Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, mongolian beef. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Heat a wok over high heat until very hot, and pour in the peanut oil. Add soy sauce, water and brown sugar and stir until dissolved. In a small bowl, combine cornstarch and broth until smooth.
Mongolian beef is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Mongolian beef is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have mongolian beef using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mongolian beef:
- Prepare 1 1/2 lb. Flank steak, sliced thin
- Get 1/4 C. Cornstarch or Masa
- Prepare 3 Tbsp. Vegetable oil
- Make ready 1/2 C. Soy sauce
- Take 1/2 C. Brown sugar
- Take 1/4 C. Water
- Make ready 1 tsp. Ginger, minced
- Get 3 Garlic cloves, minced
- Get 1/2 tsp. Red pepper flakes
- Take 6-7 green onions, sliced
- Get 3 C. Long grain white rice
What to Serve with Mongolian Beef. Like most stir-fry recipes, rice is a perfect choice for soaking up that garlicky ginger sauce. Steamed or baked white rice will do the trick. Add in a fresh steamed veggie, some bok choy or even some stir-fried veggies.
Instructions to make Mongolian beef:
- In a ziplock bag or large bowl toss sliced steak with cornstarch or Massa. Coat evenly.
- Cook rice according to package directions.
- Heat large skilled to high heat and and vegetable oil. Add steak in a single layer and cook each side about 1-2 min. until edges just start to brown. Work In batches if needed. Remove and set aside.
- In a small bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add sauce to the skillet and bring to a boil. Add steak and allow to thicken. About 10 min.
- Toss with green onions and sprinkle on red pepper flakes. Serve over rice.
Store leftovers in the freezer for four months or in the fridge for four days. Mongolian beef is delicious, with silky and tender beef in a rich and savory Chinese brown sauce. My Mongolian beef recipe is very close to the taste of PF Chang's Mongolian beef. It's savory, slightly sweet, with melt-in-your-mouth beef. It's also healthier, less greasy, with a Mongolian beef sauce that is so yummy with steamed white or.
So that’s going to wrap this up with this special food mongolian beef recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
