. It is made by stir-frying strips of flank steak in a savory sauce and is typically served over steamed rice. Here is a simple recipe to make Mongolian Beef:
Here are some tips and variations that you can try with this recipe:
Tips:
Make sure to slice the beef against the grain for tender, juicy strips.
You can also use sirloin steak or tenderloin if you prefer.
Add a little water to the sauce to thin it out if it is too thick.
Variations:
For a spicy twist, add 1-2 teaspoons of chili paste or sriracha sauce to the sauce mixture.
You can also add sliced bell peppers, carrots, or mushrooms to the stir-fry for added flavor and nutrition.
For a sweeter sauce, increase the amount of brown sugar or add some honey to taste.
Try using a different type of sauce, such as teriyaki or oyster sauce, for a different flavor profile.
If you're looking for a low-carb version, serve the Mongolian Beef over steamed cauliflower rice instead of traditional rice.
Ingredients:
- 1 pound flank steak, sliced into thin strips
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 large onion, sliced
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons vegetable oil
- 1 teaspoon grated ginger
- 2 green onions, sliced
Instructions:
In a large bowl, toss the beef strips with the cornstarch until fully coated.
Heat the vegetable oil over medium-high heat in a sizable wok or frying pan. Add the steak and heat for 2 to 3 minutes, or until browned on all sides. Take the steak out of the pan and save it.
In the same pan, add the garlic, onion, soy sauce, water, brown sugar, hoisin sauce, and ginger. Cook until the sugar has dissolved and the sauce has thickened about 5 minutes.
Add the beef back into the pan and toss to coat in the sauce. Cook for an additional 2-3 minutes until heated through.
Serve the Mongolian Beef over steamed rice and garnish with sliced green onions. Enjoy!
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