Get Your Wok on Restaurantstyle Mongolian Beef at Home
- Recipe Introduction
- Why You'll Love This Mongolian Beef Recipe
- What Makes This Recipe Special?
- Let's Talk Ingredients for Mongolian Beef
- Ingredients & Equipment: Let's Get Sorted!
- Get Your Wok On: Restaurant-Style Mongolian Beef at Home
- Recipe Notes for Restaurant Style Mongolian Beef
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction
Quick Hook
Ever stare longingly at your Chinese takeout menu? Fancy some mongolian beef recipe ? Then you're in the right place, mate! It's got that sweet and savory flavor, just like your favourite restaurant.
Brief Overview
Originally popularised in American Chinese restaurants, mongolian beef recipe is now a global hit. This restaurant style mongolian beef recipe is medium difficulty.
It takes about an hour, including marinating, and serves four hungry folks.
Main Benefits
This recipe is packed with protein from the beef. The flank steak stir fry is a great way to get a balanced meal.
Plus, making homemade mongolian beef is so much cheaper than takeout!
Why You'll Love This Mongolian Beef Recipe
Honestly, who doesn't love crispy mongolian beef ? This recipe nails that perfect balance. It's got a sticky, savoury sauce and tender, juicy beef.
I was never able to believe it was so easy to make mongolian beef takeout at home! Plus, you know exactly what's going into your food.
Bonus, you can easily serve with rice ( mongolian beef with rice )!
What Makes This Recipe Special?
This ain't your average chinese beef recipes . The secret? We're slicing the flank steak thinly against the grain . This makes it melt-in-your mouth tender.
The sauce is also tweaked to be extra glossy and flavorful. Trust me, this easy mongolian beef will blow your mind.
I actually tested this recipe 10 times and I still enjoy it!
Let's Talk Ingredients for Mongolian Beef
Right then, what do we need? Grab some flank steak, soy sauce, brown sugar, and a few other bits and bobs.
I am super excited for the result and you are? It's all pretty standard stuff you can find at your local supermarket.
The full list is below, so have a gander and get ready to cook!
Ingredients & Equipment: Let's Get Sorted!
Okay, so you wanna nail this mongolian beef recipe ? Brilliant choice! First, let's gather the troops. Trust me, having everything prepped makes the whole thing way smoother.
It's like when I tried making homemade mongolian beef for the first time. I didn’t have all my ingredients measured, and I ended up with a sticky mess.
Lesson learned!
Main Ingredients
Here's the shopping list, all spelled out nice and clear:
- Flank steak : 1.5 lbs (680g) . Important : Look for good marbling. That equals flavour!
- Cornstarch : 1/4 cup (30g) . This is key for that crispy mongolian beef texture, trust me.
- Salt : 1/4 teaspoon
- Black pepper : 1/4 teaspoon
- Vegetable oil : 1/2 cup (120ml) , for frying. Go for a neutral oil.
- Soy sauce : 1/2 cup (120ml)
- Brown sugar : 1/2 cup (100g) , packed.
- Water : 1/4 cup (60ml)
- Vegetable oil : 2 tablespoons (30ml) , for the sauce
- Garlic : 2 cloves , minced. Fresh is best, obvi.
- Fresh ginger : 1 teaspoon , minced. Again, fresh rocks!
- Red pepper flakes : 1/4 teaspoon (optional, for a kick).
- Hoisin sauce : 2 tablespoons (30ml) . This is what gives it that authentic restaurant style mongolian beef flavour.
- Sesame oil : 1 tablespoon (15ml)
- Green onions : 2 , thinly sliced for garnish.
- Sesame seeds : (optional)
Seasoning Notes
Okay, the secret sauce (literally!). We're aiming for a sweet, savoury, and slightly spicy profile. The soy sauce and hoisin sauce are your umami backbone.
A dash of red pepper flakes if you like your easy mongolian beef with a bit of a zing. No red pepper? Just use a pinch of cayenne!.
Equipment Needed
Don't stress about fancy gadgets. We're going for practical here!
- Large skillet or wok : Seriously, a wok is amazing if you have one.
- Large bowl : For prepping the beef.
- Measuring cups and spoons : Pretty self explanatory.
- Tongs or slotted spoon : For wrangling that beef in the oil.
- Small bowl for the sauce : Keep it separate 'til you're ready.
