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To make Mongolian beef, you need a few key items. Here’s what you will need: - 1 lb flank steak, thinly sliced against the grain - 2 tablespoons vegetable oil - 4 green onions, chopped into 1-inch pieces - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1/2 cup soy sauce - 1/4 cup brown sugar - 1 tablespoon cornstarch - 2 tablespoons water - 1 teaspoon red pepper flakes (optional for spice) - Sesame seeds for garnish These ingredients create the base for the dish. The flank steak gives it a tender bite. The soy sauce adds a salty depth, while the brown sugar brings sweetness. You can add some extra ingredients to boost the taste. Try these options: - Bell peppers for crunch - Broccoli for nutrition - Mushrooms for umami flavor These options help you customize your dish. They add more color and flavor, making it even more appealing. Each serving of Mongolian beef has essential nutrients. Here’s a quick look: - Calories: About 300 - Protein: 25g - Carbohydrates: 20g - Fat: 15g - Fiber: 1g This dish is rich in protein. It can fit well into a balanced meal plan. Enjoy it with rice or veggies for a complete dish. To start, you need to marinate the beef. Take your flank steak and slice it thinly against the grain. This helps make it more tender. Place the sliced beef in a bowl. Pour in 2 tablespoons of soy sauce. Mix it well, ensuring each piece is coated. Let it sit for 15 to 20 minutes. This step enhances the flavor and tenderness. Now, let’s create the sauce. In a small bowl, combine the remaining soy sauce, brown sugar, cornstarch, and water. Stir until everything blends smoothly. This sauce is key to your dish's rich flavor. Set it aside for now. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated beef. Cook for about 2 to 3 minutes, stirring as needed. You want the beef to brown evenly. Once browned, remove the beef from the skillet and set it aside. Next, add minced garlic and ginger to the same skillet. Sauté them for about 30 seconds until they smell great. Then, toss in the chopped green onions and cook for another minute. Now, return the beef to the skillet. Pour the sauce over it, stirring well to coat all the beef. If you like some heat, sprinkle in red pepper flakes at this point. Let it simmer for 2 to 3 minutes. This thickens the sauce and makes everything stick together. Finally, take it off the heat. Let it cool slightly and garnish with sesame seeds. Now, you're ready to enjoy your Mongolian Beef. Check out the Full Recipe for more details! To get the best taste, start with fresh ingredients. Use high-quality flank steak and fresh garlic. Marinate the beef well to enhance its flavor. Let it soak in soy sauce for at least 20 minutes. This step makes the meat tender and tasty. Also, use brown sugar for a rich sweetness. It balances the saltiness of the soy sauce. When cooking, don’t rush. Sauté the garlic and ginger until they smell great. This step builds a nice base for your dish. One big mistake is not cutting the meat correctly. Always slice the flank steak against the grain. This keeps it tender. Another mistake is overcooking the beef. Cook it just until brown, about 2-3 minutes. If you leave it too long, it can become chewy. Avoid adding too much sauce too quickly. Let it thicken slowly for the best texture. Lastly, don’t skip the sesame seeds. They add great flavor and a nice touch on top. You don’t need fancy tools to make Mongolian beef. A good skillet or wok is key. Choose one that heats evenly. Use a sharp knife for slicing the meat. A cutting board is important for safety, too. Measuring cups and spoons help with accuracy. A mixing bowl is needed for marinating and making the sauce. If you have a spatula, it’s great for stirring. These simple tools will help you create a delicious meal. For the full recipe, refer to the recipe section. {{image_2}} You can easily make a vegetarian version of Mongolian beef. Use tofu or tempeh instead of flank steak. Both options soak up flavors well. For a vegan twist, replace soy sauce with tamari. This swap makes it gluten-free too. Add mushrooms for a meaty texture. For extra flavor, use vegetable broth in your sauce. Want a kick? Add red pepper flakes to the sauce. Adjust the amount based on your spice level. You can also mix in fresh chili peppers while cooking. If you love heat, try Szechuan peppercorns for a unique flavor. This gives your dish a nice zing and depth. You can modify ingredients to meet dietary needs. If you are watching sugar, use a sugar substitute. Coconut aminos is a great soy sauce alternative for a lower sodium option. For those avoiding cornstarch, arrowroot powder works well as a thickener. These swaps ensure everyone can enjoy this dish. Check the Full Recipe for more tips and ideas! To keep your Mongolian beef fresh, start by letting it cool. Place it in a shallow, airtight container. This helps reduce bacteria growth. Store it in the fridge for up to three days. If you store it well, the flavors will remain strong and tasty. You can freeze Mongolian beef for longer storage. Use an airtight freezer bag or container. Make sure to remove as much air as possible. Label the bag with the date. It can last up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight. Reheating is easy, and you have options. For quick reheating, use the microwave. Heat it in short bursts, stirring in between. You can also use a skillet over medium heat. Add a splash of water or broth to keep it moist. Heat until it is warm throughout. Enjoy your dish just like when it was first made! For a full guide, check the Full Recipe. Mongolian Beef is not from Mongolia. It is a dish that came from Chinese-American cooking. It uses flavors inspired by Mongolian cuisine, like beef and green onions. This dish became popular in the United States in the 1980s. Its sweet and savory taste makes it a favorite in many homes. Yes, you can make Mongolian Beef in advance. Cook it fully, then cool it down. Store it in an airtight container in the fridge. It stays fresh for about three days. When ready to eat, just reheat it on the stove or microwave. The flavors will still taste great! To find the best Mongolian Beef, check local reviews online. Many Chinese or Asian restaurants serve it. Look for spots with high ratings and good customer feedback. You can also ask friends for their favorite places. Trying different restaurants can lead to tasty discoveries! If you want to make it at home, check out the Full Recipe. Mongolian beef is a delicious dish that you can easily make at home. We covered key ingredients, cooking steps, and helpful tips. You learned how to add your twist with variations and how to store leftovers. Remember, practice makes perfect. Avoid common mistakes, and your dish will shine. Don’t be afraid to experiment with flavors and ingredients. Enjoy the process, and share your tasty meals with others. Cooking can bring joy, so keep exploring new recipes. Make Mongolian beef, and let it warm your heart.

