Mongolian Beef Stir-Fry
Mongolian Beef Stir-Fry is a quick and satisfying beef dinner recipe perfect for busy weeknights. This flavorful stir-fry features tender beef in a savory sauce, ready to impress your taste buds. You can easily make this restaurant-quality dish at home.
Key Ingredients & Substitutions:
- Flank Steak: You can also use sirloin or skirt steak for this beef dinner recipe.
- Soy Sauce: Use tamari for a gluten-free option.
- Ginger: Fresh ginger offers the best flavor, but you can use ground ginger in a pinch (use about 1/2 teaspoon for every tablespoon of fresh).
- Cornstarch: Essential for thickening the sauce and coating the beef. Arrowroot powder is a suitable alternative.
- Vegetable Oil: Any neutral cooking oil like canola or peanut oil works well.
Ingredients:
For the Beef:
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
For the Sauce:
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar, packed
- 2 tablespoons cornstarch
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 4 green onions, sliced (white and green parts separated)
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Servings: 4
- Calories per serving: Approximately 450 calories (without rice)
- Tools Needed: Large skillet or wok, whisk, measuring spoons and cups.
Step-by-Step Instructions:
1. Prepare the Beef
In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of vegetable oil. Toss to coat evenly. Set aside while you prepare the sauce.
2. Whisk Together the Sauce
In another bowl, whisk together 1/2 cup soy sauce, 1/2 cup water, brown sugar, 2 tablespoons cornstarch, grated ginger, minced garlic, and red pepper flakes (if using). Ensure the cornstarch is fully dissolved to prevent lumps in your beef dinner sauce.
3. Cook the Beef
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until browned and cooked through, then remove the beef from the skillet and set it aside.
4. Stir-Fry the Green Onions
Add the white parts of the sliced green onions to the same skillet. Stir-fry for 1 minute until fragrant. This adds a foundational layer of flavor to your beef dinner recipe.
5. Thicken the Sauce
Pour the prepared sauce mixture into the skillet with the green onions. Bring the sauce to a simmer, stirring constantly, until it thickens. This usually takes about 2-3 minutes.
6. Combine and Serve
Return the cooked beef to the skillet and toss to coat it thoroughly with the thickened sauce. Stir in the green parts of the sliced green onions. Serve your delicious Mongolian Beef Stir-Fry immediately over rice or noodles for a complete beef dinner.
Variation Ideas:
- Add Vegetables: Include broccoli florets, sliced bell peppers, or snow peas for extra nutrients. Add them to the skillet after the green onions and stir-fry until tender-crisp.
- Spicier Kick: Increase the amount of red pepper flakes or add a dash of sriracha to the sauce for more heat.
- Toasted Sesame Seeds: Garnish with toasted sesame seeds for added crunch and flavor.
Storage Instructions:
Store any leftover Mongolian Beef Stir-Fry in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a skillet over medium heat or in the microwave until heated through. You might need to add a splash of water to loosen the sauce.
Frequently Asked Questions (FAQ):
Can I use frozen beef for this beef dinner recipe?
Yes, but ensure it’s completely thawed and patted dry before slicing and marinating.
How do I prevent my beef from being tough?
Slice the beef very thinly against the grain, and avoid overcooking it. The cornstarch coating also helps tenderize the beef.
What can I serve with Mongolian Beef Stir-Fry?
Steamed white or brown rice, lo mein noodles, or a side of steamed vegetables are excellent choices.
Can I prepare the sauce ahead of time?
Absolutely! Whisk the sauce ingredients together and store it in the refrigerator for up to 2 days. Whisk again before using.
Why is my sauce not thickening?
Ensure your cornstarch is fresh and that the sauce has come to a full simmer. If it’s still too thin, you can whisk in a small amount of additional cornstarch mixed with a tablespoon of cold water and bring it back to a simmer.
Is this a gluten-free beef dinner recipe?
It can be if you use tamari instead of regular soy sauce for both the marinade and the sauce.
