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Mongolian Beef recipe
Posted on 9/11/16 at 8:53 pm
Posted on 9/11/16 at 8:53 pm
I've been requested to make this dish this week, but have never done it before. I know I can count on someone here to deliver a great recipe. 
3
Posted on 9/11/16 at 8:56 pm to tlsu15
quote:
I've been requested to make this dish this week, but have never done it before
curious how this happens. gf/wife request?
Posted on 9/11/16 at 8:58 pm to Deactived
Bingo. It was the wife.
I do most of the cooking in our house, so it's not unusual for her to request something. She just threw me a curve ball this week.
I do most of the cooking in our house, so it's not unusual for her to request something. She just threw me a curve ball this week.
Posted on 9/11/16 at 9:05 pm to tlsu15
I did an instant pot one a while back that was actually good. Mostly soy sauce and brown sugar with a ton of yellow and green onions. Ill try to find it
Posted on 9/11/16 at 9:06 pm to tlsu15
ah gotcha. yea thats what i figured it must be. recipes seem pretty basic online. a good piece of flank looks like a must for the dish.
good luck. maybe update the thread after with some pics
good luck. maybe update the thread after with some pics
Posted on 9/11/16 at 10:22 pm to Deactived
Mongolian beef is surprisingly simple to do. I use a PF Chang's knockoff recipe if you like theirs.
Thinly slice flank steak (I've also used ribeye in a pinch) against the grain and lightly dredge through corn starch. I like to put the beef in the freezer for 20 minutes to make it easier to get thin slices. Set aside while making the sauce.
To make the sauce, sauté garlic and ginger in a medium sauce pot. Add 1/2 cup water, 1/2 soy sauce, and 3/4 cup brown sugar. Reduce to the thickness of syrup.
Drop the beef into hot vegetable oil to fry it lightly for a few minutes. The beef will start to darken on the outside and the cornstarch will turn crispy.
In a wok or large skillet, combine sauce and beef on high heat. Cook for 2-3 minutes, stirring constantly. Serve with sliced green onions on top.
I might have to make some this week. Getting hungry for it just typing out the recipe.
Thinly slice flank steak (I've also used ribeye in a pinch) against the grain and lightly dredge through corn starch. I like to put the beef in the freezer for 20 minutes to make it easier to get thin slices. Set aside while making the sauce.
To make the sauce, sauté garlic and ginger in a medium sauce pot. Add 1/2 cup water, 1/2 soy sauce, and 3/4 cup brown sugar. Reduce to the thickness of syrup.
Drop the beef into hot vegetable oil to fry it lightly for a few minutes. The beef will start to darken on the outside and the cornstarch will turn crispy.
In a wok or large skillet, combine sauce and beef on high heat. Cook for 2-3 minutes, stirring constantly. Serve with sliced green onions on top.
I might have to make some this week. Getting hungry for it just typing out the recipe.
Posted on 9/11/16 at 10:27 pm to tlsu15
will be checking back, love mongolian beef
Posted on 9/11/16 at 10:44 pm to liuyaming
quote:
Mongolian beef is surprisingly simple to do. I use a PF Chang's knockoff recipe if you like theirs.
Thinly slice flank steak (I've also used ribeye in a pinch) against the grain and lightly dredge through corn starch. I like to put the beef in the freezer for 20 minutes to make it easier to get thin slices. Set aside while making the sauce.
To make the sauce, sauté garlic and ginger in a medium sauce pot. Add 1/2 cup water, 1/2 soy sauce, and 3/4 cup brown sugar. Reduce to the thickness of syrup.
Drop the beef into hot vegetable oil to fry it lightly for a few minutes. The beef will start to darken on the outside and the cornstarch will turn crispy.
In a wok or large skillet, combine sauce and beef on high heat. Cook for 2-3 minutes, stirring constantly. Serve with sliced green onions on top.
I might have to make some this week. Getting hungry for it just typing out the recipe.
I could be mistaken, but I thought Mongolian Beef was a semi-spicy dish.
Posted on 9/11/16 at 10:54 pm to TigernMS12
ive never had spicy mongolian beef. always very soy/sugar based in my experience
wouldnt mind some extra heat
wouldnt mind some extra heat
Posted on 9/11/16 at 11:33 pm to Carson123987
This recipe is more like what I would imagine. It calls for garlic chili paste. I would probably slightly increase the amount it calls for were I to make it based on the proportions; however, all the ones in here do not call for any sort of chili. I've had it buffets/take-out places before and it's always had been a little spicy.
Mongolian Beef
Mongolian Beef
This post was edited on 9/11/16 at 11:36 pm
Posted on 9/12/16 at 8:59 am to TigernMS12
quote:
I've had it buffets/take-out places before and it's always had been a little spicy.
I've usually found it to have some spice as well. I always add more though
Posted on 9/12/16 at 12:00 pm to Midget Death Squad
how the hell you gonna slice a ribeye or sirloin across the grain?
Posted on 9/12/16 at 12:52 pm to tlsu15
I always tell people if your gonna do Chinese, get some good rice. Visit you local oriental market. Don't serve it with Uncle Ben's.
This post was edited on 9/12/16 at 12:53 pm
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