mongolian beef recipe

Copycat PF Chang's Mongolian Beef

lb flank steak, thinly sliced across the grain

cornstarch

vegetable oil

scallions,

soy sauce

brown sugar, packed

garlic,

ginger,

sesame oil

Sesame seeds, for serving, optional

In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, sesame oil, and 1/2 cup water.

Transfer to a medium saucepan and cook until slightly thickened, about 10 minutes. Remove from heat.

In a large bowl, toss flank steak with cornstarch.

Heat vegetable oil in a large pan over medium-high heat. Add beef in batches and cook until brown and crispy, slipping pieces over as needed, about 2-3 minutes.

Transfer beef to a paper towel lined plate and discard excess oil.

Add beef and sauce back to pan over medium heat and cook until sauce has thickened, 2-3 minutes.

Stir in scallions, garnish with sesame seeds, and serve immediately. Enjoy!

This Mongolian Beef recipe is super easy to make and uses simple, readily available ingredients! Whip this up in under 20 minutes and have the perfect mid-week dinner meal!

Easy Crispy Mongolian Beef

beef

cornstarch/cornflour

oil,

tbsp cooking oil

tbsp finely chopped ginger

tbsp finely chopped garlic

rice vinegar

water

hoisin sauce (optional)

brown sugar

cornstarch,

tsp red chili flakes (optional)

green onion, chopped into 1-inch pieces

Start off by tossing the beef strips in...

Start off by tossing the beef strips in cornstarch. Make sure the strips are coated evenly with cornstarch.

Deep fry the beef strips for 4-5 mins,...

Deep fry the beef strips for 4-5 mins, drain the oil and set aside.

In a saucepan, heat oil on high heat...

In a saucepan, heat oil on high heat setting. Quickly add in the ginger and garlic. Stir quickly for 10 seconds. Immediately add in the soy sauce, water, rice vinegar and hoisin sauce. Bring the sauce to a quick boil.

Add in the brown sugar and cornstarch. Mix...

Add in the brown sugar and cornstarch. Mix thoroughly.

Now add in the beef strips and let...

Now add in the beef strips and let cook for 2 minutes.

Add the green onions and cook for an...

Add the green onions and cook for an additional minute.

Serve hot with rice.

Mongolian Beef and Broccoli (Low Carb and Keto Chinese) is better than takeout! You&#x27;ll love our healthy version of this popular Chinese recipe. Tender beef and broccoli, with a sweet and savory ginger sesame sauce, make this dish amazing! 

Mongolian Beef And Broccoli (Low Carb and Keto)

xanthan gum or 2 tsp cornstarch

olive oil oil

broccoli florets

salt

pepper

garlic, minced

scallions, diagonally sliced 1" pieces

ginger paste

coconut aminos sauce (keto-friendly), tamari (keto-friendly), or soy sauce

sugar sugar brown sugar

red pepper flakes

sesame seeds

In a small bowl, dissolve xanthan gum in...

In a small bowl, dissolve xanthan gum in 2 tsp olive oil and set aside.

In a covered microwave-safe dish, steam broccoli florets...

In a covered microwave-safe dish, steam broccoli florets with 1/4 cup water, 3 to 4 minutes until they are crisp-tender when pierced with a fork. Drain water and set aside.

Dry beef and place in a small bowl....

Dry beef and place in a small bowl. Sprinkle with salt and pepper and toss to coat all of the beef.

Heat oil in a large skillet over medium-high...

Heat oil in a large skillet over medium-high heat until the pan is hot. Lay slices of meat in the skillet, so they are flat. Cook meat until brown, turn over, and brown the other side. Approximately 2 minutes total. Do not overcrowd the pan. Work in small batches if you have to. Set meat slices aside and cover with foil.

Add garlic and scallions to the skillet and...

Add garlic and scallions to the skillet and saute for 1 minute.

Add ginger paste, soy sauce, brown sugar, sesame...

Add ginger paste, soy sauce, brown sugar, sesame oil, red pepper flakes, and xanthan gum mixture. Stir until the sauce starts to thicken.

Turn off heat, add beef, broccoli, scallions, and...

Turn off heat, add beef, broccoli, scallions, and sesame seeds. Stir until combined. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/lswlfkngxktcvsyb5ykf.mp4

Mongolian Beef and Broccoli is so delicious and loaded with flavor! A low carb and keto beef and broccoli recipe that is perfect when you're craving Chinese takeout but want to stay healthy! This healthy recipe is made with tender beef and broccoli and a yummy Asian sauce perfect over cauliflower rice!  #seekinggoodeats #keto #lowcarb #beef #broccoli #dinner #chineserecipe #skillet #healthydinner #sugarfree #asianrecipe

Mongolian Beef and Broccoli (Low Carb  Keto)

Beef that slow cooks to tender melt in your mouth perfection.  This takes minutes to throw into the crockpot and has such amazing flavor!  One of the best things that you will make in your slow cooker!

Slow Cooker Mongolian Beef

½ pounds Flank Steak

Olive Oil

Garlic (mince, Cloves)

Soy Sauce

Water

Brown Sugar

Carrots (grated)

green onions (for garnish)

Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.

Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.

Cook in a slow cooker for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

A pressure cooker version of PF Changs popular mongolian beef recipe. This Pressure Cooker / Instant Pot Mongolian Beef is made with thinly sliced flank steak, then cooked in a lightly sweet, garlic ginger sauce until tender. Plus, it&#x27;s ready in about 30 minutes!

Instant Pot / Pressure Cooker Mongolian Beef

flank steak, cut into 1/4" strips

dark brown sugar

ginger

green onions,

Season beef with salt and pepper. Put oil...

Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.

Add the garlic and sauté 1 minute. Add...

Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.

Add browned beef and any accumulated juices. Select...

Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.

When beep sounds turn pressure cooker off and...

When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.

Combine the cornstarch and 3 tablespoons water, whisking...

Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.

Nothing is easier than this Keto Slow Cooker Mongolian Beef. Dump all the ingredients in your crock pot and in a few hours, dinner is served. It's a delicious low carb meal the whole family will love. Better - and healthier - than takeout!

lbs flank or sirloin steak

Swerve Brown

tamari or soy sauce ((or coconut aminos))

tbsp sesame oil

tsp ground ginger

tsp red pepper flakes

tsp glucomannan powder ((or 1/4 tsp xanthan gum))

green onions, chopped

Sesame seeds

Slice the beef very thinly against the grain. This works best when it is semi-frozen (but not rock solid). Place the beef in the bottom of a slow cooker.

In a medium bowl or glass measuring up, whisk together the brown sugar substitute, water, tamari, sesame oil, garlic, ginger, and red pepper flakes. Pour over the beef.

Place the lid on the slow cooker and cook on low for 4 to 6 hours, OR high for 2 to 3 hours.&nbsp;

When the beef has finished cooking, spoon some of the broth out of the pot into a bowl. Whisk in the glucomannan powder until combined, then pour the broth back into the pot and stir to coat.&nbsp;

Sprinkle the beef with the chopped green onions and some sesame seeds and serve over cauliflower rice.&nbsp;

This easy Mongolian Beef recipe is better than take-out and can be made in just 30 minutes! Tender beef and fresh green onions in an amazing garlic and ginger asian sauce, served over hot cooked rice.&nbsp;

Mongolian Beef

flank steak (,

Tablespoons oil ((vegetable or canola oil))

brown sugar (, packed)

garlic (, minced)

green onion (, chopped)

hot cooked rice (for serving)

Slice the flank steak into 1/4” thin (or thinner) slices, across the grain of the meat.&nbsp;

Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the 1/3 cup cornstarch.

Place 1 tablespoon oil in a large pan or wok over medium-high heat. Cook the beef in small batches, just until browned on both sides, flipping once, about 30-seconds on each side. (Our goal with the very hot pan is to sear/brown the beef on both sides without cooking it all the way through.)&nbsp;

Remove the beef to a plate. Add more oil to the pan, if needed, while cooking the meat.

In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry.

In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds.

Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.&nbsp;

Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through. 

Add green onions. Serve warm, over hot cooked rice

https://content.jwplatform.com/videos/w4Xm6sGD.mp4

This easy Mongolian Beef recipe is better than take-out and can be made in just 30 minutes! Tender beef and fresh green onions in an amazing garlic and ginger asian sauce, served over hot cooked rice.

