Top-ranked recipe named "Sheryl's Mongolian Beef"
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
at the last minute, so I used half soy sauce l"
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.
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.
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Ajkingsley 1 month agoVery easy to make.
davidsloane 10 months agoGreat recipe. thanks for sharing
Thekidsmom1224 1 year ago
akharris77 1 year ago
LoveToCook2075 1 year agoMade this tonight and the family just loved it! It is now on our favorite list.
shine6874 1 year agoThis 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
maira12 1 year agoThis 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!
kari_kavan 1 year agoThis 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!!
Gema7 1 year agoLove it, mmmmmm
sassylassy6979 1 year agoYummy!! Love this recipe.