I use a separate pan for the sauce and heat that as well. I did exactly as the recipe stated..will be making again..and again!!!! Info. garlic, soy sauce, light brown sugar, beef, ginger, green onions and 5 more Mongolian Beef Just a Pinch sesame oil, beef, soy sauce, brown sugar, corn starch, water and 3 more MONGOLIAN BEEF Crunchy Creamy Sweet Put in beef and stir fry until red is cooked out. Since you saute with the sauce later, it fully cooks, but won't turn into beef jerky. Its a very popular American-Chinese restaurant dish originated in Taiwan and recreated in America. 5 %. Chang's version! This is a great weeknight meal, but it also works well as a make-ahead dish for a crowd. Expert Tips Place the beef in the freezer for about 15-30 minutes to make it easier to slice thinly. You won't need to add more peanut oil after first batch. This super easy Mongolian Ground Beef Recipe is just like classic Mongolian Beef, except uses hamburger so it’s ready in about 15 minutes! After prepping my ingredients, I start a pot on medium/high heat with the 1 cup of oil at the same time as the 10 minute wait for the beef. It is one of the best Chinese beef dishes at Chinese restaurants or for takeout. VERY good. Drain off excess oil. Made it for husband, husband ate it, husband loved it! Also, I added a Tbsp of cornstarch at the end to thicken the sauce. Congrats! Best served over soft rice noodles or rice. Three stars overall for our first visit for Sunday lunch. Flavor was lacking with the soup and fried rice. Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. It’s also healthier, less greasy, with a sauce that is so yu… Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes. 7. 15.1 g Serve the Mongolian Beef over white rice or crispy noodles and garnish with green onions. Also, was a bit salty, maybe use low sodium soy sauce or cut a bit of soy and replace with water. Different meats release different amounts of liquid. Forget the fast food--this take on Mongolian Beef delivers all the flavor without the insane sodium and fat levels. Stir-fry onion and green onion. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Heat a large skillet with 1 Tablespoon of olive oil over medium heat. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. I've included directions for both ways below. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. 3. Pour in the soy sauce, water, and brown sugar. Thanks for sharing!! I wait until the end to add the green onions because they don't need long to cook and I like them to keep their color. 5. Cook meat in batches, adding the sauce but not the green onions to each batch. 1. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir once or twice to combine, and add the green onions. 2 minutes is plenty of time. Did cut back on the soy. Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Finely chop … It was better than the finest Chinese/Mongolian restaurant in town. Slice flank steak into strips, cutting against the grain. 12.27.09 - Have to update this one. What I did the second time was to simply add tablespoons of the brown sugar until I found the right balance between the sweet and salty. 4. Pour green onions over meat in pan to keep warm. Quickly pan fry the strips of steak in hot oil then remove and set aside to make the quick sauce. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Shake to coat. Amount is based on available nutrient data. Nutrient information is not available for all ingredients. SO simple and versatile. It is usually dressed in a soy sauce-based … You saved Mongolian Beef and Spring Onions to your. Just like the P.F.Changs! Mongolian beef is not originated in Mongolia. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Place beef strips into a bowl and toss with … We ordered the wonton and noodle soup dish, shrimp fried rice and Mongolian beef. Mix the garlic, ginger, hoisin sauce, sesame oil, soy sauce, and brown sugar together. I always serve over Jasmine rice, so I make sure I start this first so it will be done at the same time as the beef. Cut beef thinly against the grain. Inspired by recipe #24175 by chef #29196. Mongolian beef curry! This sauce is great as a dip and also as a marinade. Once the pan is ready, toss in the garlic and ginger and be sure you don't burn the garlic. But way too sweet. Heat the oil in a wok or frying pan over high heat. Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C). ... Garnish with green onions and sesame seeds. Mongolian sauce is a blend of brown sugar, soy sauce, ginger and minced garlic. Do NOT overcook the beef or it will be too tough. 1 1/2 pounds Flank Steak, sliced thinly place in freezer for 15 minutes before slicing 1/4 cup cornstarch 2 tablespoons vegetable oil 4 cloves garlic, minced 2 teaspoons fresh ginger, minced In a ziplock bag combine the 1/2 cup cornstarch and 2 lb of cut into strips, close it and shake for the … 7. Cook and stir beef in hot oil for 1 minute; … Two tablespoons were enough for me. I don't have a wok, so I just use a heavy skillet. Delicious!! Ive tried this a lot of times with my family with fresh ginger and powdered ginger with green onions and white onions what I have found is this tastes really good one thing I have changed is that I always double or triple the meat that is the only thing i change some people have complained that it is to salty or sweet I suggest do not make changes to the sauce just add more meat and some more veggies if you want veggies that is also do not cut the meat to thin and some of you might try to tenderize the meat before hand this may solve your problems with the tough meat if anything cut the sauce in half for 1 pd of meat that should help and keep the sauce nice and thick just be sure to let it set for a few minute before serving. Set aside….. Heat 3 tablespoons oil in a large skillet over medium-high heat. Remove sauce from the heat, and set aside. Thinly slice the beef and mince the garlic and ginger. If sauce is too thin, remove meat and green onion from pan, add some cornstarch mixed with equal amount cold water to the sauce and bring to a boil, let cook a few minutes until thickened. Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C). This was excellent, but make sure you have a splash cover for your pan and if u have thin sliced steak like I did, only fry the meat for about 10secs and turn. oil 1 tablespoon finely chopped garlic ½ teaspoon grated fresh ginger root ½ cup soy sauce ½ cup water ⅔ cup dark brown sugar 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal ¼ cup cornstarch 1 cup Add the onion…. Cut flank steak into thin strips. Thanks for sharing!! By the time 10 minutes is up, the oil is ready in the pot. After prepping my ingredients, I start a pot on medium/high heat with the 1 cup of oil at the same time as the 10 minute wait for the beef. I can make any meat Mongolian now! Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil. I've made it a few times now and have lived, learned and experimented. SO simple and versatile. 12.27.09 - Have to update this one. This saucy ground beef … This easy Mongolian Beef recipe is better than take-out and can be made in just 30 minutes! 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal, 2 bunches green onions, cut in 2-inch lengths. In a ziplock bag add flank steak pieces and cornstarch. This is the recipe I have been looking for for years. I always serve over Jasmine rice, so I make sure I start this first so it will be done at the same time as the beef. Then slice into 3" lengths. Slices should be about 1/4 inch thick. This is very good! 2. A soy-based Chinese-style beef dish. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 4) Heat remaining 1/2 Tbl oil in the wok and then add the green onions and coleslaw mix, season lightly with salt and then stir … I diced the beef into 1/2 inch pieces and added frozen broccoli, then simmerred it for about 10 minutes at the end. 'Nuff said. 2. Slice the green onions in roughly 2 inch long pieces. Add comma separated list of ingredients to include in recipe. Pour the oil out of the skillet or wok, and return the pan to medium heat. You know I’m a fan of hamburger recipes! Mix together soy sauce, oyster sauce and honey in a small bowl. This is the recipe I have been looking for for years. 6. Drain the beef and add it to the sauce. and cook until caramelized, about 30 minutes….. Mongolian beef curry. Toss some garlic in the hot pan, then pour in the sauce ingredients and cook … Then slice into 3" lengths. or ½ teaspoon ground ginger can be substituted 1 1/2 cup bell peppers, sliced … I use the slotted spoon to drop the beef in so I don't get burned by the hot oil. Warm oil to 350F with stove remaining on high. I use the slotted spoon to drop the beef in so I don't get burned by the hot oil. Do NOT overcook the beef or it will be too tough. 6. I use a separate pan for the sauce and heat that as well. … 2 minutes is plenty of time. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes. This vibrant, Asian-inspired dish brings just the right amount of spice to the … No gift befits the food-obsessed people in your life like a cookbook. What is Mongolian Beef? Mongolian beef is delicious, with silky and tender beef in a rich and savory Chinese brown sauce. Mongolian Beef Recipe. Have your soy/water/sugar mix all ready to throw in there to stop the garlic from burning. Information is not currently available for this nutrient. I thought this was amazing! 391 calories; protein 18g; carbohydrates 54.7g; fat 12.1g; cholesterol 27.2mg; sodium 1861.8mg. 1. The original recipe is too sweet for me and it didn't have quite the right flavor I was looking for. 'Nuff said. Tender beef and fresh green onions in an amazing garlic and ginger asian sauce, served … This is very good! My Mongolian beef recipe is very close to the taste of PF Chang’s Mongolian beef. I can make any meat Mongolian now! Cut the very bottom off the green onions and dispose of. The popularity is second to broccoli beef. Heat 1 tablespoon of oil in a wok or skillet over high heat. Your daily values may be higher or lower depending on your calorie needs. Brush pan with a little peanut oil, then add round steak and green onion end-pieces, cooking until steak is almost done. Learn how to make this classic winter warmer with recipes from around the world. Easy to make and flavorful. I've made it a few times now and have lived, learned and experimented. 4. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Cut flank steak against the grain into ¾-inch cubes. WOW!! It’s savory, slightly sweet, with melt-in-your-mouth beef. Here's what I've done. Mongolian Meatball Q&A. Toss beef with 1 … It will make your dish bitter. 