Have you ever felt the tug of nostalgia when a familiar aroma fills the air, instantly transporting you back to a favorite meal? For me, that scent belongs to Mongolian Beef, and today I’m eager to share my homemade take on this classic dish. Unlike the overly sweet versions you might find at restaurants, my recipe strikes a delightful balance of flavors. Each bite features crispy slices of flank steak, perfectly seared to create an incredible crunch, enveloped in a savory sauce that’s rich without being cloying.
As the hustle and bustle of the week unwinds, this dish has become my go-to when I crave something comforting yet impressive. Whether for a casual weeknight dinner or a special gathering, this Crispy Mongolian Beef is guaranteed to wow your taste buds and your dinner guests alike. Let’s dive into the process of recreating one of my favorite homemade dishes, ensuring it’s simple enough for any night of the week while still bringing a taste of takeout magic to your table.
Why is Mongolian Beef a must-try?
Flavorful and bold, this recipe redefines your takeout experience with less sweetness and an authentic taste that will have you craving more. Crispiness is achieved through a perfectly marinated and coated flank steak, providing a satisfying crunch in every bite. Quick to make, it’s ideal for busy weekdays or last-minute gatherings, promising a homemade touch that everyone will love. Plus, you can easily customize it with your favorite veggies, making this dish versatile for all palates. Enjoy a delicious meal without the wait—your kitchen will feel like a five-star restaurant!
Mongolian Beef Ingredients
Get ready to create a flavor-packed dish that brings the taste of takeout right to your kitchen!
For the Beef
- Flank Steak – Sliced against the grain for ultimate tenderness.
- Neutral Oil – Essential for marinating and frying; can swap with canola or avocado oil.
- Shaoxing Wine – Adds depth to the beef’s umami flavor; dry cooking sherry can be used if unavailable.
For the Sauce
- Soy Sauce – Essential for saltiness and umami; try light soy sauce for a milder taste.
- Brown Sugar – Balances the savory elements, or substitute with honey for a different flavor.
- Cornstarch – Creates that signature crispy coating during frying and thickens the sauce.
- Water or Stock – Needed to dissolve the sugar and enhance moisture in the sauce.
For the Aromatics
- Garlic – Infuses the dish with robust flavor and aroma.
- Ginger – Adds a fresh kick and hint of spice.
- Dried Red Chili Peppers – Optional, adjust to your heat preference for that extra punch.
- Scallions – Enhances crunch and freshness; use the white parts in cooking and green for garnishing.
Crafting this homemade Mongolian Beef will surely become a cherished culinary experience in your home!
How to Make Mongolian Beef
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Marinate Beef: In a bowl, combine flank steak with neutral oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda. Let it marinate for 1 hour to infuse those delicious flavors.
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Prepare Sauce: Dissolve brown sugar in hot water or stock in a bowl. Stir in both light and dark soy sauces for a rich, layered flavor.
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Coat Beef: Dredge the marinated beef slices in cornstarch, ensuring each piece is well coated for that delightful crispy texture.
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Sear Beef: Heat oil in a wok over high heat until shimmering. Fry the beef pieces for about 1 minute on each side until they are golden and crispy. Remove them from the wok and set aside.
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Cook Aromatics: Lower the heat, add ginger and optional chili peppers, sautéing for about 15 seconds. Then, add garlic and the white parts of the scallions, and cook for another 15 seconds until fragrant.
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Make Sauce: Pour the sauce mixture into the wok, allowing it to simmer for 2 minutes. Stir in a cornstarch slurry until the sauce thickens nicely to your desired consistency.
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Combine: Bring back the crispy beef and sprinkle in the green scallion parts. Toss everything together in the sauce for about 30 seconds to get those flavors mingling.
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Serve: Plate your beautiful Mongolian Beef and serve it over steaming hot rice for a cozy and satisfying meal!
Optional: Garnish with extra scallions for a pop of color and flavor.
Exact quantities are listed in the recipe card below.
Mongolian Beef Variations
Get creative with your crispy Mongolian Beef and make it your own!
