Easy Mongolian Beef Recipe

I talked in this recent submit of my FOF (worry of frying) and how I vowed to overcome that worry. With this recipe, I have taken on that undertaking. Crispy fried strips of pork (so crispy!) with a delicious, thick, sweet sauce. The colour is so lovely and the flavors so super. I may want to NOT wait to eat the leftovers tomorrow.

It actually turned out to not be that frightening. My fears of the batter not sticking and the beef being raw inner had been tackled with multiple easy steps.

First, I began with my pork. Placing it in the freezer for 15 minutes absolutely enables firm up the steak so you can get a pleasant, thin slice. I figured that with slices this thin, it’s surely tough to now not fully cook dinner the meat regardless of only a quick frying. Check one!

Second, my method for coating the strips in cornstarch, without a doubt appeared to paintings pretty nicely. I poured the cornstarch right into a large Ziploc bag, delivered my pork, and shook until the pieces have been well coated. I then poured the strips out into a massive mesh strainer set over the sink and shook in addition to get all of the extra cornstarch off of the pieces (you could also use a colander). They turned out to be frivolously coated however no longer overly covered within the cornstarch. Check two – No extra batter to fall off!

yield: 6 servingsAuthor: Haedarprint recipe

Easy Mongolian Beef Recipe

prep time: 15 MINScook time: 30 MINStotal time: 45 mins

This recipe for clean Mongolian Beef makes it simple to make your favored takeout dish at home. It’s a recipe that tastes just like PF Changs!

INGREDIENTS:

Beef:

• ½ cup vegetable oil½ cup vegetable oil
• 2 pounds NY strip steak (ribeye steak or flank steak)2 pounds NY strip steak (ribeye steak or flank steak)
• ½ cup cornstarch½ cup cornstarch

Sauce:

• 1 cup brown sugar1 cup brown sugar
• 2 Tablespoons vegetable oil2 Tablespoons vegetable oil
• 1 cup low-sodium soy sauce1 cup low-sodium soy sauce
• 1 cup water1 cup water
• 4 cloves garlic (minced)4 cloves garlic (minced)
• 2 Tablespoons ginger (minced)2 Tablespoons ginger (minced)
• 1 Tablespoons rice wine vinegar1 Tablespoons rice wine vinegar
• 3 green onions (thinly sliced )3 green onions (thinly sliced )
• 1/2 teaspoon red pepper flakes1/2 teaspoon red pepper flakes

INSTRUCTIONS:

1. Place the beef in the freezer 15 minutes before ready to begin. This will help firm it up for slicing.
2. Slice the beef against the grain in thin, bite-sized strips, about 1/4 inch thick.
3. Add the cornstarch to a Ziploc bag. Place the meat in the bag and shake, until well coated. Pour out into a strainer or colander and shake off the excess cornstarch.
4. In a small sauce pan add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat until sauce thickens (15-20 minutes). Set aside.
5. Meanwhile, in a large skillet heat the oil over medium-high heat. When the oil is hot, add some of the beef in a single layer and cook until browned. You will need to do this in batches. Set aside the browned beef on a plate lined with a paper towel and tented with foil.
6. Return all beef to skillet and pour sauce over the beef. Stir until coated and cook for a couple more minutes.
7. Serve over rice and garnish with green onions.

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