Mongolian Beef Recipe – Easy & Delicious
Key Takeaways
- Mongolian beef is a dish from Taiwan that consists of thinly sliced beef – stir-fried with a sweet and savory sauce, usually served with rice or noodles.
- To make Mongolian beef, you will need flank steak, cornstarch, oil, ginger, garlic, soy sauce, water, brown sugar, green onions, and optionally, red chili peppers, carrots and broccoli. You can also use other beef cuts such as sirloin or beef round.
- Mongolian beef is a good source of protein, iron, zinc, and B vitamins, and grass-fed beef has more omega-3 fatty acids, and antioxidants than grain-fed beef.
- Grass-fed beef is better for your health, the environment, and animal welfare, and you can order premium grass-fed beef from Steak Club, an online butcher delivery service.
How to Make Mongolian Beef
Making Mongolian beef is easy and quick, and you only need a few basic ingredients and steps:
Ingredients
- 1 pound (450 g) of flank steak thinly sliced across the grain (or sirloin or beef round)
- 1/4 cup (30 g) of cornstarch
- 2 tablespoons of oil, plus more for frying
- 1 tablespoon of shaoxing wine (or dry sherry)
- 1 tablespoon of soy sauce
- 1/4 cup (60 ml) of hot water (or chicken or beef stock)
- 1/4 cup (60 ml) of soy sauce
- 2 teaspoons of dark soy sauce (optional)
- 1/4 cup (50 g) of brown sugar
- 2 teaspoons of oil
- 1 tablespoon of minced ginger
- 4 cloves of garlic, minced
- 4 dried red chili peppers (optional)
- 1 large carrot, peeled and sliced
- 2 cups (200 g) of broccoli florets
- 4 green onions, sliced
Instructions/Steps
Step 1: Cut and coat the beef
Cut the flank steak into thin slices across the grain, about 1/4 inch (6 mm) thick. This will make the beef more tender and easier to cook.
Doing this with slightly frozen steak can make it easier to cut.
Place the beef slices in a large bowl and add cornstarch, oil, shaoxing wine (or dry sherry), and soy sauce. Toss well to coat the beef evenly. The cornstarch will help create a crispy crust and thicken the sauce later.
Let it marinate for at least 15 minutes.
Step 2: Make the sauce
In a small bowl, whisk together the hot water (or chicken or beef stock), soy sauce, dark soy sauce (optional), and brown sugar. This will be the base of the sauce that will coat the beef and give it a rich flavor. Set aside.
Step 3: Stir-fry the beef and vegetables
Heat a large skillet or wok over high heat and add oil. When the oil is hot, add the beef in a single layer and cook for about 2 minutes per side, or until browned and crisp.
You can do this in batches if you need to avoid overcrowding the pan. Transfer the cooked beef to a plate and keep warm.
In the same skillet or wok, add more oil if needed and sauté the ginger, garlic, and dried red chili peppers (if using) for about 30 seconds, or until fragrant. Be careful not to burn them.
Add the carrots and broccoli (if using) and stir-fry for about 3 minutes, or until crisp-tender. You can also use other vegetables you prefer, such as mushrooms, bell peppers, or cabbage.
Step 4: Add the sauce and green onions
Pour the sauce mixture into the skillet or wok and bring it to a boil. Reduce the heat and simmer until slightly thickened.
Add the beef and green onions and toss to combine. Cook until heated through.
Step 5: Serve and enjoy
Serve the Mongolian beef hot with steamed rice or noodles. You can also garnish it with more green onions or sesame seeds if desired. Enjoy your homemade Mongolian beef that is better than any restaurant version!
Notes
- You can adjust the sweetness of the sauce by adding more or less brown sugar and saltiness of the sauce by adding more or less soy sauce.
- You can also make the sauce ahead of time and store it in an airtight container in the refrigerator for up to a week.
- You can freeze the cooked Mongolian beef in a freezer-safe container for up to 3 months. To reheat, thaw it in the refrigerator overnight and then microwave or stir-fry until hot.