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Protein Swap: Swap flank steak for chicken or tofu to cater to different tastes or dietary needs.
Experiment with marinade times for best results; chicken will be ready in about 30 minutes! -
Air-Fried: Make it lighter by air frying the beef instead of pan-frying for a crispy finish that uses less oil.
This method preserves the flavor while cutting back on calories! -
Veggie Boost: Add bell peppers, snap peas, or broccoli to the stir-fry for a fresh, colorful twist.
The added crunch and nutrients will elevate your dish to a whole new level! -
Spice It Up: Incorporate extra chili peppers or a dash of sriracha into the sauce for a spicy kick.
Feel free to adjust the heat to suit your taste buds—more heat means more flavor! -
Sweet Substitutions: Use honey or coconut sugar as a natural sweetener in place of brown sugar for a different flavor profile.
These alternatives provide a lovely touch while maintaining that essential sweetness! -
Gluten-Free: Choose gluten-free soy sauce or tamari instead of standard soy sauce for a gluten-free version.
This simple switch ensures everyone can enjoy a tasty meal without compromise! -
Citrus Zing: Zest of lime or orange added to the sauce can brighten the flavors and add a refreshing twist.
Just a little zest can take your Mongolian Beef from good to gourmet! -
Herb Infusion: Stir in fresh herbs like cilantro or basil at the end of cooking for a burst of fragrance and taste.
This adds a lovely herbal note that beautifully complements the rich sauce!
Expert Tips for Crispy Mongolian Beef
- Even Coating: Ensure the flank steak is evenly coated in cornstarch before frying for maximum crispiness and to prevent any sogginess.
- Proper Heat: Heat the oil adequately before adding the beef; this helps achieve that perfect golden crust, avoiding any unwanted sogginess in your Mongolian Beef.
- Taste Adjustment: Feel free to adjust the levels of sweetness and spiciness in the sauce by modifying the amount of brown sugar and dried chili peppers to suit your palate.
- Sauce Thickness: If the sauce is too thin, continue simmering until it reaches your desired consistency before adding the beef back in for a thicker glaze.
- Fresh Additions: Consider adding fresh vegetables like bell peppers or snap peas in the last steps for extra color, crunch, and nutrition!
What to Serve with Mongolian Beef?
Creating the perfect meal means pairing flavors and textures that not only complement each other but enhance your experience at the dinner table.
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Steamed Jasmine Rice: This fragrant rice absorbs the savory sauce, providing a neutral base that lets the beef shine.
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Stir-Fried Vegetables: A colorful medley of bell peppers, snap peas, and broccoli brings freshness and crunch, balancing the dish’s rich flavors.
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Egg Fried Rice: A delicious twist, this adds a bit of heartiness and a touch of eggy goodness to the meal, elevating your dinner experience.
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Hot and Sour Soup: This comforting soup introduces a different depth of flavor and a warm, satisfying contrast to your crispy beef.
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Crispy Wontons: These little bites of joy add a crunchy texture and serve as a delightful appetizer that perfectly leads into your main dish.
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Chilled Cucumber Salad: Refreshing and tangy, this side dish cuts through the richness of the beef, adding a bright note to each bite.
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Classic Chinese Tea: A fragrant, mild tea such as jasmine or oolong enhances the overall dining experience, cleansing the palate between bites.
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Chocolate Lava Cake: Indulge your sweet tooth with a rich dessert that rounds off your meal beautifully, leaving you longing for just one more bite.
Each pairing not only complements the flavors of your delicious Mongolian Beef but also creates a well-rounded dining experience that can transform your dinner into a memorable feast.
Make Ahead Options
These Mongolian Beef components are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can marinate the flank steak in the mixture of oil, Shaoxing wine, soy sauce, cornstarch, and water up to 24 hours in advance to deepen the flavors. Additionally, prepare the sauce a day ahead and store it in the refrigerator to keep it fresh. When it’s time to cook, simply dredge the marinated beef in cornstarch and follow the cooking instructions as normal for restaurant-quality results. To maintain that coveted crispiness, avoid combining the beef and sauce until right before serving, ensuring every bite is just as delicious as freshly made.
