Mongolian Beef with the Best Sauce
This recipe captures the savory, slightly sweet essence of Mongolian beef with a crispy beef texture and a flavorful sauce that rivals takeout.
Ingredients:
- For the Beef:
- 1 pound flank steak, thinly sliced against the grain (around 1/8 inch thick)
- ¼ cup cornstarch
- 1 tablespoon soy sauce
- Vegetable oil for frying
- For the Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup water
- ½ cup packed brown sugar
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil (optional)
- For Serving:
- Steamed white or brown rice
- Sesame seeds (optional)
- Sliced green onions (optional)
Cooking Guide:
- Marinate the Beef: In a bowl, toss the sliced beef with soy sauce and cornstarch. Let it marinate for at least 10 minutes, or up to 30 minutes for extra tenderness.
- Prepare the Sauce: While the beef marinates, whisk together all the sauce ingredients (soy sauce, water, brown sugar, ginger, garlic, rice vinegar, cornstarch, and sesame oil) in a bowl until the sugar dissolves and the cornstarch is incorporated.
- Heat Oil for Frying: Heat enough vegetable oil in a large wok or skillet over high heat until it shimmers. You want the oil to be hot enough for frying, around 350°F (175°C).
- Fry the Beef: Working in batches to avoid overcrowding the pan, dredge the marinated beef pieces in a thin layer of cornstarch (optional, for extra crispiness). Carefully add the beef to the hot oil and fry for 30-45 seconds per batch, or until golden brown and cooked through. Remove the fried beef with a slotted spoon and drain on paper towels.
- Cook the Sauce: Once all the beef is fried, discard most of the hot oil from the pan, leaving about 1 tablespoon. Add the prepared sauce to the pan and bring it to a simmer over medium heat.
- Thicken the Sauce: Cook the sauce for a couple of minutes, stirring constantly, until it thickens and becomes glossy. The cornstarch will help it thicken up nicely.
- Assemble and Serve: Add the fried beef back to the pan and toss it with the thickened sauce until it’s well coated. Serve immediately over steamed rice, garnished with sesame seeds and sliced green onions (optional).
Tips:
- Thinly sliced beef: Slicing the flank steak thinly against the grain ensures quick and even cooking.
- Marinating: Marinating the beef tenderizes it and allows the flavors to seep in.
- Cornstarch: Coating the beef with cornstarch before frying helps achieve a crispy exterior.
- Frying in batches: Don’t overcrowd the pan when frying the beef. This will lower the oil temperature and result in soggy beef.
- Sauce consistency: The sauce should be thick and glossy, not watery. Adjust the simmering time if needed.
- Spice it up!: For a touch of heat, add a pinch of red pepper flakes to the sauce.
- Veggie addition: Feel free to add stir-fried vegetables like broccoli florets, bell peppers, or snow peas along with the beef.
Enjoy this delicious Mongolian Beef with the Best Sauce!
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