Cooking Tips for Perfect Mongolian Beef
To get the best results with your Mongolian beef, start by choosing the right cut of meat. Flank steak is a popular option because it’s tender and flavorful. Make sure to slice it thinly against the grain, which helps keep it tender when cooked. For an extra crispy texture, let the beef sit in the cornstarch for about 15 minutes before frying. This helps create a nice crust. When frying, don’t overcrowd the pan. Cook in batches if necessary. This way, the beef will sear properly instead of steaming. For the sauce, feel free to adjust the garlic and ginger to match your taste. If you like a bit of heat, adding some red pepper flakes can really elevate the dish. Finally, keep an eye on the sauce as it thickens. A few extra minutes can make a big difference between a perfect glaze and a sticky mess.
Serving Suggestions and Storage
Mongolian beef pairs wonderfully with steamed rice, but you can switch it up with fried rice or even noodles for a different twist. Adding vegetables like bell peppers or snap peas not only adds color but also a nice crunch. For a complete meal, serve it alongside a simple salad or some crispy egg rolls. If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, use a pan on medium heat to keep the beef tender, adding a splash of water or broth to prevent drying out. Freezing is also an option; just make sure the beef is cooled completely before transferring it to a freezer-safe container. It can last up to three months in the freezer. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat as mentioned above.
Frequently Asked Questions
What can I use instead of flank steak?
If flank steak isn’t available, sirloin or skirt steak are great alternatives. Both cuts are flavorful and will give you a similar tender texture when sliced thin.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just reheat gently on the stovetop or in the microwave to keep the beef from getting tough.
Can I make this dish ahead of time?
You can prep the beef and sauce ahead of time and store them separately in the fridge. Just cook the beef fresh when you’re ready to serve for the best texture.
What should I serve with Mongolian beef?
Mongolian beef pairs really well with steamed rice, but fried rice or noodles also make great sides. Adding some steamed broccoli or a side salad can balance out the sweetness of the dish nicely.
What are common mistakes to avoid when making Mongolian beef?
One common mistake is overcrowding the pan when frying the beef. This can lead to steaming instead of searing, so cook in batches for that perfect crispy texture.
Easy Mongolian Beef
Ingredients
- 1 lb flank steak , sliced (diagonal angle) thinly against the grain
- ¼ cup cornstarch
- ½ cup avocado oil
- 3 green onions , chopped into 2-inch pieces
Sauce:
- 1 tbsp avocado oil
- 2 cloves garlic , minced
- 2 tsp minced fresh ginger
- ½ cup water
- ½ cup low sodium soy sauce
- 3/4 cup dark brown sugar , or less if desired
Instructions
- Place the sliced beef in a small bowl. Add the cornstarch and toss to coat. Set aside for 10 minutes.
- In a frying pan, heat ½ cup oil over medium high heat. Add the beef, in batches and cook, until brown, about 4 minutes each batch. Drain and set aside.
- In a skillet, heat 1 tablespoon oil over medium high heat. Add the garlic and ginger, and sauté for 20 seconds. Add the water and soy sauce. Boil, stir in the brown sugar and then reduce heat to medium. Simmer until the sauce starts to thicken, about 4 minutes.
- Add the browned beef and stir until beef is fully coated with the sauce. Stir in the green onions.
- Serve with steamed rice and steamed vegetables.
Nutrition
Made this and beef was so tender! But soooo salty – not sure if I did something wrong – I will make again but with different marinade to cut aalt
I used 1/2 cup low sodium soy sauce and 3/4 cup dark brown sugar, and my husband found it sweet.