This Mongolian Beef Stir-Fry is a fantastic homemade dinner recipe, perfect for a quick and flavorful meal. You’ll love how easily you can create a takeout favorite right in your own kitchen with this satisfying dish.
Key Ingredients & Substitutions:
- Flank Steak: You can substitute with sirloin or skirt steak for similar results.
- Soy Sauce: Use low-sodium soy sauce if you are watching your salt intake.
- Ginger: Fresh ginger provides the best flavor, but you can use ground ginger in a pinch (use about 1/2 teaspoon for every tablespoon of fresh).
- Garlic: Freshly minced garlic is highly recommended.
- Broccoli: Feel free to use other stir-fry friendly vegetables like bell peppers or snap peas.
- Cornstarch: Essential for thickening the sauce and tenderizing the beef.
Ingredients:
For the Beef:
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Sauce:
- 1/2 cup soy sauce
- 1/2 cup water
- 1/3 cup brown sugar, packed
- 2 tablespoons cornstarch
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 head broccoli, cut into florets
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per Serving: Approximately 450
- Tools Needed: Large skillet or wok, whisk, cutting board, sharp knife.
Step-by-Step Instructions:
1. Prepare the Beef
In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Toss until the beef is evenly coated. Set aside for at least 10 minutes to marinate.
2. Whisk the Sauce Ingredients
In a separate small bowl, whisk together the 1/2 cup soy sauce, 1/2 cup water, brown sugar, 2 tablespoons cornstarch, grated ginger, minced garlic, and red pepper flakes (if using). Stir until the brown sugar is dissolved and there are no lumps from the cornstarch.
3. Cook the Beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add half of the marinated beef in a single layer and cook for 2-3 minutes per side until browned. Remove the cooked beef from the skillet and set it aside. Repeat with the remaining beef and 1 tablespoon of vegetable oil.
4. Stir-Fry the Broccoli
Add the broccoli florets to the same skillet, adding a splash of water if needed. Stir-fry for 3-5 minutes, until the broccoli is tender-crisp. You want it to still have a slight bite.
5. Combine and Thicken
Return all the cooked beef to the skillet with the broccoli. Give your prepared sauce another quick whisk, then pour it over the beef and broccoli. Bring the mixture to a simmer, stirring constantly, until the sauce thickens to your desired consistency. This usually takes 1-2 minutes.
6. Serve Your Homemade Dinner
Remove from heat and serve your delicious Mongolian Beef Stir-Fry immediately. It’s excellent over steamed rice or noodles for a complete homemade dinner recipe.
Variation Ideas:
- Add thinly sliced carrots or bell peppers for more vegetables.
- Top with toasted sesame seeds or chopped green onions for extra flavor and garnish.
- Increase the red pepper flakes for a spicier kick.
Storage Instructions:
Store any leftover Mongolian Beef Stir-Fry in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a skillet over medium heat or in the microwave until heated through. Add a splash of water or broth if the sauce seems too thick.
Frequently Asked Questions (FAQ):
Q: Can I prepare this dish ahead of time?
A: You can slice the beef and prepare the sauce ahead of time, storing them separately in the refrigerator. Combine and cook when you’re ready to eat.
Q: What is the best way to get thinly sliced beef?
A: Partially freeze your flank steak for about 30 minutes before slicing. This will make it much easier to cut into thin, even strips against the grain.
Q: Why do you cook the beef in batches?
A: Cooking the beef in batches prevents overcrowding the pan, which can steam the meat instead of searing it. This ensures you get that delicious browned exterior.
Q: Can I use chicken instead of beef?
A: Yes, you can substitute chicken breast or thigh for the flank steak. Adjust cooking times as needed.
Q: What does “against the grain” mean?
A: Slicing meat against the grain means cutting across the visible muscle fibers. This shortens the fibers, making the meat more tender and easier to chew.
Q: Is this dish spicy?
A: The red pepper flakes are optional. Without them, this dish is not spicy and has a sweet and savory flavor.