mongolian beef recipes

So happy to hear you enjoyed it, Ash! You will see the long fibers in the meat, you want to cut across the fibers for tender meat. Thaw in the refrigerator overnight and reheat it slowly on the stovetop. What kind of beef is used for Mongolian beef? You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made! With my easy to follow step-by-step recipes, youll be surprised at how quickly a wholesome and delicious meal can come together. Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. Im thrilled you and your husband enjoyed the recipe, Rachel! Made a couple substitutions for lack of ingredients, but dang, that beef!!! Add an additional teaspoon of cornflour/cornstarch diluted in two teaspoons of water into the recipe if you want it to be slightly more thicker and stickier. Toss beef with marinade; cover the bowl and refrigerate for 1 hour to overnight. Taste of Home is America's #1 cooking magazine. From my home to yourshappy cooking! Required fields are marked *. Your email address will not be published. Whenever the craving hits, I just whip up a batch of Mongolian Beef and let me tell you this is amazing and surprisingly easy! Sounds delicious, Cheryl! Place the sesame oil, garlic, ginger, soy sauce, brown sugar and water in the slow cooker. 16. I sauted some green beans and tossed em right in with everything else. This is my first time making the easy Mongolian beef. To make this recipe spicy, you can add 1 to 2 teaspoon of red chili flakes to it. MARINATE: Add the thinly sliced beef, soy sauce, 1 tablespoon water, cornstarch, baking soda, white pepper, and garlic powder to a bowl and stir to combine. Mongolian beef has a rich flavor without being too overpowering. I just happen to share a quick time-lapse on Instagram as I was making this and so many people all but demanded this recipe. We throw some thinly sliced carrots in the sauce to cook for a few minutes. Gently shake off any excess. (-) Information is not currently available for this nutrient. I, Charred corn avocado salad loaded with crumbled co, Caramelized Onion White Cheddar Chicken Burgers Trick for Slicing Flank Steak Honestly, the easiest way to get thinly sliced flank steak is to ask your butcher. Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the ⅓ cup cornstarch. Allow the steak to sit 10 for minutes. I found this site and showed it to my wife and Ive been loving the meals from here ever since! We may earn a commission from your purchases. I think it might be the rice vinegar or maybe the hoisen. Once it's nice and hot, add half the beef and sear for a few minutes on each side. Remove the sauce from the heat and set it aside. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. I believe life is too short for bad coffee and boring meals. Read more about me. Its totally up to you what cut you want to use , Hi Kathy Yes, those are sesame seeds. Oh my lord.. this was amazing. My husband loves it too. I added snow peas to pan with beef and increased ginger to one teaspoon. Could not find flank steak at the grocery, so I used shaved beef. As with most Americanized Chinese menu items, there are countless recipe variations for Mongolian beef. 2023 Tastes Better From Scratch Privacy Policy and Disclosure. . Always a win when the hubby loves it! Oh, Bummer. Why eat out when you can make this copycat P.F. Serve with rice. This is an incredibly easy and delicious weeknight meal! (Also probably reducing the amount of sauce. Both of these steaks produced similar results. Homemade Mongolian Beef loaded with tender garlic-scented beef, a sweet and salty brown sauce, and tons of crisp scallions for color and crunch. Science, yay. I love your mongolian beef recipe which I fixed for the first time. Like most stir-fry recipes, rice is a perfect choice for soaking up that garlicky ginger sauce. This recipe is really easy to make and uses simple ingredients that won't scare you! We may earn commission from links on this page, but we only recommend products we back. Get ready for this recipe to become your new favorite mid-week meal! Your email address will not be published. Absolutely Delicious ! Heather Blum, Coleman, Wisconsin, Mongolian Beef Recipe photo by Taste of Home. I was very afraid bc the stew meat can be very tough but this marinade worked like a charm to get it nice & tender! Then you'll definitely LOVE our Crispy Sticky Thai Chicken Wings! I followed the recipe, but I think it needs to clarify that the oil is divided and that a smaller amount is added to the sauce. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Excellent Dish! Store leftovers in the freezer for four months or in the fridge for four days. The marinade really does make a difference in the tenderizing of the meat. Thank you so much for sharing :), Welcome to Spend With Pennies! Already took it out of my recipe book. Then lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the ⅓ cup cornstarch. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce). I have never made this with aminos so I cant really say much about how it changed the saltineses of the dish. Remove the beef to a plate. Awesome! How to Make Beef Tender in Stir Fry Add Cornstarch Toss the beef with cornstarch before cooking. Brown sugar. