Unleash The Power Of Mongolian Beef: How To Make It Easy

Indulge in the tantalizing flavors of Mongolian beef with this simple and delicious recipe. This classic dish combines tender beef, a savory sauce, and a burst of Asian spices, making it a perfect weeknight dinner or party appetizer. Follow these step-by-step instructions to craft this delectable meal in the comfort of your own kitchen.

Ingredients:

• 1 pound flank steak, sliced thin
• 1/4 cup cornstarch
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup water
• 1/4 cup vegetable oil
• 1 onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1/2 cup green onions, chopped
• 1/4 cup sesame seeds

Instructions:

1. Marinate the Beef: In a large bowl, combine the flank steak, cornstarch, soy sauce, brown sugar, and water. Toss well to coat the beef evenly. Marinate for at least 30 minutes or up to overnight.

2. Heat the Oil: Heat the vegetable oil in a large skillet or wok over high heat.

3. Sauté the Veggies: Add the onion, bell peppers, and green onions to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.

4. Brown the Beef: Remove the vegetables from the skillet and set aside. Add the marinated beef to the skillet and cook for 3-4 minutes per side, or until browned.

5. Prepare the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, water, and cornstarch.

6. Add the Sauce: Pour the sauce over the beef and vegetables in the skillet. Bring to a boil, then reduce heat and simmer for 2-3 minutes, or until the sauce has thickened.

7. Serve and Garnish: Transfer the Mongolian beef to a serving dish and sprinkle with sesame seeds. Serve with rice or noodles, if desired.

Tips for Success:

• Tenderize the Beef: For extra tender Mongolian beef, use a meat mallet to pound the flank steak thin before marinating.
• Experiment with Spices: Add a dash of ginger, garlic powder, or five-spice powder to the sauce for a more complex flavor profile.
• Cook in Batches: If using a small skillet, cook the beef in batches to avoid overcrowding and ensure even browning.
• Serve Immediately: Mongolian beef is best enjoyed fresh. Serve it hot from the skillet for maximum flavor.

Variations:

• Spicy Mongolian Beef: Add 1-2 teaspoons of Sriracha sauce to the marinade or sauce for a fiery twist.
• Vegetarian Mongolian Beef: Substitute tofu or tempeh for the flank steak for a plant-based option.
• Sweet Mongolian Beef: Add an extra tablespoon of brown sugar to the sauce for a sweeter flavor.

The Perfect Sides for Mongolian Beef:

• Steamed Rice: The fluffy texture of steamed rice perfectly complements the savory Mongolian beef.
• Noodles: Serve your Mongolian beef over a bed of noodles, such as soba, udon, or ramen.
• Stir-Fried Vegetables: Add a side of stir-fried vegetables, such as broccoli, carrots, or snap peas, for a healthy and colorful accompaniment.

Frequently Asked Questions:

Q: Can I use a different cut of beef?
A: Yes, you can substitute flank steak with skirt steak, sirloin steak, or even chicken breast.

Q: How do I make the sauce thicker?
A: Add an extra tablespoon of cornstarch to the sauce mixture and whisk well before adding it to the skillet.

Q: Can I make Mongolian beef ahead of time?
A: Yes, you can marinate the beef overnight and cook the dish the next day. Reheat the Mongolian beef in a skillet over medium heat until warmed through.

Q: How do I store leftover Mongolian beef?
A: Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

Q: What are some other ways to serve Mongolian beef?
A: Serve Mongolian beef as a taco filling, in a lettuce wrap, or on a bed of mashed potatoes.