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Pei Wei Mongolian Beef Copy Cat Recipe

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Top image: Mongolian beef over brown rice in a white bowl with chopsticks. Bottom image: Top-down view of Mongolian beef and chopped scallions over brown rice in a white bowl with chopsticks resting on the edge.

Toss those takeout menus and whip up a tiptop-rated recipe for 30-Minute Mongolian Beef.

30-Minute Mongolian Beef over brown rice in white bowl with chopsticks

Thin slices of flank steak, minced fresh garlic and ginger, dark brown sugar and soy sauce. Toss it all together and 30 minutes later you'll be chowing downwards on a bootleg take on takeout, instead of waiting for the delivery guy. Welcome to the DIY political party, 30-Infinitesimal Mongolian Beefiness!

Clear bowl containing sliced flank steak covered in cornstarch

The key to mastering classic Chinese food at dwelling house is a technique known as velveting, which is essentially an egg white, cornstarch and sherry marinade that preserves the moisture of the meat.

Skillet containing flank steak and Mongolian sauce

This recipe includes an abridged version of velveting that even so delivers tender slices of steak bathed in a rich reduction of soy sauce and brown sugar, which are the classic elements of all quality recipes for Mongolian Beef.

Skillet containing easy Mongolian beef with sliced scallions

Peckish takeout but non a fan of beefiness? Become the sweet and spicy route with my Crackerjack Shrimp or kick back with Crispy Baked Orange Chicken Wings. And don't forget the Homemade Fortune Cookies for dessert!

Top-down view of Mongolian beef garnished with slices of scallions over a bed of brown rice in a white serving bowl with chopsticks

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Prep Time 20 mins

Melt Time x mins

Full Time thirty mins

  • 1/3 cup plus 2 Tablespoons vegetable oil
  • one Tablespoon minced garlic
  • 1/2 teaspoon minced fresh ginger
  • 1/2 loving cup low sodium soy sauce
  • 1/two cup water
  • 2/3 cup packed night brown sugar
  • 1 lbs flank steak
  • 1/four cup cornstarch
  • 3 scallions sliced into 1-inch pieces (dark-green parts only)

  • Rut two tablespoons vegetable oil in a small saucepan over medium-low heat. Add the garlic and ginger and sauté until gilded, about 2 minutes. Add the soy sauce and water, stirring to combine.

  • Stir in the brown sugar and increase the rut to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set it aside.

  • Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and milk shake off whatever excess cornstarch. Allow the steak to sit x for minutes.

  • Line a plate with newspaper towels.

  • Identify a large skillet or wok over medium-high heat and add together ⅓ cup vegetable oil. Once the oil is hot (but non smoking), add the beefiness to the pan and sauté until it is seared on all sides simply barely cooked in the center, well-nigh 2 minutes. Remove the steak from the skillet with a slotted spoon and transfer it onto a newspaper towel-lined plate. Pour any backlog oil out of the skillet.

  • Place the skillet back over medium rut. Add the prepared sauce to the hot pan (information technology should come up to a boil nearly immediately), then add together the reserved steak and cook at a eddy, stirring constantly, until the sauce has thickened to the consistency of syrup, three to v minutes. Add the sliced scallions and stir to combine. Serve.

Kelly's Notes:

  • This recipe will serve two to 4 people, depending on your preferred serving size. It can besides be easily doubled.

  • The fundamental to cooking with cornstarch is that it must come to a boil in guild to work as a thickener and requite the sauce the perfect syrupy consistency.

  • ★Did you make this recipe? Don't forget to give it a star rating beneath!

Calories: 505 kcal , Carbohydrates: 47 g , Poly peptide: 26 g , Fat: 24 thousand , Saturated Fatty: 17 one thousand , Cholesterol: 68 mg , Sodium: 1137 mg , Potassium: 518 mg , Cobweb: one thousand , Saccharide: 36 yard , Vitamin A: xc IU , Vitamin C: two mg , Calcium: lxx mg , Fe: 3 mg

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