Honestly, you probably have most of this stuff already. Ready to make some magic happen? This flank steak stir fry is about to become your new fave! You can easily serve this with mongolian beef with rice .
I've also tried doing it with broccoli, similar to a beef and broccoli stir fry and tasted delicious. In my opinion, this is one of the best chinese beef recipes out there.
Get Your Wok On: Restaurant Style Mongolian Beef at Home
Fancy some restaurant style mongolian beef without the restaurant prices? Oh my gosh, this mongolian beef recipe is the bomb! Forget mongolian beef takeout ! This recipe delivers that sweet, savory, and slightly sticky goodness right to your kitchen.
Honestly, you won't believe how easy it is to make.
This dish, originating in American Chinese restaurants, features tender, crispy beef swimming in a luscious garlic ginger-soy glaze. I remember the first time I tried homemade mongolian beef ; it was a total game changer.
Get ready for a taste sensation that's even better than ordering in! It's an easy mongolian beef recipe that even I can nail!
Prep Steps: The Key to Mongolian Beef Nirvana
Mise en place, darling, mise en place! It's just a fancy way of saying "get your stuff together." Before you even think about turning on the hob, slice 1.
5 lbs (680g) flank steak super thin against the grain. This is crucial for tender beef; trust me! Then, mix your sauce: 1/2 cup (120ml) soy sauce , 1/2 cup (100g) packed brown sugar , 1/4 cup (60ml) water , 2 tablespoons (30ml) vegetable oil , 2 cloves garlic, minced , 1 teaspoon fresh ginger, minced , 1/4 teaspoon red pepper flakes (if you like it spicy), 2 tablespoons (30ml) hoisin sauce , and 1 tablespoon (15ml) sesame oil .
You know what they say; Fail to prepare, prepare to fail!
For a time saving tip, I often prep the sauce a day in advance. Also, a little reminder: Oil can get hot , so be careful when frying.
You don't want any burns ruining your culinary adventure.
step-by-step to Crispy Mongolian Beef Perfection
- Beef Prep: Toss your sliced beef with 1/4 cup (30g) cornstarch , 1/4 teaspoon salt , and 1/4 teaspoon black pepper . Marinate for at least 30 minutes .
- Sauce Magic: Whisk all sauce ingredients together in a small bowl. Set aside for later.
- Fry Time: Heat 1/2 cup (120ml) vegetable oil in a large skillet or wok over medium high heat.
- Crispy Beef: Fry the beef in batches. You want it golden brown and crispy. Remove with a slotted spoon. Drain on paper towels.
- Sauce Simmer: Pour out most of the oil. Add your sauce and simmer for 2- 3 minutes , until thickened.
- Beef & Sauce Unite: Toss the crispy beef in the sauce. Cook for another minute until glossy.
- Garnish: Sprinkle with sliced green onions and sesame seeds.
Pro Tips: From Good to Amazing Flank steak stir fry !
- Don't overcrowd the pan when frying. Fry the beef in batches! It keeps the oil hot and the beef crispy.
- The sauce should be thick enough to coat the beef, not runny. Simmer longer if needed.
- Honestly, fresh ginger and garlic make a huge difference.
- Avoid the common mistake of not slicing the beef thin enough. Remember, against the grain ! crispy mongolian beef is best served piping hot right away over rice or noodles. If you fancy a change, why not serve with some steamed beef and broccoli stir fry for a more balanced meal? There are many variations of chinese beef recipes , but few beat a good mongolian beef recipe!
Recipe Notes for Restaurant Style Mongolian Beef
Okay, so you're about to tackle this epic mongolian beef recipe . Sweet! Before you dive in headfirst, let's chat about a few things to make sure your dinner is next level amazing, eh?
Serving Like a Pro
Want to make your restaurant style mongolian beef look Instagram worthy? I get you! Plating is key. Pile it high over fluffy white rice, garnish with plenty of those bright green scallions and a sprinkle of sesame seeds.
Boom! For a bit of a palate cleanser, maybe serve it alongside some stir fried broccoli. Beef and broccoli stir fry is a classic pairing for a reason.
Also, don't forget that a cold beer or a refreshing glass of iced green tea is also pretty good.
Keep That Mongolian Beef Takeout Vibe Alive!
Alright, so you've got leftovers. No worries! For refrigeration, make sure your homemade mongolian beef is completely cooled before stashing it in an airtight container.
