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- 1 lb flank steak, thinly sliced against the grain - 2 tablespoons cornstarch - 3 tablespoons vegetable oil - 4 cloves garlic, minced - 1-inch piece ginger, grated - ½ cup soy sauce - ¼ cup brown sugar Flank steak gives this dish its rich flavor. Make sure you slice it thin and against the grain. This method helps keep the meat tender. You will also use cornstarch to coat the beef. This step adds a nice texture and helps thicken the sauce later. The sauce is a mix of soy sauce and brown sugar. Together, they create a sweet and savory flavor that pairs well with the beef. The garlic and ginger add warmth and depth. - 4 green onions, chopped - Sesame seeds Green onions bring a fresh, crunchy bite. Just chop them up and sprinkle them on top when serving. Sesame seeds add a nice visual touch and a nutty flavor. They make your dish look great and taste even better. - 1 tablespoon rice vinegar - ½ teaspoon crushed red pepper flakes Rice vinegar adds a bit of tanginess to the sauce. The crushed red pepper flakes give it a spicy kick. You can adjust the heat level to your liking, making the dish more or less spicy. Mix and match these optional ingredients to find the perfect taste for you. First, take your flank steak and slice it thin. Cut against the grain to keep it tender. Next, place the sliced beef in a bowl. Add the cornstarch and toss it well. This coating helps create a nice crust when you cook it. Let the beef sit for about 10 minutes. This will tenderize the meat and allow the cornstarch to stick. Heat a large skillet or wok over medium-high heat. Add vegetable oil and make sure it gets hot. You want the oil to shimmer. Now, cook the beef in batches. Don’t crowd the pan! Cooking in batches helps the beef sear nicely. Sear the beef for about 2-3 minutes on each side until it’s browned. Once done, remove the beef and set it aside. In the same skillet, add chopped green onions, minced garlic, and grated ginger. Stir and sauté for 1-2 minutes. You want to release those amazing aromas. In a separate bowl, mix soy sauce, brown sugar, rice vinegar, and crushed red pepper flakes. Pour this mixture into the skillet and stir it with the aromatics. This is where the magic happens! Return the seared beef to the skillet. Toss it in the sauce until well-coated. Let it cook for 3-5 minutes. This will help the sauce thicken and glaze the beef. Serve the sizzling Mongolian beef over bowls of jasmine rice. For a finishing touch, sprinkle sesame seeds and add more green onions on top. Enjoy your delicious creation! Slicing flank steak against the grain is key. This makes the beef tender and easy to chew. When you cut with the grain, the meat can be tough. Aim for thin, even slices for the best texture. To avoid overcooking, cook the beef quickly. Sear it on high heat for just a few minutes. Remove it from the pan once it's browned. The beef will continue to cook in the sauce. This keeps it juicy and delicious. You can adjust the spice levels to fit your taste. If you like it hot, add more crushed red pepper flakes. For a milder dish, use less. Marinating the beef is a great way to boost flavor. Mix soy sauce with garlic and ginger. Let the beef sit for at least 30 minutes. This adds depth to each bite. Serve your Mongolian beef in deep bowls for a nice touch. Place jasmine rice at the bottom. Then, top it with the beef. Drizzle some sauce around the edges for a beautiful finish. Add garnishes like chopped green onions and sesame seeds. These not only look good but also add extra flavor. A pop of color makes your meal more appealing. {{image_2}} You can switch the flank steak for chicken, pork, or tofu. Each choice will bring a new taste. For chicken, use thin breast slices. If you prefer pork, try tenderloin. Tofu is a great option for a meat-free meal. Remember to press and cube the tofu first. Each protein will soak up the sauce and still taste great. While jasmine rice is a classic, you can use cauliflower rice or quinoa as bases. Cauliflower rice is low in carbs and adds a nice crunch. Just sauté it lightly before serving. Quinoa packs more protein and adds a nutty flavor. Both options make your bowl healthier and just as tasty. To make your dish special, add vegetables or spices. Bell peppers, broccoli, or snap peas work well. They add color and nutrition. For spices, try adding five-spice powder or even sesame oil for a twist. These changes keep the dish fresh and exciting for every meal. Store any leftover Mongolian beef bowls in airtight containers. This keeps the flavors fresh. Let the dish cool before sealing it. Place it in the fridge within two hours of cooking. Properly stored, it can last for up to three days. When ready to eat, just take out what you need. To keep your Mongolian beef tasty, heat it gently. You can use the microwave or a skillet. If using a microwave, cover the bowl to trap moisture. Heat in short bursts, stirring in between. This helps avoid dry spots. In a skillet, add a splash of water or broth. Warm over low heat, stirring occasionally. This method keeps the beef tender and juicy. Yes, you can freeze Mongolian beef. Place it in a freezer-safe container. Make sure to leave some space for expansion. Label the container with the date. The dish can last up to three months in the freezer. To reheat, let it thaw overnight in the fridge. Once thawed, use the same reheating tips as above. This method helps maintain the flavor and texture. Enjoy your meal just like when it was fresh! Mongolian beef does not come from Mongolia. It is a dish from Chinese-American cuisine. It became popular in the U.S. in the 1980s. The dish features tender beef, soy sauce, and sweet brown sugar. It is known for its rich flavors and quick cooking time. Yes, you can prepare Mongolian beef ahead of time. Cook the beef and sauce as usual. Let the dish cool and store it in the fridge. It lasts well for 2-3 days. When ready to serve, just reheat in a skillet. Add a splash of water to keep the sauce moist. Mongolian beef is not gluten-free due to soy sauce. You can use gluten-free soy sauce instead. Look for tamari or coconut aminos. These options taste great and keep the dish flavorful. Always check labels to ensure they meet your dietary needs. To spice up your Mongolian beef, add more crushed red pepper flakes. You can also mix in fresh chili peppers. Another great option is to drizzle sriracha on top. Adjust these ingredients to match your heat preference. Start small and taste as you go. Mongolian Beef is a delightful dish, easy to make at home. You learned about the key ingredients, preparation methods, and various options to fit your taste. Remember to slice against the grain for tender beef and choose your garnishes wisely. Whether you prefer chicken or tofu, there are endless ways to enjoy this recipe. Lastly, proper storage can keep your leftovers fresh. Embrace the joy of cooking and make this dish your own! Enjoy your culinary journey!

