What is Mongolian beef made of?

Mongolian beef typically consists of thinly sliced flank steak, green onions, and a savory sauce made from soy sauce, brown sugar, and garlic.

How do you make Mongolian beef at home?

To make Mongolian beef, marinate sliced beef with cornstarch, cook it with garlic and ginger, then add soy sauce and brown sugar for flavor.

Is Mongolian beef spicy?

Mongolian beef is not typically spicy. However, you can add chili flakes or sriracha for a kick if you prefer some heat.

What can I serve with Mongolian beef?

This dish pairs well with steamed white rice or lo mein noodles, along with sautéed vegetables for a balanced meal.

Where did Mongolian beef originate?

Mongolian beef is a Western invention, not a traditional Mongolian dish. It was popularized in Chinese-American cuisine, especially in the U.S.

How many calories are in Mongolian beef?

A typical serving of Mongolian beef contains around 400 calories, depending on the ingredients and portion size.

Can I use chicken instead of beef for Mongolian beef?

Yes, you can substitute chicken for beef in this recipe. Just adjust the cooking time as chicken may cook faster.

What are some popular variations of Mongolian beef?

Variations of Mongolian beef include different protein options like chicken or tofu, as well as adding vegetables like bell peppers or broccoli.

Mongolian Beef Recipe: Quick and Easy Dinner Idea

Name: Mongolian Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound flank steak (sliced thinly against the grain); 2 tablespoons cornstarch; 2 tablespoons vegetable oil; 3 green onions (chopped (reserve some for garnish)); 3 cloves garlic (minced); 1/2 cup soy sauce; 1/4 cup brown sugar; 1 tablespoon fresh ginger (minced); 1/4 teaspoon black pepper

Ingredients

Scale

1 pound flank steak (sliced thinly against the grain)
2 tablespoons cornstarch
2 tablespoons vegetable oil
3 green onions (chopped (reserve some for garnish))
3 cloves garlic (minced)
1/2 cup soy sauce
1/4 cup brown sugar
1 tablespoon fresh ginger (minced)
1/4 teaspoon black pepper

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Instructions

Start by marinating the flank steak. In a bowl, toss the sliced beef with cornstarch until well coated. Let it sit for about 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beef in batches, ensuring not to overcrowd the skillet. Cook for about 2-3 minutes until browned. Remove and set aside.
In the same skillet, add another tablespoon of oil. Stir in the garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the soy sauce, brown sugar, and black pepper to the skillet. Stir until the sugar dissolves and the sauce thickens slightly (about 2-3 minutes).
Return the beef to the skillet and toss to coat it in the sauce. Add the chopped green onions, reserving some for garnish, and cook for another minute to heat through.
Serve hot over rice or noodles, garnished with leftover green onions. Enjoy!

Prep Time: 15
Cook Time: 15