Introducing the mouth-watering and exotic Mongolian Beef recipe! This dish hails from the heart of Mongolia and has become a worldwide sensation for its delicious combination of tender beef and savory sauce. Whether you’re looking to spice up your weeknight dinner routine or impress your guests at a dinner party, this recipe is sure to do the trick. So grab your apron and get ready to indulge in the rich and scrumptious flavors of the Mongolian plains.
- What Cut Of Beef Is Best For Mongolian Beef?
- Can I Make This Recipe With Chicken Instead Of Beef?
- Is Mongolian Beef Spicy?
- Can I Make This Recipe In A Slow Cooker?
- What Vegetables Can I Add To Mongolian Beef?
- Can I Make This Recipe Ahead Of Time?
- What Is The Traditional Way To Serve Mongolian Beef?
- More Dinner Recipes
- Mongolian Beef
What Cut Of Beef Is Best For Mongolian Beef?
Flank steak or sirloin steak are great options for Mongolian Beef. They are tender and flavorful cuts of beef that work well with the sauce.
Can I Make This Recipe With Chicken Instead Of Beef?
Yes, you can! Simply substitute the beef with thinly sliced chicken breast or thigh.
Is Mongolian Beef Spicy?
The level of spice can vary depending on the recipe, but most Mongolian Beef recipes have a mildly spicy flavor.
Can I Make This Recipe In A Slow Cooker?
Yes, you can! Simply cook the beef in the slow cooker for 4-6 hours on low heat before adding the sauce and cooking for an additional 30 minutes on high heat.
What Vegetables Can I Add To Mongolian Beef?
Sliced bell peppers, onions, and carrots are great additions to this dish.
Can I Make This Recipe Ahead Of Time?
Yes, you can make this recipe ahead of time as a part of meal prep! You can cook the beef and make the sauce ahead of time and store them separately in the fridge. When you’re ready to serve, simply reheat the beef and sauce and combine them.
What Is The Traditional Way To Serve Mongolian Beef?
Mongolian Beef is traditionally served over a bed of rice or noodles.
More Dinner Recipes
Chicken with Olives & Tomatoes
- 1 pound flank steak cut into thin slices against the grain
- 2 teaspoons arrowroot starch
- Salt as required
- ¼ cupcanola oil
- 1 1-inch piece fresh ginger, grated
- 4 garlic cloves minced
- ½ teaspoons red pepper flakes crushed
- ¼ cup water
- ⅓ cup low-sodium soy sauce
- 1 teaspoon red boat fish sauce
- 3 scallions green part, sliced
- 1 teaspoon sesame seeds
- In a bowl, add the steak slices, arrowroot starch, and salt, and toss to coat well.
- In a larger skillet, heat oil over medium-high heat and cook the steak slices for about 1½ minutes per side.
- With a slotted spoon, transfer the steak slices onto a plate.
- Drain the oil from the skillet but leave about 1 tablespoon inside.
- In the same skillet, add the ginger, garlic, and red pepper flakes, and sauté for about 1 minute.
- Add the water, soy sauce, and fish sauce, and stir to combine well.
- Stir in the cooked steak slices and simmer for about 3 minutes.
- Stir in the scallions and simmer for about 2 minutes.
- Remove from the heat and serve hot.
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