Cutting Flank Steak for Mongolian Beef

Mongolian Beef – Enjoy P.F. Chang's Mongolian Beefiness at home in only 30 minutes and it's 10x better. Savory and sweet succulent beef with a crisis!

This Mongolian Beefiness is perfect when you are craving Asian flavors and don't simply desire to travel to Asia or leave the comforts of your home to your favorite Chinese restaurant.

Right here, folks, is your best bet!

What is Mongolian Beefiness?

Mongolian beef is everything that we beloved well-nigh Chinese-American takeouts. Information technology is a dish developed in Taiwan made of sliced beef that are stir-fried with vegetables in a sleeky, savory and sweet spicy sauce usually made of soy sauce and brown carbohydrate.

Additionally, it is spiced up with aromatics like ginger, garlic and dark-green onions. Moreover, some would even add chili for a niggling pop of heat. As e'er, suit it to your preference. Mongolian Beef is the perfect definition of light, easy and delicious meal!

What kind of beefiness is used in Mongolian Beef?

What kind of meat can yous use for this? I found out that sirloin steak is a perfect beef cut for this recipe as it is tender and cooks rapidly. I just love sirloin! Flank steak, equally recommended by nigh of the recipes, works great for this dish, as well. Just keep in listen to avoid stew meat as it is tough.

If you used any cheap cuts of meat, you have to marinate it with baking soda to be rewarded with a tender beefiness. I described the process of doing that in this Beef Broccoli recipe.

What I actually similar near Mongolian beef is its distinctive crisis when cooked properly – which is a outcome of combining beef with cornstarch. Let'southward exist clear on ane thing tho; this dish is not really a Mongolian dish. It is but a term used to describe information technology to make it more exotic- more of a dish served in Asian restaurants.

Beef with a crisis, sugariness, spicy and smothered in sauce. What is not to dearest? If y'all do non dig this, what planet are you on? Quickly stir -fried beef with scallions, garlic, ginger – a sweet soy sauce with an amazing spicy zing. Beef lovers, carnivorous, spice lovers, all of the above – rejoice!

Every bit a concluding notation, exercise not over cook the beef and then it becomes tough. Throw in some steamed broccoli , if you desire to include some veggies.

Relish!

Tips and Notes:

Aside from sirloin steak, y'all can also substitute it with flank steak.
If want to use cheaper and tougher cuts of meat, make sure to marinate information technology with baking soda for it to be tender.
Throw in some steamed broccoli , if y'all want to include some veggies.
Exercise not overcrowd the pan. Fry the beef in small-scale batches to attain a perfectly crispy meat.
You can utilise lite chocolate-brown sugar instead of nighttime brown sugar, however, the addition of molasses in dark brown sugar adds more than depth of flavor to this Mongolian beefiness.

Prep: 15 mins

Cook: 15 mins

Full: thirty mins

American

▢ 1 lb flank steak or sirloin steak
▢ 1/2 cup cornstarch
▢ i teaspoon teaspoon baking soda
▢ Black pepper to taste
▢ ¼ -ane/2 cup oil
▢ one teaspoon ginger , minced
▢ one tablespoon garlic , chopped
▢ 1/2 cup reduce sodium soy sauce
▢ 1/2 loving cup water
▢ 1/four cup nighttime brown carbohydrate
▢ 4-5 large green onions , sliced on the diagonal into 1-inch lengths

Piece the beef against the grain in little pieces. Then mix with cornstarch, baking soda and black pepper.
Remove from cornstarch, shake off and permit it rest for almost x minutes.
Estrus up the wok with near ¼ -i/2 loving cup oil,, then add meat; allow information technology residual for nigh thirty seconds before stirring. Cook for 2 minutes or until beef reaches desired doneness - it should barely melt in the center, stir the meat around a picayune and then that it cooks evenly.
Remove, transfer beef to a plate and go on warm.
Add ab with about 1 tablespoon of oil to the wok, add ginger and garlic sauté for near a minute making sure the garlic does not burn.
In a pocket-size basin combine soy sauce , nighttime dark-brown sugar and h2o .
Add together mixture to the wok , bring to a boil and stir for about a infinitesimal .
Adjacent, add together beefiness to the wok . Bring to a eddy, continually stirring for near 2 minutes.
Finally add scallions, stir, plow off heat and serve over white rice.

Course: Chief

Cuisine: American

Diet Facts

Mongolian Beef

Amount Per Serving

Calories 470 Calories from Fatty 108

% Daily Value*

Fat 12g 18%

Saturated Fat 6g 38%

Cholesterol 90mg thirty%

Sodium 1512mg 66%

Potassium 667mg nineteen%

Carbohydrates 54g eighteen%

Sugar 40g 44%

Poly peptide 34g 68%

Vitamin A 80IU 2%

Vitamin C 2.3mg 3%

Calcium 83mg eight%

Iron 3.6mg 20%

* Per centum Daily Values are based on a 2000 calorie nutrition.

How to Brand Mongolian Beef

Slice the beef against the grain. Then mix with the cornstarch baking soda and blackness pepper.

Remove from the cornstarch, milkshake off excess and let it remainder for about x minutes.

Heat upwardly the Wok with about ¼ -1/2 cup oil, and and then add meat let information technology rest for about thirty seconds earlier stirring. Cook for 2 minutes or until beefiness reaches desired doneness-it should barely cook in the center, stir the meat effectually a little so that information technology cooks evenly. Remove, transfer beef to a plate and proceed warm.

Heat up a bucket or wok to medium rut (the oil should non exist too hot) with about 1 tablespoon of oil, and and then add ginger and garlic. Sauté for near 1-two minutes making sure the garlic does not fire.