Best 5 One Pan Mongolian Beef Recipes

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Discover the delightful flavors of Mongolian beef, a classic dish that combines the savory goodness of tender beef, a vibrant sauce, and a medley of vegetables. With its origins in Taiwan, this delectable dish has become a beloved favorite worldwide. Whether you're a seasoned home cook or a beginner in the kitchen, cooking one-pan Mongolian beef is a breeze. This comprehensive guide will take you through the steps to create an unforgettable Mongolian beef experience, ensuring that every bite is filled with flavor and satisfaction.

Let's cook with our recipes!

MONGOLIAN BEEF



Mongolian Beef image

This Mongolian Beef Recipe is a crispy homemade version that's less sweet and more flavorful than restaurant versions you're probably used to. It's one of our top recipes for a reason!

Provided by Bill

Categories     Beef recipes

Time 1h25m

Number Of Ingredients 12

8 ounces flank steak ((225g, sliced against the grain into 1/4-inch thick slices))
1 teaspoon vegetable oil ((plus 1/3 cup for frying))
1 teaspoon soy sauce
1 tablespoon cornstarch
2 tablespoons brown sugar
1/4 cup hot water ((or hot low sodium chicken or beef stock))
1/4 cup low sodium soy sauce
1/2 teaspoon ginger
5 dried red chili peppers
2 cloves garlic ((chopped))
1 tablespoon cornstarch
2 scallions

Steps:

  • Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
  • Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
  • In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce. If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste.
  • Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
  • Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce.
  • Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
  • Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice!

Nutrition Facts : Calories 375 kcal, Carbohydrate 17 g, Protein 18 g, Fat 27 g, SaturatedFat 19 g, Cholesterol 45 mg, Sodium 810 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

ONE PAN MONGOLIAN BEEF



One Pan Mongolian Beef image

Another classic favorite from the Chinese takeaway, but it's so much better when you make it yourself.

Provided by Donal Skehan

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

500 grams (1 pound 2 ounces) sirloin steak, thinly sliced
1 tablespoon cornstarch
3 tablespoons sunflower oil
3 garlic cloves, crushed
One 2.5-centimeter (1-inch) piece of ginger, peeled and grated
4 spring onions, cut into 2-centemeter (3/4-inch) lengths
One 300-gram (10-ounce) bag stir-fry vegetables
12 teaspoon chile flakes
1 tablespoon reduced salt soy sauce
2 tablespoons soft brown sugar
One 275-gram (9 1/2-ounce) pack fresh egg noodles

Steps:

  • Toss the steak strips in the cornstarch and some salt and pepper and set aside for 5 minutes. Heat half the oil in a wok or frying pan over a high heat and fry the steak until browned all over. Remove and set aside.
  • Heat the rest of the oil and fry the garlic, ginger and spring onions over a medium heat for 2 minutes.
  • Add the stir-fry vegetables to the pan with a splash of water and fry for 1 minute before adding the chile flakes, soy sauce and sugar along with 200 milliliters (3/4 cup) water. Return the steak to the pan with the noodles and bubble until you have a glossy sauce that coats the noodles. Serve straight away.

ONE PAN MONGOLIAN BEEF ZOODLES



One Pan Mongolian Beef Zoodles image

Make and share this One Pan Mongolian Beef Zoodles recipe from Food.com.

Provided by Travis H.

Categories     Vegetable

Time 24m

Yield 4 serving(s)

Number Of Ingredients 16

8 ounces flank steaks, sliced against the grain into 1/4-inch thick slices
2 teaspoons cornstarch
1 teaspoon sesame oil
salt and black pepper, to taste
2/3 cup water
1/3 cup low sodium soy sauce
1/3 cup hoisin sauce
1/3 cup Thai sweet chili sauce
2 garlic cloves, minced
1/2 teaspoon grated ginger
2 tablespoons cornstarch
1/2 cup pineapple chunk
1/4 cup thinly sliced carrot
4 medium zucchini, cut into noodles
green onion, sliced thinly
sesame seeds

Steps:

  • In a large bowl, combine steak with salt, pepper, sesame oil and cornstarch. Allow to marinate for 30 minutes.
  • In a medium bowl, whisk together all the ingredients for the sauce and set aside.
  • Heat 1 tablespoon of cooking oil in a large skillet / saute pan on medium high heat until pan starts to get smoky. Add beef and allow to sear and cook until brown on all sides, about 1-2 minutes. Transfer onto a plate.
  • Return pan to heat. Add pineapples and cook until slightly browned and softened, around 5 minutes, Toss in carrots and beef then give the sauce a good stir then pour into pan, coating the ingredients on all sides.
  • *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
  • Serve immediately and garnish with green onions and sesame seeds if desired.
  • Notes.
  • *do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the beef over raw zucchini noodles if desired.

Nutrition Facts : Calories 264.4, Fat 7.3, SaturatedFat 2.4, Cholesterol 39.3, Sodium 1415.3, Carbohydrate 33, Fiber 4.7, Sugar 18.4, Protein 17.1

SLOW-COOKER MONGOLIAN BEEF



Slow-Cooker Mongolian Beef image

This slow-cooker Mongolian beef uses inexpensive ingredients to offer big flavor in a small amount of time. It's easier than getting takeout! Set your Crock-Pot on high for two to three hours to whip it up even quicker. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 4 servings.

Number Of Ingredients 14

3/4 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons minced fresh gingerroot
2 teaspoons sesame oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 pound beef flank steak, cut into thin strips
2 tablespoons cornstarch
2 tablespoons water
2 cups hot cooked rice
5 green onions, cut into 1-inch pieces
Sesame seeds, optional

Steps:

  • In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.

Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 530mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE



Actual Pf Chang's Mongolian Beef Recipe image

This is the actual recipe of the mongolian beef at PF Changs--enjoy! Found on PF Chang's website: http://www.pfchangs.com/chefscorner/recipes/gluten_free_mongolian_beef_recipe.pdf

Provided by mojoloh

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces sliced beef tenderloin
1 tablespoon soy bean oil
1/2 teaspoon garlic
2 fluid ounces soy sauce
2 tablespoons sugar
1 teaspoon rice wine
2 ounces green onions, sticks- 3-inch long green only
1/2 teaspoon sesame oil

Steps:

  • 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
  • -Beef should be lightly browned around the edges and gray throughout the rest of the surface.
  • 2. Add your garlic and toss.
  • 3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
  • 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
  • -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
  • 5. Add the green onion sticks and toss to incorporate into the beef.
  • A few tosses are all that are needed; do not wilt the green onion sticks!
  • 6. Finish with sesame oil.
  • 7. Place on a plate over cooked rice and enjoy!

Tips:

  • Thinly slice your steak: This will help it cook quickly and evenly.
  • Use a large skillet or wok: You need plenty of room to toss the beef and vegetables.
  • Get your skillet or wok nice and hot: This will help sear the beef and create a delicious crust.
  • Add the beef in batches: Don't overcrowd the skillet or wok, or the beef will steam instead of sear.
  • Toss the beef constantly: This will help it cook evenly and prevent it from sticking to the skillet or wok.
  • Don't overcook the beef: It should be cooked through but still tender and juicy.
  • Add the sauce: Once the beef is cooked, add the sauce and toss to coat.
  • Serve immediately: Mongolian beef is best served hot over rice or noodles.

Conclusion:

Mongolian beef is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a great way to use up leftover steak. With a few simple ingredients and a little bit of time, you can make a restaurant-quality Mongolian beef at home. So next time you are looking for a quick and easy meal that is sure to please the whole family, give Mongolian beef a try.

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