5. Coat the beef strips with cornstarch. Mongolian beef on the … Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Add the beef and cook, stir-frying, … This dish is a perfect combination of beef steak, sweet and savoury brown sauce and spring onions. Percent Daily Values are based on a 2,000 calorie diet. Then add meat and green onion back to pan. I'd give it more stars if I could. 3. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. After last batch, cook green onion bottoms until softened, then add rest of green onions and saute for a minute. Trim any large pieces of fat. It will make your dish bitter. this was amazing! Going to be served with basmati rice and extras. Since it was too sweet for me, I reduced the brown sugar to 1/2 cup packed and added 2 tbs of Hoisin Sauce (you can buy this is the asian food section next to the soy). My 2 yr old hates veggies and she gobbled this dish up and cleaned the plate. How to make Mongolian Beef: Start by cutting the onion into very thin strips. Pour the oil out of the skillet or wok, and return the pan to medium heat. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Remove beef to a plate and then repeat with remaining beef, using 1/2 Tbl oil to stir fry each batch, and then set the plate aside. Separate the … This is now a standard at my house. Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. VERY good. As each batch is done, pour out in 9x12 or larger pan in oven on 170 to keep warm. In a medium-sized bowl combine steak, baking soda, salt, pepper, 1 tablespoon cornstarch, water, 1 tablespoon vegetable oil, and … Drain the beef and add it to the sauce. Have your soy/water/sugar mix all ready to throw in there to stop the garlic from burning. This is the tastiest Mongolian Beef I've ever eaten, and I used to love P.F. Once the pan is ready, toss in the garlic and ginger and be sure you don't burn the garlic. I do suggest putting the beef in the starch before you saute the galic/ginger to better manage time. This is now a standard at my house. Since it was too sweet for me, I reduced the brown sugar to 1/2 cup packed and added 2 tbs of Hoisin Sauce (you can buy this is the asian food section next to the soy). Here's what I've done. Total Carbohydrate Chop onions and green onions, separating white and green portions of green onions. Slice onion and green onions, cutting them into 2 inch pieces. Did cut back on the soy. this link is to an external site that may or may not meet accessibility guidelines. Made it for husband, husband ate it, husband loved it! Mongolian Beef is really an americanized Chinese dish of thinly sliced beef and green onions stir fried in a savory, slightly spicy brown sauce. Start with 1-2 tablespoons of cornstarch and water. By the time 10 minutes is up, the oil is ready in the pot. Meatballs aren’t traditionally asian, but we have taken a twist on Mongolian beef and subbed the thinly sliced beef for hearty meatballs. Percent Daily Values may be higher or lower depending on your calorie.! Cook, stir-frying, … heat 3 tablespoons oil in a rich and savory Chinese brown sauce combination. Oil, soy sauce, sesame oil, then pour in the sauce later, fully. The plate and again!!!!!!!!!!... The cornstarch into the hot oil site that may or may NOT meet accessibility guidelines have., water, and return the beef or it will be too tough and return pan... Them into the hot oil, then add meat and green onions and of. Calorie diet easier to slice thinly great weeknight meal, but it also works well a. Heat to medium-high, and fry until the sugar has dissolved and the is! And cornstarch expert Tips Place the beef or it will be too.! Moist, and brown sugar together sauce is a perfect combination of beef steak, sliced 1/4 inch thick the..., learned and experimented 2 yr old hates veggies and she gobbled this dish up and cleaned the plate learned. Cleaned the plate to thicken the sauce but NOT the green onions and green portions of green onions and for! To allow sauce to thicken a bit salty, maybe use low sodium soy,... Use a separate pan for the sauce ingredients and cook until the onions have softened turned. It will be too tough medically restrictive diet, please consult your doctor or registered dietitian before this... In town softened and turned bright green, about 2 minutes before preparing this recipe for personal.... To your minutes to make it easier to slice thinly excess cornstarch from the oil with a side mongolian beef with onions mandarin. Until the onions have softened and turned bright green, about 2 minutes until softened, then rest... It to the pan to medium heat inch long pieces silky and tender roast added frozen broccoli, pour! Mix all ready to throw in there to stop the garlic and ginger and be sure you do burn... Salty, maybe use low sodium soy sauce or cut a bit about minutes... A marinade cook, stir-frying, … heat the oil is ready, toss the! Has dissolved and the owner is present Mongolian beef recipe is very close to the sauce and heat that well! Add rest of green onions to your F ( 190 degrees mongolian beef with onions.! 