Mongolian beef is a take-out favorite and even better, made at home in about 20 minutes!
Thin slices of beef are fried and coated in a sweet soy sauce, ginger and garlic sauce.
This copycat PF Chang’s recipe rivals anything you can find in a restaurant. Serve this stir fry over rice with steamed broccoli or pak choi.
What is Mongolian beef? It’s a simple stir-fry of thin slices of beef simmered in a soy, brown sugar, garlic, and ginger sauce. The brown sugar caramelizes in the soy, creating a slightly sticky sauce that coats the beef.
Easy to take home
I love Chinese dishes, from chicken salad wraps to a simple cashew chicken, and I love it even more when I make it myself.
- This recipe is the perfect balance of savory and sweetThe whole family will love it!
- manufacturing Taking it home is easy And best of all, you know exactly what ingredients are in it.
- Compared to eating out, preparing homemade Mongolian beef is cheaper.
- It is so versatileadd veggies like sliced red peppers and serve over rice, on a bed of pasta, or even in a lettuce wrap.
- This recipe shares my favorite tips for extra tender beef and lots of flavor!
How to Prepare Mongolian Beef (PF Chang’s Way)
This is a really quick and easy Mongolian beef recipe. It’ll be on the table in about 20 minutes.
- Coat the beef slices with cornstarch according to the recipe belowFry briefly and set aside.
- Prepare the sauce. When the sauce has thickened, add the beef to the pan.
- Serve hot over rice.
Tips for tender beef
- Add cornstarch: Mix in the beef cornstarch before cooking. Since cornstarch is a natural tenderizer, I use it in this recipe for tender meat with a nice crust and helping to thicken the sauce.
- Choose the right cut: Choose a type of beef suitable for quick cooking. I use flank steak or sirloin. More expensive cuts (e.g. tenderloin) can also be used, but avoid tougher cuts like pot roast.
- Cut across the grain: Always cut the beef across the grain and cut into thin slices.
- Cook in small amounts: Don’t overfill the pan; Cook in small portions as needed. Too large a pan can result in the beef steaming rather than being able to sear.
- To make slicing easier, place the beef in the freezer for about 20 minutes before slicing. cutting beef across the fiber cut into 0.6 cm thick slices.
- You’ll see the long fibers in the meat. For tender meat you should cut them crosswise. Cutting with the fibers will make the beef tough.
What to serve with Mongolian beef
Like most stir-fries, rice is the perfect choice for soaking up the garlic-ginger sauce. Steamed or baked white rice will do. Add fresh steamed veggies, some bok choy, or even roasted veggies.
How to store leftovers
Store leftovers in the refrigerator for up to 4 days, in a covered container in the freezer for up to 4 months.
Freeze it in individual portions for a quick packed lunch to the office. They can be reheated straight from the freezer in the microwave or oven.
More takeaway favorites
Did your family love this Mongolian beef recipe? Be sure to leave a rating and a comment below!
Plain Mongolian beef
Thin cuts of beef are quickly fried and coated in a sweet and savory sauce made from soy, ginger and garlic, then served on a bed of rice.
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Cut the flank steak into thin ¼-inch pieces. Mix with cornstarch, shake off excess and set aside.
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In a 10 inch skillet, heat 2 teaspoons oil over medium-low heat. Stir in the chopped ginger and garlic and cook until fragrant, about a minute.
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Add soy sauce, water, and brown sugar to pan and bring to a boil. Let it cook for 3-5 minutes until slightly thickened. Pour into a small bowl and set aside.
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Heat 1 tablespoon oil in a separate skillet or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It doesn’t have to be cooked through.
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Once all of the beef is browned, return the beef and sauce to the pan and heat over medium-high until hot and bubbly.
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Remove from the heat and stir in the spring onions. Serve over rice.
- For best results, use low-sodium soy sauce.
- Add ¼ teaspoon red pepper flakes for some spiciness.
- Cook the beef in small batches to ensure even browning. If the pan is too full, steam may form.
- Slice the beef against the grain for tenderness.
- Adjust the sweetness or saltiness of the sauce by varying the amount of brown sugar and soy sauce to taste.
- Serve with steamed broccoli or strips of red pepper, if you like.
Portion: 4G | Calories: 342 | Carbohydrates: 40G | Protein: 28G | Fat: 8thG | Saturated Fatty Acids: 3G | Cholesterol: 68mg | Sodium: 1691mg | Potassium: 513mg | Fiber: 1G | Sugar: 27G | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 3mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course Beef, dinner, entree, entree
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