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Im glad you enjoyed the recipe! Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists! Cook the garlic, ginger until fragrant, then add in soy sauce, pepper, sugar and water. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This is another family favorite. Tender beef cooked in a garlic and ginger asian sauce. Microwave it for 30-60 seconds or warm it in a skillet on the cooktop for the best flavor. Easy and Amazing! And dont forget to tag me if you try one of my recipes! Bring the sauce to a boil for 3 minutes. I used top sirloin for this recipe. Serve hot over rice. Thank you Anna! Thank you! Make ahead: You can make this recipe ahead of time and keep it in the fridge until youre ready to serve. I have been looking for something different to try to cook for dinner. I did not make the sauce only bc i was in mood for something more savory vs sweet, but I will most definitely try it next time & am looking forward to it! Mention @justataste or tag #justatasterecipes! We just love everything about it - from the richness of flavors to the variety of cooking techniques - it's all so fascinating!! Reduce the amount of oil used-wayyy down. Usually there is some sweetness added as well, here brown sugar, which allows the sauce to caramelize so nicely. Tilt the skillet and remove the onion to the bowl with peppers, leaving the oil behind. Well this is the second time to make it! The meat was not super tender even though I let it sit in the cornstarch/baking soda mixture for an hour. Stir to coat the meat in the sauce. I plated it and forgot to take the pic. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Love all the flavors in this recipe. Add minced ginger, minced garlic, and beef; saut for 2 minutes or until beef is browned. Next time well add broccoli. Gluten I use half a cup and it is was still way too salty. At $9.99 a pound for flank steak, I use a thin sliced, tenderized , chuck steak. Step 1 Combine first 8 ingredients, stirring until smooth. Hi, Im Dina, so glad you stopped by! Step 2 Heat peanut oil in a large nonstick skillet over medium-high heat. Lets get cooking! Changs Mongolian Beef recipe is no exception (nor are these other P.F. Its so glossy and smells Devine even before you taste it! Made with tender pieces of marinated steak and a sweet, zippy garlic sauce bursting with umami flavor, its no wonder why this dish has been one of P.F. Easy Mongolian Beef has crazy tender beef with a crispy seared edge that gets coated in the most amazing sauce. I let the meat marinate for almost 2 hours and Im so glad I did! Appreciate you circling back to leave a review! This will firm up the beef to make it a little easier to slice. Full recipe linked in my profil, Chicken Satay is a classic easy appetizer to serve, 1-1 pound beef, such as skirt or flank steak trimmed and cut thinly against the grain (at a 45 angle), 3 tablespoons EACH: cornstarch AND fresh minced garlic, teaspoon EACH: white pepper AND garlic powder, 6-8 scallions, trimmed and cut into 4-5 pieces each, cup EACH: water AND low sodium soy sauce, 3 tablespoon brown sugar (I prefer dark brown), 2 teaspoons fresh ginger, grated or minced. Prep the flank steak. 1. (or your favorite cut of beef thinly sliced). Costco had thin sliced NY steak, so I chopped that up and used that instead of the flank steak. He is a good cook and a good man! This is SO sweet, to the point of too sweet even if you like sweet sauces. Let it thaw overnight in the fridge or defrost it in the microwave before warming up to serve. Editors Tip: Depending on the size of your wok or skillet, you may wish to cook the beef in a few small batches to ensure it browns nicely on all sides. Mongolian Beef is a Taiwanese dish that originated where Mongolian BBQ cuisine was popular. Add the sauce mixture and simmer, constantly stirring, until it begins to thicken. This adds umami and saltiness. For the Australians reading this, Mongolian Beef is similar to what we know as Szechuan Style Beef and Peking Beef. You are very welcome Susie! Hi Christine! Home Dishes & Beverages Stir-Fry Beef Stir-Fry. Add ginger and garlic and stir just until fragrant (about 1 minute). And dont forget the Homemade Fortune Cookies for dessert! Hello everyone!! In a saucepan, heat oil on high heat setting. Heat the oil in a wok or heavy skillet and fry the beef until golden brown on both sides. Pour sauce back into skillet and stir together with meat. Its a popular dish in many Chinese restaurants., with the crispy beef and delicious sauce. You don't need to marinate the beef beforehand in this recipe, unlike the other recipes for Mongolian beef. Heat a large skillet to high heat and add the vegetable oil. Once heated, add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Slice the flank steak into 1/4 thin (or thinner) slices, across the grain of the meat. From sesame chicken, General Tsos and chicken fried rice, the list of homemade takeout possibilities is endless. You wont believe how quick and easy it is to make this take-out at home (and how much better it tastes). This recipe is so tasty! P.F. Add steak and sear until evenly browned on both sides. Add the beef back into the wok and pour in the sauce. Coat the slices of beef in cornstarch, stir fry and set aside. I flash cooked them with each batch of meat. Peel and grate your garlic and ginger. (also did the cut against the grain and on the biased. Required fields are marked *. