Honey-ginger mongolian beef
Savor the perfect blend of sweet and spicy with this Honey-Ginger Mongolian Beef recipe! Juicy flank steak is coated in cornstarch and cooked to crispy perfection, then simmered in a tantalizing sauce made from soy sauce, honey, ginger, and garlic. A touch of red pepper adds just the right amount of heat. Ready in no time, it’s the ultimate crowd-pleaser for any dinner table!
- 20 May 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Honey-Ginger Mongolian Beef is a delicious fusion recipe that brings together tender slices of beef, aromatic ginger, and sweet honey for a mouthwatering meal. Perfect for a weeknight dinner or special occasion, this dish pairs beautifully with steamed rice or stir-fried vegetables. Let's dive into how to prepare this delightful recipe!
Ingredients:
Instructions:
- Carefully slice the flank steak against the grain into thin strips.
- In a small bowl, combine the finely minced ginger and garlic.
- Place the sliced steak in a large bowl.
- Add the cornstarch and toss the steak slices until they are well coated. Shake off any excess cornstarch. Set aside.
- In a medium bowl, mix together the soy sauce, water, honey, and red pepper flakes. Stir until the honey is fully dissolved and the mixture is well combined.
- Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
- Add the coated steak slices to the skillet in batches, making sure not to overcrowd the pan. Cook until the beef is browned and crispy, about 2-3 minutes per side.
- Remove the cooked beef from the skillet and set aside on a plate. Repeat until all the beef is cooked, adding more olive oil if necessary.
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the minced ginger and garlic, and sauté for about 1-2 minutes until fragrant.
- Add the sliced onions to the skillet with the ginger and garlic. Cook for about 3-4 minutes until the onions are tender and translucent.
- Return the cooked beef to the skillet.
- Pour the sauce mixture over the beef and onions.
- Reduce the heat to medium and stir to ensure the beef is well coated with the sauce. Let it simmer for about 5-7 minutes until the sauce has thickened.
- Transfer the Honey-Ginger Mongolian Beef to a serving platter.
- Optionally, garnish with green onions or sesame seeds.
- Serve hot with steamed rice or your favorite side.
Tips:
- Ensure the flank steak is sliced thinly against the grain for the best texture and tenderness.
- Marinating the beef in soy sauce helps to enhance the flavor, so consider marinating for at least 30 minutes if you have time.
- For extra heat, you can add more red pepper flakes or a dash of sriracha sauce.
- Pre-measure all ingredients and have them ready before starting to cook, as the cooking process is quick.
- After coating the beef with cornstarch, shake off any excess to prevent clumping and ensure an even coating.
- Garnish with chopped green onions or sesame seeds for an added touch of flavor and presentation.
Congratulations! You've just cooked a flavorful batch of Honey-Ginger Mongolian Beef. The fusion of savory and sweet flavors, combined with the tender beef, makes for a truly unforgettable meal. Serve this dish with steamed rice or your favorite vegetables for a complete meal. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 0.83g | 2% |
| Sugar 36g | 36% |
| Fat | |
| Fat 18g | 21% |
| Saturated 4.42g | 15% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 1.66ug | 0% |
| Choline 110mg | 20% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 9mg | 57% |
| Vitamin B6 0.78mg | 46% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 1.34ug | 56% |
| Vitamin C 1.75mg | 2% |
| Vitamin E 0.39mg | 3% |
| Vitamin K 1.51ug | 1% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 2.62mg | 24% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 600mg | 18% |
| Selenium, Se 30ug | 54% |
| Sodium, Na 1820mg | 121% |
| Zinc, Zn 5mg | 46% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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