How to Make Mongolian Beef Chinese Style

Copycat xxx Minute Mongolian Beefiness is inspired by PF Chang's Mongolian Beef. Tender flank steak fried and tossed in a thick Asian inspired sauce. Way ameliorate than takeout! Serve this Mongolian Beef over rice or stir fry noodles to soak upwards all of the delicious sauce!

Need more takeout inspired recipes? Then give my Chicken and Broccoli Stir Fry or Beef and Broccoli Noodle Stir Fry a try!

Quick Navigation

• 30 Minute Mongolian Beef
• What is Mongolian Beef?
• Ingredients
• How to make Mongolian Beefiness
• How to make the Mongolian Sauce
• Tips for tender beefiness
• What to serve with Mongolian Beef
• Freezer Instructions
• More like shooting fish in a barrel takeout inspired recipes to attempt!

30 Minute Mongolian Beef

I love making takeout dishes at dwelling. You can control what ingredients you put into information technology and control the saltiness and sugariness of the dish. This Mongolian Beefiness is a copycat of PF Chang's amazing Mongolian Beefiness. Tender thinly sliced flank steak tossed in a thick and sweet Asian inspired sauce. I love the sweet of the brown carbohydrate mixed with the salty soy sauce. The beef is coated in cornstarch before shallow frying until golden brown and crispy. And then the beef gets added to the sauce ingredients and simmered until thickened. Information technology's super piece of cake to brand this dish at abode and it tastes pretty darn close to the original! All-time of all this dish but takes 30 minutes to make!

What is Mongolian Beef?

Mongolian Beef is an authentic Chinese dish consisting of thinly sliced beef cooked over loftier fast heat and coated in a sweet and not too spicy 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 every bit 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 prissy nuttiness to the sauce.
• Oil: Y'all can use vegetable, canola oil or any other neutral oil to shallow fry the beef.
• Soy sauce: I like to apply low sodium soy sauce to go along this dish from being too salty. You lot tin can also substitute coconut aminos for some of the soy sauce.
• Brownish sugar: Balances out the saltiness of the soy sauce. I adopt using lite brown sugar versus granulated sugar. Information technology adds a nice toasted caramel flavor.
• For serving: Green onions and sesame seeds for garnish, if desired. If y'all want to add a kick to this Mongolian Beef add i-ii teaspoon Sriracha or chili garlic paste. You lot tin fifty-fifty add crushed red pepper!

How to brand Mongolian Beef

• Toss beef in cornstarch: Place sliced steak in a large ziplock bag and add in the cornstarch. Place in the fridge for ten minutes while you lot are making the sauce and heating up the oil.

• Rut sesame oil and canola or vegetable oil in a large skillet. Add in garlic and ginger and melt for 1-2 minutes. Stir in soy sauce, h2o and brown sugar. Bring to a simmer and cook for 2-three minutes. Fix aside.

• Meanwhile add together 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 i-2 minutes on each side. Remove from the oil with a slotted spoon and identify on paper towels.

• Place beef in the sauce and toss to coat. Bring the sauce back to a simmer and cook until thickened ii-3 minutes.

• Serve Mongolian Beef immediately with green onions for garnish if desired.

How to make the Mongolian Sauce

To me the sauce is the absolute Best part of this recipe. Information technology is sweet, tangy and super thick. It is the perfect sauce for the tender beefiness and makes plenty to cascade over rice. The sauce is made up of kitchen staples: garlic, ginger, soy sauce, h2o and brown sugar. The sesame oil gets heated in a small bucket and garlic and ginger are added. Cook until gold brownish, well-nigh two minutes or so. Side by side add in the soy sauce, water and low-cal brown sugar. Simmer until slightly thickened, 2-3 minutes. Set the sauce aside until you are ready to assemble!

Tips for tender beef

• Don't overcrowd the pan: When yous are searing the flank steak overcrowding the pan will cause the steak to steam and not brown. I usually cook my beefiness over high heat for a very short fourth dimension in 2 or 3 batches. This as well helps the beef seal in wet and stay tender.
• Allow the beefiness to naturally release from pan: The beef should release hands from the pan when browning. If it is sticking to the pan requite it a lilliputian longer and it should release easier when it is caramelized on the outside.
• Cut against the grain: Ever cut the beef against the grain for a more than tender cutting of meat.
• Thinly slice the steak: Make sure to thinly slice the beefiness. 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 thirty minutes to an hour to freeze. This will brand slicing the steak super easy!
• Choose the right cut of meat: I love using flank steak in this beef stir fry. Information technology'south inexpensive and tin handle fast / high rut cooking. If you lot tin can't find flank steak sirloin steak or skirt steak tin can be used instead. I would avoid using roasting style meats like chuck or brisket.

What to serve with Mongolian Beef

• Accurate Craven Lo Mein
• Craven Grub Mein
• The BEST Fried Rice
• Cauliflower Fried Rice
• White or brown rice. For a low carb option try cauliflower rice.
• Steamed vegetables
• Crunchy Asian Broccoli Slaw
• Roasted veggies
• Shrimp Egg Rolls

Freezer Instructions

To freeze this Mongolian Beef simply cook as directed and freeze in an airtight container for up to 3 months! You can also freeze this uncooked in a ziplock bag for upward to 3 months besides.

More easy takeout inspired recipes to endeavor!

• Slow Cooker Broccoli Beef
• Slow Cooker General Tso's Chicken
• Piece of cake Sesame Beef
• The Best Fried Rice
• 20 Minute Cashew Craven

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thirty Minute Mongolian Beef

Amazing thirty Minute Mongolian Beef. Tender flank steak fried and tossed in a thick Asian inspired sauce. Way better than takeout!

• one pound flank steak sliced against the grain and cut into ane/4 inch cubes
• 1/8 loving cup cornstarch
• 1/ii tablespoon sesame oil
• 1/ii tablespoon canola or vegetable oil
• three cloves garlic minced
• ane teaspoon ginger minced
• one/2 cup low sodium soy sauce
• i/2 cup h2o
• 3/4 cup lite or dark brown sugar
• oil for frying
• sliced green onions for garnished if desired

Images:

• Toss the beefiness in the cornstarch and identify in the fridge for x minutes while you are making the sauce and heating upwards the oil.

  

• Heat sesame oil and canola or vegetable oil in a large skillet. Add together in garlic and ginger and cook for 1-2 minutes.

  

• Stir in soy sauce, water and brown sugar. Bring to a simmer and melt for 2-3 minutes. Set bated.

  

• Meanwhile add enough oil to a big wok or pan with high sides to fry the beef. (I used virtually i loving cup.) Oestrus 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 beefiness on both sides for ane-two minutes on each side.

  

• Remove from the oil with a slotted spoon and place on paper towels.

  

• Place beefiness in the sauce and toss to glaze. Bring the sauce back to a simmer and cook until thickened 2-3 minutes.

  

• Serve immediately with green onions for garnish if desired.

  

Recipe adjusted from Food.com

Originally published May 5, 2016

Nutrition Facts

thirty Infinitesimal Mongolian Beef

Amount Per Serving

Calories 379 Calories from Fat 81

% Daily Value*

Fat 9g xiv%

Saturated Fatty 3g 19%

Cholesterol 68mg 23%

Sodium 1136mg 49%

Potassium 508mg 15%

Carbohydrates 48g 16%

Cobweb 1g 4%

Sugar 41g 46%

Protein 26g 52%

Vitamin C 0.7mg 1%

Calcium 68mg seven%

Iron 2.7mg 15%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://chefsavvy.com/30-minute-mongolian-beef/

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