Super Easy Mongolian Beef Stir Fry Recipes

SUPER EASY MONGOLIAN BEEF (TASTES JUST LIKE P.F. CHANGS!)

Steps:

• In a large ziplock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to high heat and add the vegetable oil. Once heated, add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and set aside on a plate.
• In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak to the sauce and allow the sauce to thicken for a couple of minutes. Toss with the chopped green onions and sprinkle with red pepper flakes.

SUPER EASY MONGOLIAN BEEF STIR FRY RECIPE

Steps:

• In medium bowl, whisk together the orange juice, soy sauce, brown sugar, hoisin sauce, rice wine, ginger, miring, chili garlic sauce, fish sauce, cornstarch and sesame oil. Set aside.
• Slice the steak into 1/4 inch wide strips by cutting across the grain. Season with salt and pepper. Set aside.
• Place a high sided skillet or wok over medium heat. Add the olive oil and garlic. Cook the garlic for 1 minute or until fragrant. Remove the garlic from the pan and reserve.
• Add the steak to the pan and cook for 2-3 minutes or until brown on all sides. Transfer the steak to a plate and keep warm.
• Add the onion to the pan, cook for 2 minutes. Stir in the bell pepper, cook for an additional 1-2 minutes,
• Add the beef to the vegetables. Stir to combine.
• Pour the sauce over the beef stir fry and toss to combine. Cook for an additional 2-3 minutes tossing a few times to allow the sauce to thicken and caramelize.
• To serve, top the stir fry with sliced green onions and toasted sesame seeds, if desired.

30 MINUTE MONGOLIAN STIR-FRY RECIPE

Steps:

• Toss the strips of beef in the corn starch and let them sit on the cutting board for 15 minutes.
• Meanwhile, prepare the sauce. In a small saucepan set over medium heat add the vegetable oil.
• When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Pour the remaining ingredients in the pan and simmer for 5 minutes or until the sauce begins to reduce or thicken. Keep warm while preparing the rest of the ingredients.
• In a large skillet set over medium-high heat, add the 2 tablespoons of vegetable oil. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be nice and crisp on the outsides, but not cooked throughout. Transfer cooked beef to a plate. If the pan has a lot of oil in it, remove all but 1 tablespoon of oil.
• Add the vegetables and sauté for 2-3 minutes before returning the beef to the skillet. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Serve immediately with a side of steamed rice or your favorite noodles.

MONGOLIAN BEEF

Steps:

• For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
• For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
• For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
• Transfer to a platter and garnish with the scallion greens.

SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF

Steps:

• Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

MONGOLIAN BEEF STIR FRY

Steps:

• Cook noodles in a large saucepan of boiling salted water for 6-8 minutes or until tender and then drain and rinse under cold water and drain well.
• Heat oil in a wok or large frying pan/skillet over high heat and add half the oil and swirl to coat surface.
• Stir fry beef in 2 batches for 2-3 minutes or until browned and remove from wok.
• Add remaining oil to wok and stir fry carrot, capsicum, broccoli, beans and garlic and ginger for 3 minutes or until vegetables are just tender.
• Return beef to wok, add onion, sherry, sugar, sauces (soy and oyster), sambal oelek and noodles and stir fry until heated through.
• Serve.