How to Cook Panda Express Mongolian Beef
This Panda Express Mongolian Beef copycat recipe is based on the Mongolian beef from one of the largest American Chinese fast-food chains.
Among many popular Panda Express dishes, Mongolian Beef stands out as a flavorful and satisfying option for those seeking a balance of sweet and savory flavors. In this article, we will delve into the origins and ingredients of Mongolian Beef, as well as its appeal and culinary experience at Panda Express.
You can see the Panda Express menu here.
About Mongolian Beef
Despite its name, Mongolian Beef is not a traditional Mongolian dish. In fact, it has no direct link to the Mongolian cuisine of the Mongol Empire. The dish is believed to have originated in Taiwan or the United States during the mid-20th century. Its popularity soared with the rise of Chinese-American cuisine, and it has since become a staple in many Chinese fast-food restaurants, including Panda Express.
Making Panda Express Mongolian Beef
Panda Express’ Mongolian Beef typically consists of tender strips of marinated beef, wok-tossed with scallions and garlic, and glazed in a rich and savory sauce. The key ingredients that contribute to the dish’s distinctive flavor profile include soy sauce, brown sugar, ginger, garlic, hoisin sauce, and cooking wine. The beef is often cooked to perfection, allowing it to retain its tenderness and juiciness, while the sauce caramelizes to create a glossy and delicious coating.
One of the reasons Mongolian Beef has become a favorite among Panda Express customers is its delightful flavor profile. The dish strikes a harmonious balance between sweet and savory, with the umami-rich sauce complementing the natural richness of the beef. The tender beef strips, infused with the aromatic combination of garlic and ginger, offer a satisfying contrast in texture and taste.
Panda Express Mongolian Beef offers a delightful and accessible taste of Chinese-American cuisine. While not a traditional Mongolian dish, its popularity and distinctive flavor profile have made it a beloved choice for many. With its tender beef, flavorful sauce, and aromatic blend of ingredients, Mongolian Beef at Panda Express delivers a satisfying culinary experience that continues to captivate taste buds around the world. So, next time you find yourself at Panda Express, be sure to try their Mongolian Beef for a delicious and memorable dining experience.
Serving Mongolian Beef
The recipe here is for the basic Mongolian Beef. Panda Express usually add broccoli and you can add that to the recipe if desired. Onion is also a good addition. To look fancy, garnish with some rice noodles!
Here are a few other Asian or Chinese recipes for you to try:
Here is the copycat Pandan Express Mongolian Beef Recipe
Copycat Panda Express Mongolian Beef
Make Chinese at home that is as good as takeout! This copycat Panda Express Mongolian Beef recipe is sure to be a family favorite.
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 845Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 179mgSodium: 3657mgCarbohydrates: 88gFiber: 1gSugar: 67gProtein: 69g
Last Updated on June 27, 2023 by Carleen
