I’m pretty sure I could live on Chinese take-out. I never, ever get sick of it, it always sounds good to me! Of course, my favorite dishes are the most unhealthy ones on the menu plus Shane doesn’t like the food from my go-to restaurant, so it’s super rare that we order out for it. Instead, over the past few years we’ve been collecting recipes that allow us to make the dishes we love at home. I know exactly what goes in them, I can customize to suit our tastes, and it’s usually cheaper – win, win win! And even though it means I have to wash the dishes afterward instead of leaving that task to the folks at the restaurant, I’d still vote for the homemade version every time.
Believe it or not, I didn’t add this Mongolian beef to the menu because it’s a take-out favorite. In fact, neither of us had ever tried it before. Glancing down the ingredient list though, it was a pretty safe bet we’d be fans. This is probably the fastest and easiest of the take-out recipes I’ve tried – it definitely comes together more quickly than picking up the phone and waiting for delivery. Actually, now that I’ve said that, I should confess we never do delivery. No matter what we order, Shane always goes and picks it up. So, this also saves him from having to out out. And it was really, really good – the steak was so tender and the sauce very flavorful. A definite repeat, and a fun new addition to our take-out at home repertoire!
What’s your go-to Chinese take-out order? Do you ever make it at home? Do tell, I am ready for my next project π
Mongolian Beef
slightly adapted from Pink Bites
{Note: You could use flank steak for the recipe instead – skirt steak was just more readily available by me.}
1 lb skirt steak, thinly sliced against the grain
1/4 cup cornstarch
1/2 cup water
1/2 cup low-sodium soy sauce
1/4 cup packed light brown sugar
1/2 teaspoon red pepper flakes
3 teaspoons canola oil, divided
1/2 teaspoon grated ginger
1 tablespoon minced garlic (about 2-3 cloves)
2 scallions, thinly sliced
Pat the steak dry then add to a resealable plastic bag. Add the cornstarch to the bag and toss to coat all of the steak evenly. Transfer the steak to a fine mesh strainer and shake off any excess cornstarch. Whisk the water, soy sauce, brown sugar and red pepper flakes together in a medium bowl to make the sauce and set aside.
Set a large wok or nonstick skillet over medium-high heat, and add 1 1/2 teaspoons of the oil. When hot, add the ginger and garlic, stirring just until fragrant, about 15-30 seconds. Add the sauce to the pan and cook for 2 minutes (it won’t thicken up yet, so no worries if yours is thin). Transfer to a bowl.
Increase the heat to high, and add the remaining 1 1/2 teaspoons oil to the pan. Add the beef and cook until browned on all sides (this will happen quickly – just a few minutes). Add the sauce back to the pan with the beef and continue cooking until the sauce reaches your desired consistency – the longer you cook it, the thicker it will become. Add the scallions to the pan, stir to incorporate then remove the pan from the heat. Serve the beef over rice and garnish with extra scallions, if desired.
Ooh, I will deeefinitely be trying this at some point!
loving this take-out fake-out dish!! my fav take-out item is orange chicken or crispy beef but i’d rather make them at home and this will be on the menu next π
Take-out-at-home dishes are my favorite. The flavors here are perfect, Tracey. Beautiful photos, too!
This is my favorite dish! I can’t wait to try this one. It looks amazing.
Looks delicious Tracey! I love to make Chinese food at home, too. SO much more flavor and way less fat π I’m adding this recipe to my Chinese food list, gotta make it soon!! Here’s one of our favorites: http://andrea-thekitchenwitch.blogspot.com/2010/06/chinese-style-chicken-techinque-water.html
This was great, we should have it more often!
This looks easy better than take out!
Hi Tracey, I’m new to your site and just love it! I’ve already made 2 of your recipes & they were delish π My favorite Chinese take out item is Chicken Lo-Mein & I would love to figure out a way to make it at home that would include a) less sodium & b) less fat!
