Dinner | Recipes
If you love Chinese-American takeout, you’re going to love this easy Crispy Mongolian Beef recipe. It’s quick, it’s simple, and it satisfies every to-go food craving you’ll ever have.
Crispy Mongolian Beef
I’m not going to lie, I was actually drooling as I edited these photos. You guys, the saucy goodness is just so PERFECT that I’m regretting the fact that my dinner menu tonight consists of a bevy of leftovers that I don’t want.
Does anyone else get over leftovers really quickly? Even if I am absolutely crazy about a dish, I’m ready to move on after one or two reheats. I am always thinking about what I’m going to make next, rather than what I’ve already made that needs to be eaten so it doesn’t go to waste! Fortunately, I am married to a human garbage disposal that is more than happy to eat the same exact thing every day for the rest of his life if he had to. That may sound bad at my part, given how many people don’t have access to good food in this world. And I totally don’t mean to sound that way! I just really like food, that’s all.
Anyway, I’m thinking about this Mongolian Beef and ONLY this Mongolian Beef right now. Not what’s in my fridge.
This recipe takes just 20 minutes, which makes it a winner in my book. P.F. Chang lovers around the world are about to die and go straight to heaven. Mongolian Beef is one of the most popular dishes on the restaurant’s menu. So, if you’re the type to order the same thing each time you go there because you just can’t get enough, you’re about to be psyched because you can make a copycat version at home.
It honestly tastes better than the clog-your-artery takeout that we’re all guilty of ordering from time to time anyway. Chinese-American is often so rich in sodium that in just one meal, you’ve probably taken in a whole week’s worth rather than your recommended daily allowance. This version uses low-sodium soy sauce, which allows you better control over how much your consuming. Whereas eating out, you don’t have much control at all.
The quick sear on the stove top followed by a nice simmer in the sauce gives you a nice crispy yet tender beef that is just to-die-for!
If you’re looking for other dinner recipes using beef, try my Sous Vide French Onion Short Rib Sliders! If you need another easy weeknight dinner recipe, try these Blackened Mahi Mahi Fish Tacos with Chipotle Lime Crema.
Crispy Mongolian Beef in 30 Minutes
Yield: 4
Ingredients
- 3 lbs Flank Steak
- 2/3 cup Low Sodium Soy Sauce
- 3/4 cup Cornstarch
- 1 tbsp Ginger, minced
- 4-5 cloves garlic, minced (about 2 tbsp)
- 3/4 cup Dark Brown Sugar, Packed
- 1 tsp Hoisin
- 1/3 cup Rice Wine Vinegar
- 2 tsp Sesame Oil
- crushed red pepper flakes, optional
- 1/2 cup Water
- 1 1/2 tsp Cornstarch
- 3 stalks scallions, sliced
- Canola Oil, for frying
Instructions
- Cut Flank Steak against the grain into 1-inch pieces. The thinner the slice, the crispier the steak will be.
- In a large Ziplock bag, toss sliced steak with 3/4 cup cornstarch to fully coat.
- Heat oil in a large frying pan over medium-high heat. Fry the steak in batches, shaking off excess cornstarch before submerging in the oil. Be careful not to crowd the steak. Sear on each side for 1-2 minutes. Remove from pan and set aside to drain on a paper towel.
- Heat sesame oil in the same pan. Add minced garlic and ginger and cook for 15-20 seconds.
- Stir in the Soy Sauce, Rice Wine, Hoisin and Crushed Red Pepper Flakes (optional) and bring to a boil.
- Create a slurry using the water and 1 1/2 tsp Cornstarch.
- Add the slurry and packed Dark Brown Sugar to the mixture and continue to boil for 30 seconds, stirring consistently.
- Lower the heat to medium-low and add the fried steak to the sauce. Simmer for an additional 1-2 minutes, until steak is fully coated and sauce is thickened to your liking. Add 1/2 of the sliced scallions, stir and remove from heat.
- Top with additional scallions and serve. Pairs well with white rice!
[wpurp-searchable-recipe]Crispy Mongolian Beef in 30 Minutes – – Flank Steak, Low Sodium Soy Sauce, Cornstarch, Ginger (minced), garlic (minced (about 2 tbsp)), Dark Brown Sugar (Packed), Hoisin, Rice Wine Vinegar, Sesame Oil, crushed red pepper flakes (optional), Water, Cornstarch, scallions (sliced), Canola Oil (for frying), , Cut Flank Steak against the grain into 1-inch pieces. The thinner the slice, the crispier the steak will be.; In a large Ziplock bag, toss sliced steak with 3/4 cup cornstarch to fully coat.; Heat oil in a large frying pan over medium-high heat. Fry the steak in batches, shaking off excess cornstarch before submerging in the oil. Be careful not to crowd the steak. Sear on each side for 1-2 minutes. Remove from pan and set aside to drain on a paper towel.; Heat sesame oil in the same pan. Add minced garlic and ginger and cook for 15-20 seconds. ; Stir in the Soy Sauce, Rice Wine, Hoisin and Crushed Red Pepper Flakes (optional) and bring to a boil.; Create a slurry using the water and 1 1/2 tsp Cornstarch.; Add the slurry and packed Dark Brown Sugar to the mixture and continue to boil for 30 seconds, stirring consistently.; Lower the heat to medium-low and add the fried steak to the sauce. Simmer for an additional 1-2 minutes, until steak is fully coated and sauce is thickened to your liking. Add 1/2 of the sliced scallions, stir and remove from heat.; Top with additional scallions and serve. Pairs well with white rice!; ; – – Dinner – Recipes[/wpurp-searchable-recipe]
