Easy Mongolian Beef At Home
Ever since I stopped working in the US, I’ve definitely missed some of my favorite dishes from places like PF Chang’s. It used to be my go to spot to grab an awesome lunch when I worked in Michigan so obviously I was highly motivated to replicate it here! My version here is as addictive as candy, trust me you won’t be able to stop eating. With such an easy recipe, just a few steps and simple ingredients will help you bring to life the most delicious Mongolian Beef you’ll ever try! So let’s get copycat’ing!
Beef – Flank steak is best for this recipe, as it cooks well when sliced up nice and thin. Other options would be sirloin or skirt steak. Vegetable oil – For our sauce and later for frying, be sure to use something neutral tasting such as canola oil or sunflower oil. Cornstarch – We’re going to use this to crisp up the beef so be sure not to skip this important ingredient. Soy sauce – Low sodium as usual, we want to control our sodium content. Brown sugar – We need a bit of sugar to sweeten up this sauce. I prefer a dark brown sugar, but light brown sugar will work as well. Garlic – Use as much or little as you like. You can also use a garlic ginger paste. Garnish – I love to garnish this with sliced green onions and some toasted sesame seeds.
What Is Mongolian Beef
This dish is pretty dang westernized, so it’s safe to say it’s not quite Mongolian fare. Especially since you mostly see it in Chinese American restaurants! It consists of sliced beef nice and thin and cooked down in an amazingly rich, sweet and savory sauce.
What Kind Of Beef Can I Use?
I strongly recommend using flank steak in Mongolian Beef because it’s inexpensive and it’s best for this kind of dish since it cooks really well when sliced nice and thin. Another option would be to use sirloin steak or skirt steak.
What Other Ingredients Can I Add To This Dish?
Just because the name of the recipe states beef, doesn’t mean that beef is all we can use! Try some thinly sliced chicken breast or thighs, or even thinly sliced pork tenderloin.
Leftovers
This Mongolian beef can be stored in an airtight container in the fridge for up to 3 days. You can also freeze in single portions in airtight containers or freezer bags for up to 3 months. Just reheat in the microwave or oven straight from the freezer.
More Delicious Recipes To Try
Mongolian ChickenKorean Beef BulgogiBeef StroganoffOven Baked Beef BrisketBeef Lo MeinAsian Steak BitesCrispy Sticky BeefEasy Beef and Broccoli Stir FryBeijing Beef
