Simple Mongolian Beef (PF Chang Model!)

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Mongolian Beef is a take-out favourite and even higher made at dwelling in about 20 minutes!

Skinny slices of beef are flash fried and coated in a candy soy sauce, ginger, and garlic sauce.

This copycat recipe for PF Chang’s rivals something you may discover in a restaurant. Serve this stir-fry recipe over rice with steamed broccoli or bok choy.

plated Easy Mongolian Beef

What’s Mongolian Beef? It’s a easy stir fry with skinny slices of beef simmered in a sauce of soy, brown sugar, garlic, and ginger. The brown sugar caramelizes within the soy to make a barely sticky sauce that coats the meat.

Simple Take-Out at House

I like Chinese language meals dishes, from rooster lettuce wraps to a easy cashew rooster, and like it much more made at dwelling.

  • This recipe is the right steadiness of savory and candy, the entire household will like it!
  • Making takeout at dwelling is straightforward and better of all precisely what elements go into it.
  • Making Selfmade Mongolian beef is budget-friendly in comparison with eating out.
  • It’s so versatile, add veggies like sliced purple peppers and serve over rice, on a mattress of noodles, and even tucked inside a lettuce wrap.
  • This recipe shares my favourite ideas for further tender beef and heaps of taste!

How you can Make Mongolian Beef (PF Chang’s model)

This can be a actually fast and simple Mongolian beef recipe; it’s on the desk in about 20 minutes.

  1. Coat the slices of beef in cornstarch per the recipe under, flash fry, and put aside.
  2. Put together the sauce. When the sauce has thickened, add the meat to the pan.
  3. Serve scorching over rice.

Ideas for Tender Beef

  • Add Cornstarch: Toss the meat with cornstarch earlier than cooking. As cornstarch is a pure tenderizer, I take advantage of it on this recipe for tender meat with a pleasant crust and it helps to thicken the sauce.
  • Select the Proper Lower: Select a form of beef that’s supposed for fast cooking. I take advantage of flank steak or sirloin. Costlier cuts (reminiscent of filet) will also be used however keep away from more durable cuts like stewing meat.
  • Lower Throughout the Grain: All the time reduce beef throughout the grain and slice thinly.
  • Prepare dinner in Small Batches: Don’t overcrowd the pan; cook dinner in small batches as wanted. Overcrowding the pan may cause the meat to steam reasonably than sear.
  • For simpler chopping, place the meat within the freezer for about 20 minutes earlier than slicing. Lower beef throughout the grain into 1/4″ inch slices.
  • You will note the lengthy fibers within the meat, you wish to reduce throughout the fibers for tender meat. When you reduce with the fibers the meat can be robust.

What to Serve with Mongolian Beef

Like most stir-fry recipes, rice is an ideal selection for absorbing that garlicky ginger sauce. Steamed or baked white rice will do the trick. Add in a contemporary steamed veggie, some bok choy, and even some stir-fried veggies.

How you can Retailer Leftovers

Retailer leftovers within the fridge for as much as 4 days in a lined container within the freezer for as much as 4 months.

Freeze in single parts for a fast packable lunch to carry to the workplace. They are often reheated straight from the freezer within the microwave or oven.

Extra Take-Out Favorites

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plated Easy Mongolian Beef

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Simple Mongolian Beef

Skinny items of beef are shortly fried & lined in a candy and savory sauce made with soy, ginger, & garlic, then served over a mattress of rice.

Prep Time 20 minutes

Prepare dinner Time 20 minutes

Complete Time 40 minutes

Writer Holly Nilsson

  • Slice the flank steak into skinny ¼” items. Toss with cornstarch, shaking off any extra and put aside.

  • In a 10-inch skillet, warmth 2 teaspoons of oil over medium-low warmth. Stir in minced ginger and garlic and cook dinner till aromatic, about one minute.

  • Add soy sauce, water, and brown sugar to the skillet, then carry to a boil. Let it boil for 3-5 minutes till barely thickened. Switch to a small bowl and put aside.

  • Warmth 1 tablespoon of oil in a separate pan or wok over medium-high warmth. Prepare dinner the meat in small batches for about 2 minutes. It doesn’t have to be cooked by way of.

  • As soon as all the beef is browned, add the meat and sauce again to the skillet and warmth over medium till scorching and bubbly.

  • Take away from warmth and stir in inexperienced onions. Serve over rice.

  • Use low-sodium soy sauce for one of the best outcomes.
  • For just a little bit of warmth,  add ¼ teaspoon of purple pepper flakes.
  • Prepare dinner the meat in small batches to make sure even browning. Overcrowding the pan may cause it to steam.
  • Slice the meat in opposition to the grain for tenderness.
  • Modify the sweetness or saltiness of the sauce by various the quantity of brown sugar and soy sauce to style.
  • Serve with steamed broccoli or purple bell pepper strips if desired.

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

Diet info offered is an estimate and can range primarily based on cooking strategies and types of elements used.

Course Beef, Dinner, Entree, Fundamental Course
Delicacies American, Chinese language
Easy Mongolian Beef on rice and a title
close up of beef cooking in sauce with writing to make Easy Mongolian Beef
plate of beef and plated Easy Mongolian Beef with a title
close up of Easy Mongolian Beef with writing



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