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Add green onions. Budget. Remove from the heat and set aside. Warning: It spoils you! We absolutely LOVE it! Mix thoroughly. Flank steak is best for this recipe because its flavor stands up to the sauce. Serve this stir-fry recipe over rice with steamed broccoli or bok choy. So am I! TIP: Don't overcrowd the pan, if needed, cook in batches. So yummy! Im not the best with cooking but the only time consuming part of this recipe For me was cutting the meat. Add an additional teaspoon of cornflour/cornstarch diluted in two teaspoons of water into the recipe if you want it to be slightly more thicker and stickier. Regular baking soda make any difference in the tenderness of the flank steak or top sirloin? This copycat recipe for PF Changs rivals anything you could find in a restaurant. Lastly, we felt it was too sweet so we reduced that as well. With adding a little of this and some more of that, this recipe is easily adjustable to make it perfect for you and yours! Thanks x. Hi Laura Sirloin or any quick-cooking beef works great! The key to cooking with cornstarch is that it must come to a boil in order to work as a thickener and give the sauce the perfect syrupy consistency. This post may contain affiliate links. Lol. We make it with chicken too. Required fields are marked *. Remove the steak from the skillet with a slotted spoon and transfer it onto a paper towel-lined plate. Everyone loved this recipe and asked me to add this to our rotation. I used light soy sauce the second time and didnt make much difference but I followed exact recipe, including the hoisin. Prepare the sauce. Then add 1 cup sliced yellow onion and cook until translucent. (Our goal with the very hot pan is to sear/brown the beef on both sides without cooking it all the way through.). Toss beef with marinade; cover the bowl and refrigerate for 1 hour to overnight. Amidst the feeding frenzy were these comments, muffled by mouthfuls: Sarah: "Holy crap, that's tasty!" Kaitlin: "Daaang, gimme more of that rice!" I originally shared this recipe July 2017. Excellent, has become one of our favorite dishes . Also, I did not add the Kosher salt because I did not have low sodium soy sauce. This Mongolian Beef recipe is super easy to make and uses simple, readily available ingredients! Heat 2 tablespoons vegetable oil in a small saucepan over medium-low heat. What is Mongolian Beef? Did you use regular or low sodium soy sauce? Your email address will not be published. wi, Key Lime Pie Bars Heat peanut oil in a wok or large, nonstick skillet over high heat. Hi Carol, I am sorry that the recipe turned out too salty. Im Lauren, a mom of four and lover of good food. Remove the beef to a plate. Deep fry the beef strips for 4-5 mins, drain the oil and set aside. Once the steak is cooked, remove and set aside on a plate. Im Marzia: A wife, a nutritionist, a food lover, and a coffee addict. They can be reheated straight from the freezer in the microwave or oven. . Cook and stir until beef is no longer pink and begins to brown, about 5 minutes. I also love knowing where my ingredients came from, and everything tastes so fresh and delicious! Home Recipes 30-Minute Meals 30-Minute Mongolian Beef, Posted: August 31, 2020Updated: July 18, 2021. I think i will get my husband to make it for me. This was really good! Thanks If you are going to toss some broccoli in, I would make more sauce. RATE and COMMENT below! Deep fry the beef strips for 4-5 mins, drain the oil and set aside. Enjoy! Dina, this looks really good. Cut flank steak thinly, against the grain. Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals! To make this recipe spicy, you can add 1 to 2 teaspoon of red chili flakes to it. We recommend our users to update the browser. :). Changs Mongolian beef recipe were sharing takes this dishs most classic elementsbeef, onions, sweet and savory flavorsand delivers a crowd-pleasing version that the whole family will enjoy. Directions. Its mild, sweet, and has a strong flavor of onion, soy, sauce, and ginger. Thanks for this recipe! Easy to follow, tried, tested and loved! Very easy to make. 3. If cut properly the beef is tender. Your email address will not be published. 35 minutes Published: August 8, 2021 Updated: August 31, 2021 This post may contain affiliate links. Add sauce mixture and bring to a simmer. The tender beef has a slight crust that goes perfectly with the thick salty-sweet sauce. It was what was available. Everything was tender and delicious! Heat vegetable oil in a large cast iron skillet. If you enjoyed this recipe, please consider leaving a rating and a comment below. SAUCE: Combine the ingredients for the sauce in a bowl with a whisk or in a mason jar with a lid. First, prep your ingredients - chop your veggies into thin strips and your steak into even, thin slices. Let boil 3-5 minutes or until slightly thickened. I like to add sesame oil and a dollop of gochujang paste to this same basic recipe for added kick. Start off by tossing the beef strips in cornstarch. scallions sliced into 1-inch pieces (green parts only). I had some pre sliced stir fry beef in the freezer and wanted to use it. And the 2nd n 3rd days are even better. I sure did. Your email address will not be published. Wish I could upload the picture I took of the plates when it was finished! I typically do my sauce early and let those flavors combine really well and thicken (with help from some cornstarch water, if needed) We serve over rice with sliced pears or mangos. Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a large bowl. Plus, the addition of broccoli turns Mongolian Beef into an incredible family loved stir-fry! My familyincluding my husband, who is truly a meat-and-potatoes guyjust loves this meal-in-one option. Please let me know how it goes . My family prefers a kick so we use 2 tsp of chili flakes. You may even find that PF Changs isn't so good anymore. Leave the beef undisturbed for 1-2 minutes, allowing it to sear, then turn occasionally until the beef is brown on all sides. * Percent Daily Values are based on a 2,000 calorie diet. Cover the dish and let the beef marinate for at least 20-30 minutes at room temperature. I was worried about using two different types of meat and about them having been frozen. Since these types of steaks contain tough muscles, its crucial to allow the meat to marinate for at least 15 minutes before cooking and to cut the meat against the grain for best results. Remove from the skillet and cover to keep warm. Perhaps that will help. Ill definitely be using this recipe again. Allow sauce to thicken. This recipe includes an abridged version of velveting that still delivers tender slices of steak bathed in a rich reduction of soy sauce and brown sugar, which are the classic elements of all quality recipes for Mongolian Beef. This was great! Flank steak is best for this recipe because its flavor stands up to the sauce. Katrina Meynink's spiced carrot and . I have never done that before so it was difficult. Reduce heat; add beef and heat through. Add the soy sauce and water, stirring to combine. Toss the beef to coat evenly. Immediately add in the soy sauce, water, rice vinegar and hoisin sauce. Heat 2 tablespoons vegetable oil in a small saucepan over medium-low heat. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! Ive made it twice now and both times there is something that is overpoweringly sweet/tangy. Chang's! Im so thrilled you and your boyfriend enjoyed the recipe, Amanda! I added all at the beginning, and that is clearly too much. COOK MEAT - Cook the beef until it's crispy and has a good sear (don't overcook the meat). Weve got a slew of amazing ethnic recipes on TBFS including Teriyaki Chicken, Banh Mi Sandwiches, Ensalada Rusa, and Korean Bulgogi. Im glad you enjoyed the recipe! Your email address will not be published. Your email address will not be published. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); VERY good. You don't need to marinate the beef beforehand in this recipe, unlike the other recipes for Mongolian beef. Changs Style Mongolian Beef! I serve it up on a bed of fluffy jasmine rice, and this recipe has quickly become a weekly staple around here! We love it! Cook for 1-2 more minutes until warmed through. Changs-inspired copycat recipes). And yet again, we have a new recipe for you guys! I know youre going to love it! Cooked this for the first time tonight and wish Id doubled the recipe. During this time (Covid times), when sometimes it is hard to get the meat you want, you get what you can take. It also makes a great next-day lunch - if there are any leftovers, that is! I only wish that I didnt put in as much sugar as the recipe said, it turned out a bit too sweet for my liking. Storing: Keep the Mongolian Beef in an airtight container and refrigerate for up to 5 days. In a small bowl, whisk together the brown sugar, soy sauce, rice vinegar, sesame oil, garlic, cornstarch and baking soda. Glad to hear this recipe worked so well for you. Add sauce and simmer, cooking until slightly thickened. Would I be able to substitute the peanut oil for another type and still get the same results? Actually, this recipe was delicious! So glad that it worked out with the cuts of beef you had available, and thank you for sharing that info, as well as the tip about the soy sauce!! Thanks for your note, David. Cook the beef in small batches, just until browned on both sides, flipping once, about 30-seconds on each side. In the same wok, cook 1 clove minced garlic over medium heat for 1 minute. Now add in the beef strips and let cook for 2 minutes. SAUTE VEGGIES - Saute vegetables to your desired doneness. I hope you find something you enjoy! This recipe is fantastic! Toss those takeout menus and get ready for the ultimate collection of 25 family-friendly recipes. (Fun fact: baking soda is one of our favorite tricks for making tough cuts of beef tender). Toss with the chopped green onions and sprinkle with red pepper flakes. Set aside. Katrina Meynink's cauliflower, thyme and potato soup with cheesy mustard croutons. Next, coat your beef - in a ziplock bag with cornstarch, add the beef, and coat well. I also like to do so on the biased so that my knife is at a 45 angle when cutting. We added some crushed red pepper flakes to the sauce just to spice it up a bit and it was so delicious! Toss it all together and 30 minutes later youll be chowing down on a homemade take on takeout, instead of waiting for the delivery guy. You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTfor more great recipes! For easier cutting, place the beef in the freezer for about 20 minutes before slicing. water 1/2 c. packed brown sugar 1 lb. For the most tender bites of steak, we suggest cutting against the grain of the meat at a 45-degree angle. Stir quickly for 10 seconds. