Mongolian Beef is a take-out favourite and even higher made at residence in about 20 minutes!
Skinny slices of beef are flash fried and coated in a candy soy sauce, ginger, and garlic sauce.
This copycat recipe for PF Chang’s rivals something you could possibly discover in a restaurant. Serve this stir-fry recipe over rice with steamed broccoli or bok choy.
What’s Mongolian Beef? It’s a easy stir fry with skinny slices of beef simmered in a sauce of soy, brown sugar, garlic, and ginger. The brown sugar caramelizes within the soy to make a barely sticky sauce that coats the meat.
Straightforward Take-Out at Dwelling
I really like Chinese language meals dishes, from rooster lettuce wraps to a easy cashew rooster, and adore it much more made at residence.
- This recipe is the right steadiness of savory and candy, entire household will adore it!
- Making takeout at residence is simple and better of all you already know precisely what elements go into it.
- Making Do-it-yourself Mongolian beef is budget-friendly in comparison with eating out.
- It’s so versatile, add veggies like sliced crimson peppers and serve over rice, on a mattress of noodles, and even tucked inside a lettuce wrap.
- This recipe shares my favourite ideas for additional tender beef and heaps of taste!
The way to Make Mongolian Beef (PF Chang’s type)
This can be a actually fast and straightforward Mongolian beef recipe; it’s on the desk in about 20 minutes.
- Coat the slices of beef in cornstarch per the recipe beneath, flash fry, and put aside.
- Put together the sauce. When the sauce has thickened, add the meat to the pan.
- Serve scorching over rice.
Ideas for Tender Beef
- Add Cornstarch: Toss the meat with cornstarch earlier than cooking. As cornstarch is a pure tenderizer, I exploit it on this recipe for tender meat with a pleasant crust and it helps to thicken the sauce.
- Select the Proper Lower: Select a type of beef that’s meant for fast cooking. I exploit flank steak or sirloin. Dearer cuts (reminiscent of filet) will also be used however keep away from more durable cuts like stewing meat.
- Lower Throughout the Grain: All the time reduce beef throughout the grain and slice thinly.
- Cook dinner in Small Batches: Don’t overcrowd the pan; prepare dinner in small batches as wanted. Overcrowding the pan may cause the meat to steam somewhat than sear.
- For simpler reducing, place the meat within the freezer for about 20 minutes earlier than slicing. Lower beef throughout the grain into 1/4″ inch slices.
- You will notice the lengthy fibers within the meat, you wish to reduce throughout the fibers for tender meat. In case you reduce with the fibers the meat might be powerful.
What to Serve with Mongolian Beef
Like most stir-fry recipes, rice is an ideal alternative for absorbing that garlicky ginger sauce. Steamed or baked white rice will do the trick. Add in a contemporary steamed veggie, some bok choy, and even some stir-fried veggies.
The way to Retailer Leftovers
Retailer leftovers within the fridge for as much as 4 days in a coated container within the freezer for as much as 4 months.
Freeze in single parts for a fast packable lunch to convey to the workplace. They are often reheated straight from the freezer within the microwave or oven.
Extra Take-Out Favorites
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Straightforward Mongolian Beef
Skinny items of beef are shortly fried & coated in a candy and savory sauce made with soy, ginger, & garlic, then served over a mattress of rice.
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Slice the flank steak into skinny ¼” items. Toss with cornstarch, shaking off any extra and put aside.
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In a 10-inch skillet, warmth 2 teaspoons of oil over medium-low warmth. Stir in minced ginger and garlic and prepare dinner till aromatic, about one minute.
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Add soy sauce, water, and brown sugar to the skillet, then convey to a boil. Let it boil for 3-5 minutes till barely thickened. Switch to a small bowl and put aside.
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Warmth 1 tablespoon of oil in a separate pan or wok over medium-high warmth. Cook dinner the meat in small batches for about 2 minutes. It doesn’t must be cooked by.
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As soon as all the beef is browned, add the meat and sauce again to the skillet and warmth over medium till scorching and bubbly.
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Take away from warmth and stir in inexperienced onions. Serve over rice.
- Use low-sodium soy sauce for the most effective outcomes.
- For just a little bit of warmth, add ¼ teaspoon of crimson pepper flakes.
- Cook dinner the meat in small batches to make sure even browning. Overcrowding the pan may cause it to steam.
- Slice the meat towards the grain for tenderness.
- Alter the sweetness or saltiness of the sauce by various the quantity of brown sugar and soy sauce to style.
- Serve with steamed broccoli or crimson bell pepper strips if desired.
Serving: 4g | Energy: 342 | Carbohydrates: 40g | Protein: 28g | Fats: 8g | Saturated Fats: 3g | Ldl cholesterol: 68mg | Sodium: 1691mg | Potassium: 513mg | Fiber: 1g | Sugar: 27g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 3mg
Diet data supplied is an estimate and can differ based mostly on cooking strategies and types of elements used.
Course Beef, Dinner, Entree, Primary Course
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