Recipe: Appetizing Faux-golian Beef (Mongolian Beef)

Faux-golian Beef (Mongolian Beef). Slice your beef thinly against the grain and toss in corn starch and set aside. In a bowl mix together your soy sauce,sriracha, water, brown sugar and grated fresh ginger. Heat oil on high heat and sear the beef on both sides to brown lightly.

When you combine the cornstarch with the beef, this gives it the distinct crunch on the outside and tender inside. Tips and Tricks for making the perfect Mongolian beef: Mongolian beef is delicious, with silky and tender beef in a rich and savory Chinese brown sauce. My Mongolian beef recipe is very close to the taste of PF Chang's Mongolian beef. You can have Faux-golian Beef (Mongolian Beef) using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Faux-golian Beef (Mongolian Beef)

It's 1-1.5 lb of flank steak.
You need 1/2 cup of soy sauce.
It's 1/3 cup of water.
Prepare 1/2 cup of brown sugar.
Prepare 2 tsp of sriracha.
It's 2 cloves of garlic.
Prepare 3 tbs of vegetable oil.
It's 2 tbs of grated fresh ginger.
It's 1/4 cup of corn starch.
It's 3 cups of kale.
You need 1/2 of fresh lemon.

It's savory, slightly sweet, with melt-in-your-mouth beef. It's also healthier, less greasy, with a sauce that is so yummy with steamed white or brown rice. Flank steak: Thinly sliced flank steak is the perfect cut of meat for this Mongolian Beef recipe because it cooks super quickly! Cornstarch: A little cornstarch is added to the flank steak to help it sear perfectly in the pan and give it just a bit of crunch on the outside.

Faux-golian Beef (Mongolian Beef) step by step

Slice your beef thinly against the grain and toss in corn starch and set aside..
In a bowl mix together your soy sauce,sriracha, water, brown sugar and grated fresh ginger..
Heat oil on high heat and sear the beef on both sides to brown lightly. Once browned (should only take 4 min tops) remove beef and set aside..
Add minced garlic to the pan and sautéed 2min then pour in your sauce. Bring the sauce to a boil then turn heat to medium for the sauce to reduce.
Once the sauce has thickned, add the beef back into the pan and toss in the sauce. Continue to cook 1 min..
Move the beef to one side of the pan, and add your chopped kale to the other side. The kale will take just 2 min to cook. Squeeze the juice of 1/2 lemon onto the kale.
Serve in a bowl on top of jasmine (or white) rice and drizzle everything with extra sauce..
Omgggg when you mix the lemony kale with the salty/spiciness of the beef. Its sooo good!!!!(not sure why the picture is saving sideways).

It also helps thicken the sauce just a smidge. The Mongolian Beef is great for meal prep because it will keep well refrigerated for up to three days. This is also a great recipe to use as meal prep and keep in individual portions to take to work and reheat for lunch. What is the best cut for a Mongolian Beef recipe? Flank steak is best for the recipe.