How to Store and Freeze Mongolian Beef
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Fridge: Store leftovers in an airtight container for up to 3 days. To maintain the crispy texture, reheat on the stovetop over medium heat, adding a splash of water to prevent drying out.
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Freezer: For longer storage, freeze portions of the Mongolian Beef in sealed freezer bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
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Reheating: To keep the beef crispy, reheat in a hot skillet instead of the microwave. If needed, add a touch of oil to restore its delightful crunch.
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Avoid Sogginess: For best results, try not to store the crispy beef mixed with sauce. Instead, keep them separate until you’re ready to serve!
Mongolian Beef Recipe FAQs
What is the best way to select flank steak for Mongolian Beef?
Absolutely! When choosing flank steak, look for cuts that are bright red and well-marbled. Avoid any pieces with dark spots or excessive fat, as they can affect the flavor and texture. The best flank steak will be firm to the touch, with no signs of discoloration. If you have the option, buy grass-fed for added flavor.
How long can I store leftover Mongolian Beef in the fridge?
Leftover Mongolian Beef can be stored in an airtight container in the refrigerator for up to 3 days. To keep the crispiness intact while reheating, I recommend warming it up in a skillet over medium heat, adding a splash of water to maintain moisture without losing that delightful crunch.
Can I freeze Mongolian Beef?
Definitely! Freezing Mongolian Beef is a great way to extend its shelf life. Portion the cooled dish into airtight freezer bags or containers, making sure to remove as much air as possible. It can be frozen for up to 2 months. For the best texture, I suggest thawing it overnight in the fridge before reheating on the stovetop.
What if my Mongolian Beef turns out soggy? How can I fix that?
Very common! If your beef is soggy, it might be due to excess moisture or insufficient frying. To fix this, ensure the beef is evenly coated in cornstarch and that the oil is hot enough before adding the meat. If already cooked, briefly pan-frying the soggy pieces in a hot skillet can help regain some of their crispy texture. Keep the beef separate from the sauce until serving to prevent sogginess.
Are there any dietary considerations when making Mongolian Beef?
Absolutely! This recipe uses soy sauce, which contains gluten; if anyone has gluten sensitivity, opt for gluten-free soy sauce alternatives. Additionally, always check for allergies to common ingredients like garlic or ginger. For allergen-friendly options, consider using coconut aminos in place of soy sauce for a sweeter flavor while keeping it gluten-free.
How should I prepare the cornstarch slurry?
To prepare a cornstarch slurry, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a separate bowl until fully combined. This mixture will help thicken the sauce towards the end of cooking. Stir the slurry into the sauce about 2 minutes before finishing to achieve the perfect texture. Mixing with cold water first prevents clumping in the hot sauce!
Crispy Mongolian Beef That Beats Takeout Every Time
Ingredients
Equipment
Method
- In a bowl, combine flank steak with neutral oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda. Let it marinate for 1 hour to infuse those delicious flavors.
- Dissolve brown sugar in hot water or stock in a bowl. Stir in both light and dark soy sauces for a rich, layered flavor.
- Dredge the marinated beef slices in cornstarch, ensuring each piece is well coated for that delightful crispy texture.
- Heat oil in a wok over high heat until shimmering. Fry the beef pieces for about 1 minute on each side until they are golden and crispy. Remove from the wok and set aside.
- Lower the heat, add ginger and optional chili peppers, sautéing for about 15 seconds. Then, add garlic and the white parts of the scallions, cooking for another 15 seconds until fragrant.
- Pour the sauce mixture into the wok, allowing it to simmer for 2 minutes. Stir in a cornstarch slurry until the sauce thickens nicely to your desired consistency.
- Bring back the crispy beef and sprinkle in the green scallion parts. Toss together in the sauce for about 30 seconds to meld the flavors.
- Plate your beautiful Mongolian Beef and serve it over steaming hot rice for a cozy and satisfying meal!