Mongolian Beef Authentic Chinese Recipe

Mongolian Beef (Easy, 30Minute Recipe)

WebFeb 16, 2024 · Instructions. Place beef slices in a bowl, add cornstarch and stir to completely coat. In a bowl, combine the ingredients for the sauce …

Rating: 5/5(253)
1. Place beef slices in a bowl, add cornstarch and stir to completely coat.
2. In a bowl, combine the ingredients for the sauce and stir until well combined, set aside.
3. Julienne the carrot and pepper, slice the onions. Thinly slice the beef into bite-sized strips.
4. In a skillet, heat 1 Tbsp oil with 1 Tbsp butter over med/high heat. Add the carrot and peppers, saute to desired tenderness. Remove the vegetables from the skillet.

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Mongolian Beef (P.F. Chang's Copycat) The Recipe Critic

WebSep 3, 2023 · Heat a large skillet to high heat and add the vegetable oil. Add the steak in a single layer and cook on each side for about a minute until …

Rating: 4.8/5(43)
1. 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.
2. 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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BEST Mongolian Beef Recipe The Daring Gourmet

WebFeb 27, 2024 · Heat the oil in a wok or heavy skillet and fry the beef until golden brown on both sides. Remove the beef and discard all but about …

Rating: 5/5(163)
1. Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the oil.
2. To make sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.
3. Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute seconds. Serve immediately with steamed rice and/or crispy fried cellophane noodles.

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