Easy way to make Mongolian Beef at home (Ready in just 20 minutes)

A popular takeout item, Mongolian beef is even better when prepared at home! You can prepare this recipe in about 20 minutes because it’s very simple. A sweet soy ginger garlic sauce is used after quickly frying tender beef pieces.

This PF Changs knockoff dish is on par with anything you might get at a restaurant. Steamed broccoli or bok choy should be served with this stir-fry recipe over rice.

Simple Delivery at Home

I adore Chinese food, whether it be basic cashew chicken or chicken lettuce wraps, and I enjoy it, even more,

when I can make it myself.

Making takeaway at home is simple, and the best part is that you can control the ingredients.

My favorite tricks for making beef more soft and flavorful are included in this dish.

Mongolian beef: What is it? Simple beef stir-fry made using soy, brown sugar, garlic, ginger sauce, and thin beef slices. A slightly gooey sauce that gently covers the steak is created as the brown sugar swiftly caramelizes in the soy.

Making Mongolian Beef (PF Chang’s style)

This takeout is so quick and simple to cook at home, you won’t believe it (and how much better it tastes).

1. Place the beef slices in a cornstarch coating, stir-fry, and then set aside.
2. Get the sauce ready. Add the steak to the pan once the sauce has thickened.
3. Overheated rice, serve.

For this recipe, flank steak works best because the sauce doesn’t overpower its flavor. Beef is soft when sliced properly.

How to Prepare Tender Beef for a Stir-Fry

• Add Cornstarch Toss cornstarch with the beef before cooking. The method of velveting, which combines egg white, cornstarch, oil, and frequently other additions to make the meat more tender, produces the tastiest results. For soft meat and a beautiful crust in this recipe, we only use cornstarch.
• Pick the Correct Cut Select a cut of beef like flank steak or sirloin that is designed for rapid cooking. Additionally, more pricey portions (like filets) might be employed. (Avoid cuts like stewing meat that are harder.)
• Slice against the grain Always slice meat thinly and against the grain.
• Make Small Batches of Food When necessary, cook in tiny batches so as not to crowd the pan. The steak may steam in the pan rather than sear if it is overcrowded.

SUGGESTIONS For Cutting Beef

Before slicing, freeze the beef for about 20 minutes to make it simpler to cut. Slice 1/4-inch-thick meat against the grain.

The meat contains lengthy fibers, which you should cut through to obtain tender meat. The beef will be difficult to chop if you do so.

Serving suggestions

Rice is a great option for soaking up the garlicky ginger sauce, as is the case with most stir-fry dishes. White rice will work just fine when steamed or baked. Include some bok choy, fresh steamed vegetables, or even stir-fried vegetables.

Keeping Leftovers

Leftovers can be kept in the fridge or freezer for up to four days. For an easy lunch, you can pack and bring to the workplace, freeze in single servings. They can be cooked up in the microwave or oven directly from the freezer.

Simple Mongolian Beef

Mongolian beef in the style of P.F. Chang’s! Simple and Wonderful! I simply make a pot of Beef whenever the need strikes. And let me tell you, it’s incredibly simple and great!

Ingredients

• 2 teaspoons + 2 tablespoons oil (vegetable or olive)
• ½ teaspoon ginger minced
• 4 cloves garlic finely minced
• ½ cup soy sauce (low sodium is best)
• ¼ cup water
• ½ cup packed brown sugar
• 1 pound flank steak (or your favorite cut of beef thinly sliced)
• ⅓ cup cornstarch
• 2 green onions sliced

Instructions for Mongolian Beef

1. In a small pan over medium heat, warm the oil. Stir in the ginger and garlic just until fragrant (about 1 minute).
2. Bring to a boil after adding the soy sauce, water, and brown sugar. Boil for 3 to 5 minutes, or until just starting to thicken. Place aside.
3. Flank steak should be cut into 14″ slices, then coated with cornstarch. Shake off any excess gently.
4. Oil should be added to a skillet or wok one spoonful at a time and heated over medium-high heat. Cook the beef for around 2 minutes in little batches. (It need not be fully cooked; once incorporated with the sauce, it will be fully cooked.)
5. When the beef is thoroughly cooked, combine it with the sauce and heat until it is hot and bubbling. Green onions are added after the heat is turned off. Over rice, please.

Nutrition information

Serving: 4g | Calories: 342 | Carbohydrates: 40g | Protein: 28g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1691mg | Potassium: 513mg | Fiber: 1g | Sugar: 27g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 3mg