Mongolian Beef

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The mention of “Mongolian beef” immediately conjures up memories of enjoying it at PF Changs. The perfect blend of savory flavors, tender beef, and a hint of sweetness is simply irresistible. Just the thought of it makes my mouth water! I can totally relate – my family and I are huge fans of Asian-inspired cuisine as well. It seems almost impossible to resist the allure of these delectable dishes. In fact, our love for this cuisine runs so deep that it has become a beloved tradition in our household not to cook on Fridays. More often than not, we find ourselves indulging in Chinese, Thai, or other Asian delights from our favorite local restaurants. It’s safe to say that we may just be contributing to keeping these establishments in business with our regular orders!

The dish’s name may lead you to believe it has Mongolian origins, but in reality, it only incorporates beef, while the remaining ingredients and cooking techniques have no ties to traditional Mongolian cuisine. The use of “Mongolian” in the name appears to suggest an exotic nature rather than being authentic to the region.

And seeing as I love to try new recipes, I did this. Now, I would be fibbing if I said I never made it before; in fact, I have. However, I just did not get around to posting it, so I shall share it with you now. One of the things I enjoy the most is experimenting with new ingredients and techniques. It’s so rewarding when a dish turns out just right and brings joy to those who taste it. Trying out new recipes is truly a delightful journey, filled with surprises and memorable flavors. Perhaps you can also share some of your favorite recipes with me; I’m always eager to expand my culinary repertoire.

You have the flexibility to pair this with rice, rice noodles, or udon noodles. For this occasion, I opted for the wheat udon noodles.

This is best scheduled for a Friday or Saturday, as it requires some time. You can be certain that the results will be worthwhile!

this serves 4

• 2 teaspoons vegetable oil
• 1 tablespoon finely chopped garlic
• 1/2 teaspoon grated fresh ginger root
• 1/2 cup soy sauce
• 1/2 cup water
• 1/4 cup hoisin sauce
• 2/3 cup dark brown sugar
• 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
• 1 cup cornstarch
• 1 1/2 cup vegetable oil for frying
• 2 bunches green onions, cut in 2-inch lengths
• 1 green onion chopped for garnish
• Toasted sesame seeds for garnish

Heat up 2 teaspoons of vegetable oil in a saucepan over medium heat and cook and stir the garlic and ginger until they discharge their aroma, this should take about 30 seconds.

Pour in the soy sauce, hoisin sauce, water, and brown sugar. Raise the heat to medium-high, and stir for several minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove from the heat, and set aside.

Slice your beef thin, this can be accomplished must easier by just doing two minor things; 1 have a super sharp knife and 2 semi freeze the meat so it is firm but not frozen. Makes cutting it so much easier.

Place the cornstarch into a glass bowl and add the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.

Heat the vegetable oil in a deep-sided skillet I typically do this at medium high heat adjusting as I cook, as you add the meat the temperature of the oil goes down and need to be adjusted to keep the oil hot enough to cook the meat without making it greasy. I’m not sure how else to explain that, if you find it difficult, I would suggest picking up a fry daddy or some other device to help you out.

Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes for thicker slices, mine were fairly thin and cooked within a minute. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil. Make sure to move the beef as it drains so you don’t drain the next batch on the last batch of meat. That would defeat the purpose.

In a separate large sauté pan bring to medium heat. Add the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

Serve over your predetermined choice of noodles or rice and garnish with the green chopped onion and sesame seeds.

Love how this came out, absolutely restaurant quality and not sure I would change a thing about the way it was done.

“There is no love sincerer than the love of food.”
― George Bernard Shaw, Man and Superman

I hope you enjoyed the recipe and that you get a chance to wow your family or friends with it. You can always reach me at lauraLovinglife@hotmail.com, or by commenting.

Bon appétit

食福 (chiah hok) – Eat well, enjoy good food

LauraLovingLife

Mongolian Beef

lauralovinglife

Print Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 4

Ingredients

  

• 2 teaspoons vegetable oil
• 1 tablespoon finely chopped garlic
• 1/2 teaspoon grated fresh ginger root
• 1/2 cup soy sauce
• 1/2 cup water
• 1/4 cup hoisin sauce
• 2/3 cup dark brown sugar
• 1 pound beef flank steak sliced 1/4 inch thick on the diagonal
• 1 cup cornstarch
• 1 1/2 cup vegetable oil for frying
• 2 bunches green onions cut in 2-inch lengths
• 1 green onion chopped for garnish
• Toasted sesame seeds for garnish

Instructions

 

• Heat up 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they discharge their aroma, this should take about 30 seconds.
• Pour in the soy sauce, hoisin sauce, water, and brown sugar. Raise the heat to medium-high, and stir for several minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove from the heat, and set aside.
• Slice your beef thin, this can be accomplished must easier by just doing two minor things; 1 have a super sharp knife and 2 semi freeze the meat so it is firm but not frozen. Makes cutting it so much easier.
• Place the cornstarch into a glass bowl and add the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
• Heat the vegetable oil in a deep-sided skillet I typically do this at medium high heat adjusting as I cook, as you add the meat the temperature of the oil goes down and need to be adjusted to keep the oil hot enough to cook the meat without making it greasy.
• Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes for thicker slices, mine were fairly thin and cooked within a minute. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil. Make sure to move the beef as it drains so you don’t drain the next batch on the last batch of meat. That would defeat the purpose.
• In a separate large sauté pan bring to medium heat. Add the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.
• Serve over your predetermined choice of noodles or rice and garnish with the green chopped onion and sesame seeds.