Make our Panda Express Mongolian Beef Recipe at home. This favorite of many Chinese Restaurants is easy and fun to make at home.
Photo by Jen R
Panda Express Mongolian Beef
A Panda Express Copycat Recipe
Panda Express
Panda Express is a fast food restaurant chain that serves American Chinese cuisine. Founded in California in 1983, Panda Express has grown from one family-owned restaurant to over 2,200 locations all over the world and is now the largest Asian food restaurant chain in the United States.
Panda Express restaurants were traditionally located in shopping mall food courts, but the chain now operates stand-alone restaurants, as well as locations in universities, casinos, airports, military bases, amusement parks and other venues.
Orange Chicken, Panda Express’ most popular entree was developed in 1987 inspired by the flavors of Hunan Province of China. Since 2016 they have served more than 80 million pounds of Orange Chicken.
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Mongolian Beef
Despite its name, Mongolian Beef has nothing to do with Mongolian Cuisine and originated in Taiwan during the early days of the Mongolian Barbecue craze.
Mongolian Beef typically consists of sliced beef, usually flank steak, cooked with onions in a mild sauce. It is often served with mixed vegetables over steamed rice, or in the US, crispy fried cellophane noodles. It is a staple of many American Chinese restaurants.
Enjoy these Other Mongolian Beef Restaurant Recipes We Have for You here on Secret Copycat Restaurant Recipes
Panda Express Mongolian Beef Recipe
Make our Panda Express Mongolian Beef Recipe at home. This favorite of many Chinese Restaurants is easy and fun to make at home.
Yield: 4 Servings
Ingredients
- 8 ounces Flank Steak or Beef Tenderloin
- 4 tablespoons Corn Starch
- 4 tablespoons Vegetable Oil
- 1 teaspoon Sesame Oil
- 1/2 teaspoon freshly grated Ginger
- 2 cloves Garlic minced
- 1/3 cup Soy Sauce
- 1/3 cup Water
- 1 teaspoon Maggi Seasoning
- 1/2 cup Brown Sugar
- 1 teaspoon Rice Wine Vinegar
- 4 ounces White Button Mushrooms stems removed and quartered
- 2 - 3 Scallions diced
Instructions
- Slice beef very thin, approximately 1/4 to 3/8 inches thick. If you are using skirt steak cut the meat diagonally, it will help make the meat more tender.
- Place meat between sheets of plastic wrap. Use a meat tenderizer and gently pound meat into uniform pieces.
- Place corn starch in a bowl.
- Dip steak pieces into corn starch. Shake off excess.
- Place pieces on a plate and allow meat to rest for 5 - 10 minutes, so the coating sticks to the meat.
- In a wok or large skillet, heat vegetable oil and sesame oil over high heat.
- When oil is hot and shimmering, carefully add a few strips of beef and sauté until just done, and the outside begins to crisp. Remove meat from pan. Repeat until all meat is cooked. Leave oil in pan
- Leave oil in wok or skillet and add minced ginger and garlic. Sauté for about 60 seconds.
- Add soy sauce, water, Maggi seasoning, brown sugar, and rice wine vinegar. Stir until the sauce thickens.
- Return meat to pan. Add quartered button mushrooms and 1/2 of the chopped scallions. Cook for another 60 seconds or so, to heat through.
- Serve hot over steamed rice or Chinese noodles. Scatter remaining scallions over the beef, to garnish.
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Photo of “homemade mongolian beef” is by Jen R and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, Jen R. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Mongolian Beef Information and all Additional Information Courtesy of Wikipedia and is used by permission.
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