Flank steak coated in a sweet and spicy sauce on a bed of zucchini noodles. This healthy Mongolian beef with zoodles is easy to make and perfect for when you have takeout cravings

Mongolian Beef with Zoodles

zucchinis

flank steak

onion

tbsp coconut sugar

ginger powder

tsp chilli powder

garlic powder

tbsp oil

soy sauce -

In a bowl, mix together ingredients for the marinade. Add sliced beef and mix until coated. Let marinade in the fridge for 30 minutes.

In a mixing bowl, add soy sauce, coconut sugar, ginger powder, chilli powder, garlic powder, cornstarch and water. Mix until combined.

Heat up 1 tbsp oil in a large nonstick skillet over medium heat. Add onion and stirfry for 1 minute.

Increase heat to high, add marinated beef and let sear until golden brown, about 1-2 minutes.

Remove beef from heat and transfer to a plate.

Reduce heat to medium and add the soy sauce mixture. Cook for 1-2 minutes or until it has thickened to the consistency of syrup. Add beef and spiralized zucchini to skillet and stir. Cook for 1 minute or until zucchini is cooked to desired doneness.

Remove from heat and serve immediately. Garnish with sesame seeds. Enjoy!

Mongolian Beef. Crispy and delicious beef smothered in a sweet, savoury sauce with a very mild kick (that can be omitted if desired)! A wonderful main that pairs well with steamed rice and greens.

Quick & Easy Mongolian Beef

0.75 lbs flank steak (or sub with sirloin steak

cornstarch (or sub with potato starch)

ginger (with

garlic

red chili pepper (sliced (optional))

green onion (finely chopped)

vegetable oil (or any neutral tasting oil)

tsp regular soy sauce

tsp black pepper

tsp baking soda

hoisin sauce

tbsp regular soy sauce

tbsp brown sugar (light or dark brown sugar will work)

tsp sesame oil

tsp Sesame seeds (toasted)

Thinly slice beef against the grain on an angle into 0.75 cm thick pieces and 2 inches in length. Do not slice any thinner. Tip: To thinly slice beef, freeze it for 45-60 minutes so the exterior becomes hardened and use a sharp knife to slice it.

Marinate beef strips with Marinade ingredients and set aside.

In a small bowl, combine Sauce ingredients.

On a large plate or in a large bowl, add cornstarch and generously dredge beef slices into starch until well coated. Transfer coated pieces onto a large plate. Repeat this process until all your beef is coated.

In a large skillet on medium heat, add and heat vegetable oil. Check if oil is hot by inserting a wooden chopstick and look for bubbles.

Once oil is hot, fry beef in a single layer in batches 1 minute on each side until slightly crispy. Important: Immediately spread beef apart to prevent sticking. Fry in 2-3 batches to prevent overcrowding.

Remove cooked beef from oil and set aside on a large plate or baking tray lined with paper towels to absorb excess oil. Discard excess oil leaving 1 tsp in the pan.

Over low heat, sauté ginger, garlic, red chili for 10 seconds.

Pour in sauce to reduce and thicken.

Once thick, add beef and mix to coat evenly. Garnish with green onions.

Remove off heat. Optionally garnish with sesame seeds. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1651011224/cqsz3jfopvthphve2ek3.mp4

30-min. Easy Mongolian Beef. Crispy and delicious beef smothered in a sweet, savoury sauce with a very mild kick (that can be omitted if desired)!

This Mongolian beef is generous on the flavor, and cooks up quickly for a delicious better-than-restaurant quality meal at home!

Mongolian Beef Recipe

flank steak,

Salt

Black pepper

Vegetable oil (I like avocado

red chilis

garlic, pressed through garlic press (about 4 large cloves)

To prepare your sauce, whisk together the hoisin sauce, the soy sauce, the brown sugar and the water; set aside.

Toss the sliced flank steak with a couple of pinches of salt and black pepper, plus the the cornstarch; set aside while you heat your pan.

Place a wok, cast-iron skillet or other heavy-bottom pan over high heat, and drizzle in about 4 tablespoon of the oil; once smoking hot, add in some of the flank steak (working in batches) in an even layer and sear, undisturbed, on that first side for a couple of minutes; flip and sear on the other side, until the steak has a brown crust; remove and hold on a large plate, and repeat with the rest of the steak.

Reduce the heat under the pan to medium-low now (as it will be very hot), and add about 2 tablespoons more of the oil; then, add in the dried red chilis and stir to fry those up for about 30 seconds; then, add in the ginger and the garlic, and stir together for about 30 seconds until aromatic.

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