Mongolian Beef Perfect Diner Mongolian Beef

This thirty-Minute Mongolian Beef is savory and sweet and and then delicious!!  With thinly cut steak, soy sauce, brown carbohydrate, fresh garlic and ginger – all prepped and set up to eat in simply 30 minutes!

Lately, I've really been peckish Chinese food.  I think it's considering I've been feasting on so much traditional American comfort food – you know, with the Holidays and all.

How well-nigh you lot – could you lot get for some Chinese food correct nearly at present?  What's your favorite dish?

A few of my favorite Asian meals would have to include Mango Chicken, Broccoli and Beefiness, a large ole bowl of Ramen,Sweetness and Sour Shrimp, or the archetype Full general Tso Chicken.

… PLUS my latest obsession and today's recipe – this super easy, 30-Minute Mongolian Beef!

You may have tried this tasty dish at PF Chang's – I think information technology's one of their well-nigh pop menu items.

And just in case you haven't and you're wondering "What is Monogolian Beef?" I'm here to break it down for y'all.

What is Mongolian Beef?

It'due south typically flank steak thinly sliced and chop-chop seared, then added to a sugariness and savory sauce, and paired with scallions or mixed veggies.  It'southward normally served over steamed rice or those crispy cellophane noodles.

And personally I can't go plenty of this savory sweet combination with fresh garlic and onions – yum!  I likewise like to add some chili oil or cerise pepper flakes for a scrap of spicy oestrus.  It's so good my friend!!

Allow me to share all my all-time tips for making this Mongolian beefiness…

How to make Mongolian Beef?

Equally I mentioned flank steak is usually the cutting of meat used for this dish.  But it'southward a tougher cut of meat, and has never been my favorite, so I used sirloin steaks for my version.  You could also employ strip steak for this dish.

1. The steaks were about 1½  inches thick.  I cutting them into ¼ inch slices.

2. Then I laid the slices flat, covered them with plastic wrap and used a meat pounder to flatten them.

3. Next, I put the meat in a resealable plastic bag and added cornstarch (this helps the meat crisp upwards nicely and will thicken the sauce).

4. I massaged the steak and cornstarch together to make sure each piece was fully coated.  Then I let them sit for fifteen minutes while I prepped my other ingredients.

5. Adjacent, I added canola oil to a big frying pan and allowed the pan to oestrus up over medium high heat.
6. And then I added the steak to the pan in a unmarried layer, and cooked for 30 seconds on each site (one minute total).

7. Cook the steak in batches rather than over-crowding the pan, considering crowding the pan results in a steamed steak instead of a seared steak!  I removed the steak from the pan as soon equally it finished cooking, set it aside on a plate, and sprinkled it with salt.

8. I added the fresh ginger and garlic to the pan and sautéed information technology for x-15 seconds.  I added chili oil but you can use chili pepper flakes or skip this step if you don't care for any spice.

9. I stirred in the tamari/soy sauce, water and brown sugar, and brought the mixture to a boil.

10. Next I folded the steak back into the pan and allow the sauce thicken for twenty-xxx seconds.

11. Finally, I turned off the estrus, added the green onions, and stirred them to combine.

Improve than Chinese eating house food, in the condolement of your ain home, in but thirty minutes!

Astonishing – correct!??

What to serve with Mongolian Beefiness?

I served my Mongolian beef over steamed jasmine rice.  Simply you could also serve information technology with steamed brown rice, rice noodles, or in lettuce wraps with crispy cellophane noodles.

This quick and piece of cake sweet and salty dish is hearty and delicious, and the perfect weeknight meal!

I'm gonna go out on a limb here and just predict that this Mongolian Beef recipe will become one of your new go-to dinner recipes!

Prep Fourth dimension 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1½ pound ane-inch thick sirloin steak
• i/three cup cornstarch
• ¼ cup canola oil
• ¼ teaspoon salt
• 1 tablespoon fresh grated ginger
• 4 tablespoon garlic, minced
• Carmine pepper flakes or chili oil
• 1/three cup reduced sodium tamari sauce (for gluten-free), or soy sauce if you prefer
• ½ loving cup water
• i/three cup brown carbohydrate
• 8 stalks scallions, greenish parts only, cut into ii inch pieces

Instructions

1. Slice the steak in ¼-inch slices. Lay the slices apartment, cover with plastic wrap and utilise a meat pounder to flatten the meat. Put the meat in a ziploc pocketbook and add the cornstarch. Massage the steak and cornstarch together to make certain each piece is fully coated.
2. Cascade the canola oil into a large frying pan, and heat on medium high rut.
3. Add together the steak to the pan in a unmarried layer and cook for 30 seconds per side (1 minute full). Cook the steak in batches rather than over-crowding the pan. Remove the steak from the pan equally it finishes cooking, gear up it bated on a plate, then sprinkle with salt.
4. Adjacent, add together the ginger, garlic, and chili oil or red pepper flakes (if desired for more spice) to the pan and sauté for x-15 seconds.
5. Stir in tamari (or soy sauce), water and brown carbohydrate and bring the mixture to a boil.
6. Fold the steak back in and let the sauce thicken for 20-30 seconds. (The cornstarch used on the steak should thicken the sauce.)
7. Plough off the heat, add the greenish onions, and stir to combine.
8. Serve over white rice, rice noodles or in lettuce wraps.

Nutrition Information

Yield

6

Serving Size

4 ounces of beefiness with 1/ii cup rice
Corporeality Per Serving Calories 478 Total Fat 28g Saturated Fat 7g Trans Fatty 0g Unsaturated Fat 18g Cholesterol 105mg Sodium 908mg Carbohydrates 23g Cobweb 1g Sugar 11g Poly peptide 33g

This nutrition carte uses an estimate provided by an online nutrition figurer. This estimate is not a substitute for a professional person nutritionist's communication!

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Source: https://tasteandsee.com/mongolian-beef/

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