Mongolian Beef

My husband was out of town this weekend and it is safe to say that I spent a significant amount of time laying on the couch watching movies on Netflix.  In case you are wondering, I watched: The Wedding Pact, The Decoy Bride, Best Man Down, and The Brass Teapot.  All of them were actually better than I expected them to be, though The Wedding Pact had a lot of bad acting but it *did* have Haylie Duff.  The Brass Teapot was crazy, funny, and also surprisingly thought-provoking.  Best Man Down also ended up being really good and had some inspiring and plot-twisting moments.  The Decoy Bride was cute, strange, improbable, and had some beautiful Scottish scenery.


In addition to all of my movie watching, I also cleaned the house, hosted a Party Lite party, and hung out with my mom and niece.  Gotta be social too, I suppose…;)

I did NOT spent a lot of time blogging, so I am making up for that now that he’s home again (sorry, husband!).  A few weeks ago, I made this PF Chang’s copycat Mongolian Beef from Cinnamon Spice and Everything Nice’s blog.  It was pretty tasty and relatively simple!  I honestly don’t remember what changes I made, so I am going to post the recipe as-is.

I do remember that this called for more oil than I like, and I used olive oil instead. Feel free to adjust this for your own taste and diet.


Mongolian Beef

serves 3-4

-1lb flank steak
-1/4cu cornstarch
-vegetable oil, for serving and sauteeing
-1/2tsp minced ginger
-1tbsp minced garlic
-1/2cu soy sauce
-1/2cu water
-1/2cu dark brown sugar, not packed
-2 large green onions, sliced on the diagonal into one-inch lengths
-cooked rice, for serving
-steamed broccoli, for serving

-Slice the steak against the grain into thin slices.
-Add the cornstarch to a bowl and coat with the steak. Set aside and allow the cornstarch to soak into them meat while you make the sauce.
-Heat 2 teaspoons oil over medium-low heat in a wok or large frying pan, then add the ginger and garlic, and saute until fragrant about 2 minute, stirring often.
-Add the soy sauce and water, then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes only, whisking often. Remove to a bowl and set aside.
-Add some oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak – it should sizzle and start cooking immediately.
-Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.
-Clean the pan, and then re-heat it over medium, and add the meat, sauce, and green onions. Cook for about 2 minutes, to heat through.
-Serve with rice, broccoli, or other vegetables.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s