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- 500g beef sirloin, thinly sliced - 3 tablespoons cornstarch - 3 tablespoons vegetable oil - 1 cup green onions, sliced (white and green parts separated) - 4 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1/2 cup soy sauce - 1/4 cup brown sugar - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1/2 teaspoon black pepper - Steamed jasmine rice - Optional garnishes When making Mongolian beef, use fresh beef sirloin. The right cut matters. Thin slices help the meat cook quickly and evenly. Cornstarch is key for a crispy texture. It coats the beef and creates a nice crust when cooked. Vegetable oil is great for frying. It has a high smoke point, perfect for searing. Green onions add color and flavor. Use both the white and green parts for a nice touch. Garlic and ginger bring a warm, fragrant taste to the dish. For sauces, soy sauce gives depth and saltiness. Brown sugar balances the flavors with sweetness. Rice vinegar adds a slight tang, while sesame oil enhances the aroma. Black pepper gives a hint of spice. Serve your Mongolian beef over steamed jasmine rice. This combination is classic. You can also add extra green onions on top as a garnish. It makes the dish look and taste even better! - Start by slicing 500g of beef sirloin thinly. Aim for about 1/4 inch thick. Thin slices cook faster and stay tender. - To coat the beef with cornstarch, place it in a medium bowl. Add 3 tablespoons of cornstarch. Toss the beef well until every piece is covered. This helps create a crispy texture. - Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Wait until the oil shimmers. - Add the coated beef slices in batches. Cook them for 2-3 minutes until they turn brown and crispy. Remove the beef and set it aside on a plate. - In the same skillet, use the remaining tablespoon of oil. Add the white parts of the sliced green onions, 4 cloves of minced garlic, and 1 tablespoon of minced ginger. Stir-fry for about 1 minute until fragrant. - In a separate bowl, whisk together 1/2 cup of soy sauce, 1/4 cup of brown sugar, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper. This will be your sauce. - Pour the sauce into the skillet. Bring it to a gentle simmer. Stir occasionally for about 2 minutes until the sugar dissolves. - Return the cooked beef to the skillet. Toss it well to coat in the sauce. Add the green parts of the onions and sauté for one more minute. Serve this tasty Mongolian beef over steamed jasmine rice. Enjoy your homemade takeout! Fresh ingredients make all the difference in this dish. Use high-quality beef sirloin for the best taste. The beef should be thinly sliced to ensure it cooks quickly and stays tender. When cooking, use a hot skillet or wok. This helps to sear the beef and lock in flavors. One common mistake is overcrowding the skillet. If you add too much beef at once, it will steam instead of sear. Cook in smaller batches for the best texture. Another mistake is skipping the resting period for beef. Letting the beef rest after cooking keeps it juicy and flavorful. Pair your Mongolian beef with steamed jasmine rice. The rice soaks up the delicious sauce. You can also add sautéed vegetables like bell peppers or broccoli for extra color and nutrition. For garnishing, sprinkle extra green onions on top. This adds freshness and makes the dish pop! {{image_2}} You can change the cut of beef for your Mongolian beef. Try flank steak or ribeye for a different taste. If you want a vegetarian version, use tofu or seitan. Both options soak up the sauce well. Adding vegetables can make your dish more colorful and healthy. Bell peppers and carrots add crunch and sweetness. You can also adjust the spice level. If you like heat, add crushed red pepper or chili flakes. For a healthier meal, consider low-sodium soy sauce. It cuts the salt without losing flavor. You can also swap brown sugar for honey or coconut sugar. These alternatives give you a sweeter taste with fewer calories. To keep your Mongolian beef fresh, place leftovers in an airtight container. This helps prevent any strong odors from mixing. You can store it in the fridge for up to 3 days. If you plan to eat it later, make sure to let it cool before sealing it up. To freeze Mongolian beef, let it cool completely. Then, put it in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. It can last up to 3 months in the freezer. When you’re ready to enjoy it, thaw it overnight in the fridge. For reheating, you can use either the microwave or the stovetop. If you use the microwave, heat it in short bursts, stirring in between. This helps to warm it evenly. If you choose the stovetop, add a splash of water or broth in a pan. Heat over low heat, stirring gently until it warms through. This keeps the beef tender and juicy. Mongolian Beef is a dish that comes from Chinese cuisine. It is not from Mongolia, but it became popular in American Chinese restaurants. The dish features tender beef, sweet soy sauce, and green onions. It often has a savory and slightly sweet flavor. You can find it on many takeout menus. The beef is usually crispy on the outside and tender inside. Yes, you can make Mongolian Beef in advance. Meal prep can save time during busy weeks. Cook the beef and sauce, and store them separately. This keeps the beef crispy. For best storage, use airtight containers. Keep the beef in the fridge for up to three days. Reheat only what you need to keep it fresh. You can add heat to Mongolian Beef easily. Start by adding red pepper flakes to the sauce. You can also adjust the amount of black pepper. If you like it spicier, try adding chili sauce or Sriracha. Mix these in with the sauce before adding it to the beef. This way, you get a flavorful kick! Mongolian beef blends tasty ingredients and easy steps. From fresh beef sirloin to flavorful sauces, this dish shines. Remember to use fresh ingredients for the best taste. Avoid common mistakes to make cooking smooth. Enjoy serving it with jasmine rice or garnishes of your choice. Feel free to customize with ingredient swaps and spice adjustments. With proper storage, leftovers can taste just as great. Dive into this dish and share it with friends. It’s a meal you'll love making and eating continually.

Mongolian Beef Takeout Fakeaway

Indulge in a delicious Mongolian Beef Takeout Fakeaway right at home! This easy recipe uses tender beef sirloin, fresh ginger, and green onions to create a savory dish that's ready in just 30 minutes. Perfectly paired with jasmine rice, it's a delightful restaurant favorite you can enjoy any night. Click through for step-by-step instructions and satisfy your cravings today! #MongolianBeef #Fakeaway #BeefRecipes #QuickMeals
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Ingredients
  

500g beef sirloin, thinly sliced

3 tablespoons cornstarch

3 tablespoons vegetable oil

1 cup green onions, sliced (white and green parts separated)

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/2 cup soy sauce

1/4 cup brown sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

1/2 teaspoon black pepper

Steamed jasmine rice, for serving

Instructions
 

In a medium bowl, combine the sliced beef with cornstarch, ensuring the beef is fully coated.

    Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

      Once the oil is hot, add the coated beef slices in batches, cooking until browned and crispy, about 2-3 minutes per batch. Remove the beef and set aside.

        In the same skillet, add the remaining tablespoon of vegetable oil along with the white parts of the green onions, garlic, and ginger. Stir-fry for about 1 minute until fragrant.

          In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and black pepper.

            Pour the sauce into the skillet and bring it to a gentle simmer, stirring occasionally until the sugar has dissolved, about 2 minutes.

              Return the cooked beef to the skillet, tossing to coat thoroughly in the sauce. Add the green parts of the onions and sauté for an additional minute.

                Serve the Mongolian beef over steamed jasmine rice, garnished with extra green onions if desired.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4