Easy 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.

Mongolian Beef is a recipe that you will like to prepare for some 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 steamed rice.
This Mongolian Beef is very flavorful and takes just 30 minutes to make from start to finish including all the slicing of the meat! It also uses basic pantry ingredients so don’t worry I am not sending you to the store today for oyster sauce or hoisin sauce. Everything in this recipe is available in every grocery store.
Servings: 4 servings
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Ingredients

  • 1 pound flank steak
  • 1/4 cup cornstarch
  • 1/4 cup canola oil divided
  • 2 teaspoons fresh ginger minced
  • 1 tablespoon garlic minced
  • 1/3 cup lite soy sauce low sodium
  • 1/3 cup water
  • 1/2 cup dark brown sugar
  • 4-inch scallions green parts only, cut into 2- pieces

Comments

Post a Comment

Popular posts from this blog

GLUTEN FREE STRAWBERRIES AND CREAM CAKE

Image
Ingredients For the cake: 2   cups   Gluten Free All Purpose Flour Blend   (recommended: Bob's Red Mill 1-to-1 Gluten Free Baking Flour) 1   teaspoon   baking powder 1/2   teaspoon   baking soda 1/4   teaspoon   salt 1/2   cup   (one stick) unsalted butter, at room temperature 1 3/4   cups   sugar 4   egg white   at room temperature 1   teaspoons   vanilla 2/3   cup   milk 2/3   cup   plain Greek yogurt For the strawberry filling: 2   cups   sliced fresh strawberries 2   teaspoons   sugar   (or more, depending on how sweet your strawberries are) For the whipped cream: 1   pint   heavy cream,   well chilled ¼   cup   powdered sugar 1   teaspoon   pure vanilla extract Instructions Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper. Whisk ...
Read more

DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE)

Image
INGREDIENTS 2   Tbsp   olive oil 3-4   lbs   boneless beef chuck roast (I usually use the English cut that's flat), cut into 1-2" pieces 1/2   tsp   kosher salt 1/2   tsp   black pepper 2-3   Tbsp   all-purpose flour 1 3/4   cup   beef broth 2   large   yellow onions, sliced in half, then sliced into thin strips 3   cloves   garlic, minced 1 1/2   Tbsp   beef base 12   oz   dark beer (brown ale is best) 1   Tbsp   whole grain dijon mustard 4   sprigs   fresh thyme   (can substitute with 1/2 tsp dried thyme) 2   bay leaves 2   Tbsp   all-purpose flour + 3-4 Tbsp beef broth 12   oz   extra wide egg noodles minced fresh parsley, for garnish INSTRUCTIONS Season beef pieces with salt and pepper, then dredge in flour.  Heat a large skillet (cast iron works super well here - or heat your cast aluminum sl...
Read more

EXTRA CRISPY SOUTHERN FRIED CHICKEN

Image
ingredients 3 pounds chicken, cut into pieces 2 eggs 1 cup milk salt and pepper, to taste 1 teaspoon garlic powder 1 teaspoon seasoned salt (optional) 1 cup all purpose flour 2 cups canola or peanut oil directions Rinse the chicken pieces with cold water and pat dry with paper towels.  In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes. Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry.  Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes.  Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. D...
Read more