Mongolian Beef
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 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!