What To Know
- Embark on a culinary journey with this comprehensive guide to recreate this iconic dish in the comfort of your own kitchen.
- In a large bowl, combine the beef slices, cornstarch, soy sauce, brown sugar, and vegetable oil.
- Double the amount of cornstarch in the marinade and cook the beef over high heat until the edges are golden brown.
Craving the irresistible flavors of Mongolian beef from the legendary Pf Chang‘s? Embark on a culinary journey with this comprehensive guide to recreate this iconic dish in the comfort of your own kitchen.
Ingredients:
For the Beef:
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar
For the Sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup hoisin sauce
- 1/4 cup water
- 1 tablespoon cornstarch
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 teaspoon sesame oil
For the Garnish:
- Green onions, thinly sliced
- Sesame seeds
Step-by-Step Instructions:
1. Prepare the Beef:
- In a large bowl, combine the beef slices, cornstarch, soy sauce, brown sugar, and vegetable oil. Toss to coat evenly.
2. Marinate the Beef:
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight. This step allows the flavors to penetrate the meat.
3. Make the Sauce:
- In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, water, cornstarch, garlic, ginger, and sesame oil. Set aside.
4. Cook the Beef:
- Heat a large skillet or wok over high heat. Add the marinated beef and cook, stirring constantly, until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside.
5. Make the Sauce:
- Pour the prepared sauce into the skillet and bring to a boil. Reduce heat to medium and simmer for 1-2 minutes, or until thickened.
6. Combine the Beef and Sauce:
- Return the cooked beef to the skillet and toss to coat with the sauce. Cook for an additional 1-2 minutes, or until heated through.
7. Garnish and Serve:
- Sprinkle with green onions and sesame seeds. Serve immediately over rice or noodles.
Tips for Success:
- Use high-quality flank steak for the best flavor and tenderness.
- Slice the beef thinly against the grain to ensure even cooking.
- Marinate the beef for at least 30 minutes to enhance flavor penetration.
- Cook the beef over high heat to achieve a quick sear and prevent overcooking.
- Adjust the sauce to your desired consistency by adding more cornstarch or water as needed.
- Garnish with fresh green onions and sesame seeds for an authentic touch.
Variations:
- Spicy Mongolian Beef: Add 1-2 teaspoons of red pepper flakes to the sauce for a spicy kick.
- Vegetarian Mongolian Beef: Substitute sliced tofu or tempeh for the flank steak.
- Gluten-Free Mongolian Beef: Use gluten-free soy sauce and cornstarch.
Frequently Asked Questions:
Q: Can I use a different cut of beef?
A: Yes, you can use skirt steak or sirloin steak if flank steak is not available. However, adjust the cooking time accordingly.
Q: How do I make the beef extra crispy?
A: Double the amount of cornstarch in the marinade and cook the beef over high heat until the edges are golden brown.
Q: What should I serve with Mongolian beef?
A: Mongolian beef is traditionally served over rice or noodles. You can also serve it with steamed vegetables or egg rolls.
Q: Can I freeze Mongolian beef?
A: Yes, you can freeze Mongolian beef for up to 3 months. Thaw overnight before reheating.
Q: How do I reheat Mongolian beef?
A: Reheat Mongolian beef in a skillet over medium heat, stirring occasionally, until warmed through. You can also microwave it in 30-second intervals, stirring in between, until heated through.
