Experience the bold flavors of Mongolian Beef with this easy-to-follow recipe.
Tender slices of flank steak are coated in a savory sauce infused with ginger, garlic, and dried red chilis, creating a deliciously satisfying dish that’s perfect for any occasion.
Ingredients:
- ¼ cup plus 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 ½ tablespoons water
- 1 ½ pounds flank steak, thinly sliced against the grain
- Salt and black pepper, to taste
- ¼ cup cornstarch
- About 6 tablespoons vegetable oil (avocado or peanut preferred)
- 2 teaspoons grated ginger
- 5 dried red chilis
- 2 teaspoons garlic, pressed
- 4 green onions, sliced into 1-inch pieces
- Rice, for serving (optional)
- Roasted white sesame, for garnish (optional)
Instructions
Step 1: In a bowl, whisk together hoisin sauce, soy sauce, brown sugar, and water until well combined. Set aside.
Step 2: Season sliced flank steak with salt and black pepper, then toss with cornstarch until evenly coated.
Heat 4 tablespoons of oil in a wok or heavy-bottomed pan over high heat. Sear the steak in batches until browned on both sides.
Transfer to a plate and set aside.
Step 3: Reduce heat to medium-low. Add remaining oil to the pan.
Stir-fry dried red chilis for 30 seconds, then add grated ginger and pressed garlic. Cook for another 30 seconds until fragrant.
Step 4: Return seared beef to the pan. Add sliced green onions and prepared sauce.
Toss everything together for about 30 seconds until heated through and well coated.
Step 5: Top with roasted white sesame, serve and enjoy!
Frequently Asked Questions (FAQs):
1. Can I use a different cut of beef?
Yes, you can use sirloin or ribeye for a more tender texture. Adjust the cooking time as needed.
2. How spicy is this dish?
The dried red chilis add a mild kick. Feel free to adjust by adding or reducing the chilis to suit your preference.
3. Can I make this dish gluten-free?
Yes, substitute soy sauce with gluten-free tamari or coconut aminos. Check other ingredients for gluten as well.
4. What can I serve with Mongolian Beef?
Rice is a classic pairing, but you can also serve it with steamed vegetables or noodles for a complete meal.
5. Can I prepare this ahead of time?
The sauce can be made ahead and stored in the fridge. Cook the beef fresh for the best texture when ready to serve.
Mongolian Beef
Ingredients
- ¼ cup plus 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 ½ tbsp water
- 1 ½ lb flank steak thinly sliced against the grain
- ¼ cup cornstarch
- 6 tbsp vegetable oil avocado or peanut preferred
- 2 tsp grated ginger
- 5 dried red chilis
- 2 tsp garlic pressed
- 4 green onions sliced into 1-inch pieces
- Salt and black pepper to taste
- Rice for serving optional
- Roasted white sesame for garnish optional
Instructions
- In a bowl, whisk together hoisin sauce, soy sauce, brown sugar, and water until well combined. Set aside.
- Season sliced flank steak with salt and black pepper, then toss with cornstarch until evenly coated.
- Heat 4 tablespoons of oil in a wok or heavy-bottomed pan over high heat. Sear the steak in batches until browned on both sides.
- Transfer to a plate and set aside.
- Reduce heat to medium-low. Add remaining oil to the pan.
- Stir-fry dried red chilis for 30 seconds, then add grated ginger and pressed garlic. Cook for another 30 seconds until fragrant.
- Return seared beef to the pan. Add sliced green onions and prepared sauce.
- Toss everything together for about 30 seconds until heated through and well coated.
- Top with roasted white sesame, serve and enjoy!
