Who doesn’t love a good Fakeaway to end the week? This Mongolian Beef is my healthier take on the Panda Express classic, and it’s packed with flavor! The crispy beef, rich sauce, and the perfect pairing with rice and veggies make it a dish that feels indulgent while helping you stay on track. It’s simple, quick, and perfect for a Friday night treat!
Method
Prepare the Beef
Begin by placing the steak strips in a mixing bowl. Season them generously with salt, pepper, and garlic powder to enhance their natural flavors. Once the seasoning is well distributed, sprinkle the cornflour over the beef, ensuring that each strip is evenly coated. This coating not only helps achieve a crispy texture when cooked but also aids in thickening the sauce later. Toss the beef thoroughly, ensuring there are no clumps of cornflour, and set it aside while you prepare the pan for cooking.
Cook the Beef
Heat a large frying pan or skillet over medium-high heat, adding a small amount of oil to coat the surface evenly. Once the oil is hot, carefully place the steak strips in the pan, ensuring they are in a single layer to allow even cooking. If necessary, cook the beef in batches to prevent overcrowding, which could result in steaming instead of crisping. Allow the beef to sear undisturbed for about 2–3 minutes on one side before flipping to cook the other side for another 2–3 minutes. The goal is to achieve a deep golden-brown, crispy exterior while keeping the inside tender. Once cooked, transfer the beef to a plate and set it aside.
Make the Sauce
In a small mixing bowl, combine the soy sauce, hoisin sauce, brown sugar, honey, water, chili flakes, and ginger powder. Whisk everything together until the ingredients are fully dissolved and well blended. This sauce is the key to achieving the signature sticky, sweet, and slightly spicy coating that makes Mongolian Beef so irresistible.
Cook the Aromatics
Using the same pan in which the beef was cooked, reduce the heat to medium and add a teaspoon of sesame oil. Swirl the oil around the pan before adding the diced onion and crushed garlic. Sauté the aromatics for about 2–3 minutes, stirring frequently, until the onions become soft and translucent while the garlic releases its fragrant aroma. This step is crucial as it builds the base flavor for the sauce, enhancing its depth and richness.
Combine Everything
Pour the prepared sauce mixture into the pan once the onions and garlic are fragrant and slightly golden. Stir continuously as the sauce begins to heat up and slightly thicken. Keep an eye on it, as the sugar content in the sauce can caramelize quickly. As the sauce reaches a glossy, slightly syrupy consistency, return the crispy beef to the pan. Toss the beef thoroughly in the sauce, ensuring each piece is evenly coated in the rich, sticky glaze. Allow it to simmer for another minute or two so the flavors fully meld together.
Serve
Once the beef is fully coated in the sauce, remove the pan from the heat. Serve the Mongolian Beef hot alongside steamed jasmine or basmati rice, with a side of stir-fried vegetables for a well-balanced meal. For an extra indulgent experience, pair it with chicken gyoza or crispy spring rolls.
Mongolian Beef Recipe
Equipment
- Large frying pan or skillet
- Mixing bowls
- Tongs or spatula
- Sauce whisk
Ingredients
- For the Beef:
- 400 g steak strips
- Salt and pepper to taste
- 1 tsp garlic powder
- 20 g cornflour
- For the Sauce:
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 4 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp honey
- 5 tbsp water
- Pinch of chili flakes
- Pinch of ginger powder
- Other Ingredients:
- 1 diced onion
- 3 crushed garlic cloves
Instructions
- Prepare the Beef:Add the steak strips to a bowl and season with salt, pepper, and garlic powder.Sprinkle the cornflour over the beef and toss to coat evenly.
- Cook the Beef:Heat a large frying pan with some oil over medium-high heat.Add the beef strips and cook until crispy and browned, about 2–3 minutes per side.Remove the beef and set it aside on a plate.
- Make the Sauce:In a small bowl, mix all the sauce ingredients except the onion and garlic.
- Cook the Aromatics:Using the same pan, add sesame oil and sauté the onion and garlic until fragrant and softened, about 2–3 minutes.
- Combine:Pour the sauce mixture into the pan and stir until it starts to thicken.Add the cooked beef back to the pan and toss to coat evenly in the sticky sauce.
- Serve:Plate up with a side of steamed rice, stir-fried veggies, and your favorite gyoza.
Notes
- Don’t overcrowd the pan: Cook the beef in batches if needed to ensure it gets crispy.
- Watch the sauce: The sugar can caramelize quickly, so stir frequently to avoid burning.
- Customize the spice: Adjust the chili flakes to make it as mild or spicy as you prefer.
Serving Suggestions
- Pair it with steamed jasmine or basmati rice for a comforting base.
- Add stir-fried veggies like broccoli, carrots, or bell peppers for extra crunch and nutrients.
- For an extra treat, serve with chicken gyoza or spring rolls.
Fun Fact
Despite its name, Mongolian Beef isn’t from Mongolia! This dish has roots in Chinese-American cuisine and became popular in Western-style Chinese restaurants.
Conclusion
This Mongolian Beef is everything you want in a Fakeaway—crispy, sticky, and flavorful. It’s a restaurant-quality dish made right in your kitchen. Perfect for sharing (or not), it’s bound to become a regular on your dinner table. Give it a try and let me know what you think!