My absolute, all-time favorite Chinese takeout dish is Mongolian Beef, so I was super excited to create my own Mongolian Beef recipe at home that tastes pretty darn similar to the dish served at the chain restaurant PF Chang’s. I’ve made this a few times over the last month, generally when the husband was travelling and I LOVE it…and its super easy to make.
My version is kind of a sweet/savory dish but if you prefer yours on the spicier side, then by all means, add in a few hot hot peppers in addition to the bell peppers and maybe a few squirts of Sriracha on top.
One thing to note…the white, crispy noodles (Saifun) are optional…if you’ve ever ordered this dish as takeout, you probably received a little bag of these noodles. I love them, and don’t mind the extra work to make them (or the calories since its a special treat) but they’re definitely optional.
Homemade Mongolian Beef
Saifun/Bean Thread Noodles (optional, available in the Asian section of most groceries)
Oil for frying (also optional)
2 teaspoons vegetable oil
1 teaspoon fresh ginger, grated
1 clove garlic, crushed
1/2 cup soy sauce
1/2 cup water
3/4 cup brown sugar
1 Tsp. vegetable oil
1 lb flank steak, sliced into strips against the grain
1/4 cup cornstarch
1 red pepper, sliced into strips
1 serrano pepper, thinly sliced (optional)
1 very large bunch green onions, sliced into 2 inch strips
If using the bean threads, heat about 2 inches of vegetable oil in a pot until very hot. Break or cut the bean thread noodles into small bunches (about a small handful). Test the oil by dropping a piece into the pot — if it crackles and puffs up right away, the oil is ready. Drop the bean thread bunches into the oil in small handfuls and watch as they crackle and puff. This should literally take seconds to happen. Use a slotted spoon to remove to a plate covered in paper towels to drain. Set aside.
For the sauce, combine the 2 teaspoons of vegetable oil, ginger, and garlic in a small pot over medium heat and cook for a minute or two, until fragrant. Add the soy sauce, water and brown sugar and stir until the sugar is dissolved. Lower the heat to low and continue cooking to allow the mixture to thicken slightly.
Meanwhile, put the cornstarch in a shallow dish or plastic bag and dredge each piece of steak to lightly coat on both sides. Shake off the extra cornstarch. Place the 2 Tsp. oil in a large sautee pan or wok over high heat and add the steak. Stir-fry, turning the steak pieces occasionally, until the meat is about halfway cooked (about 2 or 3 minutes). Add the pepper slices and cook a few minutes more, until the peppers are crisp-tender and the meat is cooked. Add the sauce and green onions and continue cooking for another minute until all are evenly heated and coated in sauce.
To serve, place the bean thread noodles on a plate to make a “nest”, top with the beef, peppers and onions.