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- 1 pound flank steak, thinly sliced against the grain - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 4 green onions, chopped (whites separated from greens) - 3 cloves garlic, minced - 1-inch piece ginger, grated - 1/2 cup soy sauce (low sodium, if desired) - 1/4 cup brown sugar - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1/2 teaspoon red pepper flakes (optional) To make easy Mongolian beef, you start with flank steak. It’s tender and flavorful. Slicing it against the grain helps it stay soft. Cornstarch gives the beef a nice sear. It helps lock in flavor too. You’ll also need vegetable oil for cooking. Next, we have the green onions, garlic, and ginger. These add a fresh taste to the dish. Chop the green onion whites finely. Keep the greens for later. Minced garlic and grated ginger give this dish a punch. Now, for the sauce! It’s simple but so tasty. Soy sauce adds umami. Brown sugar gives sweetness. Rice vinegar adds a bit of tang. Sesame oil brings a nutty aroma. The red pepper flakes? They add heat, if you like it spicy! That’s it for the ingredients! For the full recipe, check out the detailed steps to make this delicious meal. - Toss sliced flank steak with cornstarch. - Heat vegetable oil in a skillet over medium-high heat. To start, you want to coat the flank steak with cornstarch. This step is key. It helps make the beef tender and gives it a nice crust. I like to use a bowl for this. Just add the sliced steak and mix it well. Next, heat your skillet. Use medium-high heat and add the vegetable oil. Wait until the oil shimmers. That tells you it is hot and ready for the meat. - Sear flank steak until browned on both sides. - Remove beef from skillet and set aside. Once the oil is hot, add the flank steak. Spread it in a single layer. If your skillet is small, do this in batches. Sear the steak for about 2-3 minutes. You want it browned on both sides. This gives it a nice flavor and texture. After the beef is browned, remove it from the skillet. Set it aside on a plate. This step keeps it juicy while you make the sauce. - Sauté green onion whites, garlic, and ginger. - Prepare sauce mixture and bring to a simmer. Now it's time to make the sauce. In the same skillet, add the white parts of the green onions, minced garlic, and grated ginger. Sauté these for about 30 seconds. You want to release their flavors. In a small bowl, mix together soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes if you like heat. Pour this mixture into the skillet. Bring it to a simmer. This sauce will add depth to your dish. After that, you can return the seared beef to the skillet. Toss everything together to coat the beef in sauce. Cook for another 2-3 minutes. The sauce should thicken slightly, and the beef will heat through. For the final touch, stir in the green onion greens just before serving. This adds color and a fresh taste to your dish. Serve your easy Mongolian beef over rice for a satisfying meal. For the full recipe, check out the recipe card above. To get the perfect sear on the beef, use a hot skillet. The heat helps lock in the juices. Thin slices allow for quick cooking. When you add the beef, do it in a single layer. This step makes sure each piece gets that nice brown color. If you add too much, the beef will steam instead of sear. Cooking in batches is key. It keeps the temperature high. If the pan cools, you lose that great sear. It might take a bit longer, but it makes a big difference in taste and texture. You can swap flank steak for other cuts. Sirloin or ribeye will work well too. Just make sure to slice against the grain for tenderness. If you want a vegan or vegetarian version, try using tofu or seitan. Both options soak up the sauce nicely and add protein. Mongolian beef pairs great with rice. White or brown rice is perfect for soaking up sauce. You can also serve it with steamed veggies for a colorful plate. For garnishing, add more chopped green onions on top. This adds a fresh touch and makes the dish look nice. You can also sprinkle sesame seeds for extra flavor and crunch. {{image_2}} Mongolian beef can change from place to place. In some regions, cooks add a mix of vegetables like bell peppers or broccoli. This adds color and flavor. Restaurant versions often include more sauce for extra taste. Some places might use a sweeter sauce, while others keep it savory. These small twists can make a big difference in how the dish tastes. You can make gluten-free Mongolian beef easily. Just swap regular soy sauce for a gluten-free option. Many brands now offer tasty gluten-free soy sauce. If you want a low-carb version, skip the rice. Instead, serve the beef over steamed veggies or cauliflower rice. This keeps the meal light and healthy. You can change the heat level in your dish. Red pepper flakes are a simple way to add spice. Start with a little and taste. You can always add more if you like it hot! Want to try something new? Add garlic powder or a dash of black pepper for a different flavor. Each choice can give your Mongolian beef a fresh twist. To keep your Mongolian beef fresh, store it in an airtight container. This helps lock in flavor. You can place the beef in the fridge for up to three days. If you want it to last longer, try freezing it. Frozen Mongolian beef can stay good for about three months. Just remember to thaw it in the fridge before reheating. When reheating, use gentle heat to avoid drying out the beef. The best method is to use a skillet. Just add a splash of water or broth to keep it moist. Heat on low until warm. You can also use the microwave, but cover the dish. This keeps the steam in and prevents dryness. If you want to freeze leftovers, separate portions into freezer bags. This makes it easy to grab a quick meal later. Preparing ingredients in advance can save time. Slice the flank steak and chop the green onions ahead of time. Store these in the fridge. This way, you can cook Mongolian beef quickly on busy nights. You can also use leftover beef for quick meals. Toss it in a salad or mix it with noodles. The flavors will still shine through, making for a tasty dish. For more details, check the Full Recipe. Mongolian beef is a popular dish that has roots in Chinese cuisine. It features tender beef, usually flank steak, stir-fried with bold flavors. The main ingredients include soy sauce, ginger, garlic, and green onions. The dish is sweet and savory, making it a favorite for many. It’s often served over rice, which soaks up the rich sauce. Yes, you can make Mongolian beef ahead of time. To do this, follow these tips: - Cook the beef: Prepare the dish as usual, but do not add the green onion greens. - Store it properly: Place the beef in an airtight container. It will stay fresh in the fridge for up to three days. - Reheat before serving: When ready to eat, heat the beef in a skillet. Add the green onion greens at this stage for freshness. Mongolian beef pairs well with several sides. Here are some great options: - Rice: Serve with white or brown rice to soak up the sauce. - Vegetables: Steamed broccoli or sautéed bok choy add color and nutrition. - Noodles: Try it with lo mein or rice noodles for a different twist. - Salad: A crisp cucumber salad can balance the savory flavors. For the complete recipe, check out the Full Recipe section! In this blog post, we explored the key ingredients and recipes for easy Mongolian beef. We covered everything from selecting the best flank steak to making a flavorful sauce. I shared tips for cooking, ingredient substitutions, and serving ideas. Mongolian beef is simple to make and delicious. With a few tweaks, you can tailor it to your taste. Enjoy delicious meals with this quick recipe and make it your own!

