mongolian beef

This Mongolian Beef Recipe is a crispy homemade version that&#x27;s less sweet and more flavorful than restaurant versions you&#x27;re probably used to. It&#x27;s one of our top recipes for a reason!

Mongolian Beef

flank steak ((225 grams, sliced against the

vegetable oil

soy sauce

cornstarch

vegetable oil ((for frying the beef))

ginger

red chili peppers

garlic ((chopped))

water ((or low sodium chicken stock))

brown sugar

scallions

Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let it sit and marinate for an hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated. These steps ensure that the Mongolian Beef is tasty and crispy!

Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.

Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the chopped garlic. Stir for another 10 seconds and add the 1/4 cup low sodium soy sauce and chicken stock (or water).

Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.

Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture--until the sauce coats the back of a spoon.

Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened.

Plate and serve with steamed rice!

This Mongolian beef recipe is thinly sliced steak that&#x27;s seared until crispy, then coated in a sweet and savory sauce. A take out favorite that&#x27;s super easy to make at home!

lbs flank steak (thinly sliced)

cornstarch (divided use)

garlic

sesame oil

water

dark brown sugar

onions

salt and pepper

Place the flank steak and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.

Heat the vegetable oil in a large pan over high heat.

Add the meat in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!). Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.

Remove the meat from the pan and place on a plate lined with paper towels.

Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.

Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.

Add the meat and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.

https://content.jwplatform.com/videos/oT6LN5a8.mp4

This Mongolian beef recipe is so easy to make at home and tastes way better than the restaurant version!

Whenever the craving hits, I just whip up a batch of Mongolian Beef…  and let me tell you this is amazing and surprisingly easy!&nbsp;

P.F. Chang’s Style Mongolian Beef! Easy and Amazing!

ginger (, minced)

garlic (, finely minced)

soy sauce ((low sodium is best))

lb flank steak

green onions (, sliced)

Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.

Slice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess.

Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through,it will cook completely when combined with the sauce).

Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.

https://content.jwplatform.com/videos/Z3bG5JPA.mp4

Mongolian Beef is a take out favorite and even better made at home! It’s so easy, you can have this dish on the table in about 20 minutes. Tender slices of beef are flash fried and then coated in a sweet soy ginger garlic sauce.

Picture savory, sweet, tangy, garlicky sauce smothered over tender strips of beef and perfectly cooked broccoli, all coming together in under 30 minutes plus easy clean-up! 

Mongolian Beef And Broccoli With Noodles

soy sauce ((I used low sodium))

sriracha

hoisin sauce

rice vinegar

water corn starch

broccoli florets

oil (I used sesame oil)

beef

ramen noodles (boiled til tender and drained)

green onions (for garnish)

Mongolian Beef and Broccoli with Noodles

Whisk together soy sauce, water, brown sugar, garlic, sriracha, hoisin, and rice vinegar. Set aside.

Heat oil in a large skillet over medium-high heat. Saute beef/steak in the oil for 5-6 minutes. Add broccoli and saute 3-4 minutes longer.

Stir together cold water and corn starch til dissolved.

Add sauce and bring to a boil. Stir in corn starch slurry til thickened. Reduce heat to low.

Stir in noodles. Garnish with green onions if desired and serve.

This recipe for Easy Mongolian Beef makes it simple to make your favorite take out dish at home. It's a recipe that tastes just like PF Chang's!

Easy Mongolian Beef

NY strip steak (ribeye steak or flank steak)

Tablespoons vegetable oil

garlic (minced)

Tablespoons ginger (minced)

Tablespoons rice wine vinegar

red pepper flakes

green onions (thinly sliced)

Place the beef in the freezer 15 minutes before ready to begin. This will help firm it up for slicing.

Slice the beef against the grain in thin, bite-sized strips, about 1/4 inch thick.

Add the cornstarch to a Ziploc bag. Place the meat in the bag and shake, until well coated. Pour out into a strainer or colander and shake off the excess cornstarch.

In a small sauce pan add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat until sauce thickens (15-20 minutes). Set aside.

Meanwhile, in a large skillet heat the oil over medium-high heat. When the oil is hot, add some of the beef in a single layer and cook until browned. You will need to do this in batches. Set aside the browned beef on a plate lined with a paper towel and tented with foil.

Return all beef to skillet and pour sauce over the beef. Stir until coated and cook for a couple more minutes.

Serve over rice and garnish with green onions.

An easy and lightened up version of Mongolian Beef. This can be prepared ahead of time for your weekly meal prep.

Mongolian Beef Meal Prep

lb flank steak (thinly

canola oil

scallions (thinly sliced)

tsp ginger (grated)

Add beef to a medium bowl. Sprinkle with cornstarch. Toss beef in cornstarch until evenly coated.

In a separate medium bowl, add all sauce ingredient. Mix until evenly blended.&nbsp;

In a large deep nonstick skillet, add oil and bring to medium high heat. When oil is hot, lay beef into skillet in a single layer, making sure none of the pieces overlap. Cook a few minutes until seared and browned. Flip beef and cook a few minutes to sear and brown. Beef should not be fully cooked, only seared on both sides. If you do not have a skillet big enough to fit all your beef in a single layer, cook in smaller batches.

Remove beef and drain excess oil from skillet. I also like to lay the beef on some paper towels to soak up excess oil but this is optional.

Add beef back into skillet. Bring skillet to medium high heat. Add the beef back in and pour in the sauce. Stir fry the beef in the sauce until beef is completely cooked and sauce thickens. The sauce should thicken from the cornstarch on the beef. Once sauce is thickened, turn off heat. Garnish with scallions. When beef is cooled, add to your meal prep containers along with your choice of rice and vegetables.

This Instant Pot Mongolian Beef &amp; Broccoli recipe is easy to make and amazingly flavorful!

Instant Pot Mongolian Beef &amp; Broccoli Recipe

flank steak (sliced thinly against the grain)

gluten free soy sauce

filtered water

broccoli

white rice (cooked)

Turn your Instant Pot onto the &quot;Sauté&quot; setting. Add the Sesame Oil to the Instant Pot and let the oil heat up. * See Tip Below

Add enough of the steak to cover the bottom of the Instant Pot, brown the meat, then remove the meat and set aside. Repeat until all meat has been browned. *See Tip Below

Add the minced garlic and ginger to your Instant Pot and sauté it for 1-2 minutes.

Add the soy sauce, water and brown sugar to the ginger and garlic and stir until well combined.

Transfer the browned beef back to the Instant Pot, seal the lid. Use the &quot;Meat&quot; setting to cook the meat mixture for 8 minutes.

When it&#039;s finished, use the Quick Pressure Release method. Remove the lid once the pressure is completely released. Add the chopped broccoli to the meat mixture and use the &quot;Meat&quot; setting to cook everything for 1 minute.

When it&#039;s finished, use the Quick Pressure Release method. Remove the lid once the pressure is completely released.

Turn Instant Pot to &quot;Saute&quot; setting. Whisk together the cornstarch and 3 tablespoons water until it&#039;s smooth, then add that to the Instant Pot. Stir it constantly until the sauce starts to thicken. (This should only take a couple of minutes.)

Turn the Instant Pot &quot;Off.&quot; Add the green onions to the Instant Pot and stir for another 2-4 minutes while stirring it constantly until your onions are to your desired tenderness. (This will also help thicken the sauce up.)

Serve your Mongolian Beef and Broccoli over cooked white rice. Drizzle with Sriracha, if desired.

https://content.jwplatform.com/videos/tM9llOR7.mp4

Mongolian Beef Recipe Final

PF Chang's Copycat&nbsp;Instant Pot Mongolian Beef, you can now make it at home any time you want! (PS it's better at home!)

PF Chang's Copycat Instant Pot Mongolian Beef

ginger ginger

corn starch

Press the saute button on your Instant Pot.

Fry the beef strips in the oil until browned.

Whisk together the sauce ingredients and mix into the beef.

Place the lid on top and seal. Press the MEAT button and cook for 10 minutes, followed by a manual release.

Whisk together the thickening ingredients then quickly whisk into the pot. Press the saute button and cook, stirring, until the sauce has thickened.

Serve over rice.

The only Mongolian Beef Recipe you will ever need! A quick, easy and ridiculously delicious stir-fry dish of tender beef coated in a slightly sweet and savory sauce. Serve it over steamed rice to soak up all the saucy goodness!

Mongolian Beef Recipe

New York Strip Steaks, thinly sliced (about 1 1/2 pounds)

vegetable oil, divided

garlic,

sesame seeds (optional)

rice (for serving)

Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.

How to make Mongolian Beef. 

Step 1: Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.

Mongolian Beef Recipe Step 1

Place a large skillet over medium-high heat and add 1 tablespoons oil. Add garlic and ginger and saute for 1 minutes. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes.

