What Vegetable to Serve With Mongolian Beef

Like shooting fish in a barrel Mongolian Beef and Vegetables made with a savory brown sugar soy sauce marinade and served atop rice or noodles. Added vegetables make this a great weeknight Asian inspired repast that everyone loves!

This Mongolian Stir Fry is a simple dish that doesn't have long to set and always comes out perfectly. We dearest to serve it up all year long because it's always a big hit and fifty-fifty the leftovers gustation incredible the next day. That is, bold there are whatever leftovers (beef and veggie stir fry never lasts long around here!)

What is Mongolian Beef?

It'southward a dish originally coming from Taiwan that has gone through several changes as it passes easily to different chefs throughout the years and everyone has their own ways of making it unique. Traditionally it's a thinly sliced meat (like flank steak) that's been cooked with onions and served with scallions or vegetables. Nearly of the time, information technology's not spicy and is served alongside rice or noodles.

Ingredients for Mongolian Beef Marinade

-Soy sauce: Yous volition need i/2 cup of soy sauce for the base of the sauce. I used Kikkoman soy sauce but you can use any brand you prefer.

-Olive oil: Employ 2 tablespoons of olive oil to help the marinade distribute flavors more evenly.

-Brown sugar: Adding in 1/two cup of brown sugar volition help to cutting down on some of the salty flavors and requite usa a more well-rounded dish.

-Seasoning Salt: Employ 1/two teaspoon of seasoning salt (I used Season-All) merely whatsoever blazon of all-purpose seasoning salt should work but fine.

-Seasonings: You will need 1/iv teaspoon each of ground ginger, black pepper, and garlic pulverization.

-Steak: Yous'll need about 1 pound of thinly sliced steak for this recipe.

-Asparagus: Use one bunch of asparagus that has been trimmed and sliced into ii inch long segments.

-Bell Pepper: Calculation in i thinly sliced bong pepper volition make this dish taste incredible.

-Cornstarch Slurry: Make a slurry to thicken the sauce by using 1/4 cup of water and i tablespoon of cornstarch.

How to Brand Mongolian Beefiness & Vegetables

In a 2 cup measuring cup, combine all of the marinade ingredients and pour it into a quart-sized pocketbook with your steak. Let sit down for at least ane hour in the fridge merely preferably upwardly to 4 hours.

In the microwave, steam your vegetables by placing them in a covered dish with 1/4 loving cup of water.

Heat a pan to medium-high rut. Add together in the beefiness and cook for about iv-5 minutes or until cooked. Add in the steamed veggies and toss to glaze.

Combine 3 tablespoons of water with 1 tablespoon of cornstarch and stir until dissolved. Add in the remaining water and stir again.

Add the mixture to your pan and allow to cook for about two-three minutes or until the sauce is thickened.

Serve over steamed rice or noodles. Savour!

• ½ cup soy sauce
• two TBSP olive oil
• ½ cup chocolate-brown saccharide
• ½ tsp Season All {or whatever type of all-purpose seasoning table salt}
• ¼ tsp footing ginger
• ¼ tsp black pepper
• ¼ tsp garlic powder
• one lb steak thinly sliced
• ¼ cup water
• 1 TBSP cornstarch
• 1 bunch asparagus sliced into ii″ segments
• 1 bell pepper sliced thin

• Combine all marinade ingredients in a 2 loving cup measuring cup and stir. Identify steak in a quart sized purse. Cascade in marinade and let sit at least 1 60 minutes, preferably 3-4 hours.

• Steam vegetables for about 4-5 minutes in the microwave.* (Identify vegetables in a covered dish with i/4 cup water.)

• Meanwhile, heat a pan to medium-high estrus. Add together in beef with marinade and melt for about 4-5 minutes. (Since the steak is sliced so thin, information technology doesn't take much time to cook.) Add in steamed vegetables and toss to glaze.

• Combine 3 TBSP of the water with the 1 TBSP cornstarch; stir until dissolved. Add together in remaining h2o and stir once more. Add to pan and stir to combine. Let cook an additional ii-three minutes, until sauce is thickened.

• Serve over steamed rice or noodles.

*Steaming the vegetables beforehand is optional. I have several pocket-sized children so it'due south but more palatable for them for the veggies to be softer. If you omit this step, the vegetables volition be more crisp-tender.

Calories: 219 kcal | Carbohydrates: sixteen 1000 | Protein: thirteen m | Fatty: 12 one thousand | Saturated Fat: iv thousand | Polyunsaturated Fatty: 1 thousand | Monounsaturated Fat: 6 g | Cholesterol: 35 mg | Sodium: 990 mg | Potassium: 239 mg | Cobweb: 1 1000 | Carbohydrate: 14 1000 | Vitamin A: 490 IU | Vitamin C: 19 mg | Calcium: 21 mg | Iron: 2 mg

What are some side dishes for Mongolian beef?

Some nifty side dishes include steamed white rice, fried rice, yakisoba noodles, and egg rolls. Even serving it alongside more than steamed veggies tin exist a not bad option!

Can you freeze Mongolian beef?

Yes, yous can freeze this dish in an airtight container in the freezer for up to 3 months. Permit the dish to thaw in the fridge for several hours before heating on the stove.

Some Great Asian-Inspired Recipes To Endeavour

• CASHEW Chicken STIR FRY
• Orangish CHICKEN RECIPE
• GRILLED TERIYAKI CHICKEN
• EASY BEEF & BROCCOLI
• CHINESE CHICKEN SALAD
• GRILLED PINEAPPLE WITH COCONUT GLAZE
• COCONUT RICE
• Easy Chicken FRIED RICE RECIPE
• PINEAPPLE TERIYAKI MEATBALLS
• Sweet Chicken & Vegetable Curry Stew

You're going to dear this simple Mongolian beef and veggies recipe. It's so quick to prep and ever turns out incredible. Add together this to your repast rotations and watch everyone dig on in!

Piece of cake Mongolian Beef and Vegetables made with a savory brown carbohydrate soy sauce marinade and served atop rice or noodles. Added vegetables make this a great weeknight Asian inspired meal that everyone loves!

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