Savory Mongolian Beef Recipe – A Must-Try Delight

Indulge in the tantalizing flavors of Mongolian beef with this irresistible recipe that promises to elevate your taste buds to new heights. Tender slices of flank steak, infused with a harmonious blend of savory and sweet sauces, create a dish that’s perfect for any occasion. Follow these straightforward steps to ensure you don’t miss out on this culinary masterpiece.

Ingredients:

• ¼ cup plus 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 ½ tablespoons water
• 1 ½ pounds flank steak, thinly sliced against the grain into 1 ½” strips
• Salt
• Black pepper
• ¼ cup (heaping) cornstarch
• Vegetable oil (avocado or peanut), approximately 6 tablespoons
• 2 teaspoons grated ginger
• 5 dried red chilis
• 2 teaspoons garlic, pressed through garlic press (about 4 large cloves)
• 4 green onions, sliced into 1” long pieces
• Rice, for serving on the side (optional)

Preparation:

1. Prepare the Sauce:
   • Whisk together hoisin sauce, soy sauce, brown sugar, and water in a bowl; set aside.
2. Prepare the Flank Steak:
   • Season the sliced flank steak with salt, pepper, and cornstarch, ensuring it’s evenly coated; set aside.
3. Cook the Flank Steak:
   • Heat a wok or heavy-bottom pan over high heat and add about 4 tablespoons of oil.
   • Once the oil is hot, add the flank steak in batches, ensuring each piece forms a brown crust on both sides. Remove and set aside on a plate.
4. Prepare the Aromatic Base:
   • Reduce the heat to medium-low and add the remaining oil to the pan.
   • Stir-fry the dried red chilis for about 30 seconds until fragrant, then add ginger and garlic, stirring for another 30 seconds.
5. Combine Ingredients:
   • Add the cooked beef back to the pan, followed by sliced green onions and the prepared sauce. Toss everything together for about 30 seconds until heated through and well coated.
6. Serve:
   • Serve the Mongolian beef family-style over a bed of white rice, or separately with rice or noodles.

Frequently Asked Questions (FAQs):

1. Can I use a different cut of beef for this recipe?
   • While flank steak works best for its tenderness, you can use other cuts like sirloin or ribeye, adjusting cooking times accordingly.
2. Is hoisin sauce necessary, or can I substitute it?
   • Hoisin sauce adds a unique flavor, but if unavailable, you can substitute with oyster sauce mixed with a bit of honey or molasses.
3. Can I make this dish less spicy?
   • Absolutely, you can reduce the number of dried red chilis or remove the seeds to adjust the heat level according to your preference.
4. How do I slice flank steak thinly?
   • To ensure thin slices, freeze the flank steak for about 30 minutes before slicing against the grain using a sharp knife.
5. Can I prepare this dish in advance?
   • While Mongolian beef is best enjoyed fresh, you can prepare the sauce and marinate the beef in advance, making the final cooking process quicker.
6. Can I add vegetables to this dish?
   • Yes, you can add bell peppers, broccoli, or snap peas for added texture and nutrition.
7. Can I use low-sodium soy sauce?
   • Yes, you can use low-sodium soy sauce if preferred, but you may need to adjust the seasoning accordingly.
8. How long does leftovers last?
   • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Helpful Tips:

1. Ensure the pan is smoking hot before adding the beef to achieve a perfect sear.
2. Use a high smoke point oil like avocado or peanut oil for stir-frying to prevent burning.
3. Adjust the thickness of the sauce by adding more or less water, depending on your preference.
4. For a glossy finish, you can add a cornstarch slurry (cornstarch mixed with water) to the sauce before tossing with the beef.

Enjoy the rich flavors and tender texture of this Mongolian beef recipe, guaranteed to become a staple in your home kitchen. With its perfect balance of savory and sweet, it’s a dish that’s sure to impress family and friends alike.

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