Faux-golian Beef (Mongolian Beef)
Faux-golian Beef (Mongolian Beef)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, faux-golian beef (mongolian beef). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Mongolian Beef is one of the best Chinese recipes. This easy Mongolian beef recipe is better than Chinese takeout and PF Chang's. The name of the dish is misleading because it's not a traditional Mongolian dish from Mongolia.

Faux-golian Beef (Mongolian Beef) is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Faux-golian Beef (Mongolian Beef) is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook faux-golian beef (mongolian beef) using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Faux-golian Beef (Mongolian Beef):
  1. Make ready 1-1.5 lb flank steak
  2. Get 1/2 cup soy sauce
  3. Prepare 1/3 cup water
  4. Take 1/2 cup brown sugar
  5. Get 2 tsp sriracha
  6. Make ready 2 cloves garlic
  7. Make ready 3 tbs vegetable oil
  8. Take 2 tbs grated fresh ginger
  9. Get 1/4 cup corn starch
  10. Make ready 3 cups kale
  11. Prepare 1/2 fresh lemon

How to make the Mongolian Beef that is Better Than Chinese Restaurant Takeout. I will share with you the Secrets to the Best Mongolian Beef!!! This Mongolian beef is generous on the flavor, and cooks up quickly for a delicious better-than-restaurant quality meal at home! The next time you're craving Mongolian beef in that savory-sweet and glossy sauce, skip the trip to the restaurant and make this popular dish in the comfort of your own.

Instructions to make Faux-golian Beef (Mongolian Beef):
  1. Slice your beef thinly against the grain and toss in corn starch and set aside.
  2. In a bowl mix together your soy sauce,sriracha, water, brown sugar and grated fresh ginger.
  3. Heat oil on high heat and sear the beef on both sides to brown lightly. Once browned (should only take 4 min tops) remove beef and set aside.
  4. Add minced garlic to the pan and sautéed 2min then pour in your sauce. Bring the sauce to a boil then turn heat to medium for the sauce to reduce
  5. Once the sauce has thickned, add the beef back into the pan and toss in the sauce. Continue to cook 1 min.
  6. Move the beef to one side of the pan, and add your chopped kale to the other side. The kale will take just 2 min to cook. Squeeze the juice of 1/2 lemon onto the kale
  7. Serve in a bowl on top of jasmine (or white) rice and drizzle everything with extra sauce.
  8. Omgggg when you mix the lemony kale with the salty/spiciness of the beef. Its sooo good!!!!(not sure why the picture is saving sideways)

Mongolian beef is a dish served in Chinese restaurants consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles. The best recipe for Mongolian Beef is here. Step by step pictures of the original sticky beef dish that got a website named after it.

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