Master Your Cooking Skills with This Homemade Mongolian Beef Recipe

Ingredients for Homemade Mongolian Beef

Shall we begin? Unleashing the chef inside you could never be simpler. Here, we open our magical pantry filled with all the flavors of the Orient. There’s no need for specialized equipment or exotic ingredients — the secret to homemade Mongolian beef lies in the simplicity of everyday kitchen staples.

Main Ingredients

For this swoon-worthy dish, your kitchen counter will need to boast:

  • 1 pound of flank steak
  • 3 cloves of garlic, minced
  • 1 tablespoon of minced, fresh ginger
  • 4 green onions, chopped
  • 1 tablespoon of vegetable oil

Using flank steak in our recipe delivers that tender juicy bite that’s characteristic of classic Mongolian beef. Don’t fret if you can’t procure flank steak. You can swap it out with your choice of tender cuts, such as tenderloin or ribeye.

The Sauce

On to the sauce now, where the magic truly happens. Here’s what gives our Mongolian beef its signature zing:

  • 1/2 cup of soy sauce
  • 1/2 cup of water
  • 4 tablespoons of brown sugar

The blend of savory soy sauce and sweet brown sugar creates a symphony of flavors that will dance on your palate. Try using low sodium soy sauce for a mouthwatering, less sodium-intensive variant of the dish.

For The Slurry

Finally, the slurry to thicken our succulent sauce:

  • 2 tablespoons of cornstarch
  • 1/4 cup of water

In case cornstarch is not within your arm’s reach, flour or tapioca starch serve as great alternatives.

You’ve gathered your ingredients — your culinary escapade is just around the corner! Let’s set the stage for preparing your delectable homemade Mongolian beef.

Note: Nutritional information for calories, carbs, protein, fat, and vitamins can be easily calculated using an online nutrition facts calculator. Keep track of your ingredients and portions, to stay informed about the nutritive value of your meal.

Ingredients Calories (kcal) Carbs (g) Protein (g) Fat (g) Vitamins
Flank steak (1lb)

Step-by-Step Instructions

Starting off with your flank steak, give it a good, even slice against the grain, ensuring each piece is around a quarter-inch thick. You’re not looking at perfection here – there’s beauty in slight variation.

Let’s jazz up that plain old beef. With 6 cloves of garlic and a small chunk of ginger finely diced, you’ve got yourself a killer kick-start. You can adjust these elements to your taste – life’s all about experimenting after all.

Heat up your wok with three tablespoons of vegetable oil. Go for canola or peanut oil for a healthier twist. Your temperature’s vital here – too low, and your meat will stew; too high, and you could end up with overcooked beef. Aim for medium heat – that’s your sweet spot.

With your oil raring to go, toss in the ginger and garlic. Give it about thirty seconds before your beef makes its grand entrance. A good three to four minutes should do the trick. We’re aiming for that beautiful, just-seared finish. Now lay your beef out to rest, and let’s shift focus.

Bring a new star into your wok – green onions. These guys need a bit of room to breathe, so be sure to have removed your beef prior. A minute should be enough for these. Once done, escort your beef back into play.

It’s sauce time. You’re looking at a half cup of soy sauce , four tablespoons of brown sugar, and two tablespoons of water. Stir these together, then drench your sizzling ensemble.

Now comes the trick. One commonly overlooked finishing touch – the slurry. With one tablespoon of cornstarch and two tablespoons of water at your disposal, play master chef and blend it until smooth. Toss it in. Here’s where you see transformation. A glossy, thick sauce that’ll cling to every crevice of your beef, elevating flavours tenfold.

Now there’s the point where most recipes stop. Yet we like to take things a step higher. For an added tang, consider a splash of rice vinegar or a sprinkle of red pepper flakes. Or maybe a dab of toasted sesame oil for a deeper flavour profile.

Tips for Cooking Mongolian Beef

Cooking Mongolian Beef at home? You’ll need to bear in mind some crucial points. Let’s delve into these easy, yet vital tips, that’ll help you reach that restaurant-style perfection right at home.

