Mongolian Steak
A flavorful fusion of Mongolian and Chinese cooking, this Mongolian steak recipe offers tender beef stir-fried to perfection with a savory-sweet sauce. Perfect for both Asian cuisine enthusiasts and those new to it, this dish brings bold flavors and aromatic spices right to your table.
Equipment
- Wok or large skillet
- Wooden or metal spatula
- Tongs
- Cutting board
- Sharp knife
- Mixing bowls
Ingredients
For the Beef
- 1 lb flank steak thinly sliced against the grain
- 1 tbsp cornstarch for marinating
- 1 tbsp oil for stir-frying
For the Marinade
- 1/4 cup soy sauce
- 2 tbsp rice wine
- 1 tbsp cornstarch
For the Sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp grated ginger
- 3 cloves garlic minced
- 1/2 tsp red pepper flakes optional
- 1/2 cup beef broth
- 2 tsp cornstarch for thickening
For Garnish
- 2 green onions thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
Prepare the Beef
- Slice flank steak thinly against the grain.
- Mix sliced beef with 1 tablespoon cornstarch. Let sit for 10 minutes.
- Prepare the marinade by combining soy sauce, rice wine, and cornstarch. Add beef to the marinade, tossing to coat. Let marinate for at least 30 minutes.
Cook the Beef
- Heat a wok or large skillet over high heat.
- Add 1 tablespoon of oil and swirl to coat.
- Stir-fry the marinated beef in batches for about 2-3 minutes until browned but still tender. Remove and set aside.
Make the Sauce
- In the same wok, add minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
- Add soy sauce, brown sugar, rice vinegar, and beef broth. Bring to a simmer.
- Mix 2 teaspoons of cornstarch with a little water to create a slurry, then add to the sauce. Stir until thickened.
Combine and Serve
- Return the cooked beef to the wok. Toss to coat with the sauce.
- Stir-fry for an additional 2-3 minutes to meld flavors.
- Garnish with sliced green onions and toasted sesame seeds. Serve hot over steamed rice or noodles.
Notes
Tips & Variations:
- Adjusting Sweetness and Spice: If you prefer a sweeter sauce, increase the brown sugar by a tablespoon. For a spicier kick, add more red pepper flakes or a dash of chili paste to the sauce.
- Vegetarian Option: Swap the beef for tofu or seitan for a plant-based Mongolian stir-fry. Be sure to press the tofu to remove excess moisture before frying for the best texture.
- Different Cuts of Beef: While flank steak is the traditional choice, sirloin, skirt steak, or ribeye also work well for Mongolian beef. Just be sure to slice them thinly against the grain for maximum tenderness.
- Add More Vegetables: For a more vibrant dish, add bell peppers, onions, or baby corn to the stir-fry. Just add them along with the garlic and ginger to keep them crisp-tender.
- Spicy Garlic Sauce: For an extra kick, try making a garlic sauce with extra minced garlic and chili paste. This can be added to the sauce for a more intense flavor profile.
Storage & Reheating:
- Storage: Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop overnight, making it even tastier the next day.
- Freezing: You can freeze the cooked Mongolian beef for up to 3 months. Make sure to cool it completely before transferring it to a freezer-safe container or bag. Reheat thoroughly before serving.
- Reheating: To reheat, use a skillet over medium heat. Add a splash of water or broth to help bring back the sauce’s consistency. You can also reheat in the microwave for 1-2 minutes, stirring halfway through for even heating.