Tasty Mongolian Beef Mongolian Beef Tasty
This 30-Minute Mongolian Beefiness is savory and sweet and so delicious!! With thinly cut steak, soy sauce, brownish sugar, fresh garlic and ginger – all prepped and ready to eat in just 30 minutes!
Lately, I've really been craving Chinese food. I recollect it'southward because I've been feasting on so much traditional American comfort food – you know, with the Holidays and all.
How near you – could you go for some Chinese food right most now? What's your favorite dish?
A few of my favorite Asian meals would have to include Mango Chicken, Broccoli and Beefiness, a large ole bowl of Ramen,Sweet and Sour Shrimp, or the classic General Tso Craven.
… PLUS my latest obsession and today'south recipe – this super easy, 30-Minute Mongolian Beefiness!
You may have tried this tasty dish at PF Chang'south – I think it's one of their nearly popular menu items.
And only in case you oasis't and you're wondering "What is Monogolian Beef?" I'm here to pause it down for you lot.
What is Mongolian Beefiness?
Information technology's typically flank steak thinly sliced and speedily seared, then added to a sweet and savory sauce, and paired with scallions or mixed veggies. It's usually served over steamed rice or those crispy cellophane noodles.
And personally I tin't get enough of this savory sweetness combination with fresh garlic and onions – yum! I also like to add some chili oil or red pepper flakes for a flake of spicy heat. Information technology's so good my friend!!
Allow me to share all my best tips for making this Mongolian beef…
How to brand Mongolian Beef?
Every bit I mentioned flank steak is usually the cut of meat used for this dish. Just information technology'southward a tougher cut of meat, and has never been my favorite, and so I used sirloin steaks for my version. Y'all could too utilise strip steak for this dish.
- The steaks were about 1½ inches thick. I cut them into ¼ inch slices.
- So I laid the slices flat, covered them with plastic wrap and used a meat pounder to flatten them.
- Next, I put the meat in a resealable plastic bag and added cornstarch (this helps the meat crisp up nicely and volition thicken the sauce).
- I massaged the steak and cornstarch together to make certain each piece was fully coated. Then I permit them sit for 15 minutes while I prepped my other ingredients.
- Next, I added canola oil to a large frying pan and allowed the pan to estrus up over medium high rut.
- Then I added the steak to the pan in a single layer, and cooked for xxx seconds on each site (1 minute total).
- Melt the steak in batches rather than over-crowding the pan, because crowding the pan results in a steamed steak instead of a seared steak! I removed the steak from the pan as before long as it finished cooking, set it aside on a plate, and sprinkled information technology with salt.
- I added the fresh ginger and garlic to the pan and sautéed it for 10-15 seconds. I added chili oil but you can use chili pepper flakes or skip this step if you don't care for any spice.
- I stirred in the tamari/soy sauce, water and brown sugar, and brought the mixture to a boil.
- Side by side I folded the steak back into the pan and permit the sauce thicken for 20-thirty seconds.
- Finally, I turned off the rut, added the dark-green onions, and stirred them to combine.
Better than Chinese eating house food, in the comfort of your own home, in just thirty minutes!
Amazing – correct!??
What to serve with Mongolian Beefiness?
I served my Mongolian beefiness over steamed jasmine rice. But y'all could as well serve information technology with steamed brownish rice, rice noodles, or in lettuce wraps with crispy cellophane noodles.
This quick and piece of cake sweet and salty dish is hearty and delicious, and the perfect weeknight repast!
I'1000 gonna go out on a limb here and just predict that this Mongolian Beef recipe will go one of your new go-to dinner recipes!
Prep Fourth dimension 15 minutes
Cook Time 15 minutes
Full Time 30 minutes
Ingredients
- 1½ pound 1-inch thick sirloin steak
- 1/3 cup cornstarch
- ¼ cup canola oil
- ¼ teaspoon table salt
- i tablespoon fresh grated ginger
- 4 tablespoon garlic, minced
- Red pepper flakes or chili oil
- 1/three cup reduced sodium tamari sauce (for gluten-complimentary), or soy sauce if you prefer
- ½ cup water
- ane/iii loving cup brown sugar
- 8 stalks scallions, greenish parts only, cut into 2 inch pieces
Instructions
- Slice the steak in ¼-inch slices. Lay the slices flat, embrace with plastic wrap and use a meat pounder to flatten the meat. Put the meat in a ziploc bag and add together the cornstarch. Massage the steak and cornstarch together to make sure each piece is fully coated.
- Pour the canola oil into a large frying pan, and heat on medium loftier heat.
- Add the steak to the pan in a single layer and cook for thirty seconds per side (one minute total). Cook the steak in batches rather than over-crowding the pan. Remove the steak from the pan as information technology finishes cooking, gear up it aside on a plate, then sprinkle with salt.
- Next, add together the ginger, garlic, and chili oil or red pepper flakes (if desired for more spice) to the pan and sauté for 10-15 seconds.
- Stir in tamari (or soy sauce), water and chocolate-brown carbohydrate and bring the mixture to a boil.
- Fold the steak back in and allow the sauce thicken for 20-xxx seconds. (The cornstarch used on the steak should thicken the sauce.)
- Turn off the heat, add the green onions, and stir to combine.
- Serve over white rice, rice noodles or in lettuce wraps.
Nutrition Data
Yield
6 Serving Size
four ounces of beef with 1/2 loving cup rice
Amount Per Serving Calories 478 Total Fatty 28g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 18g Cholesterol 105mg Sodium 908mg Carbohydrates 23g Fiber 1g Carbohydrate 11g Poly peptide 33g
This nutrition carte uses an guess provided by an online nutrition calculator. This gauge is not a substitute for a professional nutritionist's communication!
Source: https://tasteandsee.com/mongolian-beef/
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