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- 1 lb flank steak, thinly sliced against the grain - 2 tablespoons cornstarch - 3 tablespoons vegetable oil - 3 cloves garlic, minced - 1 inch ginger, grated - 1/2 cup soy sauce - 1/4 cup brown sugar - 1 tablespoon sesame oil - 1/2 cup green onions, chopped (white and green parts separated) - 2 cups cooked jasmine rice - Sesame seeds for garnish Mongolian beef bowls start with flank steak. This cut is perfect because it’s tender and flavorful. You want to slice it thinly against the grain. This helps the meat stay juicy and easy to chew. Next, you need cornstarch. It gives the beef a nice coating and helps it crisp. Vegetable oil is vital for frying the meat. It has a high smoke point and won’t burn easily. Garlic and ginger add depth to the dish. They give a great aroma and flavor. Soy sauce brings saltiness and umami. Brown sugar balances the salt with a hint of sweetness. The sesame oil adds a nutty finish. Green onions are key for garnish. They add color and freshness. Jasmine rice serves as a base. It’s soft and fluffy, perfect for soaking up the sauce. Finally, sprinkle sesame seeds on top for crunch and flavor. With these ingredients, you’re ready to create a delicious Mongolian beef bowl. First, take your flank steak and slice it thinly against the grain. This helps make it tender. Place the slices in a medium bowl. Sprinkle the cornstarch over the beef. Toss it well. Make sure every piece is coated. Let it rest for about 10 minutes. This step helps the cornstarch stick better. Next, heat the vegetable oil in a large skillet or wok. Set the heat to medium-high. Once the oil is hot, carefully add the beef slices. Cook them in a single layer. This helps them brown evenly. Let them cook for 2 to 3 minutes. You want them browned, not cooked all the way through. If you have a lot of beef, cook it in batches. After browning the beef, remove it from the skillet and set it aside. In the same skillet, add the minced garlic and grated ginger. Sauté them for about 30 seconds. You will smell the great aroma! Then, pour in the soy sauce and brown sugar. Stir until the sugar dissolves. Bring this mixture to a simmer. Now, return the beef to the skillet. Toss it well to coat in the sauce. Let it cook for another 2 to 3 minutes. This heats the beef through and thickens the sauce a bit. Drizzle sesame oil over the beef, and add the white parts of the green onions. Give it a good stir. To serve, place some jasmine rice in bowls. Top it with the Mongolian beef stir-fry. Finally, sprinkle the green parts of the green onions and sesame seeds on top. Enjoy your delicious dish! To get the best texture in your Mongolian beef, slice the flank steak against the grain. This means you cut across the fibers of the meat. It helps the beef stay tender when cooked. If you slice with the grain, the meat will be tough. Cook the beef quickly over high heat. Use a hot skillet or wok. This keeps the meat juicy inside while browning the outside. Work in small batches. This ensures even cooking and avoids steaming. Flavor is key in this dish. Use soy sauce and brown sugar for a sweet and savory mix. Add garlic and ginger for a fresh kick. These flavors come together to create a rich sauce. For marinating, let the beef sit with soy sauce for 30 minutes. This adds depth to the flavor. You can also sprinkle in some chili flakes if you like heat. For a takeout-style look, use shallow bowls. Start with a base of jasmine rice. Top it with the beef stir-fry. Make sure to get some sauce over the rice. Garnish with the green parts of the green onions and a sprinkle of sesame seeds. This adds color and makes the dish pop. Serve it hot, and enjoy your homemade takeout! {{image_2}} You can switch flank steak with other cuts. Sirloin or ribeye work well. They offer great flavor and tenderness. You can also use chicken or tofu for a lighter option. When it comes to rice, jasmine rice shines here. But you can try brown rice or even quinoa. They add different textures and flavors, making your bowl unique. Adding veggies boosts nutrition and color. Try bell peppers, broccoli, or snap peas. They add crunch and taste. For seasonal options, use zucchini in summer or butternut squash in fall. These choices keep your dish fresh and fun. For gluten-free options, use tamari instead of soy sauce. This keeps the taste while being safe for gluten-free diets. If you're looking for low-carb versions, swap rice for cauliflower rice. This keeps your meal light and healthy. You can still enjoy all the great flavors of Mongolian beef! To keep your Mongolian Beef Bowls fresh, refrigerate them promptly. Place the leftovers in a suitable container. Glass or plastic containers with tight lids work best. - Best practices for refrigeration: Store the dish within two hours of cooking. This keeps harmful bacteria away. - Suitable containers: Use airtight containers to prevent moisture loss and absorb odors. Reheating your meal needs care to keep it tasty. You can use several methods for this. - Methods to retain texture and flavor: The best way is to reheat it in a skillet over medium heat. Stir often to heat evenly. - Tips for microwave heating: If you use a microwave, cover the bowl with a damp paper towel. This helps keep the beef moist. Heat in short bursts, checking every minute. Freezing your dish is a great way to save extra servings. However, it needs proper steps. - How to freeze and thaw properly: Cool the dish before freezing. Place it in a freezer-safe container. Thaw it overnight in the fridge before reheating. - Impact on taste and texture: Freezing may change the beef's texture slightly. It can become a bit softer. The flavors will remain good, though. The best cut for Mongolian Beef is flank steak. This cut is tender when sliced thin. It cooks quickly and has great flavor. Look for fresh, bright red meat. You can also use sirloin or ribeye if you prefer. Both cuts will give you tasty results. Yes, you can add heat to Mongolian Beef! Here are a few ways to spice it up: - Add sliced fresh chili peppers to the skillet while cooking. - Mix in some red pepper flakes into the sauce. - Use a spicy soy sauce or add sriracha. Start with a little and adjust the heat to your taste. Making Mongolian Beef is quick! Here’s a breakdown: - Prep time: 15 minutes to slice and coat the beef. - Cook time: 15 minutes to fry and make the sauce. In total, it takes about 30 minutes to make this delicious dish. Yes, this recipe is great for meal prep! Here’s how to store it: - Refrigeration: Store leftovers in airtight containers for up to 3 days. - Reheating: Warm it in a pan on low heat or in the microwave. This dish stays tasty when reheated, making it perfect for quick meals. This article covered everything you need to know about making Mongolian Beef. We discussed the right ingredients, from flank steak to the perfect sauces. You learned step-by-step instructions for preparation and cooking. The tips section gave you ways to enhance flavor and improve texture. I also shared storage tips and variations to suit your needs. Now, you can confidently make this dish your own. Enjoy cooking and experimenting with flavors!