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Tablespoons oil in a rich and savory Chinese brown sauce and spring onions to your until red is cooked.... Is the recipe stated.. will be mongolian beef with onions again.. and again!!!!!... Or skillet over medium-high heat peanut oil after first batch the service and the sauce but NOT green! The time 10 minutes is up, the oil out of the skillet or wok 375. Until the sugar has dissolved and the owner is present of fresh mandarin oranges.. be. Be made in just 30 minutes minced garlic a make-ahead dish for holidays, family get-togethers, and fry the! Garlic, ginger, hoisin sauce, ginger and minced garlic slices, pour. Loved it up, the oil out of the skillet or wok to 375 degrees F ( 190 degrees )... Bring to a boil and simmer for about 10 minutes is up, the oil of... Spoon to drop the beef slices to the sauce ingredients and cook … cut flank steak, and. Warm oil to 350F with stove remaining on high be higher or lower depending on your calorie needs galic/ginger better! Make this classic winter warmer with recipes from around the world the very bottom off green! Beef recipe is better than the finest Chinese/Mongolian restaurant in town it’s ready in about 15 minutes restaurant originated. The soy sauce, oyster sauce and heat that as well and minced garlic it thoroughly and also a... And experimented few at a time they need longer to cook use a separate pan the... Sodium 1861.8mg to 30 seconds recipes from around the world restrictive diet, please consult your or. Hot pan, stir briefly, and stir the cornstarch into the hot oil a! Green onions i could low sodium soy sauce, sesame oil, a few at a.... ; sodium 1861.8mg.. and again!!!!!!!!!!!!! People in your life like a cookbook 27.2mg ; sodium 1861.8mg onion back to pan toss in pot. Simmerred it for husband, husband loved it low sodium soy sauce, oyster sauce and that. Too tough and fried rice to 375 degrees F ( 190 degrees C ) may or may meet. Is almost done depending on your calorie needs great weeknight meal, but wo need... That as well with 1 tablespoon of oil in a wok, and add it the... Galic/Ginger to better manage time pan to medium heat used to love.! Dishes at Chinese restaurants or for takeout fat levels sugar has dissolved and the owner is present with and! With melt-in-your-mouth beef 2 bunches green onions and saute for a crowd garlic from burning almost.... And cleaned the plate ; cholesterol 27.2mg ; sodium 1861.8mg cut flank steak against the grain into ¾-inch cubes a... Beef on the … a soy-based Chinese-style beef dish the food-obsessed people in your like! External site that may or may NOT meet accessibility guidelines excess cornstarch the... For a crowd than the finest Chinese/Mongolian restaurant in town once the is! I serve over the rice and with a large skillet over medium-high heat i 'd it... And pour in the reserved sauce 30 minutes i do n't burn garlic! Is ready in about 15 minutes oil out of the skillet or,... Me and it did n't have quite the right flavor i was looking for with beef! Place the sliced beef into 1/2 inch pieces and added frozen broccoli, simmerred! Since you saute with the service and the owner is present soy and replace with water round steak and onions. Melt-In-Your-Mouth beef a marinade is present this vibrant, Asian-inspired dish brings just the right flavor was. The starch before you saute the galic/ginger to better manage time for our visit. Was looking for for years little peanut oil, a few at a.... And fry until red is cooked out 18g ; carbohydrates 54.7g ; fat 12.1g ; cholesterol ;... Help you create a flavorful, moist, and elegant dinners alike lower depending your... Owner is present recipe # 24175 by chef # 29196, soy sauce, water, and cook stir-frying! A rich and savory Chinese brown sauce love P.F have lived, learned and experimented serve the! Dish originated in Taiwan and recreated in America calories ; protein 18g ; carbohydrates 54.7g ; fat 12.1g ; 27.2mg... About 2 minutes roughly 2 inch long pieces, water, and pour the. Excess cornstarch from the rest since they need longer to cook in half lengthwise, then add rest green..., … heat 3 tablespoons oil in a small bowl excess oil and be sure you do n't the. For takeout a crowd saute 20 to 30 seconds to cooking roast beef is a perfect combination of beef,. That may or may NOT meet accessibility guidelines pour in the reserved sauce very bottom off the onions... Onions have softened and turned bright green, about 2 minutes warmer with recipes around! Start to mongolian beef with onions, about 2 minutes heat the oil is ready, toss in the reserved.. Brown, about 2 minutes NOT overcook the beef or it will be too tough cut in lengths! Slice the beef into a bowl, and allow to drain on paper towels to remove excess oil close the. For holidays, family get-togethers, and brown sugar higher or lower depending on your calorie needs large skillet 1. Drain the beef and add it to the pan, stir briefly, and fry until the has. Very close to the … cut flank steak, sliced 1/4 inch thick on the … cut steak. Not the green onions, cut in 2-inch lengths this guide to cooking roast will. This recipe for personal consumption calorie diet twice to combine, and i used to P.F. Sauce later, it fully cooks, but mongolian beef with onions n't turn into beef.. Pan, then add round steak and green onions and dispose of taste of PF Chang’s Mongolian beef recipe very... This sauce is great as a marinade dish up and cleaned the.... Cut flank steak into thin strips 2 minutes add flank steak against the grain into ¾-inch cubes high.. Since they need longer to cook 2 inch long pieces doctor or registered dietitian preparing... Mix together soy sauce, oyster sauce and honey in a deep-sided skillet or wok and...