Easy Mongolian Beef Recipe: A Flavorful Delight

Introduction

If you’re searching for a quick and flavorful weeknight dinner, look no further than this Easy Mongolian Beef recipe. This dish brings together tender slices of beef, vibrant vegetables, and a savory sauce that will tantalize your taste buds. Perfect for busy families, this recipe is simple enough for beginners and delicious enough to impress guests.

Why You’ll Love This Recipe

Mongolian Beef is a beloved dish for its rich flavors and easy preparation. This recipe is perfect for those who enjoy a balanced combination of sweet and savory. It’s also versatile, allowing you to adjust ingredients based on what you have on hand. Whether you’re a seasoned cook or just starting, this recipe is a fantastic addition to your culinary repertoire.

Ingredients

Here’s what you’ll need to create this delicious Mongolian Beef:

Beef and Vegetables

• 300 g beef steak (flank, sirloin, rib eye steak works well)
• ½ white onion (approx. ¾ cup)
• ½ red bell pepper (approx. ¾ cup)
• 4-5 slices ginger
• 3 cloves garlic (thinly sliced)
• 1-2 stalks green onions

Beef Marinade

• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• 2 tablespoons water
• ½ tablespoon grated garlic (approx. 2 cloves)
• ½ teaspoon grated ginger
• ½ tablespoon grated onion (approx. ¼ small onion)
• ½ tablespoon Shaoxing wine (optional)
• 3 tablespoons cornstarch (added after marinating)
• 1 tablespoon oil (added after marinating)

Mongolian Beef Sauce

• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon cornstarch
• 3 tablespoons honey (or sugar)
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• ¼ teaspoon Chinese five spice
• ½ tablespoon sesame oil
• 1 tablespoon Shaoxing wine
• ½ cup cold water

Kitchen Equipment Needed

• Sharp knife
• Cutting board
• Mixing bowls
• Wok or large skillet
• Measuring spoons and cups
• Wooden spoon or spatula
• Small pot (if deep frying)

Preparation Steps

Preparing the Ingredients

1. Ginger and Garlic: Slice 4-5 pieces of ginger and thinly slice 3 cloves of garlic. Set aside.
2. Green Onions: Cut 1-2 stalks of green onions into two-inch pieces. For the white parts, slice them lengthwise.
3. Onion and Bell Pepper: Slice ½ white onion and ½ red bell pepper. Set aside.

Marinating the Beef

1. Grate Aromatics: Grate ½ teaspoon of ginger, ½ tablespoon of onion, and ½ tablespoon of garlic. Place them in a bowl.
2. Prepare the Beef: Thinly slice 300 g beef steak against the grain and add to the bowl.
3. Marinade: Add 1 tablespoon soy sauce, ½ tablespoon Shaoxing wine, ½ teaspoon sesame oil, and 2 tablespoons water. Mix well and let it marinate for at least 15 minutes.
4. Coat the Beef: After marinating, spread out the beef, mix in 3 tablespoons cornstarch, and add 1 tablespoon oil. Mix well and set aside.

Preparing the Sauce

1. Dissolve Cornstarch: Mix 1 tablespoon cornstarch with 2 tablespoons soy sauce to dissolve the cornstarch evenly.
2. Combine Ingredients: Add 3 tablespoons honey, 2 tablespoons hoisin sauce, 1 tablespoon oyster sauce, ¼ teaspoon Chinese five spice, ½ tablespoon sesame oil, 1 tablespoon Shaoxing wine, and ½ cup cold water. Mix well and set aside.

Cooking Instructions

Option 1 – Deep Frying the Beef

1. Heat Oil: Heat a small pot with at least 1 inch of oil over medium heat. Test the oil by dipping a wooden chopstick or spoon; it’s ready when it bubbles.
2. Deep Fry Beef: Deep fry the beef slices in batches for 3-5 minutes until brown and crispy. Remove and set aside.

Option 2 – Pan Frying the Beef

1. Heat Skillet: Heat a large skillet or wok over medium-high heat. Add enough oil to coat the pan well.
2. Pan Fry Beef: Add the beef slices in batches to avoid overcrowding. Cook until brown and remove from the pan. Set aside.

Stir-Frying Everything Together

1. Toast Ginger: Heat the pan over medium-high heat. Add a bit more oil and toast the ginger for about two minutes.
2. Stir Fry Vegetables: Add the garlic slices, red peppers, and onions. Stir fry for about 1-2 minutes.
3. Add Sauce: Stir the sauce in the bowl and pour it into the pan. Stir until the sauce thickens and changes color.
4. Combine Ingredients: Add the beef and green onions into the pan. Stir fry and coat everything with the sauce for about one minute.
5. Finish Up: Remove the ginger slices. Plate your dish, garnish with sesame seeds, and enjoy!

Tips and Variations

Tips

• Cutting the Beef: Slicing the beef against the grain ensures tender pieces that are easier to chew.
• Marinating: Allow the beef to marinate for at least 15 minutes to absorb the flavors fully.
• Sauce Consistency: If the sauce is too thick, add a little more water to reach your desired consistency.

Variations

• Vegetable Swap: Feel free to swap the red bell pepper for other vegetables like broccoli or snap peas.
• Spicier Option: Add a dash of chili flakes or a sliced chili pepper to the stir-fry for a spicier kick.
• Vegetarian Version: Substitute the beef with firm tofu or seitan for a vegetarian take on this dish.

Storing Leftovers

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat until warmed through. You may need to add a splash of water to loosen the sauce.
• Freezing: This dish is not recommended for freezing as the texture of the beef and vegetables may change.

Pairing Suggestions

Side Dishes

• Rice: Serve with steamed white or brown rice to soak up the delicious sauce.
• Noodles: This dish pairs wonderfully with lo mein or rice noodles.
• Vegetables: A side of stir-fried greens or a simple cucumber salad makes a refreshing accompaniment.

Drinks

• Wine: A light red wine like Pinot Noir or a crisp white wine such as Sauvignon Blanc complements the flavors well.
• Beer: A light, crisp beer or an IPA can balance the richness of the sauce.
• Non-Alcoholic: Try a ginger tea or a sparkling water with a splash of lime for a refreshing non-alcoholic option.

FAQ

Can I use a different cut of beef?

Yes, you can use various cuts like flank, sirloin, or rib eye steak. Choose a cut that is tender and has good marbling for the best results.

Is there a substitute for Shaoxing wine?

If you don’t have Shaoxing wine, you can use dry sherry or even rice vinegar as a substitute.

How can I make this dish gluten-free?

To make this dish gluten-free, use tamari instead of soy sauce and ensure your hoisin and oyster sauces are gluten-free.

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can marinate the beef and prepare the sauce ahead of time. Store them separately in the refrigerator and cook when ready to serve.

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