Mongolian Beef

Mongolian Beef

Servings

4

Prep

15 min

Cook

10 min

Ingredients

broccoli head 1
sliced flank steak 400 grams
cornflour 1/4 cup
vegetable oil 3 tablespoons
low sodium soya sauce 1/2 cup
brown sugar 1/3 cup
water 1/4 cup
ginger - powder or fresh 1 teaspoon
garlic - minced 3 cloves
Salt and pepper adjust to taste
Chili flakes (optional) adjust to taste
Sliced green onions for garnish
sesame seeds for garnish

Mongolian Beef P.F. Chang’s Style. Delicious and extremely easy to make

Directions

1. Heat 1 TBSP vegetable oil over medium- low heat and add the broccoli florets and around 2 tablespoons of water for steam. Sauté till broccoli is cooked and fork tender (approximately 5 mins) Add salt and pepper to taste. Set aside.
2. In a large bowl, combine all the sauce ingredients (soy sauce, brown sugar, ginger, garlic, water). Mix and set aside.
3. Toss the meat in cornflour and coat evenly.
4. Heat 2 TBSP vegetable oil in a large skillet/ pan over high heat. Once heated, add the steak in one layer. Don’t over crowd the pan (Cook in batches if necessary)
5. Cook only for 1 min till you see edges begin to brown. Flip to the other side and cook for another 1 minute. Remove and set aside.
6. In the same pan, add the sauce and bring to a boil. Add the steak and allow it to thicken, stirring frequently (around 3 minutes). Add the broccoli once it thickens. Add chili flakes and garnish with green onions and sesame seeds (optional), serve with white rice, and enjoy
Note: I didn’t add any salt (only on the broccoli) because the soya was enough.

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Recipe By

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