Mongolian Beef

Indulge in the flavors of Mongolian beef, a savory dish perfect for impressing family and friends at any occasion. This simple recipe guides you through making tender, flavorful beef coated in a rich sauce, enhanced with garlic, ginger, and green onions. Discover pro tips for achieving authentic taste and explore variations to suit your dietary needs. Ready to wow your guests? Click through to uncover the full recipe and elevate your cooking game!
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Ingredients
  

1 lb flank steak, thinly sliced against the grain

2 tablespoons vegetable oil

4 green onions, chopped into 1-inch pieces

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/2 cup soy sauce

1/4 cup brown sugar

1 tablespoon cornstarch

2 tablespoons water

1 teaspoon red pepper flakes (optional for spice)

Sesame seeds for garnish

Instructions
 

Marinate the Beef: In a bowl, combine the sliced flank steak with 2 tablespoons of soy sauce. Let it marinate for about 15-20 minutes to tenderize the meat.

    Prepare the Sauce: In a separate small bowl, mix the remaining soy sauce, brown sugar, cornstarch, and water to create a thick sauce. Stir until combined and set aside.

      Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated flank steak and cook for 2-3 minutes until browned, stirring occasionally to ensure even cooking. Remove the beef from the skillet and set aside.

        Sauté Aromatics: In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant, then add the green onions and cook for an additional minute.

          Combine and Thicken: Return the cooked beef to the skillet. Pour the prepared sauce over the beef, stirring well to coat all pieces. If desired, sprinkle in the red pepper flakes at this stage for added heat.

            Simmer: Allow the mixture to simmer for 2-3 minutes until the sauce thickens up. Stir occasionally to prevent sticking.

              Serve: Remove from heat and let it cool slightly. Garnish with sesame seeds before serving.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4