Best 5 One Pan Mongolian Beef Recipes

MONGOLIAN BEEF

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!

ONE PAN MONGOLIAN BEEF

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

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.

SLOW-COOKER MONGOLIAN BEEF

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.

ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE

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!