Authentic Mongolian Beef: A Taste Of The Steppe

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Craving the sizzling, savory goodness of Mongolian beef but don’t feel like dining out? This recipe brings the authentic flavors of this classic stir-fry right to your kitchen. Made with tender flank steak, a boldly delicious sauce, and crisp vegetables, it’s a weeknight meal that satisfies.

Ingredients:

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

1 pound flank steak, thinly sliced against the grain (about 1/8-inch thick)

  • 1/4 cup cornstarch
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1/4 cup chopped scallions (white and green parts)
  • 1/4 cup water
  • Sesame seeds, for garnish (optional)

  • Directions:

    1. Marinate the Steak: In a large bowl, combine the sliced flank steak, cornstarch, soy sauce, rice vinegar, Shaoxing wine (or sherry), and brown sugar. Toss to coat the steak evenly. Let it marinate for at least 30 minutes, or up to 2 hours, for deeper flavor.

    2. Prepare the Vegetables: While the steak marinates, slice the red and green bell peppers into thin strips. Cut the broccoli florets into bite-sized pieces. Thinly slice the scallions, separating the white and green parts.

    3. Heat the Wok: Heat a wok or large skillet over high heat until very hot. Add the vegetable oil and swirl to coat the bottom.

    4. Sear the Steak: Working in batches to avoid overcrowding the pan, add the marinated steak to the hot oil. Sear for 1-2 minutes per side, or until browned and slightly crisp on the edges. Remove the cooked steak from the pan and set it aside on a plate.

    5. Deglaze the Wok: Once the steak is seared, add the grated ginger and minced garlic to the wok. Sauté for 30 seconds, stirring constantly, until fragrant.

    6. Stir-Fry the Vegetables: Add the sliced bell peppers and broccoli florets to the wok. Stir-fry for 2-3 minutes, or until the vegetables are slightly softened but still crisp-tender.

    7. Create the Sauce: Push the vegetables to the side of the wok. In a small bowl, whisk together the water and any remaining marinade left in the bowl from the steak. Pour this mixture into the cleared area of the wok.

    8. Thicken the Sauce: Bring the sauce to a simmer and cook for 1-2 minutes, or until slightly thickened.

    9. Return the Steak: Add the cooked steak back to the wok along with the white parts of the scallions. Toss to combine everything in the sauce.

    10. Serve Immediately: Transfer the Mongolian beef to a serving platter and garnish with the green parts of the scallions and sesame seeds, if desired. Serve immediately with steamed rice for a complete meal.

    Nutrition Facts (Per Serving)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 6g
  • Cholesterol: 80mg
  • Sodium: 800mg (depending on soy sauce brand)
  • Carbohydrates: 30g
  • Sugar: 5g
  • Protein: 35g

  • Please note: This is an approximate nutritional calculation and may vary slightly depending on the specific ingredients used.

    Conclusion

    This Mongolian beef recipe delivers a restaurant-worthy taste in the comfort of your own home. The thin-sliced steak cooks quickly, creating a satisfyingly tender texture, while the bold and savory sauce complements the crisp vegetables perfectly. With minimal prep and cooking time, it’s a delicious and convenient weeknight dinner option.

    Frequently Asked Questions (FAQs):

    1. Can I use a different cut of steak?

    Flank steak is traditionally used in Mongolian beef because it’s thin and cooks quickly. However, you can substitute skirt steak or even thinly sliced chicken breast in a pinch. Just be sure to adjust the cooking time based on the thickness of the meat.

    2. What if I don’t have Shaoxing wine?

    Shaoxing wine adds a subtle depth of flavor, but you can substitute dry sherry or even a splash of white wine vinegar in its place.

    3. How can I make this dish gluten-free?