How to make Mongolian Beef. 

Step 2: Place a large skillet over medium-high heat and add 1 tablespoons oil. Add garlic and ginger and saute for 1 minutes. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes.

Mongolian Beef Recipe Step 2

Pour sauce into a liquid measuring cup and set aside.

How to make Mongolian Beef. 

Step 3: Pour sauce into a liquid measuring cup and set aside.

Mongolian Beef Recipe Step 3

Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.

How to make Mongolian Beef. 

Step 4: Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.

Mongolian Beef Recipe Step 4

Pour sauce back into skillet and toss together with meat. Allow sauce to thicken, 1 to 2 minutes.

How to make Mongolian Beef. 

Step 5: Pour sauce back into skillet and toss together with meat. Allow sauce to thicken, 1 to 2 minutes.

Mongolian Beef Recipe Step 5

Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.

How to make Mongolian Beef. 

Step 6: Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.

Mongolian Beef Recipe Step 6

Pour Mongolian beef over steamed rice and serve.

How to make Mongolian Beef. 

Step 7: Pour Mongolian beef over steamed rice and serve.

Mongolian Beef Recipe Step 7

https://www.youtube.com/watch?v=dhh7dj_5HGU

We love this Mongolian Beef recipe. It's a quick, easy and delicious stir-fry dish of tender beef coated in a slightly sweet and savory sauce. We love to serve it over steamed rice!

FULL RECIPE: https://www.spoonforkbacon.com/mongolian-beef-over-steamed-rice/

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Easy Mongolian Beef Recipe

Tender, juicy strips of stir-fried beef in a luxuriously flavorful sauce!  This Mongolian Beef recipe takes the flavor over the top, is quick and easy to make, and rivals your favorite Chinese takeout!

flank steak

cooking oil

For the Sauce:

garlic (, minced)

hoisin sauce ((a critical ingredient))

OR Best Homemade Hoisin Sauce (, click link

black pepper

soy sauce ((choose low sodium if preferred))

Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the oil.

To make sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.

Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute seconds. Serve immediately with steamed rice and/or crispy fried cellophane noodles.

This super easy Mongolian Ground Beef Recipe is just like classic Mongolian Beef, except uses hamburger so it's ready in about 15 minutes!

Easy Mongolian Ground Beef Recipe

lb. lean ground beef

tsp minced ginger

tsp red pepper flakes

tsp black pepper

Brown the ground beef along with the ginger and garlic in a skillet over medium-high heat, until beef is crumbled and cooked through. Drain any fat and return pan to stove top.

Combine the soy sauce, brown sugar and hoisin sauce in a small dish and pour into ground beef mixture. Cook for about 2 to 3 minutes to blend flavors. Meanwhile in a small dish combine the 1/4 cup water along with the 2 tbsp cornstarch. Pour the mixture into the ground beef and stir until sauce thickens.

Season with red pepper flakes, black pepper and green onions. Serve hot over hot rice or noodles. Enjoy!

Instant Pot Mongolian Beef is a very easy and delicious meal you can make in just under 30 minutes.

Instant Pot Mongolian Beef

flank steak (sliced across the grain)

extra virgin olive oil

sugar

lite soy sauce

sesame seeds

Heat up your pressure cooker: press Sauté -&gt; click on the Adjust button -&gt; select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.

Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat it evenly.

Add the oil to the hot Instant Pot, once the oil is hot, add the beef and sauté for 2-3 minutes, stirring a few times. If needed brown the beef in batches, you don&#39;t want to add too much as it will start releasing juice and it won&#39;t brown well.

Note: You can also skip browning the beef and just add it to the pot!

If bits of beef stock to the pot, add 1/2 cup water and deglaze the pot. Using a wooden spoon scrape the bottom of the pot. You can discard that liquid if wanted.

Sear the beef:

Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. You can add less sugar, based on your taste and preference.

Stir well until all the ingredients are combined and coated in sauce.

Add the rest of the ingredients:

Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure manually. Open the lid.

Pressure Cook:

Make the cornstarch slurry, in a small bowl mix cornstarch with water until fully combined.

With the Instant Pot on the Sauté function, add the slurry to the pot, stir to combine, and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens.

Turn off the Instant Pot and let the Mongolian Beef sit for 8-10 minutes before serving, in this time the sauce will settle and thicken more.

Thicken the Sauce:

Serve over rice and garnish with fresh chopped green onions and sesame seeds.

Serve:

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