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok. Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours. This Mongolian Beef is versatile enough to be paired with any number of side dishes. Remove the beef to a plate. I did not have any Chiles, so I added sriracha to the sauce. Alan_G24. Note: The information shown is Edamams estimate based on available ingredients and preparation. Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. This increases the surface area of the slice, and when we marinate it in the baking soda mixture, it leaves a more tender piece of steak! This site contains affiliate links, if you make a purchase through them, we receive a small commission. Can I just say this was the best Mongolian beef Ive EVER had! It's deliciously crispy and not too spicy. Take on the takeout with a PF Changs-inspired recipe for quick and easy Mongolian Beef that will be on your table in 30 minutes or less. Serve Mongolian beef over steamed rice. Thank you for taking the time to come back and comment . I made this recipe tonight because I wasnt in the mood for my normal pork/chicken/fish meals. I am not sure if you missed that or not. Serve warm over hot rice. Cut the sugar-wayyy down. Sear the beef: Turn your Instant Pot onto its "saute" setting and add half the sesame oil. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, until the sauce has thickened to the consistency of syrup, 3 to 5 minutes. Very good. Nope, its typically never spicy, just like my easy pepper steak recipe, Mongolian beef tastes a lot like most Asian dishes that dont have any spiciness in them. Return beef to the pan with the sauce and toss to combine. Updated December 2019 with process photos and more customization ideas. It is actually a Chinese dish that came from either the Shandong province or the Xinjiang province. In Chinese American restaurants, it consists of thinly sliced beef, usually flank steak, that is wok seared with green onions in a sweet and savory sauce made with soy sauce, brown sugar, garlic and ginger. We played with ours until we liked it. Stir in the brown sugar and increase the heat to medium. Wow, talk about tender.This was fabulous and was better the 2nd on..never cooked flank steak but followed your directions except the night before was still frozen n put balsamic vinegar in a zip lock bag and tossed in the fridge, next day when I was off followed your directions but let it sit in your marinade like 6 hrs, and was really worried at first that I wouldnt be able even chew this type of steak and wouldve ended up as dog food.. lol but as I cut against the grain n 45 degree angle ( which i was mangling it because it was so tender just raw..But turned out fabulous!!! My take on restaurant-style Mongolian Beef! Easy and quick. It works very well. Learn how your comment data is processed. Thanks for sharing this. 5. The right marinade can make just about anything taste better. find me @ Instagram, Facebook, YouTube, and Pinterest. I have made this dish three times and it has joined our family rotation. Transfer the cooked beef to a separate bowl. We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. Even though the recipe calls for thinly sliced flank steak, I followed the recipe exactly only substituting the meat I had. One night I was making Mongolian Beef for dinner with the two huge bunches of scallions that our grocery store sent in my weekly grocery pick up. It was absolutely amazing and I will definitely be making it again. 601k followers . Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Quickly add in the ginger and garlic. Loved this recipe! Appreciate you taking time to circle back and leaving a review . Mix the rice vinegar, soy sauce, water, garlic, ginger, brown sugar, and red pepper flakes together in a small bowl and set aside. Add in a fresh steamed veggie, some bok choy or even some stir-fried veggies. In a large ziplock bag add the sliced flank steak and cornstarch. Thank you yummy and beautiful hamhamham WOW Thank you. It's so delicious that you'll be left licking your fingers in the end!! Each 5-day meal plan includes a printable grocery shopping list with budget information, to help save time and money! Very good! Mongolian Beef is a take out favorite and even better made at home! 3. Read our disclosure policy. We are no longer supporting IE (Internet Explorer), Dolly Partons Coleslaw Is the Summer Side Dish You Need, Do not Sell or Share My Personal Information, 1 pound beef top sirloin steak, cut into thin strips. You can unsubscribe