Mongolian Beef Recipe

Flank steak: A lean cut of beef that is perfect for stir-frying due to its tenderness and flavor.

Cornstarch: Used to coat the beef, giving it a crispy texture when cooked.

Vegetable oil: Ideal for high-heat cooking, such as stir-frying in a wok.

Garlic: Adds a pungent and aromatic flavor to the dish.

Ginger: Provides a fresh and slightly spicy note that complements the beef.

Soy sauce: A salty and savory base for the sauce.

Water: Helps to create the sauce and balance the flavors.

Brown sugar: Adds sweetness and helps to caramelize the sauce.

Green onions: Adds a fresh and slightly sharp flavor, as well as a pop of color.

When preparing flank steak, ensure it is sliced thinly against the grain. This technique helps to break down the muscle fibers, resulting in a more tender and flavorful beef. Additionally, when coating the beef with cornstarch, make sure each piece is evenly covered. This not only helps to create a crispy exterior when frying but also aids in thickening the sauce later. For the best results, let the coated beef sit for about 10 minutes before cooking.

• flank steak - Substitute with sirloin steak: Sirloin steak is also tender and flavorful, making it a good alternative for flank steak in this dish.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder has similar thickening properties and can be used in the same quantity as cornstarch.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable replacement for vegetable oil.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can be used, though it will have a slightly different intensity and flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, but use only about ¼ teaspoon as it is more concentrated.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar flavor profile.

• water - Substitute with chicken broth: Using chicken broth instead of water can add more depth of flavor to the dish.

• brown sugar - Substitute with honey: Honey can be used as a natural sweetener in place of brown sugar, though it will add a slightly different flavor.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used in place of green onions.

• Allow the Mongolian beef to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the beef and sauce into an airtight container. Make sure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will meld together, making it even more delicious.
• For longer storage, place the cooled Mongolian beef in a freezer-safe container or heavy-duty freezer bag. Label it with the date to keep track of its freshness.
• When ready to reheat, thaw the Mongolian beef in the refrigerator overnight if frozen. This ensures even reheating and prevents the beef from becoming rubbery.
• Reheat the dish in a skillet over medium heat, stirring occasionally until heated through. You can add a splash of water or soy sauce to refresh the sauce if needed.
• Alternatively, microwave the Mongolian beef in a microwave-safe dish, covering it with a microwave-safe lid or plastic wrap. Heat in 1-minute intervals, stirring in between, until hot.
• Serve the reheated Mongolian beef with freshly steamed rice or your favorite side dishes to enjoy a meal that tastes just as good as the day it was made.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover Mongolian beef.
  4. Stir occasionally until the beef is heated through, about 5-7 minutes.
  5. If the sauce has thickened too much, add a tablespoon of water or soy sauce to loosen it up.

• Microwave Method:

  1. Place the Mongolian beef in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the beef and microwave for an additional 1-2 minutes until heated through.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Mongolian beef in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes, or until the beef is warmed through.
  5. Stir halfway through the reheating process to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Mongolian beef in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the beef is heated through.
  4. Stir occasionally to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Mongolian beef in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for doneness and heat for an additional 1-2 minutes if necessary.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying and cooking at high heat.

• Knife: Essential for slicing the flank steak thinly against the grain.

• Cutting board: Provides a stable surface for slicing the beef and green onions.

• Mixing bowl: Used to toss the sliced flank steak with cornstarch.

• Tongs: Useful for handling and turning the beef while it cooks in the wok.

• Measuring cups: Necessary for accurately measuring the soy sauce, water, and brown sugar.

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

• Grater: Useful for mincing the ginger if you don't have pre-minced ginger.

• Wooden spoon: Ideal for stirring the garlic, ginger, and sauce in the wok.

• Serving dish: Used to present the finished Mongolian beef.

• Rice cooker: Convenient for preparing steamed rice to serve with the dish.

Prep ingredients in advance: Slice the flank steak and mince the garlic and ginger the night before to save time.

Use a large wok: A larger wok allows for more even cooking and faster browning of the beef.

Make the sauce ahead: Mix the soy sauce, water, and brown sugar in a jar and store it in the fridge.

Quick cornstarch coating: Use a ziplock bag to toss the flank steak with cornstarch for an even and quick coating.

Batch cooking: Cook the beef in batches to ensure it gets crispy and doesn't steam.