Ingredients with Measurements:
- 1 lb flank steak, sliced thinly against the grain
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 tsp red pepper flakes
- 1/4 cup water
- 1 tbsp cornstarch
- Salt and pepper, to taste
- Green onions, sliced, for garnish
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, toss the sliced beef with 1/4 cup of cornstarch until evenly coated. Set aside.
2. In a separate mixing bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, red pepper flakes, and water. Set aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the asparagus and stir-fry for 2-3 minutes until tender-crisp. Remove from the skillet and set aside.
4. In the same skillet, add the beef and stir-fry for 2-3 minutes until browned and crispy. Remove from the skillet and set aside.
5. In the same skillet, add the soy sauce mixture and bring to a boil. Reduce heat and simmer for 1-2 minutes until thickened.
6. In a small bowl, whisk together 1 tbsp of cornstarch with 1 tbsp of water. Add the mixture to the skillet and stir until the sauce thickens even more.
7. Add the asparagus and beef back to the skillet and stir to coat with the sauce. Season with salt and pepper to taste.
8. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for stir-frying asparagus and beef
Serving size:
- 4 servings
Nutritional information:
- Calories: 415
- Fat: 21g
- Carbohydrates: 24g
- Protein: 33g
- Sodium: 1087mg
- Sugar: 13g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak
- Asparagus can be substituted with green beans or broccoli
- Cornstarch can be substituted with arrowroot powder or potato starch
- Brown sugar can be substituted with honey or maple syrup
- Soy sauce can be substituted with tamari or coconut aminos
Variations:
- Add sliced onions or bell peppers for extra flavor and texture
- Use chicken or shrimp instead of beef
- Make it spicy by adding more red pepper flakes or sriracha sauce
- Add sesame seeds for extra crunch and nuttiness
Tips and tricks:
- Slice the beef against the grain to ensure tenderness
- Do not overcrowd the skillet when stir-frying to prevent steaming instead of frying
- Use a high smoke point oil like vegetable or canola oil for stir-frying
- Add the cornstarch mixture slowly to the sauce to prevent clumping
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve on a bed of steamed rice or noodles
- Garnish with sliced green onions and sesame seeds
- Serve with a side of steamed vegetables or a salad
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables or salad
Suggested side dishes:
- Steamed broccoli or green beans
- Asian-style slaw or cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more water or chicken broth to thin it out
- If the beef is tough, try marinating it in the soy sauce mixture for at least 30 minutes before cooking
- If the asparagus is overcooked, blanch it in boiling water for 1-2 minutes before stir-frying
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
- Mongolian beef is a popular Chinese-American dish that originated in Taiwan in the 1950s
- The dish is not actually Mongolian, but rather named after the style of cooking used in Mongolia, which involves stir-frying meat and vegetables over high heat
Flavor profiles:
- Savory, sweet, and slightly spicy
- Umami-rich from the soy sauce and beef
- Nutty and earthy from the asparagus
Serving suggestions:
- Serve hot as a main dish for lunch or dinner
- Great for meal prep or leftovers for a quick and easy meal
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Region: Chinese