When it comes to the flank steak, precision is key. Slice your steak against the grain in a 45° angle. Thin slices about 1/4 inch thick will cook quickly while maintaining that desired juicy, tender texture.

Garlic and ginger are your recipe’s backbone; their aroma and their robust flavors define Mongolian Beef. Freshly ranging ingredients always yield the best results. Get those juice flowing for your marinade.

Did you know that the temperature of your pan influences how your steak turns out? It’s true; it’s that pinnacle element that gets the perfect sear on your beef each time round. Maintain medium-high to high heat because it’s this high heat that allows your steak to cook quickly without losing its juices.

Furthermore, green onions play a vital part in this recipe. They’re not just a garnish but a major contributor to the flavor profile of Mongolian Beef. Cook them separately from your meat to preserve their bright colors and crisp, aromatic taste.

Delving into the sauce now, a blend of soy sauce, brown sugar, and water creates that traditional Mongolian Beef sauce. Cook until brown sugar dissolves and the sauce becomes syrupy. Adjust the soy sauce and brown sugar to suit your taste preference.

Remember, to achieve that sticky, glossy finish, you’ll be needing a cornstarch slurry. Thicken your sauce with it and you’ll see just how it elevates the dish.

Don’t be afraid to play around with the ingredients a bit. A dash of rice vinegar can add a pleasant tang, while a pinch of red pepper flakes would introduce a delightful heat to your dish. Slightly toasted sesame oil? That’s a savoury, nutty note right there.

Ingredients Protein Carbs Fat Calories
Flank steak (280 grams) 58g 0g 17g 384
Green onions (100 grams) 1.8g

Serving Suggestions

After you’ve carefully prepared your succulent Mongolian beef, it’s time to consider how to serve it. Don’t let all that hard work go unnoticed. Pair your dish with some delicious sides and a robust beverage to impress your guests.

The beauty of this dish lies in its versatile nature: it goes well with just about anything. Your go-to side is probably steamed rice. It’s an excellent base that absorbs all the flavors, enhancing the overall taste. Never tried it with rice noodles? Here’s your chance. They’re equally good and offer a different set of textures to tempt your palate.

Looking to diversify your options? Vegetable stir fry is a nutritious and tasty choice. Both broccoli and bok choy work wonders. These greens not only complement the beef but also add a delightful crunch. Sauteed mushrooms are another top pick, offering a rich, umami flavor that balances the sweetness of the beef.

Wish to add some heat to your dish? Include a small dish of chili oil on the side for those who like to turn up the spice factor.

What should you serve to quench your thirst? A refreshing light lager can accentuate the flavors, while an oaky Chardonnay brings out the subtleties in each bite. For non-alcohol options, try a citrusy iced tea or a cool glass of water with a slice of lime.

So, do not limit yourself – be adventurous. Mix and match different sides and beverages. Remember, the perfect pairing can elevate your homemade Mongolian Beef to restaurant standard. Explore these serving suggestions and find what suits your palate best.

Remember, cooking is an art, and like any form of art, it’s more about the journey than the destination. Enjoy experimenting with various combinations and happy cooking!

The table below details some popular serving suggestions:

Serving Suggestion Type Why It Works
Steamed Rice Side Absorbs all the flavours
Rice Noodles Side Different texture
Vegetable Stir Fry (broccoli and bok choy) Side Complements the beef, adds a crunch
Sauteed Mushrooms Side Offers umami flavor
Chili oil Condiment Adds heat
Light Lager Beverage Accentuates flavors


So there you have it! With the right techniques and a little creativity, you can whip up your own delicious Mongolian beef right in your kitchen. Remember, precision in slicing your flank steak and using fresh ingredients like garlic and ginger can make a world of difference. Don’t forget to play around with additional flavors like rice vinegar and toasted sesame oil. Pair your dish with sides of your choice, or try our recommended options. And why not add a little twist with sauteed mushrooms or a dash of chili oil? Your beverage choice can also enhance your meal, so don’t shy away from trying a light lager or Chardonnay. Happy cooking, and enjoy exploring the endless possibilities with this homemade Mongolian beef recipe!

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