Mongolian beef
STIR FRY
is probably one of the most popular Chinese beef dishes at Chinese restaurants or takeout, perhaps right after broccoli beef. Mongolian beef is not a traditional Mongolian dish. I am not sure about the origins of this recipe but Mongolian beef is delicious, with silky and tender beef in a rich and savory Chinese brown sauce. Yum.
My Mongolian beef recipe is very close to the taste of PF Chang’s Mongolian beef, it’s savory, slightly sweet, with melt-in-your-mouth beef. It’s also healthier, less greasy, with a sauce that is just nice with steamed white or brown rice.
STIR FRY
is probably one of the most popular Chinese beef dishes at Chinese restaurants or takeout, perhaps right after broccoli beef. Mongolian beef is not a traditional Mongolian dish. I am not sure about the origins of this recipe but Mongolian beef is delicious, with silky and tender beef in a rich and savory Chinese brown sauce. Yum.
My Mongolian beef recipe is very close to the taste of PF Chang’s Mongolian beef, it’s savory, slightly sweet, with melt-in-your-mouth beef. It’s also healthier, less greasy, with a sauce that is just nice with steamed white or brown rice.
INGREDIENTS
DIRECTIONS
- 1/4 c. vegetable oil, plus 1 tbsp.
- 2 garlic cloves, minced
- 1 tbsp. minced fresh ginger
- 3/4 c. soy sauce
- 1/2 c. water
- 1/2 c. brown sugar
- 1 lb. flank steak, sliced against the grain
- 1/4 c. corn starch
- 4 scallions, sliced into quarters, plus 1 sliced scallion for garnish
- Butter lettuce, for serving
DIRECTIONS
- In a small saucepan over medium heat, heat 1 tablespoon vegetable oil. Add garlic and ginger and cook until fragrant, 2 minutes. Add soy sauce, water, and brown sugar and stir until dissolved. Bring to a boil, then reduce heat and simmer until reduced by half, 10 to 12 minutes.
- Meanwhile, heat 1/4 cup vegetable oil over medium heat in a large skillet.
- In a large bowl, toss flank steak with corn starch until fully coated. Add steak to skillet and sear until crispy, 3 to 4 minutes per side. Drain fat.
- Add sauce and scallion quarters to skillet and toss until combined, then simmer a few minutes more.
- Serve steak in lettuce cups and garnish with chopped scallions.