Sandra Mongolian Beef Recipe

Easy Slow Cooker Mongolian Beef Recipe The Chunky …

WebMar 25, 2018 · To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce. Stir to …

1. Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well. This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag.
2. To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce. Stir to combine.
3. Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
4. Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.

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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 …

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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Mongolian Beef: One of Our Most Popular Recipes!

WebOct 11, 2023 · Drain the oil from the wok (save it for other cooking), leaving 1 tablespoon behind. Turn the heat to medium-high. Add the ginger and …

1. Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
2. Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
3. In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce. If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste.
4. Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.

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