Sheryl's Mongolian Beef

Sheryl's Mongolian Beef

Ready in 1 hour
67 review(s) averaging 4.7. 96% would make again

Top-ranked recipe named "Sheryl's Mongolian Beef"

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This is my attempt to recreate the Mongolian Beef served at Mandarin House Restaurant in Richland, WA. It is their signature dish and a favorite of many. Unfortunately they claim that even the chefs cannot make it at home because it requires such a hot grill to caramelize the beef. This recipe, however, comes very close! Enjoy!!

"My husband said it was as good as the Mongolian Beef he has at some of his favorite Chinese restaurants. High praise indeed. I realized I the soy sauce bottle was almost empty
while I was cooking so I used half soy sauce and half
rice wine vinegar and tripled the ginger. It wasn't perfect but it made a pretty good substitution


rice.

at the last minute, so I used half soy sauce l"

- Ecrbsmom

Ingredients

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2 lbs Flank Steak; cut into very thin bite sized pieces
1/3 cup Cornstarch
1/4 cup Vegetable oil
1 bunch Green onion; chopped into 1 inch pieces
1 tablespoon Sesame seeds
Sauce
1 tablespoon Vegetable oil
1 tablespoon Ginger; minced
3 tablespoon Garlic; minced
1/2 teaspoon Red pepper flakes
1/2 cup Soy sauce
1/2 cup water
1/2 cup Brown sugar

Original recipe makes 4 Servings

Servings  

Preparation

Put cut up steak into a plastic bag along with corn starch. Shake well to coat and let sit for 10 minutes.

In small sauce pan, heat 1 Tbs of oil until hot. Add red pepper flakes, ginger, and garlic. Saute briefly making sure not to scorch. Pour in soy sauce and water, then add brown sugar. Boil sauce for 2-3 minutes to thicken slightly. Remove from heat.

Heat about 1/4 cup of oil in wok or large skillet. When oil is hot add beef and stir fry until brown and cooked through. Add sauce and green onions. Cook for 1 minute. Do not leave in pan too long or the sauce will thicken from the corn starch.

Remove meat and onions from sauce with slotted spoon and serve over puffed Maifun rice sticks. Garnish with sesame seeds.

Notes

It is *much* easier to cut the flank steak when it is frozen. Cut against the grain and at a 45 degree angle.

Make sure you get the rest of your meal prepared ahead of time as this cooks very fast and needs to be served as soon as it's done for best results.

Credits

Added on Award Medal
Verified by SunnyJF

photo by stpagh stpagh

my girl made thhis and it tastes as good as it looks photo by jvargas jvargas

photo by Spokmoppa Spokmoppa

photo by Azawadski Azawadski

photo by killerchango killerchango

Calories Per Serving: 1023 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Sheryl's Mongolian Beef All 67 reviews

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Great recipe. thanks for sharing
davidsloane 1 month ago
Thekidsmom1224 5 months ago
akharris77 5 months ago
Made this tonight and the family just loved it! It is now on our favorite list.
LoveToCook2075 6 months ago
This a great go to recipe if u are short on time. I did cut back on the sugar a little. It was a little bit to sweet for me. Still an excellent recipe
shine6874 10 months ago
This was great! I was lucky to sneak a little bit to pack for my lunch. This is definitely in the favorites list. The meat was still tender and the flavor was just right. I might put a bit more red pepper flake to spice it up a little more, but the amount of garlic and ginger is excellent!
maira12 10 months ago
This was SO good. The kids tried P.F. Chang's Mongolian beef for the first time this summer in Spokane. This was so amazing the kids want this again for Sunday night dinner. And my 2 youngest are fussy eaters!!
kari_kavan 1 year ago
Love it, mmmmmm
Gema7 1 year ago
Yummy!! Love this recipe.
sassylassy6979 1 year ago
I followed recipes. Family liked it but I guess I needed a wok to properly cook it and get that dark sear. I'm mine own worse critic but got rave reviews.
killerchango 1 year ago
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