Better Than Takeout Mongolian Beef

$- 1 lb beef flank steak, thinly sliced against the grain - 1/4 cup cornstarch - 2 tablespoons vegetable oil The beef flank steak is key. It gives the dish its rich flavor. Slicing against the grain keeps it tender. Cornstarch helps the beef get a nice crust. It also thickens the sauce later. Vegetable oil is perfect for cooking. It has a high smoke point and allows for great browning. - 1/2 cup soy sauce - 1/3 cup brown sugar - 1 tablespoon hoisin sauce Soy sauce adds saltiness and depth. It’s a must for Mongolian beef. Brown sugar balances the salt with sweetness. It helps create a lovely glaze. Hoisin sauce adds a hint of sweetness and a rich flavor. It’s sweet and a bit tangy, which works well. - 4 cloves garlic, minced - 1 inch piece ginger, grated - 4 green onions, chopped (white and green parts separated) Garlic brings a strong aroma and flavor. Ginger adds warmth and a slight spice. Green onions give freshness and a pop of color. Use the white parts for cooking and the green for garnishing. This mix of aromatics boosts the dish's flavor. It makes your kitchen smell amazing! - To start, take your beef flank steak and slice it thinly against the grain. This makes it tender. - In a medium bowl, toss the sliced beef with 1/4 cup of cornstarch until it is evenly coated. The cornstarch gives the beef a nice crisp. - Let the beef sit for 10 minutes. This allows the cornstarch to stick to the meat well. - Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. - Once the oil is hot, add the coated beef. Sauté it for about 4-5 minutes. - You want the beef to brown nicely and cook through. Once done, remove the beef from the skillet and set it aside. - In the same skillet, add the white parts of 4 chopped green onions, 4 minced garlic cloves, and 1 inch of grated ginger. - Stir-fry these for about 1-2 minutes until they smell great. - In a small bowl, whisk together 1/2 cup of soy sauce, 1/3 cup of brown sugar, 1 tablespoon of hoisin sauce, 1 teaspoon of sesame oil, and 1/4 teaspoon of crushed red pepper flakes if you want some heat. - Pour this sauce mixture into the skillet and bring it to a simmer. - Return the cooked beef to the skillet. Toss it in the sauce until it is well-coated. - Cook for an additional 1-2 minutes to heat everything through. - Finally, remove the skillet from heat and stir in the green parts of the chopped green onions. Flank steak is the star of this dish. It has a great texture and flavor. Other cuts can work, but flank steak gives the best results. When slicing, always cut against the grain. This helps make the beef tender and easier to chew. You can make this dish even better with spices. Try adding a dash of black pepper or garlic powder. If you want it sweeter, add more brown sugar. To balance flavors, adjust the soy sauce for saltiness. Taste as you go to find your perfect mix. Using a wok can change your cooking game. It heats evenly and allows for quick stir-frying. If you don’t have one, a skillet works fine. Just keep the heat high to sear the beef well. Make sure to control the temperature. Too low, and the beef won’t brown. Too high, and it may burn. Find that sweet spot for the best results. {{image_2}} You can easily make this dish vegetarian. Use plant-based proteins like tofu or seitan. Both options soak up flavor well. For a great texture, press the tofu to remove excess water. This helps it get crispy when cooked. For the sauce, swap soy sauce with tamari for a gluten-free option. You can use maple syrup instead of brown sugar. If you want a richer taste, add a bit of peanut butter to the sauce. It gives a nice twist! Want more heat? Add red pepper flakes to the sauce. Start with 1/4 teaspoon and adjust as needed. You can also use chili garlic sauce or sriracha. Both add bold flavor and spice. For a smoky touch, try adding chipotle sauce. It brings a unique taste that pairs well with the beef. Always taste as you go to find your perfect heat level! Serve your Mongolian beef over fluffy rice or noodles. Both options soak up the sauce nicely. For a lighter choice, use steamed vegetables or cauliflower rice. You can also add a garnish of sesame seeds and green onions. This adds color and crunch. Try serving it with a side of stir-fried veggies for a complete meal. Enjoy experimenting with different bases! To keep your leftovers fresh, store them in an airtight container. Place the Mongolian beef in the fridge right after it cools. This helps prevent spoilage. The beef can last for up to three days in the fridge. When you want to reheat, use a skillet over medium heat. This method warms the beef evenly. Stir it gently to avoid overcooking. You can also use a microwave. Heat in short bursts, stirring in between, until warm. If you want to save Mongolian beef for later, freezing is the best option. Place cooled beef in a freezer-safe bag or container. Make sure to remove as much air as possible. This helps keep the flavor and texture. To thaw, move the beef from the freezer to the fridge. Leave it there overnight. If you're in a hurry, you can use the microwave. Use the defrost setting and heat in short bursts. After thawing, reheat using the same methods as before. Mongolian beef stays good in the fridge for about three days. In the freezer, it can last up to three months. Always check for any off smells or changes in texture before consuming. Proper storage helps maintain its delicious taste and texture. Yes, you can. If flank steak is not available, try using sirloin or ribeye. These cuts are tender and flavorful. Slice them thinly for the best texture. You can also use skirt steak, which has a nice beefy taste. Just remember to cut against the grain for tenderness. This recipe is not gluten-free, as it uses soy sauce. You can substitute regular soy sauce with tamari or coconut aminos. Both options work well and add great flavor. Make sure to check labels for other ingredients that may contain gluten. To add heat, include more crushed red pepper flakes. You can also use sriracha or chili paste in the sauce. Start with a small amount and taste as you go. Adjust until you reach your desired spice level. Fresh sliced chili peppers can also add warmth and color. Mongolian beef goes great with steamed rice or fried rice. Noodles are another tasty option. You can also serve it with stir-fried vegetables, like broccoli or bell peppers. A simple cucumber salad adds a nice crunch and freshness. This guide covers all you need for perfect Mongolian beef. You learned about main ingredients, cooking steps, and tips for flavor. We discussed veggie options too. Remember, tweaking spices can make it your own. Store leftovers properly to prevent waste. With these insights, you'll impress everyone at the table. Enjoy your cooking journey and savor every bite!$

