Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, mongolian beef. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Heat a wok over high heat until very hot, and pour in the peanut oil. Easy Mongolian Beef has crazy tender beef with a crispy seared edge that gets coated in a bold sticky sauce. This is way better than P.
Mongolian beef is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Mongolian beef is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have mongolian beef using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mongolian beef:
- Prepare 1 1/2 lb. Flank steak, sliced thin
- Get 1/4 C. Cornstarch or Masa
- Prepare 3 Tbsp. Vegetable oil
- Make ready 1/2 C. Soy sauce
- Make ready 1/2 C. Brown sugar
- Take 1/4 C. Water
- Take 1 tsp. Ginger, minced
- Take 3 Garlic cloves, minced
- Get 1/2 tsp. Red pepper flakes
- Make ready 6-7 green onions, sliced
- Get 3 C. Long grain white rice
What to Serve with Mongolian Beef. Like most stir-fry recipes, rice is a perfect choice for soaking up that garlicky ginger sauce. Steamed or baked white rice will do the trick. Add in a fresh steamed veggie, some bok choy or even some stir-fried veggies.
Instructions to make Mongolian beef:
- In a ziplock bag or large bowl toss sliced steak with cornstarch or Massa. Coat evenly.
- Cook rice according to package directions.
- Heat large skilled to high heat and and vegetable oil. Add steak in a single layer and cook each side about 1-2 min. until edges just start to brown. Work In batches if needed. Remove and set aside.
- In a small bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add sauce to the skillet and bring to a boil. Add steak and allow to thicken. About 10 min.
- Toss with green onions and sprinkle on red pepper flakes. Serve over rice.
Store leftovers in the freezer for four months or in the fridge for four days. Hence, the Mongolian Beef recipe was born. (But, as Judy and the girls would say, that's just my crazy theory/the ramblings of an old coot!) Anyway, chalk it up to Chinese-American menu planners and marketers who dubbed the dish "Mongolian Beef." Mongolian Beef is a recipe that I've been cooking for clients for many years for a number of reasons. One, people love anything that tastes like Chinese takeout. Two, the sweet flavor of the dark brown sugar mixed with the salty soy sauce and the strong ginger and garlic is incredibly addicting and three you get to enjoy it over a mountain of. This is the tastiest Mongolian Beef I've ever eaten, and I used to love P.
So that’s going to wrap this up for this special food mongolian beef recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
