Best Quick Mongolian Beef With Green Onions 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.

EASY MONGOLIAN BEEF RECIPE

Steps:

• Start off by making the sauce: Mince 1 garlic close and 1 tbsp ginger and cook it in a saucepan filled with 2 tbsp vegetable oil. Cook it over medium-high heat for 1 minute.
• Add the 1/4 cup brown sugar, 1 cup low sodium soy sauce, and 1/2 cup water. Bring to a simmer and cook over medium-low heat for 5 minutes.
• Thinly slice the 2 lb. beef into small pieces. Pro tip: place the beef in the freezer 15-20 minutes prior to slicing to make thinner cuts without the meat sliding around.
• Place the sliced beef in a large bowl and mix it with 1/3 cup cornstarch.
• Heat 1/3 cup vegetable oil in a 14-inch wok and cook the beef in 2 batches to avoid overcrowding and mushy texture. Once cooked, remove the beef and set it aside.
• In the same wok, cook 1 clove minced garlic over medium heat for 1 minute. Then add 1 cup sliced yellow onion and cook until translucent.
• Add the beef back into the wok and pour in the sauce. Bring to a simmer for another 5 minutes.
• Add 2 bunches of sliced green onion to the beef and stir for about 2-3 minutes. Serve warm over hot rice.

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.

QUICK MONGOLIAN BEEF WITH GREEN ONIONS

Steps:

• Heat heavy pan or wok until quite hot.
• Cut the very bottom off the green onions and dispose of. Then slice into 3" lengths. Separate the end pieces from the rest since they need longer to cook.
• Mix together soy sauce, oyster sauce and honey in a small bowl.
• Brush pan with a little peanut oil, then add round steak and green onion end-pieces, cooking until steak is almost done.
• Add sauce and remaining green onions, bring to a boil and simmer for about 3 minutes to allow sauce to thicken a bit.
• Serve over rice.
• IF SAUCE IS TOO THIN:.
• Different meats release different amounts of liquid. If sauce is too thin, remove meat and green onion from pan, add some cornstarch mixed with equal amount cold water to the sauce and bring to a boil, let cook a few minutes until thickened. Then add meat and green onion back to pan. Start with 1-2 tablespoons of cornstarch and water.
• TO COOK AHEAD FOR A CROWD:.
• Cook meat in batches, adding the sauce but not the green onions to each batch.
• As each batch is done, pour out in 9x12 or larger pan in oven on 170 to keep warm. You won't need to add more peanut oil after first batch.
• After last batch, cook green onion bottoms until softened, then add rest of green onions and saute for a minute.
• Pour green onions over meat in pan to keep warm.