Mongolian beef

www.favfamilyrecipes.com/mongolian-beef.htmlA recipe developed from P.F. Changs

My son is my muse when it comes to cooking because he loves all food in general and he loves my cooking so I try to cook food that I know he wants to eat. This is one of his all time favorite dish so I decided to teach myself how to make it.

Looked for as close as possible authentic traditional Mongolian beef here it is.

This is my take on the classic Mongolian beef. Like most Asian dishes you can substitute or add different vegetables.

My husband loves Mongolian beef. I found a recipe a couple years ago that was a knock off of PF Changs Mongolian beef. I didn't care for that recipe so I tweaked it and made it my own and came up with this. Needless to say, he said it was the best Mongolian beef he has ever had, no joke. Must say so myself it was the best I ever had too.

This Mongolian Beef is tender, flavorful, and coated in a rich, savory-sweet sauce. The beef is stir-fried until perfectly caramelized, then tossed with a delicious garlic and soy-based glaze. It’s a quick and satisfying dish, perfect with steamed rice! Enjoy!

I came across a similar recipe while meal prepping years ago and it immediately became a favorite dish.

Saw this recipe online, it was a little sweet for me, I would recommend a little less sugar.

Quick, easy, affordable, and tasty! The original recipe came from the Closet Cooking website. After giving it a test run and getting everyone's input, this improved version is a keeper. The sauce has been thinned a bit and the hoisin doubled. I think it would also be good with the addition of sliced water chestnuts and snow pea pods for crunch.

Mongolian beef is a dish served in Chinese-American and Chinese-Australian restaurants consisting of sliced beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers(wikipedia). I made this one according to my taste

Sometimes it's just the Hubbalicious and me, which is why I have these occasional recipes for two.This recipe is easily doubled, but you'll still want to stir fry in smaller batches to get the best result (as is generally the case for stir-frying on a regular home stove rather than commercial stove - you want as high a heat as you can get and too-big batches of ingredients dilute the heat too much for optimal stir-frying).For example, if you double the recipe, do the beef in four equal batches, and the veg in two batches. It'll still be good if you're in a hurry and you cook all the veg at once and all the beef at once, but it'll be even better if you do it the other way. :)

Found this one on Facebook

I call it Faux as to not upset anyone because this is totally a short cut dish. Its been such a busy day but I wanted to get a healthy dinner on the table. (Those who know me know that I NEED veggies withevery meal) and I didnt want to use every dish in the kitchen (this is a 1 pan dish) the flavour in the end, AMAZING!

This recipe essentially melts in your mouth and has tons of flavor. Simply prep your meal in 10 minutes and let your slow cooker do the rest.

I love Mongolian beef, so I've been trying to find an easy recipe that taste like I like. This one is pretty close. But it seems to be a fine line between the proper flavor, and too salty. Using broth to replace some of the salty soy sauce, balances the salty and flavor out, I think.

remember soy sauce is salty and slice lamb, ginger and garlic thinly :hungry

This quick and easy recipe is delicious, healthy, and enough to feed the family! Pair the meatballs with rice, roasted veggies, or use in a salad. Enjoy!

During this pandemic, our stores are empty. There is hardly any meat. I've stocked up on things like frozen meat balls and SPAM. The turkey meatballs I have are not very good at all. This sauce covers the flavor up some.

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I have also done a chicken version but this is my favorite. I got this off the internet and I actually crave it so I do make it often.