Mongolian Beef in 30 Minutes That Tastes Like PF Chang's
Recipe Overview
Overview
Mongolian Beef is a beloved dish that brings the flavors of Chinese takeout right into your kitchen. This recipe is not only quick to prepare but also delivers that rich, sticky sauce that makes Mongolian beef so addictive. The key to achieving that restaurant-quality flavor lies in the balance of sweet and savory elements, which is expertly crafted with tamari, coconut sugar, and a hint of molasses.
The process begins with slicing flank steak against the grain, which is crucial for tenderness. Coating the meat in cornstarch before cooking helps create a crispy exterior while keeping the inside juicy. The cooking method is straightforward; you can use a wok or a large pan, and cooking the meat in batches ensures that it gets that perfect sear without steaming.
Once the meat is cooked, the sauce comes together quickly, thickening beautifully as it simmers. Tossing in green onions at the end adds a fresh crunch that complements the dish perfectly. Serve it over rice or noodles for a complete meal that’s sure to impress. This Mongolian Beef recipe is a fantastic way to satisfy your cravings for takeout while enjoying the comfort of home cooking.
Recipe Details
Steps & Tips
Combine half a cup of tamari soy sauce, 1/3 cup of coconut sugar, 1/4 cup of water, 2 teaspoons of sesame oil, 1 teaspoon of black strap molasses, 1 teaspoon of minced ginger, and 4 finely chopped garlic cloves in a bowl.
Tip: Chop garlic finely to prevent it from burning at high heat.
Slice three green onions on a diagonal and set aside.
Slice 1 pound of flank steak against the grain into 1/4 inch thick pieces.
Tip: Slice against the grain for tender cuts of meat.
Tip: Brining overnight is not necessary for flavor.
Add sliced steak to a large bowl and sprinkle with 1/4 cup of cornstarch. Toss to coat each piece.
Heat 2 tablespoons of high heat oil in a large wok or pan over medium high heat.
Add the meat in a single layer and cook for 30 seconds to a minute until crispy, then flip and cook the other side.
Tip: Cooking in batches keeps the pan hot for crispy meat.
Tip: Add a splash more oil if the pan gets dry.
Remove the cooked meat to a plate and set aside.
Add the sauce to the wok, reduce heat to medium, and let it simmer for 4 to 5 minutes, stirring occasionally.
Tip: Stir the sauce occasionally while it simmers to prevent sticking.
Add the cooked steak back to the wok and stir with the sauce for 1 to 2 minutes.
Toss in the sliced green onions and stir to combine.
Tip: Toss in green onions at the end for freshness.
Serve the Mongolian beef over a portion of white rice.
Tip: Coconut sugar can replace brown sugar in recipes.
Tip: The sauce thickens beautifully from the remnant cornstarch on the meat.
Tip: Sesame oil gives the sauce a shiny glaze.
Tip: Serve with rice noodles or sautéed vegetables for variety.
Ingredients
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Tamari is a gluten-free soy sauce alternative that adds depth to the sauce.
- •Coconut sugar is a natural sweetener that can be used instead of brown sugar.
- •Slicing flank steak against the grain ensures tender bites.
- •Cooking in batches helps maintain high heat for crispy meat.