It'll keep in the fridge for about 3-4 days. I honestly doubt it'll last that long, though.
Freezing? Yeah, you can do it! But let's be real, the crispy mongolian beef will lose some of its crispiness.
If you must, freeze in a single layer on a baking sheet before transferring to a freezer bag. This helps prevent it from clumping together.
Reheat in a skillet over medium heat. Add a splash of water to help loosen up the sauce if needed.
Tweak It Your Way, Mate!
Fancy a bit of a twist? No sweat! If you're watching the carbs, try swapping out the brown sugar for a sugar substitute.
Feeling spicy? Add a pinch more of those red pepper flakes, go wild! Want a bit of an easter twist? Then add some stir fried carrots for both flavor and color.
If you fancy a bit of a flank steak stir fry , use some good beef cuts.
Nutrition Nuggets
Alright, let's get nerdy for a sec. This easy mongolian beef packs a protein punch thanks to the beef (obviously!).
But remember, it's also got some sugar, so maybe don't eat the entire pan in one sitting, yeah? (Even though I won't judge if you do!).
Honestly, making this mongolian beef with rice is way easier than you think. So grab your wok, crank up the tunes, and let's get cooking.
You got this! And remember, even if it's not perfect, it's still gonna be delicious! Have fun!
Frequently Asked Questions
What's the secret to getting really tender beef in this Mongolian beef recipe? I'm aiming for that melt-in-your mouth texture!
The key to tender Mongolian beef is all in the preparation! Slicing the flank steak against the grain is absolutely crucial this shortens the muscle fibers, making the beef much easier to chew.
Also, don't skip the cornstarch coating and marinating step; this helps tenderize the beef further and gives it that lovely crispy coating when fried. It's like giving your beef a spa day before the main event!
My Mongolian beef always ends up a bit soggy. How do I keep it nice and crispy like you get at the Chinese takeaway?
Ah, the bane of every home cook's existence! Soggy beef is a common problem. The most important thing is to fry the beef in batches. Overcrowding the pan lowers the oil temperature, leading to steamed rather than fried beef. Ensure your oil is hot, and don't be tempted to throw it all in at once.
Also, make sure to drain the fried beef on paper towels to remove any excess oil before adding it to the sauce.
Can I make this Mongolian beef recipe ahead of time? What's the best way to store leftovers?
While Mongolian Beef is best enjoyed fresh, you can prep some components in advance. You can slice the beef and mix it with cornstarch, then store it in the fridge for up to 24 hours. The sauce can also be made ahead of time and kept in an airtight container in the refrigerator for up to 3 days.
Leftovers should be stored in an airtight container in the fridge and consumed within 2-3 days. Be aware that the beef might lose some of its crispness.
I'm watching my sugar intake. Are there any healthier variations of this Mongolian beef recipe I can try?
Absolutely! You can reduce the sugar content by using a sugar substitute like stevia or erythritol in the sauce. Coconut aminos make a great lower sodium alternative to soy sauce, offering a slightly sweeter, less salty flavour.
Consider baking the beef instead of frying to cut down on fat, or use an air fryer for a similar crispy texture with less oil. Each small change can make a difference!
I don't have flank steak. What's a good substitute for the beef in this Mongolian beef recipe?
No worries, you can definitely adapt! Sirloin steak is a decent substitute for flank steak, as it's also relatively lean and slices well. If you're after a budget friendly option, try using skirt steak, but be sure to slice it very thinly against the grain as it can be a bit tougher.
For a vegetarian option, firm or extra firm tofu (pressed to remove excess water) works wonderfully. Cut it into bite sized pieces and follow the same breading and frying instructions.
What are some good side dishes to serve with Mongolian beef? I want to make it a complete meal!
Mongolian beef is fantastic with a variety of sides! Steamed rice is a classic choice, or you could try noodles for something different. A side of stir fried vegetables, such as broccoli, bell peppers, or snow peas, adds some extra nutrients and texture to the meal.
And to balance the richness of the beef, a refreshing cucumber salad with a light vinaigrette is a great addition. Think of it as a culinary seesaw balancing the savoury with something fresh!
Get Your Wok On Restaurantstyle Mongolian Beef A
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550 calories |
|---|---|
| Fat | 30g |
| Fiber | 0g |
