H1 Delicious Mongolian Beef with Spring Onions: A Quick & Easy Recipe
Mongolian Beef is a classic takeout dish that’s surprisingly easy to make at home. This recipe takes the traditional flavors you love and elevates them with the fresh, vibrant taste of spring onions. The result is a savory, slightly sweet, and incredibly satisfying meal that’s ready in under 30 minutes! Perfect for a weeknight dinner or a weekend treat, this Mongolian Beef with Spring Onions is sure to become a new family favorite. Get ready to ditch the takeout menu and embrace the deliciousness of homemade!
## Why You’ll Love This Recipe
* **Quick and Easy:** From prep to plate, this dish comes together in less than 30 minutes.
* **Restaurant-Quality:** Enjoy the taste of your favorite takeout without leaving the house.
* **Flavorful and Addictive:** The combination of savory beef, sweet sauce, and fresh spring onions is irresistible.
* **Customizable:** Adjust the spice level and sauce consistency to your liking.
* **Versatile:** Serve it with rice, noodles, or even over a bed of steamed vegetables.
## Ingredients You’ll Need
* **Beef:** 1.5 lbs flank steak, thinly sliced against the grain. Flank steak is ideal because it’s relatively lean and tender when sliced thinly. You can also use skirt steak or sirloin steak, but be sure to slice them thinly and tenderize them well. The key to tender Mongolian beef is the thin slicing and the cornstarch coating. This helps to create a barrier between the beef and the hot oil, preventing it from drying out and allowing it to become crispy.
* **Cornstarch:** 1/4 cup. Cornstarch is crucial for creating a crispy coating on the beef and thickening the sauce. Don’t skip it!
* **Oil:** 2 tablespoons vegetable oil (or any neutral oil like canola or peanut oil). The oil is used for frying the beef to a crispy perfection. Using a neutral oil ensures that the flavor of the beef and sauce shine through.
* **Spring Onions:** 1 bunch, white and green parts separated and chopped. Spring onions add a fresh, vibrant flavor and a delightful crunch to the dish. Separating the white and green parts allows you to cook the white parts for a deeper flavor and add the green parts at the end for a brighter, fresher taste.
* **Garlic:** 2 cloves, minced. Garlic adds a pungent, aromatic flavor that is essential to the overall taste of the dish.
* **Ginger:** 1 tablespoon, minced. Ginger provides a warm, slightly spicy flavor that complements the garlic and other ingredients.
* **Soy Sauce:** 1/4 cup. Soy sauce is the base of the sauce and provides a savory, umami flavor. Use low-sodium soy sauce to control the saltiness of the dish.
* **Brown Sugar:** 1/4 cup, packed. Brown sugar adds sweetness and a caramel-like flavor to the sauce. You can adjust the amount to your liking, depending on how sweet you prefer your Mongolian beef.
* **Water:** 1/4 cup. Water helps to thin out the sauce and allows it to coat the beef evenly.
* **Hoisin Sauce:** 2 tablespoons. Hoisin sauce adds a rich, savory, and slightly sweet flavor to the sauce. It’s a key ingredient in Mongolian beef and provides a unique depth of flavor.
* **Rice Vinegar:** 1 tablespoon. Rice vinegar adds a touch of acidity to the sauce, balancing out the sweetness and savory flavors. It also helps to tenderize the beef.
* **Red Pepper Flakes:** 1/2 teaspoon (optional). Red pepper flakes add a touch of heat to the dish. Adjust the amount to your liking, or omit it altogether if you prefer a milder flavor.
* **Sesame Seeds:** 1 tablespoon (for garnish). Sesame seeds add a nutty flavor and a visual appeal to the dish.
* **Cooked Rice:** For serving. Cooked rice is the perfect accompaniment to Mongolian beef. It absorbs the delicious sauce and provides a satisfying base for the meal.
## Equipment You’ll Need
* Large skillet or wok
* Cutting board
* Knife
* Mixing bowls
* Measuring cups and spoons
## Step-by-Step Instructions
1. **Prepare the Beef:**
* Thinly slice the flank steak against the grain into 1/4-inch thick slices. This is the most important step for tender beef. Cutting against the grain shortens the muscle fibers, making the beef easier to chew.
* Place the sliced beef in a mixing bowl and toss with cornstarch. Ensure the beef is evenly coated. The cornstarch will create a crispy coating when fried.
2. **Cook the Beef:**
* Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. The oil should be hot enough to sear the beef quickly.
* Add half of the beef to the skillet in a single layer, being careful not to overcrowd it. Overcrowding the skillet will lower the temperature of the oil and prevent the beef from browning properly.
* Cook for 1-2 minutes per side, until browned and crispy. Remove the beef from the skillet and set aside.
* Repeat with the remaining beef and oil.
3. **Make the Sauce:**
* Reduce the heat to medium. Add the remaining 1 tablespoon of vegetable oil to the skillet.
