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Easy Mongolian Beef

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mongolian beef It’s popular for takeout, but it’s even more delicious if you make it at home in about 20 minutes.

Thinly sliced ​​beef is lightly fried and then mixed with a sweet soy sauce, ginger and garlic sauce.

This imitation recipe from PF Chang rivals what you’ll find in restaurants. Serve this stir-fry recipe over rice with steamed broccoli or bok choy.

Simple Mongolian Beef Plating

What is Mongolian Beef? A simple stir-fry of thinly sliced ​​beef simmered in soy sauce, brown sugar, garlic, and ginger. The brown sugar caramelizes in the soybeans, and the slightly sticky sauce is applied to the beef.

Easy takeout at home

I love Chinese food, from chicken lettuce wraps to simple cashew chicken, but I love making it at home even more.

  • This recipe is the perfect balance. savory and sweetthe whole family will love it.
  • make Easy to take out at home And best of all, you’ll know exactly what ingredients are in it.
  • Making homemade Mongolian beef is economical compared to eating out.
  • of course multipurposeAdd vegetables such as sliced ​​red bell pepper and serve over rice, over noodles, or in lettuce wraps.
  • In this recipe I share my favorite tips extra tender beef And full of flavor!

How to make Mongolian beef (PF Chang style)

This is a really quick and easy Mongolian beef recipe. It will be on the table in about 20 minutes.

  1. Sprinkle beef slices with cornstarch according to the recipe belowflash fry and set aside.
  2. Prepare the sauce. When the sauce thickens, add the beef to the pot.
  3. Serve warm with rice.

Tips for making tender beef

  • add cornstarch: Marinate the beef cornstarch before cooking. Cornstarch is a natural tenderizer, so this recipe uses cornstarch to make the skin tender and helps thicken the sauce.
  • choose the right cut: Choose beef that can be cooked in a short amount of time.i use Flank steak Or sirloin. You can also use more expensive cuts (such as fillets), but avoid tough cuts such as braised meat.
  • cut beyond the grain: Be sure to cut the beef across the grain and slice thinly.
  • cook in small portions: Do not overfill the pot. Cook in small portions as needed. Overstuffing the pot can cause the beef to steam rather than sear.
  • For easier cutting, place the beef in the freezer for about 20 minutes before slicing.cut of beef throughout the grain Cut into 1/4-inch slices.
  • Long fibers are found in the meat, so cuts must be made across the fibers to tenderize them. The beef will be tough if you cut it along with the fibers.

what to eat with mongolian beef

As with most stir-fry recipes, rice is perfect for dipping the garlicky ginger sauce. Steamed or baked white rice is fine. You can also add fresh steamed vegetables, bok choy, or stir-fried vegetables.

How to store leftovers

Leftovers can be stored in the refrigerator for up to 4 days and in the freezer in a covered container for up to 4 months.

Freeze individual servings and use as a quick lunch to take to the office. It can be reheated in the microwave or oven right out of the freezer.

Other Takeout Favorites

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Simple Mongolian Beef Plating

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easy mongolian beef

Thinly sliced ​​beef is lightly fried and served over rice with a salty-sweet sauce made from soy sauce, ginger, and garlic.

preparation time 20 minutes

cooking time 20 minutes

total time 40 minutes

author Holly Nilsson

  • Slice flank steak into 1/4-inch thin slices. Dust with cornstarch, shake off excess and set aside.

  • Place 2 teaspoons of oil in a 10-inch skillet and heat over medium-low heat. Add minced ginger and garlic, stir and simmer until fragrant, about 1 minute.

  • Add soy sauce, water and brown sugar to a frying pan and bring to a boil. Boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.

  • Place 1 tablespoon oil in another wok or wok over medium heat. Cook the beef in small portions for about 2 minutes. It doesn’t need to be cooked all the way through.

  • When the beef is browned all over, return the beef and sauce to the skillet and heat over medium heat until boiling.

  • Remove from heat, add leeks and stir. Please enjoy it over rice.

  • For best results, use reduced-salt soy sauce.
  • For a little spicier taste, add 1/4 teaspoon red pepper flakes.
  • Cook the beef in small portions so that it browns evenly. Overstuffing the pan can create steam.
  • Slice the beef across the grain for tenderness.
  • Adjust the sweetness and saltiness to your liking with the amount of brown sugar and soy sauce.
  • Serve with your choice of steamed broccoli or shredded red bell pepper.

Provided by: Fourg | calorie: 342 | carbohydrates: 40g | protein: 28g | obesity: 8g | saturated fat: 3g | cholesterol: 68mg | sodium: 1691mg | potassium: 513mg | fiber: 1g | sugar: 27g | Vitamin A: 60IU | Vitamin C: 2mg | calcium: 62mg | iron: 3mg

Nutritional information provided is an estimate and will vary depending on cooking methods and ingredients brands used.

course beef, dinner, appetizer, main course
cooking American, Chinese
Simple Mongolian beef bowl and title
Close-up of beef cooked in sauce to make easy mongolian beef
Plate of beef and plate of easy mongolian beef with title
Close-up of simple Mongolian beef with writing

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