Restaurant-Style Mongolian Beef (Better Than Takeout!)

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Craving that sizzling, savory Mongolian Beef dish from your favorite takeout place? You can ditch the delivery fees and whip up this restaurant-quality version right in your own kitchen! This recipe is surprisingly simple, packed with flavor, and ready in under 30 minutes.

Ingredients:

Super Easy Mongolian Beef (Tastes Just like P.F
Super Easy Mongolian Beef (Tastes Just like P.F

1 flank steak (about 1 lb), thinly sliced against the grain

  • 1/4 cup cornstarch
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup rice vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 cup chopped scallions (white and green parts)
  • 1/4 cup water
  • 1 teaspoon sesame oil

  • Instructions:

    1. Marinate the Beef: In a large bowl, toss the sliced flank steak with cornstarch. In a separate bowl, whisk together soy sauce, brown sugar, rice vinegar, and 1 tablespoon of water. Pour the marinade over the beef and coat evenly. Let it marinate for at least 15 minutes, or up to 30 minutes for extra tender meat.

    2. Heat Up the Wok: Heat the vegetable oil in a large wok or skillet over high heat until shimmering. Add the ginger and garlic, and cook for about 30 seconds, until fragrant.

    3. Sear the Beef: Add the marinated beef (discard the marinade) to the wok and cook in batches if necessary to avoid overcrowding. Sear the beef for 2-3 minutes per side, or until browned and cooked through to medium-rare (adjust cooking time for desired doneness). Remove the cooked beef from the wok and set aside on a plate.

    4. Stir-Fry the Vegetables: Add the red and green bell peppers to the wok and stir-fry for 2-3 minutes, or until slightly softened.

    5. Bring it Together: Pour the reserved marinade into the wok and bring to a simmer. Stir in the scallions and cook for another minute. Add the cooked beef back to the wok along with the water and sesame oil. Toss everything together until heated through and the sauce thickens slightly.

    6. Serve and Enjoy! Serve Mongolian Beef immediately over steamed rice and garnish with additional scallions if desired.

    Nutritional Facts (per serving)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 6g
  • Cholesterol: 80mg
  • Sodium: 800mg (adjust based on your soy sauce)
  • Carbohydrates: 30g
  • Sugar: 20g
  • Protein: 30g

  • Conclusion

    This Mongolian Beef recipe is a delicious and satisfying weeknight dinner option. It’s perfect for feeding a crowd or enjoying a cozy night in. The combination of savory sauce, tender beef, and crisp vegetables is sure to please everyone at the table.

    Frequently Asked Questions (FAQs):

    1. Can I use a different cut of beef?

    Yes! Flank steak is traditionally used for Mongolian Beef, but you can also substitute skirt steak or even thinly sliced chicken breasts. Just be sure to adjust the cooking time based on the thickness of the meat.

    2. What if I don’t have rice vinegar?

    You can substitute white vinegar or apple cider vinegar in a pinch. The flavor will be slightly different, but it will still be delicious.

    3. How can I make this dish spicier?

    Add a pinch of red pepper flakes to the marinade or stir-fry vegetables for a kick of heat.

    4. Can I make this dish ahead of time?

    The marinated beef can be refrigerated for up to 24 hours before cooking. However, it’s best to serve the cooked Mongolian Beef fresh for the best texture and flavor.

    5. What are some good side dishes for Mongolian Beef?

    This dish pairs well with steamed rice, noodles, or even roasted vegetables.