Easy Mongolian Beef

$- 1 lb flank steak - 2 tablespoons cornstarch - 3 tablespoons vegetable oil - 4 green onions, chopped - 3 cloves garlic, minced - 1 inch ginger, grated - 1/2 cup soy sauce - 1/4 cup brown sugar These main ingredients create a rich and flavorful dish. The flank steak gives it a nice texture. Cornstarch makes the beef crispy. The vegetable oil helps with cooking and adds richness. Garlic and ginger bring a fresh, aromatic touch. Soy sauce adds saltiness, while brown sugar balances the flavors with sweetness. - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste Red pepper flakes can add some heat to your dish. If you like it spicy, use them wisely. Salt and pepper help to enhance the overall taste. Adjust them based on your preference. These small touches can make a big difference in flavor. For more details on how to combine these ingredients, check the Full Recipe. First, start with the flank steak. Slice it thinly against the grain. This helps the meat stay tender. In a bowl, toss the sliced beef with cornstarch. Make sure each piece is well coated. This helps create a nice crust when you cook it. Let the beef rest for 10 minutes. This resting time helps the cornstarch stick better. Heat 2 tablespoons of vegetable oil in a skillet or wok over medium-high heat. When the oil is hot, add the beef. Arrange the slices in a single layer. Cook for 1-2 minutes on each side. You want them browned but not cooked through. If your pan is small, cook in batches. Remove the beef and set it aside. In the same skillet, add the last tablespoon of oil. Then, toss in the minced garlic and grated ginger. Sauté for about 30 seconds. You want to smell the garlic and ginger but not burn them. Next, pour in the soy sauce and add the brown sugar. Stir well until the sugar dissolves. If you like heat, sprinkle in some red pepper flakes now. Return the cooked beef to the skillet. Toss everything together to coat in the sauce. Cook for 2-3 more minutes. This allows the sauce to thicken a bit. Finally, add the chopped green onions and mix well. Cook for another minute. Season with salt and pepper to taste if needed. Now, your Easy Mongolian Beef is ready to serve! Check out the Full Recipe for more details. To make great Mongolian beef, avoid overcrowding the skillet. When you add too much beef at once, it steams instead of browning. Cook the beef in batches. This step helps it get that nice golden color. Make sure your skillet is hot before adding the meat. A hot skillet sears the beef quickly. This keeps the juices inside, making the beef tender and tasty. You can adjust the sweetness and heat levels of your sauce. If you like it sweet, add more brown sugar. For extra spice, add more red pepper flakes. Taste as you go to find the right balance for you. Try different garnishes to make your dish pop. Chopped cilantro or sesame seeds can add flavor and color. They also make your dish visually appealing. Serve your Mongolian beef over rice or stir-fried vegetables. The rice soaks up the sauce and adds great texture. You can also use cauliflower rice for a low-carb option. For a fun twist, arrange the beef on a platter. Add colorful veggies around it for a beautiful display. Garnish with extra green onions to make it look fresh and inviting. For the complete process, check the Full Recipe for more details. {{image_2}} If you need a gluten-free option, you can swap soy sauce for tamari. Tamari tastes similar but does not contain wheat. This small change keeps your dish flavorful without gluten. You can also change the protein. If you prefer chicken, use boneless, skinless chicken thighs. Slice them thinly, just like the flank steak. For a plant-based option, try tofu. Firm tofu works best. Cut it into cubes and follow the same steps as the beef. Adding more veggies can brighten your dish. Try bell peppers, broccoli, or snap peas. Chop them into bite-sized pieces. Add them to the skillet after cooking the garlic and ginger. This keeps them crisp and colorful. You can also mix up the spices. Try adding a pinch of five-spice powder for warmth. Or, use a splash of sesame oil for a nutty flavor. These small tweaks help create new and exciting tastes in your Easy Mongolian Beef. For the full recipe, check the section above. To keep your Easy Mongolian Beef fresh, store it in an airtight container. Make sure the dish cools first. This way, it will not steam and get soggy. Place the container in the fridge. Your leftovers will stay tasty for up to three days. If you want to save some for later, freezing is a great option. First, let the beef cool completely. Then, place it in a freezer-safe bag or container. Try to remove as much air as possible. When you are ready to eat, thaw it in the fridge overnight. To reheat, warm it in a skillet over medium heat. Add a splash of soy sauce to keep it moist. Mongolian beef can stay fresh in the fridge for about three days. If frozen, it can last up to three months. After that, the taste may fade. For the best flavor, try to use it within this time frame. Enjoy your meal, knowing you can save some for later! You can enjoy Easy Mongolian Beef with many sides. Here are some tasty options: - Steamed white rice - Fried rice with veggies - Stir-fried broccoli or green beans - Asian-style coleslaw - Crispy spring rolls These sides pair well and add color to your plate. Yes, you can make this dish ahead of time. Here are some tips: - Cook the beef and sauce, then store them separately in the fridge. - Reheat the beef in a pan over low heat. - Add a splash of soy sauce or water to keep it moist. This method saves time on busy nights. Mongolian beef is not from Mongolia. It is inspired by Chinese-American cuisine. The dish started in the United States in the 20th century. It combines tender beef with sweet and savory flavors, often using soy sauce and ginger. This dish is popular in many Asian restaurants today. To serve more people, follow these tips: - Double the amount of beef and sauce ingredients. - Keep the cooking times the same. Make sure not to overcrowd the pan. - You can cook in batches if needed. This way, you can enjoy the same great taste in larger amounts. For the complete method, check the full recipe. Easy Mongolian Beef is a simple dish that you can prepare at home. We covered the key ingredients, from flank steak to soy sauce. You learned the steps for cooking and making the sauce, plus tips for perfect flavor. Don't forget the variations, like using tofu or adding veggies. Store leftovers correctly for longer enjoyment. Experimenting with this dish can lead to fun twists. Whether you eat it over rice or veggies, there's plenty for everyone to enjoy. Now, get cooking and impress your family with this tasty meal!$

Discover how to make Easy Mongolian Beef that will impress your family and friends! With just a few simple ingredients, this quick and flavorful recipe brings the taste of your favorite takeout to your kitchen. From tender flank steak to a rich, savory sauce, you can whip up this dish in just 30 minutes. Click through to explore the full recipe and delightful presentation tips that will make your meal unforgettable!

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Ingredients

1 lb flank steak, thinly sliced

2 tablespoons cornstarch

3 tablespoons vegetable oil

4 green onions, chopped

3 cloves garlic, minced

1 inch ginger, grated

1/2 cup soy sauce

1/4 cup brown sugar

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Instructions

In a bowl, toss the thinly sliced flank steak with cornstarch until well coated. Let it rest for 10 minutes to allow the cornstarch to adhere.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, cooking for about 1-2 minutes on each side until browned. You may need to do this in batches to avoid overcrowding. Once cooked, remove the beef and set aside.

In the same skillet, add the remaining tablespoon of oil, then add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.

Pour in the soy sauce and add the brown sugar, stirring well until the sugar dissolves. If you prefer a bit of heat, sprinkle in the red pepper flakes at this stage.

Return the beef to the skillet and toss everything together to coat in the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly.

Add the chopped green onions and mix well, cooking for just another minute before removing from heat.

Season with salt and pepper to taste if needed.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the Mongolian beef over a bed of steamed rice or with stir-fried vegetables. Garnish with additional green onions for a pop of color.