This delightful Homemade Mongolian Beef recipe offers a quick and effortless meal option, perfect for satisfying the entire family. Featuring crispy yet tender beef and a medley of saucy vegetables infused with a delectable garlic and ginger sauce, it pairs wonderfully with a steaming bowl of cooked rice for a complete dinner experience.
Indulge in the best Mongolian Beef experience with this easy-to-follow recipe. Crafted to rival the flavors of your favorite Chinese takeout, this dish showcases thinly sliced beef seared to perfection alongside carrots, bell peppers, and green onions, all enveloped in a sweet and spicy sauce that elevates the beef to new heights.
what is mongolian beef
Mongolian beef is a popular Chinese-American dish consisting of thinly sliced beef that is stir-fried and coated in a sweet and savory sauce. The dish typically features tender strips of beef cooked with garlic, ginger, soy sauce, brown sugar, and green onions. It is known for its rich flavor profile, with a perfect balance of sweetness and umami, making it a favorite in many Asian-inspired cuisines. Mongolian beef is often served with steamed rice or noodles and is enjoyed for its delicious taste and comforting texture.
what does mongolian beef taste like
Mongolian beef has a distinct sweet and savory flavor profile. The sauce is typically made with a combination of soy sauce, brown sugar, garlic, and ginger, which gives it a rich umami taste with a hint of sweetness. The beef itself is tender and flavorful, often coated in the sauce and stir-fried until it develops a slightly crispy exterior. Additionally, the dish may feature green onions for a fresh and aromatic touch. Overall, Mongolian beef offers a delicious balance of savory, sweet, and aromatic flavors, making it a popular and satisfying dish.
mongolian beef recipe
Ingredients:
- Beef: Opt for flank steak for its tenderness, ensuring thin slices without compromising on texture. Alternatively, top sirloin, skirt steak, flat iron steak, top round, or rib eye steak can be used.
- Vegetables: Julienne carrots and bell peppers, and slice green onions to add a delightful crunch and flavor dimension to the dish.
- Cornstarch: Adds a crispy layer to the beef while tenderizing it and aiding in thickening the sauce.
- Sauce: A homemade blend of warm ginger, garlic, sweet brown sugar, savory soy sauce, and a touch of spicy sriracha creates a harmonious balance of flavors.
Pro Tip: For easier slicing, freeze the beef for 30 minutes before preparing the dish.
How to Make Mongolian Beef:
- Coat Beef: Toss beef slices in cornstarch until evenly coated.
- Prepare Sauce: Whisk together all sauce ingredients in a bowl and set aside.
- Saute Vegetables: In a large skillet or wok, sauté carrots and bell peppers until crisp-tender. Remove from skillet and set aside.
- Cook Beef: Sear beef in batches until crispy and golden brown. Avoid overcrowding the pan for optimal results.
- Combine Ingredients: Return vegetables to the skillet, add green onions, and pour in the sauce. Simmer until the sauce thickens.
- Serve: Garnish with sesame seeds if desired and serve hot with cooked rice.
By following these tips, you’ll be able to make delicious Mongolian beef that’s crispy, flavorful, and perfect every time. Here are some tips to help you make the perfect Mongolian beef:
tips for mongolian beef recipe
- Slice the beef thinly: For the best texture, slice the beef thinly against the grain. This ensures that the meat remains tender and cooks quickly.
- Partially freeze the beef: To make slicing easier, partially freeze the beef for about 30 minutes before slicing. This firms up the meat, making it easier to achieve thin slices.
- Coat the beef in cornstarch: Tossing the beef slices in cornstarch before cooking helps to create a crispy coating and also tenderizes the meat.
- Prep your ingredients: Mongolian beef cooks quickly, so it’s essential to have all your ingredients prepped and ready to go before you start cooking. This includes slicing the vegetables, mincing the garlic and ginger, and mixing the sauce.
- Cook in batches: To ensure that the beef cooks evenly and develops a crispy exterior, cook it in batches and avoid overcrowding the pan.
- Don’t overcook the beef: Mongolian beef should be cooked quickly over high heat to retain its tender texture. Be careful not to overcook the beef, as it can become tough and chewy.
- Adjust the sauce to taste: Feel free to adjust the sauce to suit your preferences. You can add more or less soy sauce, brown sugar, or sriracha to achieve the desired balance of flavors.
