Mongolian Beef: A Flavorful & Easy Weeknight Dinner Recipe

Mongolian Beef is a classic Chinese-American takeout dish known for its crispy, tender beef coated in a sweet and savory sauce. This recipe aims to recreate that deliciousness in your own kitchen, making it perfect for a quick and satisfying weeknight meal. We’ll guide you through each step, ensuring you achieve that signature crispy texture and that irresistible sauce that everyone loves. Forget ordering takeout – with this recipe, you can enjoy authentic Mongolian Beef whenever you crave it!

What Makes This Mongolian Beef Recipe Special?

There are countless Mongolian Beef recipes online, but this one stands out for a few key reasons:

* **Crispy Beef:** We’ll share our secret to achieving perfectly crispy beef that stays that way even after being coated in the sauce.
* **Flavorful Sauce:** Our sauce is a harmonious blend of sweet, savory, and slightly tangy flavors that will tantalize your taste buds.
* **Simple Ingredients:** You likely already have many of the ingredients in your pantry.
* **Quick and Easy:** This recipe comes together in under 30 minutes, making it ideal for busy weeknights.
* **Customizable:** Easily adjust the spice level to suit your preferences.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:

**For the Beef:**

* 1.5 lbs Flank Steak, thinly sliced against the grain
* 1/2 cup Cornstarch
* 1/4 cup Vegetable Oil, for frying
* 1 large Egg white
* 1 teaspoon Salt
* 1/2 teaspoon Black Pepper

**For the Sauce:**

* 1/2 cup Soy Sauce
* 1/2 cup Water
* 1/2 cup Brown Sugar, packed
* 1/4 cup Hoisin Sauce
* 2 tablespoons Rice Vinegar
* 1 tablespoon Cornstarch
* 2 cloves Garlic, minced
* 1 teaspoon Ginger, minced
* 1/4 teaspoon Red Pepper Flakes (optional, for spice)

**For Serving (Optional):**

* Cooked White Rice or Brown Rice
* Chopped Green Onions, for garnish
* Sesame Seeds, for garnish

Equipment You’ll Need

* Large Bowl
* Wok or Large Skillet
* Small Bowl
* Whisk
* Measuring Cups and Spoons
* Cutting Board
* Sharp Knife

Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps to create delicious Mongolian Beef:

**Step 1: Prepare the Beef**

1. **Slice the Beef:** This is the most important step for tenderness. Using a sharp knife, thinly slice the flank steak *against* the grain. Slicing against the grain shortens the muscle fibers, making the beef much more tender. Aim for slices about 1/8 inch thick.
2. **Marinate the Beef:** In a large bowl, combine the sliced beef, egg white, salt, and pepper. Mix well to ensure the beef is evenly coated. This marinade helps to tenderize the beef and creates a slightly protective layer for the frying process.
3. **Coat with Cornstarch:** Add the cornstarch to the bowl and toss to coat the beef completely. Ensure each piece of beef is evenly covered with a thin layer of cornstarch. The cornstarch is crucial for achieving that signature crispy texture.

**Step 2: Prepare the Sauce**

1. **Combine Sauce Ingredients:** In a small bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, rice vinegar, cornstarch, minced garlic, minced ginger, and red pepper flakes (if using). Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside.

**Step 3: Fry the Beef**

1. **Heat the Oil:** Pour the vegetable oil into a wok or large skillet. Heat over medium-high heat until the oil is hot but not smoking. A good way to test if the oil is hot enough is to drop a small piece of beef into the oil. If it sizzles immediately, the oil is ready.
2. **Fry in Batches:** Carefully add the beef to the hot oil in batches, making sure not to overcrowd the pan. Overcrowding will lower the oil temperature and result in less crispy beef. Fry for 2-3 minutes per batch, or until the beef is golden brown and crispy.
3. **Remove and Drain:** Use a slotted spoon to remove the fried beef from the pan and place it on a plate lined with paper towels to drain excess oil.

**Step 4: Combine and Simmer**

1. **Pour the Sauce:** Pour out all but about 1 tablespoon of the oil from the wok or skillet. Return the wok to medium heat. Pour the prepared sauce into the wok and bring it to a simmer, stirring constantly. The sauce will thicken as it simmers.
2. **Add the Beef:** Once the sauce has thickened slightly (about 1-2 minutes), add the fried beef to the wok and toss to coat evenly. Make sure all the beef is coated in the luscious sauce.
3. **Simmer Briefly:** Continue to simmer for another minute or two, allowing the sauce to further adhere to the beef. Stir constantly to prevent the sauce from sticking to the pan.

**Step 5: Serve and Enjoy**

1. **Serve Immediately:** Serve the Mongolian Beef immediately over cooked white rice or brown rice. Garnish with chopped green onions and sesame seeds, if desired.
2. **Enjoy!** Enjoy your homemade Mongolian Beef! It’s a delicious and satisfying meal that’s sure to impress.

