Mongolian Beef

I love recreating restaurant dishes at home because it is so much cheaper and you can really make it taste just how you want it to. Tom and I both like Mongolian Beef so I thought I would try this recipe I found on the Table For Two Blog. Head on over there to check out the recipe or follow my step by step photos.


The original recipe calls for green onion but I wanted more veggies so I added green pepper and onion. You also need beef, soy sauce, corn starch, brown sugar, ginger, garlic and some cooking oil. I am using rice bran oil.


Chop up your meat nice and thin. This ensures it will cook quickly and evenly.


Coat the beef with corn starch.


I found it easiest to do this with my hands. Once it is coated get it in the fridge for about 10 minutes while you prep the rest of the food.


Peel your ginger.


Mince it with a knife or your trusty microplane.


Mince the garlic as well.


Chop whatever veggies you are using.


Combine the soy sauce, water and brown sugar.


Saute the garlic and ginger in some oil.


Get it in with the soy sauce mixture and let it boil for about 2 minutes then set it aside.


Saute your vegetables.


Get them out of there.


Saute the beef. Don't over crowd the pan or you will end up steaming your beef.


Get the beef out on to a paper towel to drain.


Pour the soy sauce mixture into the frying pan and let it come to a boil.


Toss the meat back in and you will see the sauce start to thicken immediately from the corn starch. Once it is thickened up you are ready to eat. Plate it with some rice or noodles and enjoy.


This is a fast way to get a tasty dinner on the table and brings you all the great flavors of Chinese take out for a lot less money.