Easy Mongolian Beef
We love this Slow Cooker Mongolian Beef so a lot at our house. It has melt on your mouth red meat and essentially probably the foremost exceptional flavor. The youngsters are all the time asking me to make it. So I knew that it was time to make an simple model that takes much now not up to 30 minutes to make and tastes even higher than….. dare I say… P.F. Chang’s!? The magic to this meal is the crispy pan fried red meat it really is so rather tender. Our household likes it saucy so it had lots of thick and exceptional sauce. The style is unreal. Your household goes to pass loopy for this meal!
How do you make Mongolian beef?
In a big ziplock bag upload the sliced flank steak and cornstarch. Toss the meat to coat evenly. Heat a big skillet to medium excessive warmth and upload the vegetable oil.
Once heated, upload the steak in one layer and prepare dinner on every facet for about a minute till the rims simply soar to brown. Once the steak is cooked, take away and set apart on a plate.
In a small blending bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and deliver to a boil. Add the steak to the sauce and enable the sauce to thicken for a few minutes. Toss with the chopped inexperienced onions and sprinkle with red pepper flakes.
What form of red meat is used for Mongolian beef?
Most Mongolian red meat recipes use flank steak. This could be thinly sliced about 1/4 inch thick. When you combine the cornstarch with the beef, this offers it the distinctive crunch at the outdoor and smooth inside.
Tips and Tricks for making the proper Mongolian beef:
Slicing your beef: When reducing your flank steak make certain to slice it in opposition to the grain. I desire to slice mine about 1/4 inch thick.
Make certain your pan is hot: Since the meat is so thin, you desire to keep away from over cooking. To get that crispy edge and smooth center, make certain the pan is on hot warmth so that it could possibly fast sear the rims of the meat and go away a good and smooth inside.
Don’t overcrowd the pan: In order to prepare dinner the meat calmly and fast within the hot pan, be certain to have the meat in single layers. You might ought to work in smaller batches. You don't desire the meat to steam that will lose that crispy signature edge.
If you desire the sauce thicker: The cornstarch at the meat must thicken up the sauce, but ought to you might like a thicker sauce, simply upload a teaspoon of cornstarch at a time.
What aspects do I serve with Mongolian beef?
Mongolian pork is vast served over a few rice and with a part of stir fry vegetables. Your favourite vegetable like broccoli, snap peas, etc. will make a vast addition.
SUPER EASY MONGOLIAN BEEF
Easy Mongolian Beef has loopy mushy pork with a crispy seared edge that will get coated within probably essentially the foremost extraordinary sauce. This is far higher than P.F. Changs!
Ingredients
1 1/2 kilos flank steak sliced thin
1/4 cup cornstarch
3 Tablespoons vegetable oil
1/2 cup low sodium soy sauce
1/2 cup brown sugar
1/4 cup water
1 teaspoon minced ginger
3 garlic cloves minced
pinch of red pepper flakes
green onions sliced for garnish
Instructions
In a big ziplock bag upload the sliced flank steak and cornstarch. Toss the meat to coat evenly. Heat a big skillet to excessive warmth and upload the vegetable oil. Once heated, upload the steak in one layer and prepare dinner on every part for about a minute till the rims simply bounce to brown. Once the steak is cooked, take away and set apart on a plate.
In a small blending bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and convey to a boil. Add the steak to the sauce and permit the sauce to thicken for a number of minutes. Toss with the chopped inexperienced onions and sprinkle with red pepper flakes.