How to Cook Panda Express Mongolian Beef

How to Cook Panda Express Mongolian Beef

Serves: 2

Preparation time: 10 mins

Cooking time: 20 mins

Ingredients needed to make Panda Express Mongolian Beef:

  • 1 lb flank steak
  • 2 large green onions, sliced diagonally into 1’’ pieces
  • 1 tbsp garlic, chopped
  • ½ tsp ginger, minced
  • ½ cup water
  • ½ cup soy sauce
  • ¼ cup cornstarch
  • ¾ cup dark brown sugar
  • 1 cup + 2 tsp vegetable oil

Cooking instructions for Panda Express Mongolian Beef:

  • To make the sauce, drizzle 2 tsp of oil in a medium sized saucepan over moderate heat but don’t let it smoke.
  • Throw in the chopped garlic as well as ginger and sauté briskly for a minute before stirring in the soy sauce before the garlic browns.
  • Empty the cup of brown sugar into the simmering sauce and stir it continuously until the sugar dissolves.
  • Bring the sauce to a boil over higher heat and continue to do so for a couple of minutes or until the sauce turns thick; turn off the heat and set aside.
  • Carve out ¼’’ thick slices from the flank steak from against the grain.
  • Spread the cornstarch across a plate and dip the beef chunks into it.
  • Flip them over to coat either side with the cornstarch and shake off any excess bits.
  • Let the beef rest for about 10 minutes so that the cornstarch remains stuck to the meat.
  • Meanwhile, empty a cup of oil into a wok and heat it over moderate flame until it is hot but doesn’t smoke.
  • Lower the beef chunks into the oil carefully and stir fry for a couple of minutes or until the beef just browns around its sides.
  • Drain the meat out of the wok with the help of a slotted spoon and transfer them to a plate lined with paper towels so absorb any excess grease.
  • Skim off the oil in the wok and return the half cooked beef back to the pan.
  • Continue to sauté for a minute, stirring often, and pour in the sauce over them.
  • Give it a good stir and simmer the mixture for a minute while stirring frequently.
  • Stir in the green onions and continue to cook for another minute.
  • Pass the mixture through a strainer to separate the sauce from the solid ingredients and transfer the residues, that is, the beef and green onions, onto serving plates.
  • Serve right away.

Image credit: Wikimedia Commons

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