Ingredients with Measurements:
- 1 lb flank steak, sliced thinly against the grain
- 2 tbsp cornstarch
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 4-6 heads of baby bok choy, halved
- 1/4 cup green onions, sliced
- 1/4 cup sesame seeds
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine cornstarch and sliced beef. Toss until the beef is evenly coated.
2. In a separate mixing bowl, whisk together soy sauce, brown sugar, hoisin sauce, rice vinegar, and sesame oil.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, and cook until fragrant.
4. Add the beef to the skillet and cook until browned, about 3-4 minutes.
5. Add the halved bok choy to the skillet and cook until tender, about 2-3 minutes.
6. Pour the soy sauce mixture over the beef and bok choy, and stir until everything is evenly coated.
7. Cook for an additional 2-3 minutes until the sauce has thickened.
8. Serve the Mongolian beef and bok choy garnished with sliced green onions and sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 16g
- Carbohydrates: 29g
- Protein: 36g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- Baby bok choy can be substituted with regular bok choy or spinach.
Variations:
- Add sliced bell peppers or onions for additional flavor and texture.
- Substitute the beef with chicken or tofu for a vegetarian option.
Tips and tricks:
- Slice the beef against the grain to ensure it stays tender.
- Make sure the skillet or wok is hot before adding the beef to ensure it browns properly.
- Use low-sodium soy sauce if you want to reduce the sodium content of the dish.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Mongolian beef and bok choy in a large serving dish or individual bowls.
Garnishes:
- Sliced green onions and sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or broth to thin it out.
- If the beef is tough, try marinating it in the soy sauce mixture for 30 minutes before cooking.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Mongolian beef is a popular dish in Chinese-American cuisine, but it is not actually a traditional Mongolian dish.
Flavor profiles:
- Savory, sweet, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy as a main dish.
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Region: Chinese