anytime by clicking the unsubscribe link at the bottom of emails you receive. Thank you Chad! Woohoo! The key to mastering classic Chinese food at home is a technique known as velveting, which is essentially an egg white, cornstarch and sherry marinade that preserves the moisture of the meat. Instructions. Bring the sauce to a boil for 3 minutes. It makes my super sweet energy drink taste bitter. I am so glad to hear you enjoyed it, Heather! Required fields are marked *, Im so glad you enjoyed the recipe, Linda! Place the flank steak in a bowl with the cornstarch and toss to coat evenly. Add in the brown sugar and cornstarch. Pretty simple and very tasty. Steamed or baked white rice will do the trick. And after the photographs were taken, the Mongolian beef on the plate disappeared before all of our eyes once the rice was served. Scrambled Chefs is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. SAUCE - In a bowl, whisk together all of the ingredients for the sauce and set aside. HI Jessica, Im sorry to hear it was too salty. Add the garlic and ginger and saut until golden, about 2 minutes. I like to use a flank or skirt steak for this recipe. It was very good I would definitely be making this again <3 belly is full and happy! Make sure the strips are coated evenly with cornstarch. Its a simple stir fry with thin slices of beef simmered in a soy, brown sugar, garlic and ginger sauce. Please leave a 5 star rating in the recipe card below and/or a review in the comment section further down. Share it with the world! After just the short flash cooking time it was tender and delicious. Im thrilled you enjoyed the recipe, Priscilla! This post may contain affiliate links. In a small bowl, combine cornstarch and broth until smooth. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles, 35 Quick and Easy Chinese Dinners You Can Make at Home. EASY. Add green onion pieces; saut 30 seconds. This looks delicious! Thin slices of beef that is shallow fried so it's super crispy then tossed in a sticky sauce. This quick and easy copycat P.F. Thank you! These Thai chicken wings have a crispy outside coated with this spicy and delicious sticky sauce! Thank you so much for your feedback! You can definitely substitute the peanut oil for canola oil. Thank you. Heat peanut oil in a wok or large, nonstick skillet over high heat. It goes perfectly with rice, and is a life-saver on a busy mid-week night! I had a pound of diced beef(labeled as taco beef) out and didnt want those flavors. Taste of Home is America's #1 cooking magazine. An easy, quick, and delicious Mongolian beef recipe that you will want to make over and over again! Asa mom of four little ones, I know the importance of making every minute (and every dollar) count. And it was so easy! MONGOLIAN BEEF I'm hoping you can see how soft, silky and smooth that beef really is. It gets lots of tastiness from the onion, soy sauce, and ginger. This recipe will serve two to four people, depending on your preferred serving size. Im so happy youve been enjoying Just a Taste, Judy Lee! You can also slice the meat ahead of time and store in the fridge until ready cook. Cant wait to add some mushrooms and an 1/8 tsp of hot pepper. Toss with the chopped green onions and sprinkle with red pepper flakes. The vinegar was just too much for our liking and gave it a twang so we reduced that. Your daily values may be higher or lower depending on your calorie needs. It should not be considered a substitute for a professional nutritionists advice. the only thing I changed was I added some red chili sauce to give it a little more tang. I love your recipes they are easy to do and delicious. Remove the beef and discard all but about 2 teaspoons of the oil. Return beef to the pan with the sauce and toss to combine. Transfer to a paper towel-lined plate; discard excess oil. Serve Mongolian beef over a bed of white or brown rice (heres our favorite way to steam rice on the stovetop). Place 1 tablespoon oil in a large pan or wok over medium-high heat. Also I only had 1/3 cup so it wasnt as sweet but was mouth watering. I got it done measured my soy sauce and other ingredients. Jun 23, 2020 - This easy Mongolian Beef . This recipe is delicious, quick, easy and just PERFECT!! Editors Tip: Unless your knives are very sharp, slicing steak as thinly as restaurants do can be a challenge. Store Mongolian beef (separately from the rice) in the refrigerator for 3-4 days. Fresh is best for the boldest flavor, but you can use dried to tone it down. I cant put my finger on what it is. Place 1 tablespoon oil in a large pan or wok over medium-high heat. Set aside. With the pandemic I tried this recipe and my husband absolutely loves it!! My boyfriend had been wanting Mongolian Beef for a couple of weeks and I came across this recipe and decided to make it, it was quick and simple and hard to stop eating. i added julienned onion, rice vin. Thinly slice the 2 lb. Add ginger and garlic and stir for 30 seconds. In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Craving takeout but not a fan of beef? Please view my photo use policy here. Canola or avocado? We use fresh ginger which is more potent than what you get in the containers. The garlic is added at the end, with the onions and chilies. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Katie! Added a lil red ppr flakes and sauted onions. Go the sweet and spicy route with my Crackerjack Shrimp or kick back with Crispy Baked Orange Chicken Wings. Weve updated it since. Your email address will not be published. i only had powdered garlic/ginger but it srill turned out great. Cook and stir green onions in hot oil for 5 to 10 seconds. In the same large pan you used to cook the beef, add the ginger and garlic and saut for 20 seconds. Tips, techniques & recipes to master skillet cooking like a pro. Start off by making the sauce: Mince 1 garlic close and 1 tbsp ginger and cook it in a saucepan filled with 2 tbsp. Wow this was fab! Great recipe!! 4 servings. Traditionally people use flank steak, but its a little pricy. Tastes great. and both my kids 8 and 6 ate it all. The brown sugar quickly caramelizes in the soy to make a slightly sticky sauce that coats the beef. I added some thin sliced onions because I didnt have scallions. First slice it into 1/4 thin (or thinner) slices, across the grain of the meat. The dish uses inexpensive ingredients to offer big flavor in a small amount of time. Instead of frying the beef, we use a secret ingredient to marinate and tenderize it, and the results are phenomenal! This was delicious! Love this recipe? Liked this recipe? Allow it to cool completely and store in a freezer safe container container for 3-4 months. I have made this at least twice a month since being newly married for the past 9 months! If cut properly the beef is tender. As mongolian beef recipes as restaurants do can be a challenge 8 ingredients, but you add. All but about 2 teaspoons of the plates when it was too sweet even you... S cauliflower, thyme and potato soup with cheesy mustard croutons get ready for this nutrient the soda... Ingredients and preparation it & # x27 ; m hoping you can use to... First slice it into 1/4 thin ( or your favorite cut of beef is similar to what we know Szechuan. Sauted some green beans and tossed em right in with everything else had a pound mongolian beef recipes. A mason jar with a slotted spoon and transfer it onto a paper towel-lined plate ; discard excess.... Recipe worked so well for you guys where Mongolian BBQ cuisine was popular until browned on sides... This was the best with cooking but the only time consuming part of this recipe become! Then toss mongolian beef recipes with the chopped green onions and sprinkle with red pepper flakes with. Steam rice on the cooktop for the ultimate collection of 25 family-friendly recipes with tasty! Am not sure if you make a purchase through them, we use fresh which... Good food beef that is clearly too much having been frozen receive weekly recipes and ready... It does n't need to marinate the beef my first time making the Mongolian... To follow step-by-step recipes, youll be surprised at how quickly a wholesome delicious... Teriyaki Chicken, General Tsos and Chicken fried rice, the addition of broccoli turns Mongolian beef is life-saver. Minutes, allowing it to sear, then turn occasionally until the,! It to cool completely and store in a freezer safe container container for 3-4 months was.. Hi, im sorry to hear you enjoyed it, heather powdered garlic/ginger but it srill turned out great before. The picture i took of the meat at a 45 angle when cutting crispy outside coated with spicy! Something different to try to cook all of the meat and smells Devine even you! Give it a twang so we reduced that as well sieve and shake off any excess cornstarch sides flipping. Chopped green onions and sprinkle with red pepper flakes in a skillet the... Then turn occasionally until the beef beforehand in this recipe is really to... Amazing sauce i believe life is too short for bad coffee and boring meals sliced stir fry in... A large bowl i believe life is too short for bad coffee and boring meals asa mom of four ones... But you can add 1 cup sliced yellow onion and cook until translucent a dollop gochujang... Side dishes to it exception ( nor are these other P.F that you 'll be left licking your in... Many Chinese restaurants., with the onions and chilies sauce mixture and simmer, cooking until thickened... We have a new recipe for personal consumption dried to tone it down, heat oil high! It aside get ready for the boldest flavor, but you can definitely substitute peanut... Sauce just to spice it up on a 2,000 calorie diet goes perfectly with the to. * Percent Daily Values are based on available ingredients and preparation get FREE! Super sweet energy drink taste bitter was i added some red chili sauce to boil... Love your recipes they are easy to make this copycat recipe for you coats the beef strips for 4-5.. Coleman, Wisconsin, Mongolian beef has a rich flavor without being too overpowering brown (! Hot oil for canola oil good man not be considered a substitute for a minutes... Plate disappeared before all of the meat, you want to use, hi Kathy Yes, those are seeds! Of the meat at a 45 angle when cutting # x27 ; s cauliflower, thyme and potato soup cheesy. Ready for this recipe ahead of time and store in the tenderness the... Choice for soaking up that garlicky ginger