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- 1 lb flank steak - 1/2 cup soy sauce - 1/4 cup brown sugar - 1 tablespoon sesame oil - 4 cloves garlic, minced - 1 inch ginger, grated - 2 tablespoons cornstarch - 3 tablespoons vegetable oil, divided - 1 cup green onions, chopped (white and green parts separated) - 1/2 teaspoon red pepper flakes (adjust to taste) To make Mongolian beef, you need fresh and quality ingredients. The flank steak is the star of the dish. It is tender and slices well. The soy sauce gives a rich flavor. Brown sugar adds sweetness, balancing the saltiness. Sesame oil adds a nice nutty touch. Garlic and ginger boost the taste with their unique aromas. Green onions provide color and freshness. Red pepper flakes bring a bit of heat. - Recommended cooking oils: vegetable oil for high heat - Equipment and tools required: large skillet or wok, cutting board, sharp knife, mixing bowl - Importance of cornstarch in preparation: Cornstarch helps tenderize the beef. It also creates a nice glaze when cooked. Toss the beef in cornstarch before cooking. This step makes a big difference in texture. It keeps the beef juicy and flavorful. To slice flank steak against the grain, start by placing the steak on a cutting board. Look for the lines in the meat; these are the grain lines. Use a sharp knife to cut across those lines, not with them. This helps keep the meat tender. Next, sprinkle the sliced beef with cornstarch in a bowl. Toss it well to coat each piece. Cornstarch helps the beef stay tender and gives a nice crust when cooked. Let the beef rest for about 15 minutes. This step is key for flavor and texture. Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil. Once hot, add the beef in a single layer. Sear it for 1-2 minutes. The beef should brown but not fully cook. Remove it from the skillet and set aside. In the same skillet, add the last tablespoon of vegetable oil. Sauté the white parts of the green onions, minced garlic, and grated ginger for about 30 seconds. This step fills your kitchen with amazing aromas. Now, add the soy sauce, brown sugar, sesame oil, and red pepper flakes. Stir everything together and let it simmer gently. Return the seared beef to the skillet with any juices. Stir well to coat the beef in sauce. Cook for an additional 2-3 minutes. This makes sure the beef is cooked through and the sauce thickens slightly. Toss in the green parts of the chopped green onions before turning off the heat. This adds a fresh touch to the dish. Serve your Mongolian beef over a bed of cooked rice or noodles. Both choices soak up the savory sauce perfectly. For a nice touch, garnish with extra green onions. This adds color and flavor, making your dish look and taste amazing. To get the best flavor from your Mongolian beef, balance is key. Adjust the soy sauce and brown sugar levels to suit your taste. If you like it saltier, add more soy sauce. For sweetness, increase the brown sugar. High heat is vital for stir frying. It helps sear the beef quickly, locking in juices. A hot pan also makes the veggies crisp and bright. Besides cornstarch, you can use baking soda to tenderize beef. Just sprinkle it on and let it sit for 15 minutes. Rinse it off before cooking. Marinating the beef can also help. Use soy sauce, ginger, and garlic for flavor. Let it sit for at least 30 minutes. This adds taste while making the beef softer. One common mistake is overcooking the beef. It should be just browned, not fully cooked. This keeps it juicy and tender. Another mistake is skipping the resting step. Let the beef rest after cooking. This allows juices to redistribute. You’ll get a more flavorful bite every time. {{image_2}} Traditional Mongolian beef uses fresh and simple ingredients. You need flank steak, soy sauce, and brown sugar. The dish is all about balance. The sweetness of brown sugar meets the salty soy sauce. I like to keep it classic by using fresh garlic and ginger. These aromatics give the dish depth and warmth. When you cook the beef, aim for high heat. This helps to sear the meat quickly and keep it tender. If you want a change, try using different proteins. Chicken works great in this dish. Simply slice it thin and follow the same steps. Tofu is another good choice, especially for a vegetarian option. Firm tofu absorbs flavors well and adds protein. You can also use a mix of vegetables. Bell peppers and broccoli add color and crunch. They make the dish more vibrant and healthy. Want to spice things up? You can easily adjust the heat. Start with half a teaspoon of red pepper flakes. This gives a mild kick. If you like it hotter, add more flakes. You can also use fresh chili peppers. Slice them thin and toss them in with the beef. For less heat, skip the red pepper flakes altogether. Your dish should fit your taste perfectly. To keep your Mongolian beef stir fry fresh, store it in an airtight container. Allow it to cool first. This helps prevent moisture buildup. Place it in the fridge within two hours after cooking. For best results, consume it within three days. - Use airtight containers - Cool before sealing - Refrigerate within two hours Keeping the beef and sauce separate can also help. This way, the beef stays tender and the sauce does not make it soggy. Freezing Mongolian beef is easy. First, let it cool completely. Then, transfer it to a freezer-safe bag or container. Remove as much air as possible. This stops freezer burn and keeps flavors intact. - Cool completely - Use freezer-safe bags or containers - Remove excess air When you are ready to eat, thaw it in the fridge overnight. Reheat in a pan over medium heat. Add a splash of water or broth to keep it moist. In the fridge, Mongolian beef stir fry lasts about three days. If you freeze it, it can last up to three months. After that, it may lose flavor and texture. Always check for signs of spoilage before eating. You can enjoy Mongolian Beef Stir Fry with several tasty sides. Here are some great options: - Steamed Rice: White or brown rice works well to soak up the sauce. - Noodles: Lo mein or udon noodles add a nice twist. - Stir-Fried Vegetables: Broccoli, bell peppers, and snap peas pair nicely. - Spring Rolls: These crispy treats add a fun crunch to your meal. - Asian Slaw: A fresh, tangy slaw can balance the savory beef. These sides create a delicious meal full of flavor and texture. Yes, you can easily add heat to Mongolian Beef Stir Fry. Here are some ideas: - Red Pepper Flakes: Increase the amount to make it hotter. - Chili Paste: Add a spoonful of chili paste for a spicy kick. - Szechuan Peppercorns: This adds a unique flavor with heat. - Fresh Chilis: Slice fresh chilis and toss them in while cooking. Feel free to adjust the spice to match your taste buds. Mongolian Beef and Chinese Beef have some similarities but also key differences. - Cooking Style: Mongolian Beef is often sweeter, thanks to brown sugar. - Sauce Base: It uses soy sauce and sesame oil, while other Chinese dishes vary. - Ingredients: Mongolian Beef emphasizes flank steak and green onions. Both dishes share stir-fry techniques, making them both delicious and popular. Mongolian beef stir fry is a delightful dish with simple steps. We explored key ingredients, cooking tools, and methods for a tasty meal. Remember to slice the beef right and use cornstarch for the best texture. Don't skip resting the meat or you'll end up with a tough stir fry. Feel free to try different proteins and spice levels to suit your taste. With these tips, you can whip up a dish impressing anyone. Enjoy your culinary adventure with Mongolian beef stir fry!

