Mongolian Beef

If you're wanting to add a little Asian flair to your table, check out this easy Mongolian Beef recipe! 

This PF Chang's Mongolian Beef Copycat Recipe from Jo Cooks is super easy to half or double, depending on how many you're feeding, and you can use flank steak or skirt steak, both of which we have at 1907 Meat Co. 

I like to serve this with broccoli or some other green veggie, and you could easily mix it in and make a tasty stir fry! 

Mongolian Beef

• 2 pounds flank or skirt steak
• 1/2 cup cornstarch
• 1/2 vegetable oil
Sauce
• 2 Tablespoons vegetable oil
• 1 cup soy sauce
• 1 cup brown sugar
• 4 cloves minced garlic
• 1 cup water
• 2-3 green onions, chopped

Slice steak into thin strips against the grain. Mix the beef and cornstarch in a ziploc bag until the meat is evenly coated. 
In a small sauce pan, mix the oil, soy sauce, brown sugar, garlic and water. Cook over medium heat, stirring constantly until sauce thickens. I've struggled to get this to thicken — sometimes it does, sometimes it doesn't — so I add a little corn starch to the sauce and it thickens up.
*3/21/17 UPDATE: I made this again for dinner, and after spending most of an hour stirring the sauce that refused to thicken, I caved and mixed 1 tablespoon of corn starch with 1/4 cup of cold water and added it to the sauce, which in turn caved and thickened beautifully. You need to mix it with cold water to activate the thickening agent in the corn starch.*
In a nonstick skillet, heat the oil and cook beef until browned. I had to do it in several batches, and added oil as I went. Make sure to shake off the excess corn starch before putting the meat in the oil, or you'll have cornstarch chunks in the bottom of the pan.
Remove oil from pan and add meat and sauce (and veggies if you want), stirring to coat and cooking a couple more minutes. 
Serve over rice and garnish with chopped green onions. 

How did you like it? 


Sally Asher is the communications coordinator at 1907 Meat Co. 

BeefSally AsherComment