* Add the white parts of the chopped spring onions, minced garlic, and minced ginger to the skillet. Cook for 1-2 minutes, until fragrant.
* In a separate bowl, whisk together soy sauce, brown sugar, water, hoisin sauce, rice vinegar, and red pepper flakes (if using).
* Pour the sauce into the skillet and bring to a simmer. Cook for 2-3 minutes, until the sauce has thickened slightly. The sauce should be thick enough to coat the back of a spoon.
4. **Combine and Serve:**
* Return the cooked beef to the skillet and toss to coat with the sauce.
* Add the green parts of the chopped spring onions and toss to combine. Cook for 1 minute, until the spring onions are slightly wilted.
* Garnish with sesame seeds.
* Serve immediately over cooked rice.
## Tips for the Best Mongolian Beef
* **Slice the Beef Thinly:** This is the most important tip for tender beef. Use a sharp knife and slice against the grain for best results. Consider partially freezing the beef for 15-20 minutes to make slicing easier.
* **Don’t Overcrowd the Skillet:** Cook the beef in batches to ensure it browns properly. Overcrowding the skillet will lower the temperature of the oil and prevent the beef from becoming crispy.
* **Adjust the Sauce to Your Liking:** Feel free to adjust the amount of brown sugar, red pepper flakes, or other ingredients to suit your taste. You can also add a pinch of cornstarch to the sauce for a thicker consistency.
* **Use Fresh Ingredients:** Fresh spring onions, garlic, and ginger will make a big difference in the flavor of the dish. Avoid using dried or powdered versions of these ingredients.
* **Serve Immediately:** Mongolian beef is best served immediately, while the beef is still crispy and the sauce is hot. If you need to make it ahead of time, store the beef and sauce separately and combine them just before serving.
## Variations and Substitutions
* **Vegetarian Mongolian “Beef”:** Substitute the beef with firm tofu, sliced into thin strips and pressed to remove excess moisture. Coat the tofu in cornstarch and fry until golden brown and crispy.
* **Chicken Mongolian “Beef”:** Use boneless, skinless chicken thighs or breasts, sliced into thin strips. Follow the same recipe instructions as for beef.
* **Broccoli Mongolian “Beef”:** Add steamed or roasted broccoli florets to the skillet along with the beef and sauce. This adds a healthy and flavorful element to the dish.
* **Spicy Mongolian “Beef”:** Increase the amount of red pepper flakes or add a dash of sriracha to the sauce for a spicier kick.
* **Gluten-Free Mongolian “Beef”:** Use tamari sauce instead of soy sauce. Tamari is a gluten-free alternative to soy sauce that has a similar flavor.
## Serving Suggestions
* **Rice:** Serve Mongolian beef over a bed of fluffy white rice, brown rice, or jasmine rice.
* **Noodles:** Serve Mongolian beef with stir-fried noodles, such as lo mein or chow mein.
* **Vegetables:** Serve Mongolian beef with steamed or stir-fried vegetables, such as broccoli, carrots, or bell peppers.
* **Spring Rolls:** Serve Mongolian beef as a filling for spring rolls or lettuce wraps.
* **Appetizer:** Serve Mongolian beef as an appetizer on skewers or in small bowls.
## Make Ahead and Storage Instructions
* **Make Ahead:** You can prepare the beef and sauce separately ahead of time. Store them in airtight containers in the refrigerator for up to 2 days. When ready to serve, reheat the beef and sauce in a skillet and combine them according to the recipe instructions.
* **Storage:** Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.
## Nutritional Information (per serving, approximate)
* Calories: 450-550
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 30-40g
(Note: Nutritional information may vary depending on the specific ingredients and serving size.)
## Frequently Asked Questions (FAQ)
**Q: Can I use a different cut of beef?**
A: Yes, you can use skirt steak or sirloin steak, but be sure to slice them thinly and tenderize them well.
**Q: Can I make this dish spicier?**
A: Yes, you can increase the amount of red pepper flakes or add a dash of sriracha to the sauce.
**Q: Can I make this dish gluten-free?**
A: Yes, use tamari sauce instead of soy sauce.
**Q: Can I use honey instead of brown sugar?**
A: Yes, you can substitute honey for brown sugar, but the flavor will be slightly different. Honey has a more floral and less caramel-like flavor than brown sugar.
**Q: Can I add other vegetables to this dish?**
A: Yes, you can add steamed or stir-fried vegetables, such as broccoli, carrots, or bell peppers.
## Conclusion
This Mongolian Beef with Spring Onions recipe is a delicious and easy way to enjoy a classic takeout dish at home. With its flavorful sauce, tender beef, and fresh spring onions, this recipe is sure to become a new family favorite. So ditch the takeout menu and give this recipe a try! You won’t be disappointed.
Enjoy your homemade Mongolian Beef!