Mongolian Beef Stir Fry

Indulge in the vibrant flavors of this Savory Mongolian Beef Stir Fry! With tender flank steak, a rich soy sauce glaze, and aromatic ginger and garlic, this dish is a must-try for any weeknight dinner. In just 30 minutes, you can impress your family with a delicious meal served over rice or noodles. Click through for the full recipe and elevate your dinner table with this delightful stir fry!
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Ingredients
  

1 lb flank steak, thinly sliced against the grain

2 tablespoons cornstarch

3 tablespoons vegetable oil, divided

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

4 cloves garlic, minced

1 inch ginger, grated

1/2 cup soy sauce

1/4 cup brown sugar

1 tablespoon sesame oil

1/2 teaspoon red pepper flakes (adjust to taste)

Cooked rice or noodles for serving

Instructions
 

Place the sliced flank steak in a bowl and sprinkle with cornstarch. Toss to coat the beef evenly and let it sit for about 15 minutes to tenderize.

    In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the beef in a single layer and sear for 1-2 minutes until browned but not cooked through. Remove the beef from the skillet and set aside.

      In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the white parts of the green onions, garlic, and ginger for about 30 seconds until fragrant.

        Add the soy sauce, brown sugar, sesame oil, and red pepper flakes to the skillet. Stir to combine and bring the mixture to a simmer.

          Return the seared beef to the skillet, along with any juices that have accumulated. Stir well to coat the beef in the sauce and cook for an additional 2-3 minutes until the beef is cooked through and the sauce has thickened slightly.

            Toss in the green parts of the chopped green onions, mixing well before turning off the heat.

              Serve the Mongolian beef over a bed of cooked rice or noodles, garnished with additional green onions if desired.

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