Mongolian Beef

why make this recipe

Mongolian Beef is a delicious dish that offers a perfect balance of sweet and savory flavors. It’s quick to prepare, making it a great option for busy weeknights. Enjoying homemade Mongolian Beef allows you to customize the spices and sweetness to your liking. Plus, it’s a great way to impress family or friends without needing special cooking skills.

how to make Mongolian Beef

Ingredients:

• 1 pound beef flank steak (thinly sliced (between ⅛ to ¼ inch thick))
• 2 tablespoons water
• 2 teaspoons Shaoxing rice wine
• ½ teaspoon Kosher salt (a little less if using fine salt)
• ¼ teaspoon baking soda
• 2 tablespoons cornstarch
• 1 tablespoon oil (any neutral oil)
• 1 teaspoon cracked black pepper (more or less to taste)
• 1 tablespoon Shaoxing rice wine
• 3 tablespoons granulated sugar
• 2 tablespoons regular soy sauce
• 1 tablespoon garlic (minced (about 2 cloves))
• ½ large yellow onion (sliced)
• 1 bunch green onion (cut into 2 inch pieces (separate the white and green parts))
• 1 ounce rice vermicelli (medium thickness (optional; use more or less to preference))
• Oil (as needed for cooking)

Directions:

1. Marinate the beef: In a bowl, combine the sliced beef, water, Shaoxing rice wine, salt, baking soda, and cornstarch. Mix well and let it marinate for at least 30 minutes. This helps to tenderize the beef.

2. (Optional) Fried vermicelli nest: If you want to add rice vermicelli, cook it according to package instructions and set it aside. Heat oil in a pan and shape the cooked vermicelli into nests. Fry until crispy and golden. Remove from the pan and set aside.

3. Make the Mongolian beef: In the same pan, add oil over medium-high heat. Once hot, add the marinated beef and cook until it starts to brown. Then, add the garlic, sliced onion, and the white parts of the green onion. Stir-fry for a few minutes until the onions are tender. Add the sugar, soy sauce, and the remaining Shaoxing rice wine. Mix well and cook for another minute or so until the sauce thickens slightly.

how to serve Mongolian Beef

Serve the Mongolian Beef hot over steamed rice or with the crispy fried vermicelli nests if you prepared them. Garnish with the green parts of the green onion for a fresh touch. Enjoy your meal!

how to store Mongolian Beef

If you have leftovers, store them in an airtight container in the refrigerator. The Mongolian Beef will stay fresh for up to 3 days. For best results, reheat in a pan to restore its texture.

tips to make Mongolian Beef

• Slice the beef against the grain for maximum tenderness.
• Adjust the amount of sugar to control sweetness.
• Ensure the pan is hot before adding the beef to achieve a nice sear.
• You can add more vegetables like bell peppers or broccoli for additional flavor and nutrition.

variation

You can substitute flank steak with ribeye or sirloin if you prefer. For a vegetarian version, use tofu or seitan instead of beef.

FAQs

Q: Can I make Mongolian Beef ahead of time?
A: Yes, you can marinate the beef and store it in the refrigerator a day before cooking for enhanced flavor.

Q: Is Mongolian Beef spicy?
A: No, this dish is not traditionally spicy. However, you can add chili flakes for some heat if you like.

Q: Can I freeze Mongolian Beef?
A: Yes, you can freeze the cooked dish for up to a month. Thaw it in the refrigerator before reheating.

Mongolian Beef

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Paleo

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Description

A delicious and quick dish offering a perfect balance of sweet and savory flavors, ideal for busy weeknights.

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Ingredients

• 1 pound beef flank steak (thinly sliced between ⅛ to ¼ inch thick)
• 2 tablespoons water
• 2 teaspoons Shaoxing rice wine
• ½ teaspoon Kosher salt
• ¼ teaspoon baking soda
• 2 tablespoons cornstarch
• 1 tablespoon oil (neutral)
• 1 teaspoon cracked black pepper
• 1 tablespoon Shaoxing rice wine
• 3 tablespoons granulated sugar
• 2 tablespoons soy sauce
• 1 tablespoon garlic (minced)
• ½ large yellow onion (sliced)
• 1 bunch green onion (cut into 2 inch pieces)
• 1 ounce rice vermicelli (optional)
• Oil (as needed for cooking)

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Instructions

1. Marinate the beef: In a bowl, combine the sliced beef, water, Shaoxing rice wine, salt, baking soda, and cornstarch. Mix well and let marinate for at least 30 minutes.
2. (Optional) Fried vermicelli nest: Cook rice vermicelli according to package instructions, then heat oil in a pan and shape the cooked vermicelli into nests. Fry until crispy and golden. Set aside.
3. Make the Mongolian beef: In the same pan, add oil over medium-high heat. Add the marinated beef and cook until it starts to brown. Add garlic, sliced onion, and the white parts of the green onion. Stir-fry for a few minutes until onions are tender. Add sugar, soy sauce, and remaining Shaoxing rice wine. Mix well and cook for another minute until the sauce thickens.

Notes

Slice the beef against the grain for maximum tenderness. Adjust sweetness by modifying the sugar. Ensure the pan is hot before adding beef for a nice sear.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian