vikdider: ongolian beef?
In a large ziplock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to medium high heat and add the vegetable oil.
Once heated, add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and set aside on a plate.
In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak to the sauce and allow the sauce to thicken for a couple of minutes. Toss with the chopped green onions and sprinkle with red pepper flakes.
MY LATEST VIDEOS
What kind of beef is used for Mongolian beef?
Most Mongolian beef recipes use flank steak. This can be thinly sliced about 1/4 inch thick. When you combine the cornstarch with the beef, this gives it the distinct crunch on the outside and tender inside.
Tips and Tricks for making the perfect Mongolian beef:
Slicing your beef: When slicing your flank steak make sure to slice it against the grain. I like to slice mine about 1/4 inch thick.
Make sure your pan is hot: Since the beef is so thin, you want to avoid over cooking. To get that crispy edge and tender center, make sure the pan is on hot heat so that it can quickly sear the edges of the beef and leave a nice and tender inside.
Don’t overcrowd the pan: In order to cook the beef evenly and quickly in the hot pan, be sure to have the beef in single layers. You may have to work in smaller batches. You do not want the meat to steam which will lose that crispy signature edge.
If you want the sauce thicker: The cornstarch on the beef should thicken up the sauce, but if you would like a thicker sauce, just add a teaspoon of cornstarch at a time.
What sides do I serve with Mongolian beef?
Mongolian beef is great served over some rice and with a side of stir fry vegetables. Your favorite vegetable like broccoli, snap peas, etc. will make a great addition.
Looking for more delicious asian inspired recipes?
Mongolian Chicken Noodles
20 Minute Vegetable Lo Mein
Baked Kung Pao Chicken
Honey Walnut Shrimp
5.0 from 5 reviews
Super Easy Mongolian Beef (Tastes Just like P.F. Changs!)
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Easy Mongolian Beef has crazy tender beef with a crispy seared edge that gets coated in the most amazing sauce. This is way better than P.F. Changs!
Author: Alyssa
Serves: 4
Ingredients
1½ pounds flank steak, sliced thin
¼ cup cornstarch
3 Tablespoons vegetable oil
½ cup low sodium soy sauce
½ cup brown sugar
¼ cup water
1 teaspoon minced ginger
3 garlic cloves, minced
pinch of red pepper flakes
green onions, sliced for garnish
Instructions
In a large ziplock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to high heat and add the vegetable oil. Once heated, add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and set aside on a plate.
In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak to the sauce and allow the sauce to thicken for a couple of minutes. Toss with the chopped green onions and sprinkle with red pepper flakes.
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Alyssa Rivers
I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
Read More Posts by Alyssa
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Categories
Beef
Reader Favorites
MAIN DISHES
SLOW COOKER GENERAL TSO’S CHICKEN
DESSERTS
RED VELVET BROWNIES WITH CREAM CHEESE FROSTING
DESSERTS
NO-BAKE ENERGY BITES AKA PROTEIN POPPERS
DESSERTS
CINNABON CINNAMON ROLL CAKE
Comments
Leave a reply
Alrack
September 24, 2018 at 4:56 am
Is it possible to substitute Potato Starch for the cornstarch? TIA
Reply
Alyssa Rivers
September 26, 2018 at 2:40 am
Yes, of course!
Reply
Madeleine
September 30, 2018 at 5:47 pm
Wow, so delicious. Just like at PF Chang’s.
Reply
Jocellyn
October 6, 2018 at 8:27 pm
This was excellent and so easy! My whole family loved it.
Reply
Demetra
October 15, 2018 at 12:00 pm
Tried this last night with my family and it was just like the restaurant version! This is one of my favorite restaurant dishes and I have tried other recipes, but this one lived up to my expectations! Absolutely delicious.
Reply
Teresa Beach
October 18, 2018 at 3:08 pm
Another great recipe. My family has enjoyed each one we’ve tried. Please recommend a bowl or a Tupperware dish for mixing rather than a resealable plastic bag because plastic bags just end up in a landfill or waterway, whereas dishes can be washed and reused.
Reply
Ml
December 25, 2018 at 3:03 pm
i made this for Christmas supper,
it came out amazing!!
Reply
Rie
January 10, 2019 at 9:15 pm
I just tried this recipe today and it turned out great!!
The sauce was little too salty for me so I just added cornstarch and water mixture to the sauce to make it thicker and mixed with the cooked beef.
I only need half of the sauce for the beef and I cooked broccoli using the leftover sauce.
They both are very tasty!!
Reply
Robert Lupton
January 26, 2019 at 1:42 pm
Really fast and easy to make and tastes amazing
Reply
Leave a Reply
Your email address will not be published. Required fields are marked *
Comment
Name *
Email *
Website
Rate this recipe:
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In a large ziplock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to medium high heat and add the vegetable oil.
Once heated, add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and set aside on a plate.
In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak to the sauce and allow the sauce to thicken for a couple of minutes. Toss with the chopped green onions and sprinkle with red pepper flakes.
MY LATEST VIDEOS
What kind of beef is used for Mongolian beef?
Most Mongolian beef recipes use flank steak. This can be thinly sliced about 1/4 inch thick. When you combine the cornstarch with the beef, this gives it the distinct crunch on the outside and tender inside.
