Mongolian Beef [project #312]


Mongolian Beef

Total Time: 35 minutes, with 10 minutes of prep.

Skill Level: Easy Peasy. Budget: $. Serves: 4


  • 2 tsp. vegetable oil
  • 1/2 tsp. ginger, minced
  • 1 tbsp. garlic, minced
  • 1/2 c. soy sauce
  • 1/2 c. water
  • 3/4 c. brown sugar
  • 1 c. approx. vegetable oil, for frying 
  • 1 lb. flank steak
  • 1/4 c. cornstarch
  • 4 scallions, cut diagonally for garnish
  • brown or white rice, cooked,  to serve


  1. Make the sauce: heat 2 tsp. of vegetable oil in a medium saucepan over med-low heat.
  2. Add ginger and garlic to the pan for 30 s. then quickly add soy sauce and water. Garlic should never be alone with oil for more than 45 s. or it will burn and drastically change its flavour.
  3. Add in brown sugar and raise the heat to medium, stirring in sugar to dissolve. Cook for 2-3 more minutes until sauce thickens, then remove from the heat.
  4. Slice steak against the grain into ¼” thick pieces.
  5. Coat the steak pieces in cornstarch, then shake off the excess. Allow the beef and cornstarch to adhere by allowing them to mellow together-10 m. Mean while heat the oil to 325˚F. No smoking oil please. (I prefer to fry in a fryer or dutch oven and cook the beef and sauce in a saucepan).
  6. Add beef to the oil to cook the outside for 2 minutes, or until the edges begin to darken. Then remove with a slotted spoon and onto paper towels.
  7. In a sauce pan, add meat and allow to simmer for 1 minute. Add the sauce and cook for another minute, stirring to coat the meat. Add ½ of the green onions and cook for 30 more seconds.
  8. Serve on top of a bed of rice with the remaining scallions sprinkled on top.


This is a mockery of the dish served at P.F. Chang’s, and it really hits the spot for a Chinese take out craving!

this recipe was lightly adapted from a recipe posted to


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