Craving something delicious? Try this Better Than Takeout Mongolian Beef recipe that's quick and easy! Enjoy thinly sliced flank steak tossed in a flavorful sauce made with soy sauce, brown sugar, and garlic, ready in just 30 minutes. Perfect for a weeknight dinner, it's sure to impress! Click through for the full recipe and tips to elevate your meal. #MongolianBeef #BetterThanTakeout #QuickRecipes #EasyDinnerIdeas

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Ingredients

1 lb beef flank steak, thinly sliced against the grain

1/4 cup cornstarch

2 tablespoons vegetable oil

4 green onions, chopped (white and green parts separated)

4 cloves garlic, minced

1 inch piece ginger, grated

1/2 cup soy sauce

1/3 cup brown sugar

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1/4 teaspoon crushed red pepper flakes (optional)

Instructions

In a medium bowl, toss the sliced beef with cornstarch until evenly coated. Let it sit for 10 minutes to allow the cornstarch to adhere to the meat.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the coated beef and sauté for about 4-5 minutes until browned and cooked through. Remove the beef from the skillet and set aside.

In the same skillet, add the chopped white parts of the green onions, minced garlic, and grated ginger. Stir-fry for about 1-2 minutes until fragrant.

In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, sesame oil, and crushed red pepper flakes (if using). Pour this sauce mixture into the skillet and bring to a simmer.

Return the cooked beef to the skillet and toss it in the sauce until well-coated. Cook for an additional 1-2 minutes to heat through.

Remove from heat and stir in the green parts of the chopped green onions.

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

- Presentation Tips: Serve the Mongolian beef over a bed of fluffy rice or noodles, garnished with additional green onions and sesame seeds for an elegant touch.