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 have Mongolian beef using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mongolian beef

1. You need 1 lb of flank steak, thinly sliced across the grain.
2. Prepare 1/4 cup of cornstarch.
3. You need 1/2 cup of vegetable oil.
4. You need 2 of green onions, thinly sliced.
5. Prepare of for the sauce.
6. It's 1/2 cup of soy sauce.
7. You need 1/2 cup of brown sugar.
8. It's 3 of garlic cloves, minced.
9. Prepare 2 tsp of grated fresh ginger.
10. You need 2 tsp of vegetable oil.

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. In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside..
2. In a large bowl, combine flank steak and cornstarch..
3. Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil..
4. Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions. Serve immediately..

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.