Every time I would go to any cafe restaurant, Mongolian Beef would always attract me. But I was always hesitant on ordering it fearing, “what if I don’t like it?”.
But then one fine day I decided to cook it for myself. I found a recipe on the internet which (according to the reviews) was same as the Mongolian beef served at PF Chang’s. I changed the recipe and added a few more ingredients to the original recipe so that it qualifies for my Pakistani taste palette. 😀 The recipe is as follows:
Prep time: 15 mins
Cooking time: 15-20 mins
- Beef – 500 gram undercut thinly sliced
- Soy sauce – half cup
- Water – half cup
- Brown sugar – 1/3 – 1/2 cup
- Ginger – 1 tsp chopped
- Garlic – 1 tbsp chopped
- Corn flour – half cup
- Salt (if needed)
- Black pepper – half tsp
- Red chili powder – half tsp
- Green chilies – 6-8 sliced
- Green onions – 1 sliced
Cut the beef undercut into thin slices, and coat it with cornflour. Dust off the excess corn flour. Keep it aside for ten minutes
In a pan heat a tsp of oil and saute the ginger and garlic for a min on low flame. Add in the soy sauce, water, brown sugar, red chili powder and black pepper powder and cook till it comes to a boil and the sugar is dissolved. Remove from heat.
In a wok heat quarter cup oil. Once it is hot enough, on high flame, cook the the corn flour coated beef till it turns brown. Add in the prepared soy sauce and brown sugar sauce and cook it till beef is done. You can add cornflour and water mixture if you want to thicken the gravy. Lastly add the sliced green chilies and stir-fry for a minute. Taste the gravy if it needs salt, since soy sauce is already salty so i didn’t add salt to my dish. Mongolian Beef is ready!
Garnish it with sliced green onions and serve it with white rice.
My version of the dish is sweet yet spicy. You can always play with the recipe to suit your palette. I hope you will enjoy it. Please give your feedback. 🙂