Learn The Secret To Making Mongolian Beef Panlasang Pinoy – It’s Easier Than You Think!

Embark on a gastronomic journey with this comprehensive guide on how to cook Mongolian beef panlasang Pinoy. This beloved dish, a fusion of Eastern and Filipino flavors, tantalizes the palate with its savory sauce and tender beef slices. Follow our step-by-step instructions and prepare to impress your family and friends with this culinary masterpiece.

Ingredients

• 1 pound flank steak, thinly sliced against the grain
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup water
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup thinly sliced green onions
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup thinly sliced carrots
• 2 tablespoons vegetable oil

Instructions

1. Marinate the Beef

In a large bowl, combine the sliced flank steak, soy sauce, brown sugar, water, rice vinegar, sesame oil, cornstarch, black pepper, garlic powder, and onion powder. Mix well to coat the beef evenly. Cover and refrigerate for at least 30 minutes, but no longer than 24 hours.

2. Prepare the Vegetables

While the beef is marinating, prepare the vegetables. Thinly slice the green onions, red bell pepper, and carrots. Set aside in separate bowls.

3. Heat the Oil

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

4. Cook the Beef

Remove the beef from the marinade and shake off any excess liquid. Add the beef to the hot oil and cook in batches until browned on all sides. Remove the beef from the skillet and set aside.

5. Sauté the Vegetables

Add the sliced green onions, red bell pepper, and carrots to the skillet. Sauté until softened and slightly caramelized, about 5-7 minutes.

6. Add the Marinade

Pour the remaining marinade into the skillet and bring to a simmer. Cook until the sauce thickens, about 2-3 minutes.

7. Return the Beef

Return the browned beef to the skillet and stir to coat in the sauce. Cook for an additional 2-3 minutes, or until the beef is heated through.

8. Serve

Garnish with additional green onions and serve immediately over steamed rice or your favorite noodles.

Tips for Success

• For extra tenderness, use a meat mallet to tenderize the flank steak before slicing.
• If you don’t have brown sugar, you can substitute white sugar.
• Adjust the amount of soy sauce to your taste.
• If the sauce is too thick, add a little water or chicken broth.
• Serve with a side of jasmine rice to soak up the delicious sauce.

Variations

• For a spicier dish, add a dash of chili flakes or Sriracha to the marinade.
• Add other vegetables to your liking, such as broccoli, baby corn, or snap peas.
• Use chicken or pork instead of beef.

The Bottom Line

There you have it, the ultimate guide to cooking Mongolian beef panlasang Pinoy. With its savory sauce, tender beef, and vibrant vegetables, this dish is sure to become a family favorite. Impress your loved ones with this culinary masterpiece and enjoy a taste of the Orient with a Filipino twist.

Top Questions Asked

Q: Can I use a different cut of beef for this recipe?
A: Yes, you can use other cuts of beef such as sirloin, skirt steak, or even top round steak. However, flank steak is the traditional cut for Mongolian beef and provides the best flavor and texture.

Q: How long can I marinate the beef?
A: You can marinate the beef for as little as 30 minutes or as long as 24 hours. Longer marinating times will result in more tender beef.

Q: Can I make the sauce ahead of time?
A: Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Simply reheat the sauce before adding the beef and vegetables.