Homemade Mongolian Beef in less than 30 minutes. Make this popular Chinese take out beef recipe with a sticky, sweet-savory sauce.
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I loved when my friends’ parents made Chinese-American food like Orange Chicken and Mongolian Beef during my
teenage years, I’ve been so spoiled that I don’t get it from the take out restaurant. I usually just get gyoza (pan-fried dumplings) or boneless spare ribs.
Don’t judge me.
Like General Tso’s and many other ‘Chinese’ dishes here in America, Mongolian Beef have no legs in China (or Mongolia). The Chinese-American take-out business owners had their way with naming these dishes, let me tell you. You’d be laughed out of China if you asked for General Tso’s Chicken. He had no chickens in China! An army sure, but no chickens.
This recipe came together pretty quickly and easily, although I do advise you have a splash guard on hand when frying the beef. It gets real, really fast and no one likes to get popped by grease. The beef gets this amazingly crispy crust thanks to the cornstarch and then you quickly simmer down this garlic-and-ginger filled sauce over the beef and it’s amazing. No, really. It’s great how in about 2 minutes this sauce turns into a sticky glaze over the beef strips.
If you love Chinese take out recipes, then stay tuned because I’ve got plenty!
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- 1 lb. flank steak sliced thinly and into bite sized pieces
- 1/4 cup cornstarch
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp sesame oil
- 1/3 cup light soy sauce
- 1/2 cup water
- 2 tsp freshly grated ginger
- 3 large garlic cloves 4 small ones, pressed or minced
- 1/2 cup dark brown sugar
- 1/2 cup vegetable oil
- 1/4 tsp red pepper flakes optional
- 2-3 green onions green parts only, chopped
- Sesame seeds for garnish
In a small saucepan over medium heat, mix sesame oil, soy sauce, water, sugar, ginger, garlic, and red pepper flakes. Let simmer for 7-10 minutes, until it reduces just a little. Take off heat and set aside.
In a medium sized bowl, cover the beef slices in salt, pepper and cornstarch.
In a large skillet, heat vegetable oil over medium-high heat and place steak pieces in one layer in batches. Cook for 2 minutes on one side then another minute on the other, the beef should have a crispy crust on each piece. Scoop each batch up onto a plate lined with paper towels to absorb excess oil.
After each batch is through, discard the excess oil from the pan. Add soy sauce mixture and beef into the pan and let the sauce reduce for 2-3 minutes (or more, you want it to thicken and reduce as a glaze but don't let it completely evaporate and burn) over medium/medium low heat.
Toss in sesame seeds and green onion slices then serve immediately with white rice.
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