mongolian beef

PREP TIME
10 MINUTES

COOK TIME
15 MINUTES

TOTAL TIME
25 MINUTES

SERVINGS
4

INGREDIENDS

  • 1 1/2 pounds flank steak sliced thin
  • 1/4 cup cornstarch
  • 3 Tablespoons vegetable oil
  • 1/2 cup low sodium soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 1 teaspoon minced ginger
  • 3 garlic cloves minced
  • pinch of red pepper flakes
  • green onions sliced for garnish

INSTRUCTIONS

  1. In a large ziplock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. 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. Once the steak is cooked, remove and set aside on a plate.
  2. In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak to the sauce and allow the sauce to thicken for a couple of minutes. Toss with the chopped green onions and sprinkle with red pepper flakes.

Mongolian Beef

We love this Slow Cooker Mongolian Beef so much at our house.  It has melt in your mouth beef and the most amazing flavor.  The kids are always asking me to make it.  So I knew that it was time to make an easy version that takes less than 30 minutes to make and tastes even better than….. dare I say…  P.F. Chang’s!?  The magic to this meal is the crispy pan fried beef that is so incredibly tender.  Our family likes it saucy so it had plenty of thick and amazing sauce.  The flavor is unreal.  Your family is going to go crazy for this meal!

 

How do you make Mongolian beef?

  • In a large ziplock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to medium 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. Once the steak is cooked, remove and set aside on a plate.
  • In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak to the sauce and allow the sauce to thicken for a couple of minutes. Toss with the chopped green onions and sprinkle with red pepper flakes. 

 

What kind of beef is used for Mongolian beef?

Most Mongolian beef recipes use flank steak.  This can be thinly sliced about 1/4 inch thick.  When you combine the cornstarch with the beef, this gives it the distinct crunch on the outside and tender inside.

 

Tips and Tricks for making the perfect Mongolian beef:

  • Slicing your beef:  When slicing your flank steak make sure to slice it against the grain.  I like to slice mine about 1/4 inch thick.
  • Make sure your pan is hot:  Since the beef is so thin, you want to avoid over cooking.  To get that crispy edge and tender centre, make sure the pan is on hot heat so that it can quickly sear the edges of the beef and leave a nice and tender inside.
  • Don’t overcrowd the pan:  In order to cook the beef evenly and quickly in the hot pan, be sure to have the beef in single layers.  You may have to work in smaller batches. You do not want the meat to steam which will lose that crispy signature edge.
  • If you want the sauce thicker:  The cornstarch on the beef should thicken up the sauce, but if you would like a thicker sauce, just add a teaspoon of cornstarch at a time.

 

What sides do I serve with Mongolian beef?

Mongolian beef is great served over some rice and with a side of stir fry vegetables.  Your favorite vegetable like broccoli, snap peas, etc. will make a great addition.

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