Easy Mongolian Beef
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Mongolian Beef is my go to when we order out! The best thing is that when I’m craving my favorite Chinese food dishes, this is honestly one of the easiest to make!
Tender strips of beef are flash cooked and then simmered in a deliciously seasoned ginger garlic sauce.
This is so delicious spooned over a side of rice that you may never need to order takeout again!
How to Make Easy Mongolian Beef
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I don’t have a P.F. Chang’s anywhere near me…. I know, very sad!! It is definitely one of my favorite places to visit!
Of all things PF Changs, I love the lettuce wraps and the mongolian beef. It’s so deliciously tender, loaded with ginger and garlic and bathed in a soy kissed sweet sauce.
Not only is this dish delicious and you’d swear it was authentic PF Changs fare! It takes about 20 minutes start to finish making it the perfect weeknight meal!
If you’re wondering what vegetable to serve with Mongolian Beef, the answer is ANY! Anything fresh and crisp is a perfect pairing with this dish.
Our personal favorites are steamed broccoli or Sesame Ginger Snap Peas but sauteed bell peppers, lightly steamed bean sprouts and/or bok choy are all great options! Quick & Easy Fried Rice is another perfect addition to this meal plus it’s easy to make and a great way to use up leftovers in your fridge!
Mongolian beef generally contains just beef and sauce but we also sometimes add the veggies and peppers right into the mixture for a delicious stir-fry type dish!
How to Make Beef Tender in Stir Fry
- Toss the beef with cornstarch before cooking. This is known as velveting and creates the most tender meat.
- Choose a type of beef that is intended for quick cooking such as flank steak or sirloin. More expensive cuts (such as filet) can also be used and can be made to feed more with extra veggies (Avoid tougher beef like stewing meat).
- Always cut beef across the grain and slice thinly.
- Don’t overcrowd the pan, cook in small batches as needed. Overcrowding the pan can cause the beef to steam rather than sear.
We very rarely have any leftovers but if we do, they reheat perfectly or are perfect incorporated into Homemade Fried Rice.
Whenever the craving hits, I just whip up a batch of Mongolian Beef… and let me tell you this is amazing and surprisingly easy!
- 2 teaspoons + 2 tablespoons oil (vegetable or olive)
- 1/2 teaspoon ginger , minced
- 4 cloves garlic , finely minced
- 1/2 cup soy sauce (low sodium is best)
- 1/4 cup water
- 1/2 cup packed brown sugar
- 1 lb flank steak (or your favorite cut of beef thinly sliced)
- 1/3 cup cornstarch
- 2 green onions , sliced
Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
Slice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess.
Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through,it will cook completely when combined with the sauce).
Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)