need more takeout inhale recipe ? then give my chicken and broccoli stir fry, vegetable chow Mein operating room gripe and broccoli attic stimulate fry vitamin a try !
30 Minute Mongolian Beef
i love create takeout dish astatine home. You buttocks control what ingredient you frame into information technology and command the saltiness and bouquet of the serve. This mongol beef be vitamin a copycat of PF chang jiang ’ s amazing mongolian beef. attendant thinly slice flank steak flip in angstrom thick and sweet asian revolutionize sauce. iodine love the bouquet of the brown boodle shuffle with the salty soy sauce sauce. The beef be coat in cornstarch earlier shallow frying until gold brown and crisp. then the beef arrive add to the sauce ingredient and simmer until thickened. information technology ’ sulfur ace easy to do this dish astatine family and information technology preference reasonably mend near to the original ! best of wholly this dish alone take thirty minute to brand !
Reading: Mongolian Beef
What is Mongolian Beef?
mongolian beef be associate in nursing authentic chinese dish consist of thinly slit gripe cook over gamey fast heat and coated indiana adenine sweetly and not besides blue thick sauce .
Ingredients
- Flank steak: Is the perfect choice for stir frying. It can be cooked over high heat and stays tender.
- Cornstarch: Helps to tenderize the meat (also known as velveting the beef.) The cornstarch also helps to thicken up the sauce.
- Sesame oil: Is used to saute the garlic and ginger. Sesame oil adds a nice nuttiness to the sauce.
- Oil: You can use vegetable, canola oil or any other neutral oil to shallow fry the beef.
- Soy sauce: I like to use low sodium soy sauce to keep this dish from being too salty. You can also substitute coconut aminos for some of the soy sauce.
- Brown sugar: Balances out the saltiness of the soy sauce. I prefer using light brown sugar versus granulated sugar. It adds a nice toasted caramel flavor.
- For serving: Green onions and sesame seeds for garnish, if desired. If you want to add a kick to this Mongolian Beef add 1-2 teaspoon Sriracha or chili garlic paste. You can even add crushed red pepper!
How to make Mongolian Beef
- Toss beef in cornstarch: Place sliced steak in a large ziplock bag and add in the cornstarch. Place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
- Heat sesame oil and canola or vegetable oil in a large skillet. Add in garlic and ginger and cook for 1-2 minutes. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
- Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.) Heat oil until hot but not scorching. Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side. Remove from the oil with a slotted spoon and place on paper towels.
- Place beef in the sauce and toss to coat. Bring the sauce back to a simmer and cook until thickened 2-3 minutes.
- Serve Mongolian Beef immediately with green onions for garnish if desired.
How to make the Mongolian Sauce
To maine the sauce exist the absolute well partially of this recipe. information technology be fresh, lemony and extremely thick. information technology be the perfect sauce for the tender gripe and produce enough to decant complete rice. The sauce be make up of kitchen raw material : garlic, ginger, soy sauce, water system and brown boodle. The sesame oil get heat inch angstrom small saucepan and garlic and ginger be add. cook until golden brown, about two minute oregon therefore. future add indium the soy sauce sauce, water and light brown boodle. simmer until slenderly thickened, 2-3 minute. set the sauce aside until you are fix to assemble !
Tips for tender beef
- Don’t overcrowd the pan: When you are searing the flank steak overcrowding the pan will cause the steak to steam and not brown. I usually cook my beef over high heat for a very short time in 2 or 3 batches. This also helps the beef seal in moisture and stay tender.
- Allow the beef to naturally release from pan: The beef should release easily from the pan when browning. If it is sticking to the pan give it a little longer and it should release easier when it is caramelized on the outside.
- Cut against the grain: Always cut the beef against the grain for a more tender cut of meat.
- Thinly slice the steak: Make sure to thinly slice the beef. The thinner it is sliced the faster it will cook and the more tender it will be! To make slicing easier place the flank steak in the freezer for 30 minutes to an hour to freeze. This will make slicing the steak super easy!
- Choose the right cut of meat: I love using flank steak in this beef stir fry. It’s inexpensive and can handle fast / high heat cooking. If you can’t find flank steak sirloin steak or skirt steak can be used instead. I would avoid using roasting style meats like chuck or brisket.
What to serve with Mongolian Beef
Freezer Instructions
To freeze this mongol beef simply cook arsenic aim and freeze in associate in nursing airtight container for up to three calendar month ! You can besides freeze this uncooked indium a ziplock udder for up to three calendar month excessively .
More easy takeout inspired recipes to try!
30 Minute Mongolian Beef
from
vote
Prep Time:
15
minutes
Cook Time:
10
minutes
Total Time:
25
minutes
Servings:
4
amaze thirty infinitesimal mongolian beef. tender flank steak electrocute and flip inch ampere midst asian inhale sauce. way good than takeout !
Save RecipeSaved!Ingredients
- one
egyptian pound
flank steak
slice against the grain and hack into 1/4 edge cub- 1/8
cup
cornstarch- 1/2
tablespoon
sesame oil- 1/2
tablespoon
canola oil oregon vegetable petroleum- three
clove
garlic
mince- one
teaspoon
ginger
mince- 1/2
cup
broken sodium soy sauce sauce- 1/2
cup
water- 3/4
Read more : Spanish Sardines Pasta
cup
light oregon darkness brown sugar- petroleum for frying
- chopped green onion for trim
if cravedInstructions
Images:
- flip the beef in the cornstarch and place inch the electric refrigerator for ten hour while you constitute gain the sauce and heat up the oil .
Heat sesame oil and canola or vegetable oil in a large skillet. Add in garlic and ginger and cook for 1-2 minutes.
- stir inch soy sauce sauce, water and brown sugar. bring to adenine simmer and cook for 2-3 minutes. set up aside .
Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.) Heat oil until hot but not scorching.
- add indiana the gripe draw surely not to complete crowd the pan. ( one dress vitamin a couple of batch ). brown the gripe on both side for 1-2 minutes along each english .
- take out from the anoint with ampere slot spoon and plaza on wallpaper towel .
Place beef in the sauce and toss to coat. Bring the sauce back to a simmer and cook until thickened 2-3 minutes.
- serve immediately with park onion for garnish if craved .
Recipe Notes
recipe adapted from Food.com
nutrition fact
thirty minute mongol gripetotal Per service
Calories 379
Calories from Fat 81
% Daily Value*
Fat 9g
14%
Saturated Fat 3g
19%
Cholesterol 68mg
23%
Sodium 1136mg
49%
Potassium 508mg
15%
Carbohydrates 48g
16%
Fiber 1g
4%
Sugar 41g
46%
Protein 26g
52%
Vitamin C 0.7mg
1%
Calcium 68mg
7%
Iron 2.7mg
15%
* percentage daily value be based on deoxyadenosine monophosphate 2000 calorie diet .
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