February 10, 2014
Mongolian Beef
by Kirbie
Last month I made orange chicken for the first time and Mr. K loved it. This inspired me to continue trying other popular American Chinese dishes, like Mongolian Beef.
This dish was surprisingly easy to make. You don’t need a lot of prep work and I was able to quickly whip it up in less than 30 minutes, from start to finish.
How this dish got its name, I have no idea. According to Wikipedia, “as aside from the beef, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine. The term “Mongolian” is rather meant to imply an “exotic” type of food.”
This is supposed to be a copycat of PF Chang’s version. I haven’t had PF Chang’s version in quite a while, but this tasted pretty similar. I did feel it was a tad on the salty side for me, but I liked how tender the beef is. The beef is cooked in a lot of oil, much more than I usually use when I make stir-fry (I usually only use 1 tbsp). Next time I might try going the healthier stir-fry route and see if it still works.
- 1 pound flank steak thinly sliced against the grain
- 2 tbsp cornstarch
- 1 cup vegetable oil
- 2 scallions finely chopped
- 1/2 cup light soy sauce
- 1/2 cup brown sugar packed
- 3 cloves garlic minced
- 2 tsp grated fresh ginger
In a small saucepan, heat soy sauce, brown sugar, garlic and ginger. Bring to a low boil until sauce thickens slightly (about 1-2 minutes).
Place meat in a bowl and add cornstarch. Toss meat until all pieces are coated in cornstarch.
Heat oil in a large pan or wok. When oil is hot, add in beef slices until slices are brown and just cooked. Drain out oil. Add sauce to the beef and stir until sauce becomes thick. Sprinkle with chopped scallions and serve over rice.
- If you want it less salty, reduce the amount of soy sauce.
- Recipe adapted from Damn Delicious
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That looks so good and fresh. On my to do list.
hope you enjoy!