- Garnish with green onions: Adding sliced green onions as a garnish not only adds color and freshness to the dish but also enhances its flavor.
what to serve with mongolian beef
Here are the serving suggestions for Mongolian beef
- Steamed white rice
- Fried rice (plain, vegetable, or egg)
- Noodles (lo mein, chow mein, or rice noodles)
- Stir-fried vegetables (broccoli, bell peppers, carrots, snap peas)
- Steamed vegetables (broccoli, bok choy, green beans)
- Spring rolls or egg rolls
- Asian-style salad (mixed greens, shredded cabbage, carrots, cucumbers)
- Pickled vegetables (kimchi, pickled cucumbers)
These side dishes complement the flavors and textures of Mongolian beef, providing a variety of options to create a delicious and well-balanced meal.
Leftovers: Mongolian Beef can be refrigerated for up to three days, making it ideal for meal prep. Simply reheat on the stovetop or in the microwave for a quick and convenient meal option.
nutritional table mongolian beef
here’s the nutritional value table for the Mongolian Beef recipe:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 377 kcal |
| Carbohydrates | 32 g |
| Protein | 26 g |
| Fat | 16 g |
| Saturated Fat | 5 g |
| Cholesterol | 76 mg |
| Sodium | 816 mg |
| Potassium | 596 mg |
| Fiber | 2 g |
| Sugar | 20 g |
| Vitamin A | 3651 IU |
| Vitamin C | 42 mg |
| Calcium | 3 mg |
| Iron | 3 mg |
Percent Daily Values are based on a 2000 calorie diet.
What is the difference between Szechuan beef and Mongolian beef?
Here’s a comparison table highlighting the differences between Szechuan Beef and Mongolian Beef:
| Aspect | Szechuan Beef | Mongolian Beef |
|---|---|---|
| Origin | Originates from Sichuan province in southwestern China | Originates from Mongolia or Chinese-American cuisine |
| Flavor Profile | Spicy and bold, featuring the numbing heat of Szechuan peppercorns and spicy chili peppers | Sweet and savory, with a garlic and ginger-infused sauce |
| Ingredients | Typically includes garlic, ginger, soy sauce, Szechuan peppercorns, and spicy chili peppers | Features thinly sliced beef, garlic, ginger, soy sauce, brown sugar, and green onions |
| Heat Level | Can range from mildly spicy to extremely hot, depending on the amount of chili peppers used | Generally not as spicy as Szechuan Beef, with a milder flavor profile |
| Cooking Method | Often stir-fried or sautéed over high heat | Stir-fried over high heat or cooked in a saucepan |
| Texture | Tends to have a slightly crispy exterior and tender interior due to quick cooking | Features tender beef slices coated in a flavorful sauce |
| Regional Variations | Various regional variations exist within Szechuan cuisine, offering diverse flavors and ingredients | Generally follows a standardized recipe, with minimal regional variations |
| Common Accompaniments | Typically served with rice or noodles | Often paired with rice or steamed vegetables |
These are the key differences between Szechuan Beef and Mongolian Beef, highlighting their distinct flavors, ingredients, and cooking methods.
faq’s
Why is Mongolian beef so tender?
- Mongolian beef is often tender due to the use of thinly sliced beef, typically flank steak or sirloin, and a combination of ingredients like cornstarch and soy sauce that help to tenderize the meat during the cooking process.
Does Mongolian beef have peanuts?
- Traditional Mongolian beef does not contain peanuts. However, variations of the dish may include peanuts as an additional ingredient for added texture and flavor.
What is vegan Mongolian beef made of?
- Vegan Mongolian beef is typically made with plant-based ingredients such as seitan, tofu, or tempeh as a substitute for the beef. The sauce is usually made with vegan-friendly ingredients like soy sauce, garlic, ginger, and sugar.
Which is hotter Mongolian or Szechuan?
- Szechuan dishes are generally known for their spiciness, whereas Mongolian dishes tend to be milder in heat. However, the level of heat can vary depending on the specific recipe and the preferences of the cook.
What’s the difference between kung pao beef and Mongolian beef?
- Kung pao beef and Mongolian beef are two distinct Chinese dishes. Kung pao beef features diced beef stir-fried with vegetables, peanuts, and chili peppers in a spicy sauce, while Mongolian beef consists of thinly sliced beef cooked with green onions in a savory-sweet sauce.
What is Mongolian Beef sauce made of?
- The sauce for Mongolian beef typically consists of ingredients such as soy sauce, hoisin sauce, brown sugar, garlic, ginger, and sometimes chili flakes or Sriracha for a hint of spice.
Is Mongolian Beef authentic Chinese?
- While Mongolian beef is a popular dish served in many Chinese restaurants worldwide, its origins are debated, and it may not be considered authentic Chinese cuisine. Some sources suggest that it was inspired by Mongolian barbecue, while others claim it was created in Chinese-American restaurants.