Mongolian Beef Bowls Takeout Style

Elevate your dinner game with these delicious Mongolian Beef Bowls, reminiscent of your favorite takeout! This easy recipe features tender flank steak, savory soy sauce, and a hint of sweetness, all served over fluffy jasmine rice. Perfect for busy weeknights or impressing guests, these bowls are sure to be a hit! Click to discover the full recipe and indulge in this flavorful dish that will transport your taste buds to new heights!
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Ingredients
  

1 lb flank steak, thinly sliced against the grain

2 tablespoons cornstarch

3 tablespoons vegetable oil

3 cloves garlic, minced

1 inch ginger, grated

1/2 cup soy sauce

1/4 cup brown sugar

1 tablespoon sesame oil

1/2 cup green onions, chopped (white and green parts separated)

2 cups cooked jasmine rice

Sesame seeds for garnish

Instructions
 

In a medium bowl, toss the sliced flank steak with cornstarch until well coated. Let it sit for about 10 minutes.

    Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef slices in a single layer, cooking them for about 2-3 minutes until browned. Work in batches if necessary for even cooking.

      Remove the beef from the skillet and set aside. In the same skillet, add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

        Pour in the soy sauce and brown sugar, stirring until the sugar has dissolved. Bring the mixture to a simmer.

          Return the beef to the skillet and toss to coat in the sauce, allowing it to cook for another 2-3 minutes until heated through and the sauce slightly thickens.

            Drizzle sesame oil over the beef and sprinkle the white parts of the green onions, stirring to combine.

              To serve, place a generous amount of jasmine rice in bowls, topped with the Mongolian beef stir-fry. Garnish with the green parts of the green onions and a sprinkle of sesame seeds.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4