Monday, September 16, 2013

Mongolian Beef

This month's Secret Recipe Club was a super fun one.

I was assigned to Sarah's Kitchen, a wonderfully delicious collection of recipes blogged by Sarah, who is originally from England, but who now lives in Texas.

There were so many amazing recipes on her site, and I had a really hard time choosing. Seriously, I had no less than half a dozen recipes on my rotating list all month long.

But the one recipe that never left the list was her Mongolian Beef recipe.  She said that it is a copycat recipe for P.F. Chang's version of the dish. I've never tried the "original," but the recipe looked so tempting, that I couldn't get it out of my mind. 

The dish is actually super simple, with only a few ingredients.  The sauce is a combination of soy sauce, water, brown sugar, minced garlic and minced ginger.

And then there's the beef. The recipe calls for flank steak. Our local supermarket had london broil on really good sale, so I went with that.  The meat was sliced...

...then coated in cornstarch.

And then it was a simple matter of boiling the sauce and frying the meat!

Once the meat was cooked, it was combined with the sauce, and that was it!

I served the meat over rice, with a side of broccoli.

This dish was a huge hit with the whole family. Little man ate every bite. Little miss asked for seconds. Daddy was amazed. And I... may or may not have licked the plate.

I can't wait to make this again.

Sarah, thank you so much for this amazing recipe, and for all of the delicious recipes on your blog! I can't wait to try your coconut lime chicken and mango coconut jasmine rice, not to mention any one of your many mouthwatering versions of ribs!

Mongolian Beef
(from Sarah's Kitchen)

2 teaspoons vegetable oil
1/2 teaspoon fresh ginger, minced
1 tablespoon garlic, minced
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (recipe called for about 1 cup, I used about half)
1 pound flank steak (I used london broil)
1/4 cup cornstarch
3 spring onions, green part only (optional)

Slice the steak against the grain into thin slices. Dip the steak slices into the cornstarch  and let the beef sit for 10.
Meanwhile, heat the 2 teaspoons of vegetable oil in a medium saucepan over medium. Add the ginger and garlic to the pan, then quickly add the soy sauce and water. Dissolve the brown sugar in the sauce, then increase the heat and boil for 3 minutes or until the sauce thickens. Remove it from the heat.
Heat the frying oil in a wok or large frying pan over medium heat. Add the beef and cook for 2 or 3 minutes. Remove the beef from the oil and add it to the pan with the sauce, along with the spring onion slices (if using) and stir together.
Serve over rice.


  1. The very first oriental food I had in my life was Mongolian Beef and I loved it. Wonder why I've never made it? Great SRC choice and I'll be trying this one.

  2. I don't think I've actually ever had mongolian beef before, but this looks pretty darn tasty and simple! Great pick this month.

  3. This looks great Shelley! I can't wait to try it.

  4. Don't you love when a restaurant quality dish is so easy to make at home?

  5. How mouthwatering! What a great dinner! Nice SRC choice. :)

  6. Your Mongolian Beef looks delicious and a great selection for the SRC!

  7. My husband would love this dish! Great SRC choice.


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