Mongolian Beef. Easy Mongolian Beef has crazy tender beef with a crispy seared edge that gets coated in a bold sticky sauce. This is way better than P. If you want to try making this in the slow cooker, we love this Slow Cooker Mongolian Beef.

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. Hence, the Mongolian Beef recipe was born. (But, as Judy and the girls would say, that's just my crazy theory/the ramblings of an old coot!) Anyway, chalk it up to Chinese-American menu planners and marketers who dubbed the dish "Mongolian Beef." This is the tastiest Mongolian Beef I've ever eaten, and I used to love P. You can cook Mongolian Beef using 10 ingredients and 15 steps. Here is how you cook it.

Ingredients of Mongolian Beef

1. It's 4 tsp of vegetable oil.
2. You need 2 tsp of ginger, minced.
3. It's 2 Tbsp of garlic, minced.
4. Prepare 1 cup of soy sauce.
5. You need 1 cup of water.
6. You need 1 cup of brown sugar (packed).
7. You need 2 cups of vegetable oil.
8. Prepare 2 lbs of flank steak.
9. Prepare 1/2 cup of cornstarch.
10. Prepare 4 of large green onions.

I do suggest putting the beef in the starch before you saute the galic/ginger to better manage time.. Mongolian Beef is a recipe that I've been cooking for clients for many years for a number of reasons. One, people love anything that tastes like Chinese takeout. Two, the sweet flavor of the dark brown sugar mixed with the salty soy sauce and the strong ginger and garlic is incredibly addicting and three you get to enjoy it over a mountain of.

Mongolian Beef step by step

1. Make the sauce..
2. Heat 4 tsp vegetable oil in a medium saucepan over medium-low heat. Dont get the oil too hot..
3. Add ginger and garlic to the pan..
4. Quickly addthe soy sauce and water before the garlic scorches..
5. Dissolve the brown sugar in the sauce. Raise the heat to medium and boil the sauce 2-3 minutes or until the sauce thickens a bit. Remove the sauce from the heat after thickening..
6. Slice the flank steak against the grain into slices of your desired size. Tilt the blade of your knife to about 45° as you slice to get woder cuts..
7. Dip the steak slices in the cornstarch to apply a dusting to both sides. Let the beef sit about 10 minutes so the cornstarch sticks..
8. Heat 1 cup of vegetable oil in a wok over medium heat until it is hot, but now smoking..
9. Add the beef to the oil and sautee for 2 minutes, or just before the beef darkens on the edges. Stir the meat around to ensure even cooking..
10. Use a slotted spoon to remove the beef from the oil and place on paper towels to drain..
11. Pour most the oil out of the wok and discard. Place the wok back on a burner over medium heat..
12. Add meat back to the wok and stir fry for 1 minute..
13. Add the sauce and the green onions and cook for on last minute, while stirring..
14. Serve the beef over rice, after removing from the wok with tongs..
15. OPTIONAL: thicken the sauce with a cornstarch/water mix and serve with the meal..

Dip the steak pieces into the marinade. Christine, this Mongolian Beef is just as good if not better than PF Chang's. Thank you so very much for sharing this with us 🙂 And you are right, PF Chang's is way to pricey, but the Mongolian Beef is what my Wife and I like the best. Actually I like yours better lol. Garlic, soy-sauce and brown sugar come together to create a caramelized sauce that coats tender juicy pieces of steak for uncompromising flavor.