This looks delicious. I’mtrying more savory dishes at home because, with my mom gone on business, I’m tired of just having a burger or turkey sandwhich for dinner. I actually made your turkey meat loaf just the other night and it was so tender and delicious! I can’t wait to try this one out π
This looks so good, I just flagged it.
I think the skirt steak is probably a better choice in terms of tenderness. My wok needs some attention soon.
This is one of Matt’s favorites and I had no idea what was in it…I think I could maybe do this one. You are so right about being able to control the ingredients by doing it yourself. Always a plus.
This looks soooo good! And it sounds super easy. Thanks so much for sharing – I can’t wait to give it a try. π
That really does sound easy! I got hooked on mu shu chicken (not sure if I spelled that right) a few years ago, and now it’s hard to order anything else. It involves Chinese pancakes, which would be an extra step, so I don’t know if I’d be motivated to make it at home. Sometimes it’s nice to let the restaurant handle it!
Oooh, I bought a skirt steak today for another recipe but I’m thinking about changing plans now. We haven’t found a Chinese place that we love here so I’ve been missing it terribly!
I’m always looking for new beef dishes to try – this is perfect!
This looks delicious. My fav take out is sesame chicken.
This sounds delicious. Like you I could live on chinese food and often recreate the dishes at home too. One of my favourites is chinese crispy beef but unfortunately I’ve not been able to get a decent photo to blog it yet, but hope to soon.
Here’s some of my Chinese recipes to date though.
Yum! That looks fantastic!!!
The look is great, I’m sure it’ll satisfy in taste too, I’m going to try the recipe soon, thanks for sharing.
I have everything on hand for this except the steak!! I will hopefully be trying this. Tony’s fave is hunan beef and chicken and broccoli LOL. Our fave chinese place burned down so I haven’t had chinese in quite a while!! I think if I found THE perfect recipe for hunan beef, Tony would probably do whatever I ask LOL!!
I am drooling over your photographs of this dish… Thanks for sharing this recipe! I am a follower!
I have never made Chinese take out at home. Hubby loves Chinese and enjoy it too. I have a few of your chinese recipes bookmarked, and this will be added to list. Mongolian beef is Hubby’s absolute favorite. And it looks easy!
I made this tonight and it was super easy and yummy. I do like mine a little sweeter and will bump up the brown sugar next time. And there definitely will be a next time. I started the rice first and the meal was completely finished by the time the rice was finished.
I made this for dinner tonight and it was absolutely delicious. Next time I’ll use more green onions and maybe a pinch more red pepper flakes. Great recipe, thanks for posting.
Hi Tracey!
Never had Mongolian Beef before (guess that Chinese take-aways are a bit different here as the name is new to me as well) but it sounds so simple in your recipe it is almost not worth letting someone else preparing it for you haha
I’m usually a sucker for hoisin sauce so if you stumple upon a take-away recipe having that I’d be the first to try it myself. π
Cheers,
Tobias
Wow! this look so delicious.
Asha
What An Indian Recipe
how many does this serve??
@Anon – I guess that depends who you’re feeding. I’d say 2-4, though if you’re trying to serve 4, I’d probably plan on a side dish to go with it.
Thanks for posting this recipe! I really enjoyed it. But strangely enough, it tasted super salty to me (and I’m one of those people who loves salt–I usually dump it on my food! I am wondering if maybe the measures for the sugar and the soy sauce should be reversed. Even if not, I think I might try it that way next time!
Thanks, loved this recipe had to add more meat and a little bit more of everything to feed my family. The whole clan was happy
Made this last week on an “I hate everything I know how to make and therefore must find a new recipe” night and it was a HUGE winner with both my husband and 9 year old daughter, both meatitarians. Used the flank steak (no skirt at the local grocery) and it was easy and tasty. Tasted very, very much like our favorite sit-down Asian restaurant. It will be on the regular rotation now — thanks!