Tips for the Best Mongolian Beef

* **Slice the Beef Thinly:** We can’t stress this enough! Thinly sliced beef is key to tenderness and quick cooking.
* **Don’t Overcrowd the Pan:** Frying the beef in batches ensures it gets crispy.
* **Adjust the Spice Level:** Add more or fewer red pepper flakes to customize the spice level to your liking. You can also add a pinch of cayenne pepper for extra heat.
* **Use Fresh Ginger and Garlic:** Freshly minced ginger and garlic provide the best flavor.
* **Don’t Overcook the Sauce:** Overcooking the sauce can make it too thick and sticky.
* **Serve Immediately:** Mongolian Beef is best served immediately while the beef is still crispy and the sauce is still glossy.
* **Add Vegetables:** If you’d like to add some vegetables to your Mongolian Beef, try adding sliced bell peppers, onions, or broccoli during the last few minutes of cooking.

Variations and Substitutions

* **Chicken or Pork:** You can substitute the flank steak with chicken thighs or pork tenderloin. Adjust the cooking time accordingly.
* **Gluten-Free:** To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.
* **Vegetarian:** For a vegetarian option, use firm tofu cut into cubes. Press the tofu to remove excess water before coating it in cornstarch and frying.
* **Spicier:** Increase the amount of red pepper flakes or add a dash of your favorite hot sauce.
* **Less Sweet:** Reduce the amount of brown sugar in the sauce to make it less sweet.
* **Add Sesame Oil:** A teaspoon of sesame oil added to the sauce adds a wonderful nutty aroma and flavor.
* **Add Orange Zest:** A teaspoon of orange zest adds a bright and citrusy note to the sauce.

Serving Suggestions

Mongolian Beef is traditionally served over white rice or brown rice. Here are some other serving suggestions:

* **Noodles:** Serve over lo mein noodles or chow mein noodles.
* **Quinoa:** For a healthier option, serve over quinoa.
* **Cauliflower Rice:** For a low-carb option, serve over cauliflower rice.
* **With Vegetables:** Serve alongside steamed broccoli, green beans, or bok choy.
* **As an Appetizer:** Serve smaller portions as an appetizer.

Make-Ahead Instructions

While Mongolian Beef is best served fresh, you can prepare some of the components ahead of time:

* **Slice the Beef:** Slice the beef and store it in an airtight container in the refrigerator for up to 24 hours.
* **Prepare the Sauce:** Whisk together the sauce ingredients and store it in an airtight container in the refrigerator for up to 24 hours.

When you’re ready to cook, simply fry the beef and combine it with the sauce as instructed in the recipe.

Storage Instructions

* **Refrigerate:** Store leftover Mongolian Beef in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat Mongolian Beef in a skillet over medium heat until heated through. You may need to add a splash of water to the pan to prevent the sauce from drying out.
* **Freezing is Not Recommended:** Freezing Mongolian Beef is not recommended as it can affect the texture of the beef and sauce.

Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on serving size and ingredients used)
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 30-40g

*Note: This is an approximate nutritional estimate. The actual nutritional content may vary depending on the specific ingredients and serving sizes used.*

Why This Recipe Works

This Mongolian Beef recipe works because it focuses on two key elements: crispy beef and a balanced sauce. The cornstarch coating on the beef creates a crispy exterior when fried, while the marinade helps to tenderize the meat. The sauce is a perfect blend of sweet, savory, and tangy flavors, creating a complex and satisfying taste. The step-by-step instructions ensure that even beginner cooks can achieve restaurant-quality results.

Troubleshooting Common Problems

* **Beef is Not Crispy:** Make sure the oil is hot enough before adding the beef. Don’t overcrowd the pan, and ensure the beef is evenly coated in cornstarch.
* **Sauce is Too Thick:** Add a little water to thin the sauce.
* **Sauce is Too Thin:** Simmer the sauce for a longer time to allow it to thicken.
* **Beef is Too Tough:** Ensure you are slicing the beef thinly against the grain.
* **Sauce is Too Sweet:** Reduce the amount of brown sugar.
* **Sauce is Too Salty:** Reduce the amount of soy sauce.

More Delicious Recipes to Try

If you enjoyed this Mongolian Beef recipe, here are some other delicious recipes you might like:

* **Kung Pao Chicken:** A classic Sichuan dish with chicken, peanuts, and chili peppers.
* **Orange Chicken:** Crispy chicken coated in a sweet and tangy orange sauce.
* **General Tso’s Chicken:** Another popular Chinese-American dish with sweet and spicy chicken.
* **Beef and Broccoli:** A simple and satisfying stir-fry with beef and broccoli.
* **Sesame Chicken:** Crispy chicken coated in a sweet and nutty sesame sauce.

Final Thoughts

Mongolian Beef is a delicious and satisfying dish that’s perfect for a quick weeknight dinner. This recipe is easy to follow and produces restaurant-quality results. With a few simple ingredients and steps, you can enjoy authentic Mongolian Beef in the comfort of your own home. So, skip the takeout and give this recipe a try – you won’t be disappointed!