Mongolian Beef Delight

πŸ•’ Prep: 10 min
πŸ”₯ Cook: 10 min
🍽 Serves: 4
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Mongolian Beef Delight is a savory, flavorful dish that combines tender beef with a rich, slightly sweet sauce, highlighted by fresh ginger and garlic. It’s quick to prepare and sure to impress your taste buds with its mouthwatering blend of Asian-inspired flavors.

Ingredients for Mongolian Beef Delight

Flank steak is the star of this dish. It's a lean cut that becomes wonderfully tender when sliced thin against the grain. Cornstarch is used to coat the beef, giving it a light crust and helping the sauce to adhere better. Vegetable oil is ideal for frying the beef strips due to its high smoke point. Garlic and fresh ginger bring aromatic depth and warmth to the sauce. Soy sauce provides a salty, umami backbone, balanced by the sweetness of brown sugar. Water helps to adjust the sauce’s consistency, while green onions add a fresh, peppery crunch. Finally, sesame seeds deliver a nutty finish.

Tips & Tricks

  • Cut the beef when it’s slightly frozen for cleaner, thinner slices.
  • To enhance the sauce's depth, add a splash of rice vinegar or a dash of chili flakes.
  • Ensure your skillet is hot before adding the beef strips for a perfect sear.

Serving Suggestions

This Mongolian Beef Delight pairs beautifully with steamed jasmine or basmati rice, which soaks up the delicious sauce. For a complete meal, serve it alongside stir-fried vegetables like broccoli or bell peppers.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, you can substitute flank steak with skirt steak or sirloin. Just be sure to slice it thinly against the grain.
How can I make this dish spicier?
Add some crushed red pepper flakes or a splash of sriracha to the sauce for extra heat.

Mongolian Beef Delight Recipe Walkthrough

Start by slicing the flank steak into thin strips. Make sure you cut against the grain to ensure the beef remains tender. Once sliced, coat these strips evenly with cornstarch and let them sit for about 10 minutes. This rest time allows the cornstarch to adhere better, giving a nice crust when cooked.

Heat your vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the beef strips in a single layer. Cook them until browned on both sides, which should take about 2-3 minutes per side. You might need to do this in batches to avoid overcrowding the pan. Once done, remove the beef from the skillet and set it aside.

In the same skillet, add the garlic, followed by the soy sauce, water, brown sugar, and ginger. Stir everything together, ensuring the sugar dissolves completely. Bring this mixture to a gentle simmer, letting the flavors meld together.

Return the beef to the skillet, tossing it to coat in the sauce thoroughly. Let it cook for an additional 2-3 minutes until the sauce thickens and clings to the beef. Just before serving, stir in the green onions and sesame seeds for that final burst of flavor and color.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy weeknights.
  • Packed with bold flavors that satisfy your craving for takeout at home.
  • Uses simple, readily available ingredients that are likely already in your pantry.

Ingredients

1 lb flank steak
1/4 cup cornstarch
1/4 cup vegetable oil
2 cloves garlic, minced
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1 tsp fresh ginger, grated
1 bunch green onions, chopped
1 tbsp sesame seeds

Step-by-step Instructions

1. Slice the flank steak into thin strips against the grain.
2. Coat the beef strips with cornstarch and let sit for 10 minutes.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Add beef strips to the skillet and cook until browned on both sides, about 2-3 minutes per side. Remove beef and set aside.
5. In the same skillet, add garlic, soy sauce, water, brown sugar, and ginger. Stir to combine and bring to a simmer.
6. Return the beef to the skillet and toss to coat with sauce. Cook for an additional 2-3 minutes until sauce thickens.
7. Stir in chopped green onions and sesame seeds. Serve hot.

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