Mongolian Beef is one of my favorite dishes ever. This Mongolian Beef recipe combines the rich umami taste of soy sauce and oyster sauce with the subtle sweetness of brown sugar, creating a mouthwatering sauce that coats each beef piece perfectly.
With a hint of garlic and the freshness of green onions, this dish packs a punch of flavor that will leave you craving for more!
Mongolian beef is a popular Asian takeaway choice because to its bold flavors and satisfying textures.
The combination of tender beef, savory sauce, and aromatic vegetables creates a dish that is both comforting and exciting to the taste buds.
Whether you’re cooking for a family dinner or entertaining guests, Mongolian beef is sure to impress with its irresistible taste!
Nutritional Attributes:
This easy Mongolian beef recipe offers more than just great taste; it also provides a hearty dose of protein from the beef, essential nutrients from the vegetables, and a balanced blend of flavors without excessive use of oil or unhealthy additives.
By using lean cuts of beef and fresh ingredients, you can enjoy this dish guilt-free while still indulging in its deliciousness.
Preparation Time:
The 15-minute marination period is crucial for infusing the beef with maximum flavor.
While the beef rests in the marinade, you can easily prepare the vegetables and sauce, to streamline the cooking process! You can of course skip the marination, but doing so will result in less flavorful meat.
Ingredients & Alternatives
Protein:
- Lean beef steak, thinly sliced against the grain for tenderness.
I am using Chuck Steak, but Flank, Sirloin, Ribeye, Skirt, Tenderloin, ect will also do the trick. - For a vegetarian version, you can substitute tofu or seitan for the meat. Make sure to press and drain the tofu before slicing and marinating it.
Vegetables:
- Onions, green onions, and garlic, adding aromatic depth to the dish.
Sauce:
- Soy sauce and oyster sauce, providing the base for the savory marinade.
- Brown sugar, offering a touch of sweetness to balance the flavors.
- If you don’t have oyster sauce, you can substitute hoisin sauce or a combination of soy sauce and a pinch of sugar for a similar flavor profile.
- For a spicy kick, you can add a teaspoon of sriracha or chili paste to the sauce mixture.
Recommendations:
- Prioritize thinly slicing the beef against the grain for optimal tenderness.
- Allow the beef to marinate for at least 15 minutes to ensure maximum flavor absorption.
- While the beef marinates, prepare the vegetables and sauce to streamline the cooking process.
- Consider doubling the recipe for leftovers, as the flavors tend to intensify with time, making for an even more delicious meal the next day.
Tips & Tricks:
- To expedite marination, gently massage the marinade into the beef to ensure even distribution.
- For a crispier texture, dust the marinated beef with an additional coat of cornflour just before cooking.
- Use a hot pan and avoid overcrowding to achieve a perfect sear on the beef slices.
- Serve the Mongolian beef hot and fresh, garnished with extra green onions for a vibrant finish.
- Consider doubling the recipe for leftovers, as the flavors tend to intensify with time, making for an even more delicious meal the next day.
FAQ:
Q: Can I skip the marination step for a quicker meal?
A: While it’s possible to skip marinating the beef, doing so will result in less flavorful meat. However, if time is of the essence, you can reduce the marination time to a minimum of 5-10 minutes, though the longer marination yields more satisfying results.
Q: Can I use pre-marinated beef for this recipe?
A: While pre-marinated beef is an option, making your own marinade allows for greater control over the flavor profile and ingredient quality. Additionally, marinating the beef yourself ensures maximum freshness and taste.
Mongolian Beef
Ingredients Â
- 900 gr Beef (Chuck steak) Any type of tender beef will do.
- 1 Onion cut in large chunks
- 4 Scallions cut in large chunks
- 4 cloves Garlic minced
- 1 1/2 tbsp Oyster Sauce
- 4 tbsp Soy Sauce
- 2 tbsp Brown Sugar
- 8 tbsp Cornflour
- 1 tbsp Bone broth (optional)
InstructionsÂ
- Slice your steak thinly and against the grain for optimal tenderness.
- In a bowl, mix soy sauce, Oyster sauce, brown sugar, and bone broth (optional) until sugar dissolves.
- Season beef pieces with salt, pepper, a tiny bit of soy sauce, a bit of vegetable oil, and a splash of water. Mix well.
- Coat beef pieces with cornflour and let them sit in the refrigerator for 15 minutes.
- In the meantime, cut onions and green onions into large chunks.Mince garlic finely.
- Once 15 minutes have passed, remove the beef from the fridge and add another thin coat of cornflour to the beef pieces.
- Heat up a pan, and shallow fry your beef pieces for 3 minutes. Don't overcrowd your pan and if needed, cook the beef in multiple batches.
- Remove the beef pieces from the pan and strain the oil.Leave just a bit of oil in the pan to cook your vegetables.Place the onions, green onions and minced garlic in the same pan over medium-high heat for 3 minutes. After that, incorporate the sauce mixture and stir for about 1 minute before introducing the green onions and beef pieces.
- Turn down the heat, and mix well so that the beef is fully coated with the sauce. Serve and enjoy!