Mongolian Beef and Spring Onions Recipe

Beef flank steak: Thinly sliced against the grain, this cut of beef is tender and flavorful.

Cornstarch: Used to coat the beef, giving it a crispy texture when cooked.

Vegetable oil: Necessary for cooking the beef to a perfect brown.

Soy sauce: Provides a salty, umami flavor to the sauce.

Water: Helps to balance the sauce and achieve the right consistency.

Brown sugar: Adds sweetness to the sauce, complementing the savory elements.

Garlic: Minced to infuse the sauce with a rich, aromatic flavor.

Spring onions: Cut into 2-inch pieces, they add a fresh, crisp texture and mild onion flavor.

To achieve the perfect texture for your beef, make sure to slice it thinly against the grain. This helps to break down the muscle fibers, resulting in a more tender bite. Additionally, when coating the beef with cornstarch, ensure each piece is evenly covered. This not only helps to create a crispy exterior when fried but also thickens the sauce as it cooks. When cooking the spring onions, add them towards the end to maintain their vibrant color and slight crunch, which adds a fresh contrast to the rich flavors of the dish.

• beef flank steak - Substitute with chicken breast: Chicken breast is a lean protein that can be sliced thinly and cooks quickly, making it a good alternative to beef.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder has similar thickening properties and can be used in the same quantity as cornstarch.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable replacement for vegetable oil.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.

• brown sugar - Substitute with honey: Honey provides a natural sweetness and can be used in a slightly lesser amount due to its higher sweetness level.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic and can be minced similarly.

• spring onions - Substitute with leeks: Leeks have a similar mild onion flavor and can be cut into similar-sized pieces for a comparable texture.

• Allow the Mongolian beef to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.

• Transfer the cooled beef and spring onions into an airtight container. Ensure the container is sealed tightly to maintain freshness.

• For short-term storage, place the container in the refrigerator. The dish can be kept in the fridge for up to 3-4 days.

• If you plan to store the dish for a longer period, consider freezing it. Place the Mongolian beef in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.

• When freezing, try to remove as much air as possible from the container or bag to prevent freezer burn. This will help maintain the texture and flavor of the beef and spring onions.

• To reheat, thaw the frozen Mongolian beef in the refrigerator overnight. This gradual thawing helps preserve the dish's quality.

• Reheat the dish in a skillet over medium heat, adding a splash of water or soy sauce if needed to loosen the sauce. Stir occasionally until heated through.

• Alternatively, you can reheat the dish in the microwave. Place the Mongolian beef in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.

• Serve the reheated Mongolian beef and spring onions with freshly steamed rice for the best experience.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover Mongolian beef and spring onions.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the beef is heated through.
  5. If the sauce has thickened too much, add a tablespoon of water or soy sauce to loosen it up.

• Microwave Method:

  1. Place the leftover beef and spring onions in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the contents halfway through to ensure even heating.
  5. If needed, microwave for an additional 1-2 minutes until the dish is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Mongolian beef and spring onions in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for 15-20 minutes, stirring halfway through.
  5. Check to ensure the beef is heated through before serving.

• Steamer Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover beef and spring onions in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for about 10-12 minutes, or until the beef is heated through.
  4. Stir occasionally to ensure even heating.

• Sous Vide Method:

  1. Place the leftover Mongolian beef and spring onions in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying the beef and making the sauce.

• Knife: Essential for slicing the beef flank steak thinly against the grain and cutting the spring onions into 2-inch pieces.

• Cutting board: Provides a stable surface for slicing the beef and spring onions.

• Mixing bowl: Used to toss the beef slices with cornstarch, ensuring each piece is well-coated.

• Tongs: Useful for turning the beef slices while cooking to ensure they brown evenly.

• Measuring cups: Necessary for accurately measuring the soy sauce, water, and brown sugar.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Spatula: Helps in stirring the sauce and mixing the beef with the sauce and spring onions.

• Serving dish: Used to present the finished Mongolian beef and spring onions.

• Rice cooker: Convenient for preparing the steamed rice to serve alongside the dish.

Prep ingredients in advance: Slice the beef and spring onions ahead of time and store them in the fridge.

Use a large wok: A bigger wok allows for even cooking and reduces the need for multiple batches.

Quick marinade: Let the beef sit with cornstarch while you prepare other ingredients to save time.

Pre-make the sauce: Mix the soy sauce, water, brown sugar, and garlic beforehand and store in a jar.

Cook rice simultaneously: Start steaming the rice while you cook the beef to have everything ready at once.