How to Prepare Perfect Faux-golian Beef (Mongolian Beef)

Faux-golian Beef (Mongolian Beef). 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.

Delicious Mongolian Beef Recipe is made with juicy beef strips, sauteed bell peppers and onion all coated in a delicious savory sauce. This Mongolian beef is generous on the flavor, and cooks up quickly for a delicious better-than-restaurant quality meal at home! This Mongolian Beef recipe is a crispy homemade version that's less sweet and more flavorful than most. You can cook Faux-golian Beef (Mongolian Beef) using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Faux-golian Beef (Mongolian Beef)

1. It's 1-1.5 lb of flank steak.
2. You need 1/2 cup of soy sauce.
3. Prepare 1/3 cup of water.
4. It's 1/2 cup of brown sugar.
5. Prepare 2 tsp of sriracha.
6. You need 2 cloves of garlic.
7. Prepare 3 tbs of vegetable oil.
8. It's 2 tbs of grated fresh ginger.
9. You need 1/4 cup of corn starch.
10. Prepare 3 cups of kale.
11. Prepare 1/2 of fresh lemon.

It's one of our top recipes for a reason! What exactly are the origins of Mongolian Beef? Because it's definitely not Mongolian… In fact, in Mongolia, more often than not, meat is simply. This Mongolian beef is generous on the flavor, and cooks up quickly for a delicious better-than-restaurant quality meal at home!

Faux-golian Beef (Mongolian Beef) instructions

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).

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. In case you wonder, Mongolian Beef has nothing to do with Mongolia. The true origins of Mongolian Beef are not clear. Some believe that this dish originated from China, where naming restaurants or dishes after Mongolia is appealing to the local population. Mongolian beef is a dish served in Chinese restaurants consisting of sliced beef, typically flank steak, usually made with onions.