Delicious mongolian beef with rice
This Delicious Mongolian Beef with Rice features tender flank steak cooked in a sweet and savory sauce, served over fluffy white rice. Quick to prepare, it's a satisfying meal that combines rich flavors with a simple cooking method.
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.
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.
Delicious mongolian beef with rice FAQ:
Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply heat it in the microwave or on the stovetop until warmed through.
To make this Mongolian beef gluten-free, substitute soy sauce with a gluten-free soy sauce or tamari, and ensure the rice used is also gluten-free.
A large skillet or wok is recommended for cooking the beef to allow for even cooking and browning. Ensure your pan is large enough to avoid overcrowding the meat.
The rice should simmer for about 15-20 minutes, or until all the water has been absorbed and the rice is tender. Let it sit covered for an additional 5 minutes before fluffing.
Yes, you can substitute flank steak with another cut of beef like sirloin or ribeye. Alternatively, chicken or tofu can be used for different variations.
Cooking 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.
Nutrition Facts
8 ServingsCalories 430kcal
Protein 30g
Carbohydrates 60g
Fiber 0.99g
Sugar 18g
Fat 24g
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