Mongolian Beef Recipe

Beef flank steak: A lean cut of beef that is flavorful and becomes tender when cooked quickly.

Cornstarch: Used to coat the beef, providing a crispy texture and helping to thicken the sauce.

Vegetable oil: A neutral oil used for stir-frying the beef.

Low sodium soy sauce: Provides the salty, umami base for the sauce while keeping the sodium levels in check.

Water: Used to adjust the consistency of the sauce.

Brown sugar: Adds sweetness to balance the savory flavors of the dish.

Garlic: Freshly minced to add aromatic depth to the sauce.

Ginger: Freshly minced for a spicy, warming flavor that complements the beef.

Green onions: Sliced and used as a garnish to add freshness and a mild onion flavor.

To achieve the perfect texture for your beef, ensure that the slices are evenly coated with cornstarch. This not only helps in creating a crispy exterior when stir-frying but also thickens the sauce as it cooks. When stir-frying, make sure the wok is hot enough before adding the beef to prevent it from steaming instead of searing. This will lock in the juices and enhance the flavor of the Mongolian beef.

• beef flank steak - Substitute with chicken breast: Chicken breast is a lean protein that can absorb flavors well, making it a suitable alternative for those who prefer poultry.

• beef flank steak - Substitute with tofu: Tofu is a great plant-based alternative that can soak up the sauce flavors and provide a similar texture when cooked properly.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch in creating a glossy sauce.

• cornstarch - Substitute with potato starch: Potato starch is another thickening agent that can be used to achieve a similar texture in the sauce.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for stir-frying.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil is light and has a high smoke point, suitable for high-heat cooking like stir-frying.

• low sodium soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile, often with less sodium.

• low sodium soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free and gluten-free alternative with a slightly sweeter taste, suitable for those avoiding soy.

• brown sugar - Substitute with honey: Honey can provide a natural sweetness and a slightly different flavor profile, while still balancing the savory elements.

• brown sugar - Substitute with maple syrup: Maple syrup offers a unique sweetness and can be used as a natural sweetener in place of brown sugar.

• garlic - Substitute with garlic powder: Garlic powder can be used when fresh garlic is unavailable, providing a similar flavor in a more concentrated form.

• garlic - Substitute with shallots: Shallots can add a mild garlic flavor with a hint of sweetness, offering a different aromatic profile.

• ginger - Substitute with ground ginger: Ground ginger can be used as a substitute when fresh ginger is not available, though it is more potent, so use sparingly.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile to ginger, making it a suitable alternative in Asian dishes.

• green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish or in cooking to replace green onions.

• green onions - Substitute with leeks: Leeks provide a similar onion-like flavor and can be used in cooking to replace green onions, though they are milder and sweeter.

• Allow the Mongolian beef to cool completely before storing. This prevents condensation, which can make the dish soggy.

• Transfer the beef into an airtight container. This helps maintain its flavor and prevents it from absorbing other odors in the fridge.

• Store in the refrigerator for up to 3-4 days. The beef will remain tender and flavorful during this time.

• For longer storage, consider freezing. Place the Mongolian beef in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the container with the date to keep track of its freshness.

• When ready to enjoy, thaw the beef in the refrigerator overnight. This gradual thawing helps retain its texture and taste.

• Reheat gently in a skillet over medium heat, adding a splash of water or soy sauce to refresh the sauce and prevent drying out.

• Garnish with fresh green onions before serving to revive its vibrant look and add a fresh crunch.

• Use a skillet: Heat a non-stick skillet over medium heat. Add a splash of vegetable oil to prevent sticking. Add the Mongolian beef and stir occasionally until heated through, ensuring the sauce is well-mixed with the beef. This method helps maintain the dish's original texture and flavor.

• Microwave: Place the Mongolian beef in a microwave-safe dish. Cover with a microwave-safe lid or damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until the beef is hot. This is a quick method but may slightly alter the texture.

• Oven: Preheat the oven to 300°F (150°C). Place the Mongolian beef in an oven-safe dish and cover with foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. This method is ideal for reheating larger portions while preserving the dish's integrity.

• Steamer: If you have a steamer, place the Mongolian beef in a heatproof dish and steam for about 5-7 minutes. This gentle method helps retain moisture and keeps the beef tender.

• Sous vide: If you have sous vide equipment, seal the Mongolian beef in a vacuum bag and immerse it in a water bath set to 140°F (60°C) for about 20-30 minutes. This method ensures even reheating without overcooking.

• Wok: A versatile cooking pan with a rounded bottom, ideal for stir-frying the beef and making the sauce.

• Knife: Essential for slicing the beef flank steak thinly and chopping the green onions, garlic, and ginger.

• Cutting board: Provides a stable surface for safely slicing and chopping ingredients.

• Measuring cups: Used to accurately measure the soy sauce, water, and brown sugar for the sauce.

• Measuring spoons: Handy for measuring smaller quantities like the minced ginger.

• Tongs: Useful for turning and handling the beef slices while stir-frying.

• Mixing bowl: Used to coat the beef slices with cornstarch before cooking.

• Spatula: Helps in stirring the sauce and mixing the beef with the sauce in the wok.

• Garlic press: Convenient for mincing garlic cloves quickly and efficiently.

• Stove: Provides the heat source for cooking the beef and sauce in the wok.

Prep ingredients in advance: Slice the beef and green onions ahead of time. Mince the garlic and ginger earlier to streamline cooking.

Use a large wok: A spacious wok allows for even cooking, reducing the time needed to stir-fry the beef.

Quick sauce mix: Combine soy sauce, water, and brown sugar in a bowl before cooking. This ensures a swift transition from frying to simmering.

Cornstarch coating: Coat the beef with cornstarch in a resealable bag for easy cleanup and even coverage.