Mongolian Beef

Why Make This Recipe

Mongolian Beef is a popular dish known for its tender beef, sweet sauce, and satisfying flavors. It’s a perfect choice for a weeknight dinner because it is quick to prepare and requires only a few ingredients. Plus, you can customize it to fit your taste!

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:

Marinate the Beef:
In a bowl, mix the beef with water, Shaoxing rice wine, salt, baking soda, and cornstarch. Let it marinate for about 15 to 30 minutes. This step helps tenderize the meat.

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

Make the Mongolian Beef:
Heat oil in a large pan over medium-high heat. Add the marinated beef and cook until it is browned. Then, stir in the white parts of the green onion, garlic, and sliced onion. Cook until the onion is soft.

Next, in a small bowl, mix Shaoxing rice wine, sugar, and soy sauce. Pour this mixture into the pan and stir. Cook until the sauce thickens slightly and coats the beef.

Finally, add the green parts of the green onion and cook for another minute.

How to Serve Mongolian Beef

Serve Mongolian Beef hot over steamed rice or alongside your crispy vermicelli nest. You can also garnish it with more green onions for extra flavor.

How to Store Mongolian Beef

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pan over low heat until heated through.

Tips to Make Mongolian Beef

• Cut the beef across the grain to ensure tenderness.
• If you prefer a spicier dish, add some red pepper flakes or sliced chili peppers.
• Double the sauce if you like extra sauce to mix with rice.

Variation

You can add vegetables like bell peppers, broccoli, or snap peas for extra nutrition. Just cook them along with the onions.

FAQs

1. Can I use another cut of beef?
Yes, you can use cuts like sirloin or tenderloin, but flank steak is the best choice for tenderness.

2. Is it possible to make this dish gluten-free?
You can use tamari in place of soy sauce to make it gluten-free.

3. How can I adjust the sweetness of the dish?
You can reduce the amount of sugar if you prefer a less sweet taste, or add more if you like it sweeter.

Mongolian Beef

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A quick and easy Mongolian Beef recipe featuring tender beef, a sweet sauce, and customizable flavors.

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Ingredients

Scale 1x2x3x

• 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 (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)
• 1 ounce rice vermicelli (optional)
• Oil (as needed for cooking)

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Instructions

1. In a bowl, mix the beef with water, Shaoxing rice wine, salt, baking soda, and cornstarch. Let it marinate for about 15 to 30 minutes.
2. If using, cook the rice vermicelli according to package instructions, drain, and set aside. Fry cooked vermicelli in oil until crispy.
3. Heat oil in a large pan over medium-high heat. Add the marinated beef and cook until browned.
4. Stir in the white parts of the green onion, garlic, and sliced onion and cook until soft.
5. Mix Shaoxing rice wine, sugar, and soy sauce in a bowl and pour into the pan. Cook until the sauce thickens and coats the beef.
6. Add the green parts of the green onion and cook for another minute.

Notes

Cut the beef across the grain for tenderness. For a spicier dish, add red pepper flakes or sliced chili peppers. Double the sauce for extra flavor with rice.

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

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 15g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 75mg

Keywords: Mongolian beef, beef stir-fry, quick dinner