Courtesy of cookingprofessionally.com
Copycat Mongolian Beef
Time: 30 minutes
Yield: 4 servings
Mongolian beef is one of the great classics of Chinese restaurants, with roots in Taiwanese barbeque. Copycat Mongolian Beef ensures you never have to call for take-out again when you’re craving that sweet-and-sour, tangy sauce with juicy slices of beef. In fact, Copycat Mongolian Beef can be on the table faster than any delivery, making it possible for you to enjoy it at its peak flavor. Weeknight dinners just got a lot more interesting.
• 1 tablespoon soybean oil
• 12 ounces beef tenderloin, sliced into bite-sized pieces
• 1/2 teaspoon garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons sugar
• 1 teaspoon rice wine
• 1/4 cup green onions, sliced, using only the green parts
• 1/2 teaspoon sesame oil
• white rice, cooked, for serving (optional)
Heat the soybean oil in a sauté pan over high heat on the stove-top.
Once the oil is shimmering, add the beef and cook until browned and cooked through, for about 2 minutes.
Reduce the heat to medium.
Add the garlic and toss, cooking until fragrant, about 1 minute.
Add the soy sauce, sugar, and rice wine. Bring the mixture to a boil.
Continue cooking and reduce the sauce until it caramelizes onto the beef.
Add the green onion and toss to incorporate.
Drizzle on the sesame oil and serve hot over rice!