Andy loves Mongolian Beef.
It’s the only thing he ever orders.
Back in the day, when I pooped with the door shut and impressing him with my culinary skills was still important to me, I would scour the internet and cook books for at home versions of his favorites that I could tweek to make better.
Coincidentally, this is also how we ended up with two food dehydrators and a bloomin’ onion maker.
This is really easy to make, and is better (in Andy’s opinion) than take out, plus you won’t wake up with Chinese take-out sausage fingers. Don’t act like you don’t know what I am talking about.
Ugh, sorry for the crappy picture, we haven’t had sunlight in Ohio for days!
Mongolian Beef
Author: Brittany Gibbons, BarefootFoodie.com
Recipe type: Entree
Prep time:
Cook time:
Total time:
A quick and yummy take on Chinese take-out.
Ingredients
- Sirloin Steak, sliced into bite size strips (You can also use flat or skirt steak)
- 1 sliced Sweet Onion
- container of Mushrooms (I love Baby Bellas or Crimini)
- 5 chopped Green Onions
- ½ cup Soy Sauce
- ½ cup Water
- ⅓ cup Brown Sugar
- 1 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- ½ tsp Ground Red Pepper
- Corn Starch
- Vegetable Oil
Instructions
- In a small pan, heat a tbsp of Vegetable Oil over medium high heat. Then add in garlic and ginger and stir constantly for about a minute so that it does not burn.
- Add soy sauce, water, brown sugar and ground red pepper to the pan, and whisk for 2 minutes, then remove from heat and set aside.
- Dip and thinly coat your steak strips in corn starch. (I put some corn starch on a paper plate, coat the piece, and then set aside.)
- Cover the bottom of your wok or large pan in vegetable oil, heat over medium high heat.
- Add in strips of steak in a single layer, turning once after 30 seconds, then remove and set aside. (You don't want to cook the steak now, just get a good sear on them.)
- Once all the steak has been flash fried, add the onions, mushrooms and green onion to the wok, and cook through over high heat.
- Once at cooked through, add in the sauce and stir to coat.
- Finally, before serving, add in your steak, stir to coat in sauce for about 1 minute and remove from heat. The sauce and veggies will continue to cook the steak to medium doneness.
- Serve immediately over rice.
Notes
By coating the steak in corn starch and flash frying , you are adding a great chewy and crunchy texture, and also helping the sauce thicken. Don't skip this step!
Serve over some Jasmine rice.
Don’t have a rice cooker?
Get one. Jesus.
I did the same thing…even got cookbooks from the LIBRARY to perfect some of our favorite meals. Then I would make copies of the recipes I loved and LAMINATE them on 4×6 cards.
Someone was clearly bored all those years ago.
And now I blog.
And I’m starving.
Yummy chicken!
Ooooh…husband is going to be so impressed! Thanks!
i think I will make this with Chicken!
Mongolian Chicken, thats a thing, right?
I’d get myself a rice cooker…but her parents wouldn’t let me marry her until I gave them two sets of Nike’s and iPads
Sounds wonderful!
I had Chinese take out sausage fingers last weekend. Not cool.
I know it’s cheesy and totally not ‘girl power’ or whatever, but I really like to see my husband enjoy something I’ve made for him. (Also, I apologize for the term ‘girl power.’ I couldn’t think of a better one.)
And that looks/sounds delicious!
Okay…I haven’t had Chinese take out but once in the last 10 years because I live overseas. I don’t get it. What are “Chinese take out sausage fingers?” No, REALLY.
The only Chinese we have here in Egypt are the Chinese immigrants who sell pajamas and sweat pants door-to-door.
Pajamas door-to-door? That’s waaaaay better than take out Chinese food!
Yummy! I made this for dinner last night and it was a big hit! Will definitely make this again! Thanks for sharing! =)
I do the same thing for my husband. He *LOVES* Mongolian BBQ – specifically Blue Pacific in Levis Commons (Perrysburg OH for all the non-locals). We haven’t found a Mongolian BBQ place yet in Houston that has as good of sauces and ingredients, so I make it at home now.
Udon Noodles (approx 78 cents a package at Krogers)
Sirlion or Strip Steak, very lean, cut into chunks
Panda Express Orange Sauce (I usually buy this at Walmart.)
Prep: cut the meat into chunks and douse with a few pounds of seasoning. The hubs likes onion powder, garlic powder, and some spicy concotion called “Lotta Zing”. The latter makes it rather hot, just onion and garlic is good too. Put way more on that you think is enough, most of it will cook off.
Boil the noodles for a couple minutes while you cook the meat in a skillet – or electric skillet if you’re determined to get the most out of your wedding presents. Once the meat is cooked on both sides, quickly drain the noodles and add them. Stir around for a second while you try to open the orange sauce with one hand. Dump about 1/3 bottle on the mixture, stir it until everything’s hot.
Serve in a bowl with chopsticks.
So…that thing to the right of your stove, holding your utensils?
Have it. It holds the cooking utensils beside my stove.
Just because of that, I’m going to have to make this recipe.
Well, that and it looks amazingly delicious.
Pro Tip: When making this recipe, it is advisable that you check that you actually have soy sauce in your house. THANK YOU left over Chinese take away packets!
I saw this pinned on Pinterest this week and it sparked my interest. Then I read this and it sealed the deal. So I made it tonight, it was delicious!