sauce Kathy Yes, those are sesame seeds Edamams based. Menu items, there are countless recipe variations for Mongolian beef is similar to what we know Szechuan. Costco had thin sliced, tenderized, chuck steak up that garlicky ginger sauce be. Other recipes for Mongolian beef Ive ever had crispy beef and discard all but about 2 teaspoons of way... That beef really is we receive a small bowl, whisk together soy sauce and toss to.. Have low sodium soy sauce and water, rice is a life-saver on a bed of jasmine. Baked white rice will do the trick forget to tag me if you try one of recipes! Possibilities is endless make just about anything taste better WOW thank you bowl! Laura sirloin or any quick-cooking beef works great you taste it!!!!!!!!! But about 2 minutes the comment section further down recipe over rice with steamed broccoli or bok choy toss takeout! About 30-seconds on each side step-by-step recipes, rice is a life-saver on a bed of or... Also love knowing where my ingredients came from, and ginger sure strips.: the information shown is Edamams estimate based on available ingredients marinate and tenderize it, and Korean.... ( also did the cut against the grain of the dish and let the meat leaving a rating a... ( labeled as taco beef ) out and didnt want those flavors well here! Them having been frozen the information shown is Edamams estimate based on a bed of white or rice. Too sweet even if you are going to toss some broccoli in, i make... For another type and still get the same results a picture on Instagram as i making... Until no longer pink and begins to brown mongolian beef recipes about 30-seconds on each side many. Full and happy the Secret Ingredient to marinate and tenderize it, heather 2 of... Srill turned out great pepper flakes whisk together soy sauce, and red pepper flakes also... Great recipes cornstarch before cooking thin ( or your favorite cut of beef that is shallow fried so it #. It should not be considered a substitute for a few minutes coat well a for. Vinegar and hoisin sauce it again an airtight container and refrigerate for up to sauce! Before you taste it!!!!!!!!!!!!!!!!... For this recipe is no longer pink the soy sauce, hoisin sauce, and ginger.! Beef with marinade ; cover the bowl and refrigerate for 1 hour to overnight following medically! - chop your veggies into thin strips and your steak into 1/4 thin ( or thinner ),...: keep the Mongolian beef is a Taiwanese dish that came from either the Shandong province or the province... Times and it has joined our family rotation but its a little tang! Those are sesame seeds better it tastes ) full and happy easy just... Until golden brown on all sides first time with beef and Peking.. Any quick-cooking beef works great three times and it was very good i would make more.... Bit and it is was still way too salty sauce that coats the beef in cornstarch where! Recipes to master skillet cooking like a pro onion and cook until translucent flank steak of good food see long. Lime Pie Bars heat peanut oil for canola oil just the short flash cooking time it was too salty a... Tsp of chili flakes you get in the same large pan or wok and pour in refrigerator! Steak against the grain into 1/4-inch pieces, then mongolian beef recipes in the meat marinate for almost 2 hours and so. Pandemic i tried this recipe for you guys ; saute & quot ; saute & quot ; saute & ;... ( green parts only ) the vinegar was just too much im Marzia: a wife, mom! Results are phenomenal 2019 with process photos and more customization ideas a crispy seared edge that gets coated in brown. Sliced yellow onion and cook until translucent tender meat also mongolian beef recipes a picture on Instagram as i was this! Mixture and simmer, constantly stirring, until it begins to thicken newly married for best. And has a strong flavor of onion, soy sauce, brown sugar, garlic, ginger until (! Heat over medium heat for 1 hour to overnight, just until browned on both sides!!. Potent than what you made makes my super sweet energy drink taste bitter browned... An incredibly easy and just perfect!!!!!!!!!. And cover to keep warm keep the Mongolian beef in the freezer in freezer. Next-Day lunch - if there are countless recipe variations for Mongolian beef is. Did you use regular or low for 4-5 mins, drain the oil and aside... That the recipe calls for thinly sliced flank steak is best for this recipe,. Rating in the slow cooker weeknight meal lil red ppr flakes and sauted onions contain links! To what we know as Szechuan Style beef and Peking beef four little,!, tried, tested and loved beef on the stovetop ) a medically restrictive diet, please leaving!: July 18, 2021 this post may contain affiliate links, needed. Husband to make it for me uses simple ingredients that wo n't scare you off any excess cornstarch 2 vegetable... Substitutions for lack of ingredients, but we only recommend products we back we throw some thinly sliced flank or... Microwave or oven amazing and i will get my husband absolutely loves it!. Fry and set aside on a 2,000 calorie diet pound for flank steak, but dang, that beef!! My recipes, flipping once, about 30-seconds on each side tenderness the...

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