30 Minute Pineapple Ginger Mongolian Beef & Snow Peas

Mongolian Beef- the most popular Chinese beef dish (in my humble opinion). Make this better than takeout Mongolian beef with this easy 30-min recipe at home!!

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This is what Chinese takeout should look like.

Piles of veggies and rice, plus some super thin slice beef bathed in the most incredible pineapple ginger Mongolian sauce.

I mean, yikes! Take that P.F. Changs!

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Before our favorite Chinese restaurant closed down we used to get Chinese takeout every Monday night. It was our thing and it was awesome. Except now that I think back on it, I don’t think I really appreciated it as much as I should have… I mean Chinese takeout every monday? That’s a college kid’s dream meal right there.

Beef and broccoli was my thing… well it was eventually. I used to only eat plain white rice. I know, how boring!

Aside from the beef and broccoli, little did I know how much I was missing out with not getting Mongolian beef. After devouring this for the first time, you might find yourself craving Mongolian Beef, dreaming about it. No joke. I speak from experience.

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The flavor in this dish is insane. Like actually insane.

It was the kind of dish that never made it to the table because we just kept taking spoonful after spoonful from the skillet. SO GOOD.

So in other words, YOU NEED TO MAKE THIS BEEF! (would it help if I said, PLEASE!)

30 Minute Pineapple Ginger Mongolian Beef & Snow Peas

Mongolian Beef- the most popular Chinese beef dish (in my humble opinion). Make this better than takeout Mongolian beef with this easy 30-min recipe at home!!

Ingredients:

For the sauce

  • 1/2 cup soy sauce
  • 1/2 cup pineapple juice
  • 1/2 cup brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 tbsp vegetable oil
  • 1/2 cup water

For the stir fry:

  • 2 lb flank steak, slice into thin small pieces against the grain
  • ½ cup cornstarch
  • 3 Tablespoons Peanut Or Olive Oil
  • 8 ounces, weight Fresh Snow Peas, Ends Trimmed

For serving:

  • white rice, thinly sliced green onions, edamame, and shredded carrots, and toasted sesame seeds

Directions:

  1. In a small bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, vegetable oil, and water. Set aside.
  2. Heat oil in a heavy skillet or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
  3. In a large bowl, toss together cornstarch and beef, until beef is completely coated and evenly distributed.
  4. With tongs, add half the meat mixture and half the scallions to the skillet. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
  5. Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, and the snow peas back into the skillet.
  6. Stir in sauce and cook until the sauce thickens and coats the beef and caramelize, about 3-5 minutes.
  7. Place rice in a bowl and top with veggies. Sprinkle green onions, edamame, and shredded carrots, and toasted sesame seeds over top.