Mongolian Beef (Meng Gu Niu Rou)
- camissonia
- Oct 13
- 1 min read
Mongolian Beef is not Mongolian at all, but rather a dish created by early Chinese immigrants to the U.S. Today, the Mongolian Beef dish from the popular restaurant chain P.F. Chang's is probably the most well-known version. The thin, tender slices of flank steak stir-fried in a savory brown sauce with lots of scallions and just a few dried red chiles makes this dish super flavorful, very mildly spicy (unless you bite into the peppers) and, therefore, very accessible and palatable to even the least adventurous of palates. Mongolian beef has a crispy coating and just enough sauce to add a silky texture to the meat. Although dried chiles are the norm, I like to use fresh Fresno chiles instead - feel free to use either.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Slice the flank steak thinly across the grain into 1/4" slices and place into a bowl. Sprinkle with 2 tsp. baking soda and 3 tbsp. water; mix well to combine, cover with plastic wrap, and let sit in the refrigerator a minimum of 30 minutes, up to 2 hours.
2
Place the beef into a colander and rinse very well under cool tap water. Put the beef into a bowl and pat dry with paper towels.
3
Add the marinade ingredients to the beef, stir well, cover, and place in the refrigerator to marinate at least 1 hour. In the meantime, combine all the sauce ingredients together in a bowl or measuring cup; set aside.
4
Prep the vegetables & set aside.
5
Place 1 cup of cornstarch onto a plate or shallow casserole. Dredge the first batch of beef in the cornstarch (you will cook the beef in 3-4 batches so as not to overcrowd the pan since overcrowding lowers the oil temperature quickly and you'll end up with soggy, oily beef).
Heat 1 cup of oil in a wok or large wok or pan over high heat to 350F and add the 1st batch of dredged marinated beef. Cook the beef about 30 second each side, turning over with a slotted spoon or spatula. Remove the beef to a paper towel-lined plate to let drain. Repeat process with the remaining beef and set aside.
6
Remove all but 1 tbsp. oil from the same pan. Heat over high heat and add the minced ginger, garlic, chiles and sliced scallions. Stir fry for about 15-20 seconds until fragrant; add the sauce. Bring the sauce back up to a boil and cook for about 10 seconds. Stir in the cornstarch slurry and stir constantly until the sauce has thickened.
7
Stir in the beef, toss well, and bring back up to a boil; turn off the heat and plate immediately. Serve with steamed white rice.
Instructions
2 lbs flank steak
2 tsp baking soda
3 tbsp water
Steak & Tenderizing Ingredients
1 tbsp soy sauce
1 tbsp Shaohsing wine
1 tbsp vegetable oil
1 tbsp cornstarch
Marinade
1 cup water
1/4 cup soy sauce
2 tsp dark soy sauce
1/4 cup brown sugar
Sauce
1 tbsp cornstarch
2 tbsp water
Cornstarch Slurry
1 tbsp minced fresh ginger
6 cloves garlic minced
2 Fresno chilies seeded and sliced
1 bunch (8) scallions cut along the bias into 1" sections
Vegetables
1 cup cornstarch
Dredge
1 cup vegetable oil
For Frying
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Mongolian Beef (Meng Gu Niu Rou)
Prep Time
2 hr
Cooking Time
20 min
Rest Time
0
Total Time
2 hr 20 min
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