Mongolian Beef Nutrition Facts
Here is the approximate nutrition information for one serving (1/4 of the recipe) of Mongolian beef, without rice or noodles:
| Calories | Protein | Fat | Carbs | Fiber | Sugar |
|---|---|---|---|---|---|
| 383 kcal | 35 g | 18 g | 19 g | 1 g | 12 g |
The nutrition facts may vary depending on the exact ingredients and measurements you use.
Benefits of Mongolian Beef
Mongolian beef is not only delicious, but also nutritious. Here are some of the benefits of eating Mongolian beef:
- It is a good source of protein, which is essential for building and repairing muscles, tissues, and organs. One serving of Mongolian beef provides about 70% of the recommended daily intake of protein for an average adult.
- It is rich in iron, which is a mineral that helps transport oxygen in the blood and prevent anemia. One serving of Mongolian beef provides about 25% of the recommended daily intake of iron for an average adult.
- It contains zinc, which is a mineral that supports the immune system, wound healing, and taste and smell. One serving of Mongolian beef provides about 40% of the recommended daily intake of zinc for an average adult.
- It provides B vitamins, which are involved in energy metabolism, nerve function, and DNA synthesis. One serving of Mongolian beef provides about 30% of the recommended daily intake of vitamin B3 (niacin), 25% of vitamin B6, and 50% of vitamin B12 for an average adult.
- Grass-Fed Beef from Steak Club has more omega-3 fatty acids, antioxidants, and CLA than grain-fed beef, if you use grass-fed beef. These compounds have anti-inflammatory, anti-cancer, and heart-protective effects. Grass-fed beef also has less total fat and fewer calories than grain-fed beef.
Why Choose Grass-Fed Beef from Steak Club
If you want to enjoy the best quality and taste of Mongolian beef, you should choose grass-fed beef from Steak Club. Here are some of the reasons why:
- Steak Club is an online butcher delivery service that offers premium grass-fed beef from local farms. You can order grass-fed beef online and get it delivered to your door in a convenient and safe way.
- Steak Club’s grass-fed beef is 100% grass-fed and grass-finished, meaning that the cows are raised on natural pastures and never fed grains, antibiotics, or hormones. This results in beef that is healthier, tastier, and more humane than conventional beef.
- Steak Club’s grass-fed beef is also dry-aged for 21 days, which enhances the flavor, tenderness, and juiciness of the meat. You can choose from different cuts of beef, such as ribeye steak, sirloin, tenderloin, and more.
- Steak Club’s grass-fed beef is better for the environment and the ecosystem than conventional beef, as it reduces greenhouse gas emissions, soil erosion, water pollution, and biodiversity loss. We locally source from local farmers and communities.
Conclusion
Mongolian beef is a delicious and easy recipe that you can make at home with simple ingredients and minimal effort.
It is a good source of protein, iron, zinc, and B vitamins, and has more omega-3 fatty acids, antioxidants, and CLA than grain-fed beef, if you use grass-fed beef. Grass-fed beef is better for your health, the environment, and animal welfare, and you can order premium grass-fed beef from Steak Club, an online butcher delivery service.
Try this Mongolian beef recipe today and enjoy a satisfying and nutritious meal!
FAQ
Mongolian beef is a dish from Taiwan that consists of thinly sliced beef stir-fried with a sweet and savory sauce, usually served with rice or noodles.
Mongolian beef is not very spicy, but you can add dried red chili peppers to make it spicier if you like.
To make Mongolian beef sauce, you will need hot water (or chicken or beef stock), soy sauce, dark soy sauce (optional), and brown sugar. Whisk them together in a small bowl.
Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat.
To tenderize beef for Mongolian beef, you will need cornstarch, oil, shaoxing wine (or dry sherry), and soy sauce. Toss the beef slices with these ingredients in a large bowl and let them marinate for at least 15 minutes. The cornstarch will help create a crispy crust and thicken the sauce later, while the wine and soy sauce will add flavor and moisture.
