Tips and Tricks for Mongolian Beef Success
- Coating beef in cornstarch is important because it helps to tenderize the beef. It also helps to thicken the sauce, allowing it to fully coat the beef.
- Flank steak (sliced against the grain) is most commonly used to make Mongolian beef, although any quick cooking beef works great. New York strip steaks are our cut of beef of choice, as flank steak isn’t always found at all grocery stores and New York strip steak generally is readily available Flank steak has also gotten quite expensive in the last 5 years or so and prices are now similar between cuts. Both flank steak and NY strip steaks work really well for this recipe and we recommending whichever you’re able to find and prefer.
- Sear the sliced beef in batches to avoid overcrowding in the pan. This will allow the beef to sear properly and prevent the slices from steaming.
Make Ahead and Freezing Mongolian Beef
To make sauce ahead, cool sauce and pour into an airtight container and store in the refrigerator for up to 5 days. To make steak ahead, slice steak and store in an airtight container in the refrigerator for up to 1 day.
When ready to cook, toss beef in salt, pepper and cornstarch. Sear coated steak in skillet as written in recipe. Warm the sauce in a saucepan for a few minutes before adding it to the seared meat. This will help to avoid the temperature dropping in the skillet, not allowing for quick and even cooking.
Make recipe as written and cool completely. Transfer to an airtight container and store in the refrigerator for up to 3 days. When ready to serve, pour entire mixture into a large skillet and simmer over medium-low heat until warmed through, about 5 to 6 minutes.
To freeze, cool Mongolian beef completely before transferring into a freezer friendly container. Store in freezer for up to 3 months. To reheat, transfer freezer bag to refrigerator and thaw overnight. Pour thawed mixture into a skillet and simmer over medium-low heat until sauce has thickened up and beef has just heated through.
Variations for Our Mongolian Beef Stir Fry
- Incorporate some veggies into the dish! We love adding some bite sized broccoli florets into the mix. Mongolian beef and broccoli is SO good! We also love throwing in a handful of spinach to the dish for added fiber or sliced red peppers for crunch!
- Add some heat with some dried thai chiles, crushed red pepper flakes or a spoonful of chile sauce ( like sriracha or sambal).
- Use chicken instead of beef! Yes, this recipe is called Mongolian beef, but subbing in chicken is such an easy and equally delicious substitute!
- Make it vegetarian friendly by swapping the beef out for cubes of firm tofu. Gently press excess liquid from the tofu before cutting it into pieces and continue on with the recipe as written!
Rating 5.0 (272) · 15 minMar 8, 2022 · The BEST Mongolian Beef Recipe made in under 30 minutes! Quick cooked, tender beef coated in a slightly sweet and savory sauce.
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