One of my husband’s favorite dishes at PF Changs is Mongolian Beef. I have actually never tried to make it until Fathers Day this year and it turned out FANTASTIC! I am excited to share with you this wonderful recipe. Everyone loved it and it was so quick and easy to make.
What inspired me to make this recipe is the shaved beef that Trader Joes sells. Cutting flank steak thin enough was a turn off for me. I wasn’t sure that I had the skills to do it well, if you know what I mean! But, of course it can be done. If you are brave, and do try it yourself, I have heard these tips help a lot: 1) Place the flank steak or skirt steak in the freezer for about 30 minutes prior to cutting and 2) Use a very sharp good quality knife. Or you can just pick up a package of shaved beef and not mess with it, like me! Cutting out this step makes for a very fast dinner preparation! I am going to keep a package of the Trader Joes Shaved Beef in my freezer for this recipe now! We all love this Mongolian Beef and it is so easy to make.
I have noticed that a lot of “Americanized” Asian food has too much sugar, in my opinion, so I like this recipe that has about half the sugar than most. I feel like it was still super flavorful and just the perfect amount of sweetness for us! If you want it sweeter, you can, of course add additional sugar to the sauce.
I hope you are all having a fabulous summer so far. June was very busy for me with our church Girls Camp that I helped with and then I spent some time in Utah babysitting my grandson and visiting family! It was so fun, but it is nice to be home. And I have lots of wonderful recipes to share! So stay tuned!
xoxoxo
Melanie
Mongolian Beef (Quick and Easy)
Description
This recipe comes together easily and is packed with flavor! I honestly think it is just as good, if not better than PF Changs! Yum!
Ingredients
1 pound shaved beef (thinly sliced flank or skirt steak)
1 teaspoon vegetable oil, plus 1/3 cup for frying (I use avocado oil)
1 Tablespoon cornstarch, plus 1/4 cup, divided
2 Tablespoon brown sugar
1/4 cup hot water, or beef broth
1/4 cup soy sauce
1/2 teaspoon ginger, minced
2 cloves garlic, chopped
pinch of red pepper flakes
1 Tablespoon cornstarch, mixed with 1 Tablespoon water to make a slurry
2 scallions (green onions), cut in 1 inch diagonal piece
Instructions
- Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
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Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
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In a small bowl, mix brown sugar and hot water (or beef broth) until the sugar is dissolved. Mix in 1/4 cup soy sauce.
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Heat 1/3 cup avocado oil in the pan over high heat. Just before the oil starts to smoke, spread the shaved steak pieces evenly in the wok or large pan, and sear for 1 minute. Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side. The beef should be seared with a crusty coating.
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Drain the oil from the pan, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and pepper flakes, if using. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce.
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Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
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Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Serve with steamed rice and a sprinkle of sesame seeds!
Recipe Source: adapted from the Woks of Life
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