The Pioneer Woman Tasty Kitchen
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Mongolian Beef

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Mongolian Beef. Simple, quick, and utterly delicious. Move over, PF Chang’s, you’ve got some serious competition!

See the related blog link for a vegetarian/vegan version.

Ingredients

  • FOR THE BEEF:
  • 2 Tablespoons Vegetable Oil
  • 1 pound Flank Steak, Cut Into Thin Strips
  • Cornstarch For Coating
  • FOR THE SAUCE:
  • 2 teaspoons Fresh Ginger, Minced
  • 1 Tablespoon Garlic, Minced
  • 1 Tablespoon Hoisin Sauce
  • 1 teaspoon Sesame Oil
  • ¼ teaspoons Freshly Ground Black Pepper
  • ½ cups Soy Sauce
  • ½ cups Water
  • 2 teaspoons Cornstarch
  • ½ cups Brown Sugar
  • 2 bunches Green Onions, Cut Into 2-inch Pieces

Preparation

Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Add beef into the hot oil. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the grease.

For the sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.

Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute or just a bit longer until sauce thickens. Serve immediately with steamed rice and/or crispy fried cellophane or rice noodles.

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2 Reviews

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Taryn on 7.4.2013

Very tasty, be sure to have your sauce ingredients ready to go this is a quick cook!

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Christine A on 4.23.2013

Just made this dish. Very good, but a little on the sweet for our taste. I think that next time will use 1/4 cup of brown sugar, or even less. We added broccoli and that helped “up” the veggie content. Overall, very good and will make again with the minor sugar adjustment.

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