When it comes to a harmonious blend of bold flavors and culinary expertise, Panda Express stands out as a beacon of excellence in the world of fast-casual dining. One of their most celebrated dishes, the Mongolian Beef, is a testament to the artistry that goes into crafting a dish that not only tantalizes the taste buds but also leaves a lasting impression of satisfaction.
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In this article, we delve into the delightful realm of Panda Express Mongolian Beef, exploring its origins, flavor profile, and the culinary mastery that goes into creating this iconic dish.
Ingredients
- 1 pound flank steak, thinly sliced
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar, packed
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions to Make Panda Express Mongolian Beef
- Prepare the Flank Steak:
- Place the sliced flank steak in a bowl and coat it evenly with cornstarch. This helps to tenderize the meat and create a crispy texture when cooked.
- Heat the Vegetable Oil:
- In a wok or a large skillet, heat the vegetable oil over medium-high heat. Ensure the oil is hot before adding the beef.
- Sear the Beef:
- Add the cornstarch-coated flank steak to the hot oil, spreading it out to ensure even cooking. Sear the beef on both sides until it becomes brown and crispy. This should take about 2-3 minutes per side. Once done, remove the beef from the pan and set it aside.
- Prepare the Sauce:
- In the same pan, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Be careful not to burn them.
- Add soy sauce, water, and brown sugar to the pan. Stir the mixture well to combine. Allow the sauce to simmer and thicken for about 2-3 minutes.
- Combine Beef and Sauce:
- Return the seared beef to the pan, coating it evenly with the sauce. Let it simmer for an additional 2-3 minutes, allowing the flavors to meld.
- Garnish and Serve:
- Once the sauce has thickened and the beef is fully coated, sprinkle sliced green onions on top. For an extra touch, add sesame seeds for garnish.
- Serve Hot:
- Plate the Panda Express Mongolian Beef over steamed rice or noodles. Ensure to spoon some of the delicious sauce over the beef. Serve hot and enjoy the rich, savory flavors.
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Panda Express Mongolian Beef Recipe
Servings: 4
Ingredients
- 1 pound flank steak thinly sliced
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 teaspoon ginger grated
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar packed
- 2 green onions sliced (for garnish)
- Sesame seeds optional, for garnish
Instructions
Prepare the Flank Steak:
- Place the sliced flank steak in a bowl and coat it evenly with cornstarch. This helps to tenderize the meat and create a crispy texture when cooked.
Heat the Vegetable Oil:
- In a wok or a large skillet, heat the vegetable oil over medium-high heat. Ensure the oil is hot before adding the beef.
Sear the Beef:
- Add the cornstarch-coated flank steak to the hot oil, spreading it out to ensure even cooking. Sear the beef on both sides until it becomes brown and crispy. This should take about 2-3 minutes per side. Once done, remove the beef from the pan and set it aside.
Prepare the Sauce:
- In the same pan, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Be careful not to burn them.
- Add soy sauce, water, and brown sugar to the pan. Stir the mixture well to combine. Allow the sauce to simmer and thicken for about 2-3 minutes.
Combine Beef and Sauce:
- Return the seared beef to the pan, coating it evenly with the sauce. Let it simmer for an additional 2-3 minutes, allowing the flavors to meld.
Garnish and Serve:
- Once the sauce has thickened and the beef is fully coated, sprinkle sliced green onions on top. For an extra touch, add sesame seeds for garnish.
Serve Hot:
- Plate the Panda Express Mongolian Beef over steamed rice or noodles. Ensure to spoon some of the delicious sauce over the beef. Serve hot and enjoy the rich, savory flavors.
