What Is Mongolian Beef Made of

Copycat 30 Minute Mongolian Beefiness is inspired by PF Chang's Mongolian Beefiness. 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 up all of the delicious sauce!

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

Quick Navigation

• 30 Infinitesimal Mongolian Beefiness
• What is Mongolian Beefiness?
• Ingredients
• How to make Mongolian Beefiness
• How to make the Mongolian Sauce
• Tips for tender beef
• What to serve with Mongolian Beefiness
• Freezer Instructions
• More easy takeout inspired recipes to endeavor!

30 Minute Mongolian Beef

I honey making takeout dishes at home. You tin can control what ingredients you put into it and command the saltiness and sweetness of the dish. This Mongolian Beefiness is a copycat of PF Chang's amazing Mongolian Beef. Tender thinly sliced flank steak tossed in a thick and sweet Asian inspired sauce. I love the sweetness of the brown sugar mixed with the salty soy sauce. The beef is coated in cornstarch earlier shallow frying until golden dark-brown and crispy. Then the beef gets added to the sauce ingredients and simmered until thickened. It'due south super easy to brand this dish at home and it tastes pretty darn shut to the original! Best of all this dish only takes 30 minutes to brand!

What is Mongolian Beefiness?

Mongolian Beef is an accurate Chinese dish consisting of thinly sliced beefiness cooked over high fast rut and coated in a sugariness and not also spicy thick sauce.

Ingredients

• Flank steak: Is the perfect choice for stir frying. Information technology can be cooked over high oestrus and stays tender.
• Cornstarch: Helps to tenderize the meat (also known equally 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 overnice 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 as well salty. You tin also substitute coconut aminos for some of the soy sauce.
• Brown saccharide: Balances out the saltiness of the soy sauce. I prefer using lite brown sugar versus granulated sugar. It adds a prissy toasted caramel flavor.
• For serving: Green onions and sesame seeds for garnish, if desired. If yous desire to add a kick to this Mongolian Beef add 1-2 teaspoon Sriracha or chili garlic paste. You can fifty-fifty add crushed red pepper!

How to make Mongolian Beef

• Toss beef in cornstarch: Place sliced steak in a large ziplock handbag and add together 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 big skillet. Add in garlic and ginger and cook for 1-2 minutes. Stir in soy sauce, water and brownish carbohydrate. 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.) Estrus 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-ii 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 glaze. Bring the sauce back to a simmer and melt until thickened two-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. It is sweet, tangy and super thick. Information technology is the perfect sauce for the tender beef and makes plenty to cascade over rice. The sauce is fabricated up of kitchen staples: garlic, ginger, soy sauce, water and brown sugar. The sesame oil gets heated in a small bucket and garlic and ginger are added. Cook until gilded brown, about 2 minutes or and so. Next add in the soy sauce, water and light dark-brown saccharide. 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 you are searing the flank steak overcrowding the pan volition crusade the steak to steam and not brownish. I usually melt my beefiness over loftier heat for a very short fourth dimension in ii or 3 batches. This besides helps the beef seal in moisture and stay tender.
• Allow the beef to naturally release from pan: The beef should release hands from the pan when browning. If it is sticking to the pan give it a little longer and information technology should release easier when it is caramelized on the outside.
• Cut against the grain: Always cut the beefiness 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 brand 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 beefiness stir fry. It'south cheap and can handle fast / high heat cooking. If you can't find flank steak sirloin steak or skirt steak tin be used instead. I would avert using roasting mode meats like chuck or brisket.

What to serve with Mongolian Beef

• Authentic Chicken Lo Mein
• Craven Chow Mein
• The All-time Fried Rice
• Cauliflower Fried Rice
• White or dark-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 Beefiness simply cook as directed and freeze in an airtight container for up to iii months! Y'all can also freeze this uncooked in a ziplock bag for up to 3 months as well.

More easy takeout inspired recipes to try!

• Boring Cooker Broccoli Beef
• Slow Cooker General Tso'southward Chicken
• Easy Sesame Beef
• The BEST Fried Rice
• xx Minute Cashew Chicken

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30 Infinitesimal Mongolian Beefiness

Amazing xxx Infinitesimal Mongolian Beef. Tender flank steak fried and tossed in a thick Asian inspired sauce. Way improve than takeout!

• ane pound flank steak sliced confronting the grain and cutting into one/iv inch cubes
• i/8 loving cup cornstarch
• ane/2 tablespoon sesame oil
• 1/2 tablespoon canola or vegetable oil
• three cloves garlic minced
• 1 teaspoon ginger minced
• 1/2 loving cup low sodium soy sauce
• 1/2 cup water
• three/4 cup light or dark brownish carbohydrate
• oil for frying
• sliced green onions for garnished if desired

Images:

• Toss the beefiness in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating upwards the oil.

  

• Rut sesame oil and canola or vegetable oil in a large skillet. Add together 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 2-3 minutes. Set bated.

  

• Meanwhile add together enough oil to a big wok or pan with high sides to fry the beef. (I used virtually 1 cup.) Heat oil until hot simply not scorching.

  

• Add in the beef making certain not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for ane-two 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 immediately with light-green onions for garnish if desired.

  

Recipe adapted from Food.com

Originally published May v, 2016

Diet Facts

30 Infinitesimal Mongolian Beefiness

Amount Per Serving

Calories 379 Calories from Fat 81

% Daily Value*

Fat 9g 14%

Saturated Fat 3g 19%

Cholesterol 68mg 23%

Sodium 1136mg 49%

Potassium 508mg xv%

Carbohydrates 48g 16%

Cobweb 1g four%

Sugar 41g 46%

Protein 26g 52%

Vitamin C 0.7mg 1%

Calcium 68mg vii%

Iron 2.7mg 15%

* Per centum Daily Values are based on a 2000 calorie diet.

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