Fiery Mongolian Beef Stir-Fry
Experience the bold and vibrant flavors of Fiery Mongolian Beef Stir-Fry! This dish combines tender slices of flank steak with a colorful medley of vegetables, all enveloped in a spicy, savory sauce. The rich umami from dark soy sauce, combined with the aromatic notes of black bean sauce and sesame oil, creates a mouthwatering harmony that awakens the senses. Perfectly balanced heat from sambal oelek and optional additions like fresh chilies or Sriracha allow you to tailor the spice to your liking. Serve it over fluffy rice or noodles for a fulfilling one-dish meal that's sure to impress!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
cornstarch
1/2 (tablespoon)
rice vinegar
1 (tablespoon)
dark soy sauce
1/2 (cup)
black bean sauce
1 (tablespoon)
sesame oil
1 (tablespoon)
sambal oelek
2 (teaspoons)
flank steak
500 (g, finely sliced)
five-spice powder
1 (teaspoon)
sugar
1 (teaspoon)
garlic cloves
2 (minced)
egg
1 (lightly beaten)
brown onion
1 (medium, finely chopped)
broccoli
1 (head, cut into florets)
carrot
1 (medium, finely chopped)
red bell pepper
1 (medium, finely chopped)
snow peas
10 (chopped in half)
vegetable stock or water
1/3 (cup)
Instructions
1
In a mixing bowl, combine cornstarch with rice vinegar and half of the dark soy sauce and black bean sauce. Mix well.
2
Add flank steak to the bowl along with five-spice powder, sugar, minced garlic, and the beaten egg. Mix thoroughly and let it marinate for at least 1 hour, or longer if time allows, for deeper flavor.
3
Heat half of the sesame oil in a wok over medium-high heat. Add the marinated beef to the wok in batches, leaving excess marinade in the bowl. Stir-fry until just cooked, about 2-3 minutes per batch. Remove cooked beef from the wok and set aside.
4
In the same wok, heat the remaining sesame oil. Add the chopped onion and stir-fry until softened, about 2 minutes. Then, add the chopped carrot and red bell pepper and cook for an additional minute, ensuring the vegetables remain crisp.
5
Return the beef to the wok, adding the broccoli florets and halved snow peas. Pour in the reserved marinade, the remaining dark soy sauce, black bean sauce, and vegetable stock (or water). Cook, stirring frequently, until the sauce comes to a boil and thickens slightly, about 3-4 minutes.
6
Serve immediately over your favorite type of rice or noodles, garnished with additional chilies or sesame seeds if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Fiery Mongolian Beef Stir-Fry?
It is a dish combining tender slices of flank steak with a medley of vegetables in a spicy, savory sauce featuring umami notes from dark soy and black bean sauce.
What cut of beef is best for this recipe?
The recipe calls for 500g of finely sliced flank steak.
How long should I marinate the beef?
The beef should be marinated for at least 1 hour, or longer for a deeper flavor profile.
What ingredients are in the beef marinade?
The marinade consists of cornstarch, rice vinegar, dark soy sauce, black bean sauce, five-spice powder, sugar, minced garlic, and a beaten egg.
How do I make the dish spicy?
The recipe uses sambal oelek for heat, and you can add fresh chilies or Sriracha to tailor the spice level.
What vegetables are included in the stir-fry?
The dish includes brown onion, broccoli florets, carrots, red bell pepper, and snow peas.
What is the role of cornstarch in this recipe?
Cornstarch is used in the marinade to help coat the beef and later thickens the sauce during the final cooking step.
What type of oil is used for stir-frying?
Sesame oil is used to provide both a cooking medium and an aromatic flavor.
How should the vegetables be cooked?
They should be stir-fried quickly to ensure they remain crisp rather than becoming soft.
What can I serve with Mongolian Beef?
It is ideally served over fluffy rice or your favorite type of noodles.
What aromatics are used in this dish?
Minced garlic and brown onion provide the primary aromatic base.
Is there a specific way to prepare the snow peas?
Yes, the recipe recommends chopping the snow peas in half before adding them to the wok.
Can I use water instead of vegetable stock?
Yes, the recipe allows for either 1/3 cup of vegetable stock or water to create the sauce.
Why stir-fry the beef in batches?
Stir-frying in batches prevents the wok from cooling down, ensuring the beef cooks quickly (2-3 minutes) and stays tender.
What sauce provides the 'umami' flavor?
The dark soy sauce and black bean sauce provide the rich umami character of the dish.
What are some suggested garnishes?
You can garnish the finished dish with additional chilies or sesame seeds.
How many garlic cloves does the recipe require?
The recipe requires 2 minced garlic cloves.
How do I prepare the egg for the marinade?
The egg should be lightly beaten before being added to the beef and other marinade ingredients.
What is the first step in the cooking process?
The first step is to combine cornstarch with rice vinegar and portions of the dark soy and black bean sauces.
Does the recipe use five-spice powder?
Yes, 1 teaspoon of five-spice powder is added to the beef marinade.
How long do the onions cook?
The chopped onion should be stir-fried for about 2 minutes until softened.
When do I add the broccoli?
Broccoli is added back into the wok along with the beef and snow peas after the other vegetables have been partially cooked.
What is the total number of ingredients?
There are 17 ingredients listed for this recipe.
What type of vinegar is used?
The recipe specifies 1 tablespoon of rice vinegar.
How much sugar is in the recipe?
One teaspoon of sugar is used to balance the savory and spicy flavors.
How should the carrots and peppers be cut?
Both the carrot and red bell pepper should be finely chopped.
What heat setting should be used for the wok?
The wok should be heated over medium-high heat.
How do I know when the sauce is ready?
The sauce is ready when it comes to a boil and thickens slightly, which usually takes 3-4 minutes.
Is this a good recipe for weeknights?
Yes, it is tagged as a 'quick meal' and 'weeknight dinner' as the actual stir-frying process is very fast.
What flavor profile can I expect?
Expect a bold, vibrant, and spicy profile with a harmonious balance of heat and savory notes.