Easy Mongolian Beef

Indulge in the mouthwatering flavors of Savory Mongolian Beef Delight, the perfect dish to impress family and friends! With tender flank steak, aromatic garlic, and a sweet-savory sauce, this recipe is quick and easy to make, ready in just 25 minutes. Serve it over rice for a satisfying meal. Don’t miss out on creating this restaurant-quality dish at home—click through for the full recipe and bring this delicious taste of Mongolia to your kitchen!
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Ingredients
  

1 pound flank steak, thinly sliced against the grain

2 tablespoons cornstarch

2 tablespoons vegetable oil

4 green onions, chopped (whites separated from greens)

3 cloves garlic, minced

1-inch piece ginger, grated

1/2 cup soy sauce (low sodium, if desired)

1/4 cup brown sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

1/2 teaspoon red pepper flakes (optional)

Cooked white or brown rice, for serving

Instructions
 

In a bowl, toss the sliced flank steak with cornstarch until evenly coated. This helps to tenderize the meat and creates a nice sear.

    In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the flank steak in a single layer (you may need to do this in batches) and sear until browned on both sides, about 2-3 minutes. Remove the beef from the skillet and set aside.

      In the same skillet, add the chopped green onion whites, minced garlic, and grated ginger. Sauté for about 30 seconds, or until fragrant.

        In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes (if using). Pour this sauce into the skillet and bring it to a simmer.

          Return the seared beef to the skillet, tossing it to coat in the sauce. Cook for another 2-3 minutes until the sauce thickens slightly and the beef is heated through.

            Stir in the green onion greens just before serving to add fresh color and flavor.

              Serve the savory Mongolian beef over rice and garnish with additional chopped green onions if desired.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4