Yummy Mongolian Beef

Yummy Mongolian Beef Recipe

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Deni Elwood

By
@deni2020

I love Mongolian beef when we eat out at a Chinese restaurant. I've seen several recipes before but wanted to perfect what I had in restaurants. I tried it in a crock pot but the meat got too soft. I like the meat to be tender but firm. I'm experimenting with tenderizing the meat with orange juice.
For those of you who like it spicy, you can up the amount of red pepper flakes to make the dish more spicy.
I also substitute broccoli and cauliflower florettes for the beef when I want to make the dish for my vegan kids. Hope you enjoy it.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

  • 1 lb
    beef flank steak, sliced thinly across the grain
  • 1/4 c
    corn starch
  • 1/2 c
    vegetable oil
  • 1 bunch
    green onions
  • 3/4 c
    soy sauce
  • 3/4 c
    brown sugar, firmly packed
  • 1 Tbsp
    rice wine vinegar
  • 3 tsp
    sesame oil
  • 3 clove
    garlic, minced
  • 3 Tbsp
    grated fresh ginger
  • 1/2 tsp
    red pepper flakes
  • 1 Tbsp
    teriyaki glaze
  • 1/2 c
    orange juice optional

How to Make Yummy Mongolian Beef

Step-by-Step

  1. In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 3 tablespoons sesame oil, red pepper flakes, water and rice wine vinegar. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 10-15 minutes and set aside.
  2. In a large zip lock bag combine sliced flank steak and corn starch and shake it up to coat all the pieces. ( You can also cut the meat up the night before and add 1/2 cup orange juice to it to tenderize it. If you do tenderize, then pull the meat out of the bag with. the orange juice and put in a new bag with the corn starch.)
  3. Take 1-2 of the green onions and chop in short pieces for garnish. Cut the whites of the rest and cut the greens in long pieces (cut each stalk in 20. These will be added at the end of cooking. (the whites are not used so save them for another recipe)
  4. Heat 1/2 c. olive oil in a large frying pan. Add beef strips in one layer and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel lined plate. Continue to fry meat in the frying pan until all meat is cooked. Discard excess oil.
  5. Add beef to soy sauce mixture to the frying pan over medium heat. Scrape all the bits from the bottom of the pan and cook until the sauce thickens, about 8-10 minutes. Add the tablespoon of Teriyaki Sauce. Watch carefully so it doesn't burn.
  6. During the last 3 minutes add long green onion greens and stir in. Watch the time and adjust based on how much gravy you want for the rice.Top with chopped green onion greens and serve immediately with steamed white rice.

Printable Recipe Card

About Yummy Mongolian Beef

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Chinese




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