My favorite dish to order when I go to my favorite Chinese restaurant ( P.F. Chang's China Bistro) is their Mongolian Beef. The beef is saturated in a thick, rich, dark, sweet and savory soy sauce glaze. And the flavor of the green onions and other veggies just go so well with the beef and sauce!
I've been trying to re-create their recipe at home and I think I came very close with this simpler version of the recipe! I made it with 93% lean ground beef. It cooks up so quickly! In about 20 minutes you have a really tasty version of Mongolian Beef!
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| Super Easy Poor Man's Mongolian Beef INGREDIENTS: 1 lb. 93% lean ground beef 2 Tbls. pure sesame oil 4 cloves garlic - minced 1/4 tsp. fresh ginger - grated 1/4 cup soy sauce 1/2 cup brown sugar 1/4 tsp. cayenne pepper 1/2 cup green onions - chopped 2 tsp. dry sherry or dry vermouth 2 tsp. dry white wine 2 tsp. white vinegar 2 tsp. creamy peanut butter 1/4 tsp black pepper 2 cups cooked rice - I use jasmine DIRECTIONS: In a large skillet over medium heat, brown the ground beef in the sesame oil with the garlic. Cook while constantly stirring until the meat is very well browned and most of the meat juices have evaporated. Now add in all remaining ingredients except for 1/4 cup of the green onions and the rice. Simmer for a few minutes to heat thoroughly and to marry all the flavors of the ingredients. Serve warm over cooked rice with green onions on top. Serves 2 |
Lillian this looks amazing! Just printed, thank you!! ♥
ReplyDeleteHi Didi! Thank you so much!!!! =D
DeleteWow, this looks great. Just the kind of meal that gets me hungry! Reading through the recipe, I can tell I would really love it.
ReplyDeleteI pinned it, and will definitely be trying it.
Thank you so much Curt! Please give me your feedback (pun...lol) when you try it! =)
DeleteLillian, this looks great. I have all the ingredients on hand except the sherry, which I can pick up in the next day or two. And I too love PF Changs and haven't tried this dish yet. I'm hooked on their chicken lettuce wraps. Thanks for doing all the experimenting for us.
ReplyDeleteThank you so much! Please comeback and tell me what you think of this! =)
DeleteSounds very yummy!
ReplyDeleteThank you so much Medja! =)
DeleteLillian, Sylvia raved about the deliciousness of this. I am making this ASAP...just need the green onions & fresh ginger. Will pick up tomorrow.
ReplyDeleteThank you so much Judith! I'm so glad she liked it! I can't wait to hear what you think too! =D
DeleteI just made the beef and am cooking some noodles now (no rice in the house). Absolutely delish, and I'd like to post the recipe on my blog with the few changes I made. I will of course give you all the credit. This is so blog worthy, I need to share. I absolutely love, love the hint of peanut butter and sherry. This is a 5 star recipe, thanks for doing all the work for us.
ReplyDeleteThank you so much Linda! Yes, I would absolutely love for you to share this on your blog! Please send me the link, I'd love to see it when you post it! =D
DeleteLooks absolutely delicious, must try!!!
ReplyDeleteThanks Lynn! Please comeback and let me know when you do! =D
DeleteThis looks really simple to do Lillian! Thanks so much for sharing! I love Mongolian beef too. I have been craving for it since last week so I decided to make one on my own. This will be a great recipe to start with!
ReplyDeleteLiz Peters
Thank you so much Liz! I hope you like it as much as we do! =)
DeleteWhat type of white wine and sherry do you use??? I NEVER buy either one of these! Thanks for your answer! I love the way this sounds!!!
ReplyDeleteThank you so much! I use any white wine I have in the house, usually chardonnay. It doesn't have to be an expensive wine either. I buy the cheapest one in the liquor store for cooking. And for the vermouth I used Martini & Rossi, but the cheapest brand is fine this.
DeleteThis looks so tasty. I will definitely be trying it.
ReplyDeleteThank you so much Corina! I hope you will try this! =D
DeleteI made this last night, we all loved it. Substituted coconut sugar from the brown sugar for a lower glycemic index. Next time I make it I'm going to add a bunch of shredded
ReplyDeleteveggies to make it stretch a little bit further. I have zero leftovers in the fridge from this dish, and that is saying something!
Hi Elizabeth! I'm so glad you liked my recipe! I love your idea of adding veggies...that would be a great addition! Thank you so much for letting me know =D
DeleteGreat recipe! Just made it and and finish the last bites off of my plate. Definitely putting this my repertoire of recipes! Only thing I did not add was the sherry wine and that was because i didn't have any. Thanks!
ReplyDeleteHi Melissa! Thank you so much for trying my recipe...I'm so glad you liked it! I love hearing that. And thank you for coming back to let me know...that is so very appreciated =D
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