Mongolian Beef

photo of a bowl of mongolian beef

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.
close-up photo of a bowl of 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.
photo of Mongolian Beef
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.”
overhead photo of a bowl of mongolian beef
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.
photo of a bowl of mongolian beef with rice

Mongolian Beef

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Dishes
Cuisine: Chinese
Servings: 4

This Mongolian beef is easy to make and comes together in 30 minutes!

Ingredients:

  • 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

Directions:

  1. 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).

  2. Place meat in a bowl and add cornstarch. Toss meat until all pieces are coated in cornstarch.

  3. 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.

Notes:

  • If you want it less salty, reduce the amount of soy sauce.
  • Recipe adapted from Damn Delicious
All images and content are © Kirbie's Cravings.

 

2 comments on “Mongolian Beef”

  1. That looks so good and fresh. On my to do list.

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