Crockpot Beef Tips & Noodles
Hearty Crockpot Beef Tips & Noodles — slow-cooked tender beef in a rich gravy served over egg noodle...
25
total time
2
servings
25 kcal
calories
Introduction and Flavor Profile
Mongolian Beef Stir-Fry is a fast, crowd-pleasing dish that marries a glossy, slightly sweet sauce with tender beef and colorful vegetables. This version keeps the technique simple: thinly sliced flank steak seared hot and fast, vegetables that stay crisp, and a sauce that clings to every piece with just enough sweetness to balance the salty soy. The result is a fragrant skillet of beef that glistens with a lacquered sheen and a savory-sweet punch that pairs beautifully with steamed rice or tossed noodles. The flavor profile rests on a few core notes: garlic warmth, fresh ginger zing, soy salt, a touch of brown sugar, and a light echo of sesame oil. The beauty of this dish is its speed and flexibility—you can adjust the vegetables, sweetness, or heat to fit your pantry and palate. When you follow these steps, you’ll cook a restaurant-quality stir-fry at home in under 20 minutes. For best results, prepare all ingredients ahead of time and work in batches to avoid overcrowding the pan. The method relies on high heat, quick searing, and a glossy sauce that evaporates to coat each strip of beef evenly. If you love bold, savory flavors with a bit of sweetness, Mongolian beef is a reliable weeknight staple. Use it as a canvas for customization—gluten-free soy, extra vegetables like broccoli, or a spicier finish with chili flakes.
Gathering Ingredients
Gathering Ingredients: A well-organized mise en place makes this dish fast and fun. Start with the beef: about 1 pound (450 grams) flank steak or skirt steak, thinly sliced against the grain for tenderness. For the sauce, you’ll need 1/3 cup of low-sodium soy sauce, 1/4 cup of water, and 1/4 cup brown sugar. This trio creates the signature sweet-salty glaze. Add 2 cloves of garlic, minced, and 1 tablespoon of fresh ginger, minced, to build aroma. A teaspoon of sesame oil adds a subtle toasty note. For texture and color, slice one red bell pepper and one green bell pepper, and one small onion if you like. Keep 4–6 green onions on hand for finishing and a tablespoon or two of cornstarch to create the glossy coating. Don’t forget vegetable oil for searing and optional sesame seeds for garnish. If you prefer to add a bit of heat, a pinch of crushed red pepper flakes or a small fresh chili works well. Finally, plan a side of steamed rice or your favorite noodles. With ingredients ready, you’re set to move to the hot wok and transform these components into a restaurant-quality Mongolian beef at home. Fresh prep, smart timing, and a little mise en place magic keep the pace up and the flavors vivid.
Prep and Marinade
Prep and Marinade: Begin by patting the flank steak dry with paper towels; this helps achieve a crisp sear rather than a steamy surface. Slice the meat very thinly against the grain; the thinner the slices, the more tender the bite. If you have time, you can toss the beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch and let stand for 10–15 minutes to form a light coating that helps the meat sear more evenly. While the beef rests, mince the garlic and ginger, and cut the peppers and onions into bite-sized strips. This step also includes whisking a quick batch of the sauce: remaining soy sauce, water, brown sugar, and a dash of sesame oil. The cornstarch left on the beef will help create that beloved lacquered finish once the sauce is added in the pan. Pro-tip: keep all ingredients in reach so you can cook in swift tempo. This efficiency is what keeps the dish tasting bright and fresh, even when the sauce starts to reduce. If you want to lower sodium, reduce the soy or use a low-sodium version, but keep the thickening starch handy to maintain that glossy texture. Practicing proper knife skills makes a huge difference in a fast stir-fry like this. The marination step is short but impactful, enabling browning and flavor development without over-wetting the meat.
The Mongolian Sauce
Whisk the sauce: In a small bowl, combine 1/3 cup soy sauce, 1/4 cup water, 1/4 cup brown sugar, 2 minced garlic cloves, and 1 tablespoon minced ginger. Stir until sugar dissolves. In a separate cup mix 1–2 teaspoons cornstarch with 2 tablespoons water to form a slurry. This slurry will thicken the sauce as it cooks and give the dish its characteristic sheen. If you like a deeper caramelization, you can add a small splash of rice vinegar for brightness. You can also substitute a touch of hoisin for complexity if you enjoy a slightly sweeter, fuller sauce. For gluten-free cooks, verify your soy sauce is gluten-free. Once ready, set the sauce nearby so you can pour it in quickly during the stir-fry. The balance of salty, sweet, and umami in this sauce is what makes Mongolian beef recognizable. Keep in mind that the sauce should cling to the beef rather than pooling in the pan. A fast, high-heat introduction to the vegetables will give you a crisp-tender texture that contrasts nicely with the glossy meat. As you practice, you’ll notice the sauce thickens just enough to coat every piece without becoming gluey. This is the moment the dish gathers its signature lacquer and depth of flavor.
