Learn how your comment data is processed. This is asolid recipe but for those who want more tender pieces of meat I suggest velveting the meat with baking soda regardless of the cut of meat you purchase. I realize cornstarch helps with this process but the additional velvet with baking soda just adds to the texture similarly that you would find in a restaurant.
Unpopular opinion: you can do without cornstarch completely and just velvet with baking soda. Very good. A little messy but worth it. I imagine when you have cooked it more than once its less messy. Husband was a big fan. Thank you. Show More Comments. Friend's Email Address. Your Name. Your Email Address. Send Email.
Skip to content It's finally here! Mongolian Beef Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.
Yield 4 servings. Prep Time 10 minutes. Cook Time 15 minutes. Total Time 25 minutes. Course Main. Cuisine Chinese. Author Sabrina Snyder. Save Saved! Print Rate. All of our opinions are always our own.
Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes. Privacy Policy Accessibility Statement. Friend's Email Address. Your Name. Your Email Address. Send Email. Email 0 Pin 0 Tweet 0 Share 0 Yummly 0. The only Mongolian Beef Recipe you will ever need! A quick, easy and ridiculously delicious stir-fry dish of tender beef coated in a slightly sweet and savory sauce. Serve it over steamed rice to soak up all the saucy goodness!
Slice steak. Toss seasoned steak with cornstarch. Add soy sauce and brown sugar and cook until sugar dissolves. Cook steak in a skillet. Add sauce to cooked beef and green onions. Hungry for more?
Subscribe to never miss a recipe. Prep Time: 5 mins. Cook Time: 10 mins. Total Time: 15 mins. Servings: 4. US Customary — Metric. On Off. Toss steak in cornstarch until fully and evenly coated. Set aside. Place a large skillet over medium-high heat and add 1 tablespoons oil. Add garlic and ginger and saute for 1 minutes. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes. Pour sauce into a liquid measuring cup and set aside.
Place skillet back over heat and add remaining oil. Two tablespoons were enough for me. Read More. Most helpful critical review mikemikemike. Rating: 3 stars. Easy to make and flavorful.
Also, was a bit salty, maybe use low sodium soy sauce or cut a bit of soy and replace with water. Reviews: Most Helpful. Maymee's Dad. I'd give it more stars if I could. My 2 yr old hates veggies and she gobbled this dish up and cleaned the plate. Rating: 4 stars. This is very good! I've made it a few times now and have lived, learned and experimented.
The original recipe is too sweet for me and it didn't have quite the right flavor I was looking for. Here's what I've done. I always serve over Jasmine rice, so I make sure I start this first so it will be done at the same time as the beef.
I use a separate pan for the sauce and heat that as well. Once the pan is ready, toss in the garlic and ginger and be sure you don't burn the garlic. It will make your dish bitter. By the time 10 minutes is up, the oil is ready in the pot. I use the slotted spoon to drop the beef in so I don't get burned by the hot oil.
Do NOT overcook the beef or it will be too tough. Drain the beef and add it to the sauce. I wait until the end to add the green onions because they don't need long to cook and I like them to keep their color.
I serve over the rice and with a side of fresh mandarin oranges. Thanks for sharing!! Ive tried this a lot of times with my family with fresh ginger and powdered ginger with green onions and white onions what I have found is this tastes really good one thing I have changed is that I always double or triple the meat that is the only thing i change some people have complained that it is to salty or sweet I suggest do not make changes to the sauce just add more meat and some more veggies if you want veggies that is also do not cut the meat to thin and some of you might try to tenderize the meat before hand this may solve your problems with the tough meat if anything cut the sauce in half for 1 pd of meat that should help and keep the sauce nice and thick just be sure to let it set for a few minute before serving.
Sue GA,. I thought this was amazing! I added a heaped tablespoon of hoisin sauce, worked wonderfully
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