Delicious mongolian beef with rice
Savor the rich flavors of our Delicious Beef with Rice recipe. Tender flank steak is coated in a delicious soy sauce and brown sugar glaze, served atop fluffy white rice. This easy-to-follow dish is perfect for a hearty dinner that brings restaurant-quality taste straight to your kitchen.
Cook time 30 min
Prep time 15 min
Ingredients:
1.50 cups white rice32 oz flank steak
1/2 cup cornstarch
1/2 cup vegetable oil
1 cup soy sauce
1 cup brown sugar
4 garlic cloves
1 cup water
2 tbsp vegetable oil
3 onions
Delicious Mongolian Beef with Rice is a savory and delicious Asian-inspired dish that combines tender flank steak with a rich and flavorful sauce. It's a perfect recipe for a dinner that will impress your family or friends. This dish pairs wonderfully with steamed white rice, making it a complete meal.
Instructions:
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
- In a medium saucepan, combine the rinsed rice with 3 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until all the water is absorbed and the rice is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
- Thinly slice the flank steak against the grain into bite-sized pieces. This helps ensure the meat stays tender.
- In a large bowl, toss the sliced beef with cornstarch, making sure each piece is evenly coated. Set aside.
- In a medium bowl, combine the soy sauce, brown sugar, minced garlic, and water. Mix until the brown sugar is completely dissolved. Set aside.
- In a large skillet or wok, heat 1/2 cup of vegetable oil over medium-high heat.
- Once the oil is hot, add the beef in batches, making sure not to overcrowd the pan. Cook each batch for about 2-3 minutes, or until the beef is crispy and browned. Remove the beef from the skillet and set aside on a plate lined with paper towels to drain excess oil.
- Discard the used oil from the skillet and wipe it clean with a paper towel.
- In the same skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Add the prepared sauce to the skillet and bring it to a simmer, stirring occasionally.
- Once the sauce starts to thicken, add the cooked beef back into the skillet. Stir to coat the beef evenly with the sauce.
- Add the sliced green onions and cook for an additional 1-2 minutes, allowing the flavors to meld together.
- Serve the Mongolian beef hot over a bed of fluffy white rice. Garnish with extra green onions if desired.
Tips:
- Use a sharp knife to slice the flank steak thinly against the grain. This helps in making the beef more tender.
- Coating the steak with cornstarch prior to cooking gives it a crispy texture and helps the sauce stick better.
- Use high-quality soy sauce and brown sugar to ensure a rich and balanced flavor in your sauce.
- Don’t overcrowd the pan while cooking the beef; cook in batches if necessary to ensure even cooking and browning.
- Let the sauce simmer for a few minutes to thicken properly before combining with the beef.
- You can add some red pepper flakes or sliced green onions for a little extra kick and garnish.
Cooking Mongolian Beef with Rice at home is straightforward and offers an incredibly rewarding experience. With its tender beef and savory-sweet sauce, this dish is bound to be a hit at your dinner table. Follow these tips for a delightful meal, and you'll have a restaurant-quality dish right from your own kitchen.
Nutrition per serving
8 ServingsCalories 430kcal
Protein 30g
Carbohydrates 60g
Fiber 0.99g
Sugar 18g
Fat 24g
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