Copycat Mongolian Beef Recipe
Ever find yourself craving something that’s both quick to whip up and bursting with flavor? Let me introduce you to a sizzling sensation that transforms a humble flank steak into a mouthwatering masterpiece, perfect for impressing friends or just treating yourself after a long day.
Recreating restaurant favorites at home is a passion of mine, and I must say, my Copycat Mongolian Beef rivals any takeout I’ve had. Using flank steak, I coat it in cornstarch, then fry it in vegetable oil.
It’s not a light dish—flank is not a cut that readily gives tenderness, and the cornstarch begs for a good fry—but it’s fantastic in the way Mongolian Beef should be fantastic: a syrupy coating that juxtaposes the tenderness of this dish with the fresh bite of sliced green onions and the heat of red pepper flakes.
Copycat Mongolian Beef Recipe Ingredients
- Flank Steak: Rich in protein, it offers essential amino acids for muscle growth and repair.
- Soy Sauce: Adds savory umami flavor; contains sodium for seasoning balance.
- Brown Sugar: Sweetens the sauce with caramel notes; provides carbohydrates for energy.
- Garlic: Infuses dish with aromatic depth; contains allicin with potential health benefits.
- Ginger: Adds spicy warmth; contains anti-inflammatory gingerol compounds.
- Green Onions: Brings fresh, mild onion flavor; adds a touch of crispness.
Copycat Mongolian Beef Recipe Ingredient Quantities
- 1 pound flank steak, thinly sliced
- 1/4 cup cornstarch
- 1/3 cup vegetable oil
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 2-3 green onions, sliced
- 1/4 teaspoon red pepper flakes (optional)
How to Make this Copycat Mongolian Beef Recipe
1. Mix the cornstarch with the thinly sliced flank steak in a bowl, and ensure that every piece is completely covered. Let it rest for approximately 10 to 15 minutes.
2. In a bowl of medium size, combine the soy sauce, water, and brown sugar. Stir until the brown sugar has completely dissolved into the mixture. Set the bowl aside when done.
3. Vegetable oil in a large pan or wok over medium-high heat.
1. Heat the oil.
4. In batches, cook the steak slices in the oil until they are crisped and browned, about 2-3 minutes per side. Remove the steak from the pan and drain off any excess oil.
5. Eliminate extra oil from the skillet, retaining approximately 1 tablespoon.
6. Stir in the minced garlic and minced ginger, cooking for a very brief time until they become fragrant—around 30 seconds.
7. Reduce the heat to medium and add the soy sauce mixture that you prepared, stirring it together with the garlic and ginger.
8. If using, add the red pepper flakes, and bring the sauce to a slight simmer, allowing it to thicken a little bit, about 2 minutes.
9. Put the cooked steak back in the pan, and toss it in the sauce until each slice is nicely coated and warmed back up.
10. Top with cut scallions and serve scorching over starch or veg.
Copycat Mongolian Beef Recipe Equipment Needed
1. Mixing bowl (for combining cornstarch and steak)
2. Medium-sized bowl (for soy sauce mixture)
3. Large pan or wok
4. Tongs (for flipping and removing steak)
5. Wooden spoon or spatula (for stirring)
6. Knife (for slicing flank steak and green onions)
7. Cutting board
8. Measuring cups
9. Measuring spoons
FAQ
- Can I use a different cut of beef?If desired, you can substitute flank steak with sirloin or skirt steak.
- Is there a gluten-free alternative for soy sauce?Indeed, you can utilize tamari or coconut aminos as a gluten-free substitute.
- How can I make this dish spicy?To amplify the heat, add more red pepper flakes or some sliced fresh chili peppers.
- Can I prepare this recipe without cornstarch?A coating that is crispy is achieved with cornstarch. You can also try arrowroot powder or leave it out altogether, but then you would be sacrificing texture.
- How should I store leftovers?Leftovers can be kept in an airtight container and stored in the refrigerator. They will be safe to eat for up to three days.
- Can I make this dish vegan?Opt for tofu or seitan in place of beef and select soy or other plant-based alternatives for the sauce.
Copycat Mongolian Beef Recipe Substitutions and Variations
1 pound flank steak, cut in thin slices.
Use steak from the skirt or sirloin as an alternative for flank steak.
One-fourth cup of cornstarch
Replace cornstarch with arrowroot powder or tapioca starch.
1/3 cup oil of vegetables
Substitute vegetable oil for canola oil or grapeseed oil.
1/2 cup soy sauce
Replace soy sauce with tamari or coconut aminos for a gluten-free option.
1/4 teaspoon red pepper flakes (optional)
Use cayenne pepper or chili powder to take the place of red pepper flakes.
Pro Tips
1. Marinate the Steak: For even more flavor, consider marinating the sliced flank steak in a bit of soy sauce, garlic, and ginger for 30 minutes to an hour before coating with cornstarch. This can help infuse the meat with extra taste.
2. Cornstarch Coating: Ensure each piece of steak is thoroughly coated in cornstarch. This not only helps the steak achieve a nice crispy texture but also aids in thickening the sauce later, as any residual cornstarch will mix with the sauce.
3. Oil Temperature: Make sure the vegetable oil is hot enough before adding the steak. You can test by adding a small piece of meat to see if it sizzles. If the oil isn’t hot enough, the steak will absorb too much oil and become greasy instead of crispy.
4. Perfect Sauce Thickness: If your sauce is too thin after adding it to the garlic and ginger, you can create a quick slurry with a teaspoon of cornstarch mixed with a tablespoon of cold water, then stir it into the sauce to thicken.
5. Customize Spice Level: Adjust the red pepper flakes according to your heat preference. You can add more if you like a spicier dish or substitute them with a tablespoon of sweet chili sauce for a different flavor profile.
Copycat Mongolian Beef Recipe
My favorite Copycat Mongolian Beef Recipe
Equipment Needed:
1. Mixing bowl (for combining cornstarch and steak)
2. Medium-sized bowl (for soy sauce mixture)
3. Large pan or wok
4. Tongs (for flipping and removing steak)
5. Wooden spoon or spatula (for stirring)
6. Knife (for slicing flank steak and green onions)
7. Cutting board
8. Measuring cups
9. Measuring spoons
Ingredients:
- 1 pound flank steak, thinly sliced
- 1/4 cup cornstarch
- 1/3 cup vegetable oil
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 2-3 green onions, sliced
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Mix the cornstarch with the thinly sliced flank steak in a bowl, and ensure that every piece is completely covered. Let it rest for approximately 10 to 15 minutes.
2. In a bowl of medium size, combine the soy sauce, water, and brown sugar. Stir until the brown sugar has completely dissolved into the mixture. Set the bowl aside when done.
3. Vegetable oil in a large pan or wok over medium-high heat.
1. Heat the oil.
4. In batches, cook the steak slices in the oil until they are crisped and browned, about 2-3 minutes per side. Remove the steak from the pan and drain off any excess oil.
5. Eliminate extra oil from the skillet, retaining approximately 1 tablespoon.
6. Stir in the minced garlic and minced ginger, cooking for a very brief time until they become fragrant—around 30 seconds.
7. Reduce the heat to medium and add the soy sauce mixture that you prepared, stirring it together with the garlic and ginger.
8. If using, add the red pepper flakes, and bring the sauce to a slight simmer, allowing it to thicken a little bit, about 2 minutes.
9. Put the cooked steak back in the pan, and toss it in the sauce until each slice is nicely coated and warmed back up.
10. Top with cut scallions and serve scorching over starch or veg.