This Quick Mongolian Beef Recipe is crispy and delicious. Making it is easier than you think. It’s perfect when you want a quick flavorful late night dinner.
This Quick Mongolian Beef recipe is based on a recipe from Bill over at the woks of life. Though I”ve seen many Mongolian beef recipes (especially, once PF Chang’s open a restaurant near where I worked). A lot of the other recipes were tried to copy the PF Chang’s recipe. Those recipes had a lot of sugar and oil. I like that Bill decreased the amount of oil and sugar in this recipe.
The Woks of Life recipe uses flank steak but I didn’t want to buy 3 pounds of flank steak. Luckily my store had beef chuck for pepper steak. Though not the same it worked perfectly. Especially, since I made sure to cut across the grain.No matter what type of steak you purchase you should cut across the grain.
I made just a couple of changes because I didn’t have an hour to marinate my beef. It was late and we needed to eat. One of the ways I infuse a lot of flavor in a short time is by seasoning the meat well and rubbing it with spices. In this case, I also pierced the beef with a fork to help tenderize it.
This was another recipe that hubby was not happy that I had saved until now. Initially, I was worried that it would be too spicy for the littles but the brown sugar does a great job of mellowing out the spice from the red chili peppers. I also decreased the number of chili peppers by half just to make sure and when I made the sauce I made sure not to pierce or break the red chili peppers.
Quick Mongolian Beef Recipe
Makes 4 servings
- 1 pound beef (flank or pepper)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Chinese Five Spice (optional)
- 1 teaspoon oil (sesame oil)
- 2 teaspoons soy sauce (low sodium)
- 1/4 cup cornstarch
- 1/2 cup vegetable oil
- 1/2 teaspoon ginger, minced
- 4 dried red chili peppers (optional)
- 2 cloves garlic, finely chopped
- 1/4 cup soy sauce (low sodium)
- 1/4 cup chicken stock (water)
- 2 tablespoon brown sugar
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
Tools: fork, medium bowl, stainless steel pan
Using a fork, poke holes in beef and season with salt, pepper and Chinese 5 Spice.
Then cut beef into slices. Making sure to cut across the grain.
Mix oil and soy sauce in a bowl.
Then add beef to mixture and set aside for 5 minutes.
Lightly coat with cornstarch.
Heat oil in a stainless steel pan (or wok) over high heat and sear beef.
Turn over and sear for about 30 seconds.
Remove beef from pan and set aside. The beef should be crispy.
Add ginger and dried chili peppers, if using. After about 30 seconds, add garlic. Stir together and add soy sauce and chicken stock (or water).
Bring sauce to a simmer and add brown sugar. Stir until dissolved.
Let the sauce simmer for about 2 minutes and slowly add cornstarch mixture until completely combined and sauce begins to thicken.
Once the sauce is thick, toss beef in the sauce.
After the beef was done, we actually tossed in some fresh string beans too. Then had this Mongolian beef with string beans and white rice. Yum.
If you like this recipe you might also like my egg roll recipe. Oooo … and this pot sticker recipe. I know, I know. I get a bit excited. But you will too. Just invite some people over and make a night of it. Not sure how? Let The EKC Experience help you whip up and Asian themed dinner party in no time. Go ahead. Schedule it.