Mongolian Beef Bowls

Try this delicious recipe for sizzling Mongolian beef bowls that will elevate your dinner game! With tender flank steak, savory soy sauce, and a hint of sweetness from brown sugar, this dish is packed with flavor and easy to make in just 30 minutes. Perfect over a bed of jasmine rice, these beef bowls are sure to be a hit with your family. Click through now to explore the full recipe and impress your dinner guests!
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Ingredients
  

1 lb flank steak, thinly sliced against the grain

2 tablespoons cornstarch

3 tablespoons vegetable oil

4 green onions, chopped

4 cloves garlic, minced

1-inch piece ginger, grated

½ cup soy sauce

¼ cup brown sugar

1 tablespoon rice vinegar

½ teaspoon crushed red pepper flakes (adjust to taste)

2 cups cooked jasmine rice

Sesame seeds for garnish

Instructions
 

In a bowl, toss the sliced flank steak with cornstarch until well-coated. Let sit for about 10 minutes to tenderize the meat.

    In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the beef in batches, searing on both sides until browned. Remove the beef and set aside.

      In the same skillet, add the chopped green onions, minced garlic, and grated ginger. Sauté for about 1-2 minutes until fragrant.

        In a separate bowl, mix the soy sauce, brown sugar, rice vinegar, and crushed red pepper flakes. Pour this sauce mixture into the skillet, stirring to combine with the aromatics.

          Return the beef to the skillet, tossing to coat in the sauce. Cook for an additional 3-5 minutes or until the sauce thickens and the beef is well-glazed.

            Serve the sizzling Mongolian beef over bowls of cooked jasmine rice. Garnish with sesame seeds and additional chopped green onions if desired.

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

                - Presentation Tips: Serve in deep bowls, placing the rice at the bottom topped with the beef; drizzle some of the sauce around the edges for a beautiful finish.