Cooking Process
Cooking Process: Heat a large wok or heavy skillet until a bead of water evaporates on contact. Add 1–2 tablespoons of oil and swirl. Working in batches to avoid crowding, add the beef slices in a single layer; sear for 1–2 minutes without moving, then flip to brown all sides. The goal is a deep caramelization, not gray meat. Remove and set aside. Return the pan to high heat and add a little more oil if needed. Toss in the bell peppers and onions (and any extra vegetables you like), and stir-fry until just crisp, about 2–3 minutes. Add garlic and ginger and cook briefly until fragrant. Reintroduce the beef, pour in the prepared sauce, and bring to a quick simmer. Stir in the cornstarch slurry gradually, letting the sauce thicken to a glossy coating that clings to the meat. Finish with chopped green onions and a light sprinkle of sesame seeds. Taste and adjust with a splash more soy or a pinch of sugar if you want more sweetness. Serve immediately over steamed rice or with noodles. This step-by-step method ensures the beef remains tender and the vegetables stay lively, with the sauce lacquer tightening as it cooks. If you like extra heat, add a pinch of chili flakes during the stir-fry.
Finishing Touches and Serving
Finishing Touches and Serving: The finishing moment is about balance and plating. Spoon Mongolian beef over a mound of steaming rice, letting the glossy sauce pool around the grains. Scatter sliced green onions and sesame seeds across the top for color and aroma. For extra color, arrange a rainbow of peppers in the pan and place them on the plate as a bed for the beef. If you want a greener finish, add broccoli florets during the stir-fry so you get extra crunch and nutrients. A squeeze of lime or a drizzle of chili oil adds brightness or heat, depending on your taste. Leftovers make for a quick lunch, warmed gently in a skillet; the beef can toughen if overheated, so reheat gently. This recipe works well for meal-prepping: cook a large batch and portion with rice in separate containers. The key is to reheat in a skillet with a splash of water to re-emulsify the sauce and maintain a juicy bite. With the right timing and heat, Mongolian beef remains a comforting, satisfying dish that delivers restaurant-quality flavor in minutes. For occasional guests, present the dish table-side for a small dramatic effect and to invite conversation about the balance of sweet and savory flavors. Enjoy!
Variations and Substitutions
Variations and Substitutions: Keep the base sauce and technique, but swap proteins or vegetables to suit preferences. Chicken thigh or thinly sliced pork can replace beef, with a similar flavor profile. For a vegetarian version, use firm tofu or tempeh and add extra vegetables like broccoli or snap peas. If you like spice, add crushed red pepper flakes, a dash of chili paste, or fresh jalapeño slices. For gluten-free meals, use tamari or gluten-free soy sauce and check other sauces for gluten. You can also experiment with different sweetness levels by using maple syrup, honey, or coconut sugar. A touch of sesame oil added at the end elevates aroma. For a deeper savory note, toss in a teaspoon of oyster sauce or a splash of mushroom sauce. If you prefer darker color, reduce the sauce slightly to concentrate the caramelization. This section is about customizing, so don’t be afraid to adapt to what you have in your pantry. You can also mix in additional vegetables, such as snow peas, broccoli, or mushrooms, to suit seasonal ingredients or your guests’ preferences. The goal is a flexible, satisfying stir-fry that shines with minimal effort and maximum flavor potential. A few small changes can yield a subtly different dish that still delivers that classic Mongolian beef experience.
Final Presentation and Serve
Final Presentation and Serve: The final moment is as important as the cooking itself. Plate the Mongolian beef while the sauce is glossy and hot to preserve the sheen. Garnish with extra green onions and sesame seeds. Serve with fluffy steamed rice, but you can also pair it with sesame noodles or a bed of sautéed greens for a lighter balance. The dish shines when the peppers retain color and crispness, so avoid overcooking them in a rush to finish the sauce. If you’re entertaining, set the wok on a warmed platter and pour the sauce over the meat table-side for a dramatic effect. For a family-friendly option, prepare extra peppers or broccoli so everyone gets vegetables. Leftovers store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to re-emulsify the sauce. The vibrant color, balanced sweetness, and tender beef make this Mongolian Beef Stir-Fry a reliable go-to recipe for busy weeknights or casual gatherings. Pair with a crisp cucumber salad or a simple egg drop soup to round out the meal. Finish with a final taste check and adjust seasoning if needed before serving to guests or family. This dish travels well in meal-prep routines, maintaining texture and flavor when stored properly.
Mongolian Beef Stir-Fry
A quick, savory Mongolian Beef Stir-Fry with tender beef, crisp peppers, and a glossy, garlic-ginger sauce. Perfect over rice for weeknights.
total time
25
servings
2
calories
25 kcal
ingredients
- 500g flank steak 🥩, thinly sliced
- 2 tbsp cornstarch 🥄, for coating
- 2 tbsp vegetable oil 🛢️
- 3 cloves garlic 🧄, minced
- 1 tablespoon fresh ginger đź«š, grated
- 3 tablespoons soy sauce 🧂
- 2 tablespoons brown sugar 🍬
- 1/2 cup beef broth 🥣
- 2 green onions 🧅, sliced
- Cooked rice 🍚, to serve
instructions
- Toss the beef with cornstarch until evenly coated.
- Heat the oil in a large skillet over high heat and sear the beef until browned. Transfer to a plate.
- In the same skillet, add garlic and ginger; sauté for about 30 seconds until fragrant.
- Stir in soy sauce, brown sugar, and beef broth; simmer until the sauce thickens slightly.
- Return the beef to the pan and toss to coat; cook 2–3 minutes.
- Stir in the green onions and cook until just tender.
- Serve hot over steamed rice.
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