Tips and Tricks for making the perfect Mongolian beef:
Slicing your beef: When slicing your flank steak make sure to slice it against the grain. I like to slice mine about 1/4 inch thick.
Make sure your pan is hot: Since the beef is so thin, you want to avoid over cooking. To get that crispy edge and tender center, make sure the pan is on hot heat so that it can quickly sear the edges of the beef and leave a nice and tender inside.
Don’t overcrowd the pan: In order to cook the beef evenly and quickly in the hot pan, be sure to have the beef in single layers. You may have to work in smaller batches. You do not want the meat to steam which will lose that crispy signature edge.
If you want the sauce thicker: The cornstarch on the beef should thicken up the sauce, but if you would like a thicker sauce, just add a teaspoon of cornstarch at a time.
What sides do I serve with Mongolian beef?
Mongolian beef is great served over some rice and with a side of stir fry vegetables. Your favorite vegetable like broccoli, snap peas, etc. will make a great addition.
Looking for more delicious asian inspired recipes?
Mongolian Chicken Noodles
20 Minute Vegetable Lo Mein
Baked Kung Pao Chicken
Honey Walnut Shrimp
5.0 from 5 reviews
Super Easy Mongolian Beef (Tastes Just like P.F. Changs!)
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Easy Mongolian Beef has crazy tender beef with a crispy seared edge that gets coated in the most amazing sauce. This is way better than P.F. Changs!
Author: Alyssa
Serves: 4
Ingredients
1½ pounds flank steak, sliced thin
¼ cup cornstarch
3 Tablespoons vegetable oil
½ cup low sodium soy sauce
½ cup brown sugar
¼ cup water
1 teaspoon minced ginger
3 garlic cloves, minced
pinch of red pepper flakes
green onions, sliced for garnish
Instructions
In a large ziplock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to high heat and add the vegetable oil. Once heated, add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and set aside on a plate.
In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak to the sauce and allow the sauce to thicken for a couple of minutes. Toss with the chopped green onions and sprinkle with red pepper flakes.
SHARE THE POST!
Share on Facebook
Pin on Pinterest
Share via Email
Get free recipes to your inbox!
Your First Name *
Your Email Address *
Submit
Alyssa Rivers
I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
Read More Posts by Alyssa
facebook twitter pinterest instagram
Categories
Beef
Reader Favorites
MAIN DISHES
SLOW COOKER GENERAL TSO’S CHICKEN
DESSERTS
RED VELVET BROWNIES WITH CREAM CHEESE FROSTING
DESSERTS
NO-BAKE ENERGY BITES AKA PROTEIN POPPERS
DESSERTS
CINNABON CINNAMON ROLL CAKE
Comments
Leave a reply
Alrack
September 24, 2018 at 4:56 am
Is it possible to substitute Potato Starch for the cornstarch? TIA
Reply
Alyssa Rivers
September 26, 2018 at 2:40 am
Yes, of course!
Reply
Madeleine
September 30, 2018 at 5:47 pm
Wow, so delicious. Just like at PF Chang’s.
Reply
Jocellyn
October 6, 2018 at 8:27 pm
This was excellent and so easy! My whole family loved it.
Reply
Demetra
October 15, 2018 at 12:00 pm
Tried this last night with my family and it was just like the restaurant version! This is one of my favorite restaurant dishes and I have tried other recipes, but this one lived up to my expectations! Absolutely delicious.
Reply
Teresa Beach
October 18, 2018 at 3:08 pm
Another great recipe. My family has enjoyed each one we’ve tried. Please recommend a bowl or a Tupperware dish for mixing rather than a resealable plastic bag because plastic bags just end up in a landfill or waterway, whereas dishes can be washed and reused.
Reply
Ml
December 25, 2018 at 3:03 pm
i made this for Christmas supper,
it came out amazing!!
Reply
Rie
January 10, 2019 at 9:15 pm
I just tried this recipe today and it turned out great!!
The sauce was little too salty for me so I just added cornstarch and water mixture to the sauce to make it thicker and mixed with the cooked beef.
I only need half of the sauce for the beef and I cooked broccoli using the leftover sauce.
They both are very tasty!!
Reply
Robert Lupton
January 26, 2019 at 1:42 pm
Really fast and easy to make and tastes amazing
Reply
Leave a Reply
Your email address will not be published. Required fields are marked *
Comment
Name *
Email *
Website
Rate this recipe:
The Recipe Critic
Search for Submit
Privacy Policy
Terms
RECIPES
Appetizers
Desserts
Main Dishes
Salads
Sides
Soups
Dressings, Sauces, and Dips
Breakfast
Beverages
ABOUT
Work With Me
Contributors
Contact
SOCIAL
Blog Lovin'Blog Lovin
Facebookfacebook
Twittertwitter
Instagraminstagram
Pinterestpinterest
Google Plusgoogleplus
RSSRSS Feed
RECIPE BOX
APPETIZERS
BEVERAGES
BREAKFAST
DESSERTS
SAUCES
MAIN DISHES
SALADS
SIDE DISHES
SOUPS
HOLIDAYS
About
Collaborate
Shop
Favorites
Blog Lovin
googleplus
RSS Feed
Search for Submit
The Recipe Critic © 2019 · All rights reserved .
An Elite CafeMedia Food Publisher
AN ELITE CAFEMEDIA FOOD PUBLISHER
19-02-03 02:30
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