Beef Steak Recipes Easy | Mongolian Beef
Easy, Quick, and Flavorful Beef Steak Recipes for Family Dinners – This Mongolian Beef Recipe is an Incredibly Satisfying Dish with Well-Balanced Sweet and Savory Flavors!
This Mongolian Beef is a well-known Asian American dish famous for its savory and slightly sweet flavors. It’s made with tender beef slices tossed in a flavorful sweet and savory sauce; It’s a quick, simple, and flavorful dinner recipe made in a single pan, but you can also make it in a slow cooker for hands off cooking.
Why you’ll love this Mongolian Beef Recipe?
It’s a quick and easily prepared: Whichever way you choose to make this recipe; it remains an easy and straightforward dish with only few ingredients; which makes it great for busy nights.
It’s got a good flavor balance: Having that perfect balance between sweet and savory is what we mostly look for in such dish. That complex, yet well balanced contrast creates a comforting, appealing, and emotionally satisfying experience.
It’s a simple yet impressive crowd pleaser: The rich and well balanced flavors make this Mongolian beef a great dinner option to satisfy a wide range of palates. This dish has a restaurant worthy look and taste, which makes it appropriate for holiday dinner parties, special dinners, or any casual weeknight dinner when you’re trying to impress your family, but with so little time and effort.
What ingredients do I need for this recipe?
1 ½ pound 1-inch thick sirloin steak
1/3 cup cornstarch
¼ cup canola oil (sub with a different oil)
¼ teaspoon salt
1 tablespoon fresh grated ginger
4 tablespoons garlic (minced)
Red pepper flakes (or chili oil)
1/3 cup low sodium tamari sauce (sub with soy sauce if you want)
½ cup water
1/3 cup brown sugar
8 stalks scallions cut into pieces (use green parts only)
How to make this Mongolian Beef?
Firstly; cut the steak into ¼-inch slices. Use a meat mallet to flatten the slices, place them in a Ziploc bag along cornstarch. Message thoroughly to cover the meat with cornstarch.
Add the oil to a large frying pan or wok set over medium high heat.
Then place the steak in the pan and cook for 30 seconds on each side. All slices should cook in a single layer, don’t overcrowd the pan. Once cooked, place the meat slices on a plate and sprinkle with salt.
Next, add in the garlic, ginger, and red pepper flakes and sauté for about 10 or 15 seconds.
Pour the water to the pan, add the brown sugar and tamari sauce, stir let it boil.
Finally; add the meat back to the pan and give the sauce about 20 to 30 seconds to thicken.
Reduce the heat, add the green onion, and combine.
Serve over rice or noodles. Enjoy your Mongolian Beef!
Helpful Tips and Variations:
Which steak should I use? I used sirloin steak, but you can replace with Ribeye or Flank steak; which is the most commonly used for this recipe.
Can I replace the beef with sliced chicken? Yes! You can totally use chicken breast, chicken thighs, or pork tenderloin in this recipe. Some people even like to mix different proteins.
Which veggies can I add? Sure! You can add peas, bell peppers, mushrooms, thinly sliced carrots or broccoli.
What nuts or seeds can I add? Absolutely! You can garnish with some toasted sesame seeds or some lightly toasted cashews or peanuts.
Can I use a crockpot for this recipe? Even though Mongolian Beef is typically made in a fry pan or wok, but a slow cooker can also be a good option to get tender and flavorful beef pieces.
How can I store leftovers? Place your Mongolian Beef leftovers in an airtight container (it should fit the size of your leftovers) and put it in the fridge for up to 4 days. All you have to do to keep it for longer is using a safe freezer bag or container and your beef will remain good for up to 3 months. Reheating won’t be an issue, simply use the microwave, or the oven (at 350 degrees F), or the stovetop by adding a splash of water to the pan.
How can I serve this Mongolian Beef?
I prefer to serve Mongolian Beef over jasmine rice, fried rice, or rice noodles. You can also serve over steamed vegetables for a balanced and tasty meal. There are other pairing options that work well with this recipe, such as wok fried veggies, egg rolls, or Asian slaw. For a bit of change, I like to serve it in rice paper wraps or over buns since they absorb all the savory flavors of the beef.
Beef Steak Recipes Easy | Mongolian Beef
Ingredients
- 1 ½ pound 1-inch thick sirloin steak
- 1/3 cup cornstarch
- ¼ cup canola oil sub with a different oil
- ¼ teaspoon salt
- 1 tablespoon fresh grated ginger
- 4 tablespoons garlic minced
- Red pepper flakes or chili oil
- 1/3 cup low sodium tamari sauce sub with soy sauce if you want
- ½ cup water
- 1/3 cup brown sugar
- 8 stalks scallions cut into pieces use green parts only
Instructions
- Cut the steak into ¼-inch slices. Use a meat mallet to flatten the slices, place them in a Ziploc bag along cornstarch. Message thoroughly to cover the meat with cornstarch.
- Add the oil to a large frying pan or wok set over medium high heat.
- Place the steak in the pan and cook for 30 seconds on each side. All slices should cook in a single layer, don’t overcrowd the pan. Once cooked, place the meat slices on a plate and sprinkle with salt.
- Next, add in the garlic, ginger, and red pepper flakes and sauté for about 10 or 15 seconds.
- Pour the water to the pan, add the brown sugar and tamari sauce, stir let it boil.
- Add the meat back to the pan and give the sauce about 20 to 30 seconds to thicken.
- Reduce the heat, add the green onion, and combine.
- Serve over rice or noodles. Enjoy!
