Mongolian Beef

Course: Entree

Cuisine: Chinese / Asian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 570kcal

Author: Kris Longwell

Mongolian Beef is a classic dish from Asian menus around the world. This recipe gives you the tips and tricks to make the authentic dish in the comfort of your own kitchen. So yummy!

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Equipment

Wok or a large sturdy skillet

Ingredients

For the Beef

1½ lbs flank steak sliced against the grain into ½-inch strips
Salt and pepper
¼ cup corn starch
1 teaspoon baking soda
2 tablespoon water
2 tablespoon vegetable oil

For the Sauce

¼ cup soy sauce
¼ cup brown sugar light or dark
3 tablespoon oyster sauce
3 tablespoon hoisin sauce
3 tablespoon Thai sweet chili sauce See NOTES
½ teaspoon red pepper flakes
1 teaspoon ginger fresh, minced
1 clove garlic minced
1 teaspoon cornstarch

For the Stir-Fry

¼ cup vegetable oil
3 cloves garlic minced
1 cup onion roughly chopped
½ green bell pepper cored, seeded, and roughly sliced
½ red bell pepper cored, seeded, and roughly sliced
4 green onions divided, thinly sliced

Instructions

Prep the Beef

Sprinkle the meat all over with salt and pepper. Set aside.
1½ lbs flank steak, Salt and pepper
In a small bowl, mix together the cornstarch, baking soda. In another small bowl, add the vegetable oil and water.
¼ cup corn starch, 1 teaspoon baking soda, 2 tablespoon water, 2 tablespoon vegetable oil
Place the cut beef into a large ziplock baggie or baking dish. Pour the cornstarch mixture and water/oil over the beef. Seal the baggie and use your hands to massage the beef into the cornstarch and water/oil. Place in the fridge for 1 hour, or up to 24 hours.

Prep the Sauce and Stir-Fry

Combine all of the sauce ingredients into a medium-sized bowl and whisk together until blended.
¼ cup soy sauce, ¼ cup brown sugar, 3 tablespoon oyster sauce, 3 tablespoon hoisin sauce, 3 tablespoon Thai sweet chili sauce, ½ teaspoon red pepper flakes, 1 teaspoon ginger, 1 clove garlic, 1 teaspoon cornstarch
Heat the oil (¼ cup) in your wok (or skillet) over high heat. Add the garlic and cook for about 30 seconds, until just starting to turn golden.
¼ cup vegetable oil, 3 cloves garlic
Carefully add the beef and stir with a wooden spoon until the pinkness is almost gone, about 4 minutes.
Add the onion, red and green peppers, and cook, stirring frequently, for another 2 minutes.
1 cup onion, ½ green bell pepper, ½ red bell pepper
Transfer the sauce to the wok, and stir continuously for 2 minutes, or until the sauce has thickened slightly. Turn off the heat and stir in half of the sliced green onions.
4 green onions
Serve at once with steamed rice or noodles on the side and extra sliced scallions and sesame seeds for garnish.

Video

Notes

If you can't find flank steak, then use skirt steak, or any kind of strip steak (such as New York or Kansas City). If using strip steak, place the meat in the freezer for about 15 minutes, and then slice it into slivers.

The beef can sit in the baggie with the cornstarch and baking soda for up to 24 hours in the fridge.

We love using Thai Sweet Chili Sauce for the sauce, but if you can't find it, then use any brand of chili sauce. Just remember, chili sauce typically has more heat (spice) than Thai Sweet Chili Sauce, so you may want to use only 1 or 2 tablespoon of chili sauce if you are substituting it for Thai Sweet Chili Sauce.

SUPER IMPORTANT: Make sure you have all of your ingredients prepped and ready to go before you start preparing the dish. It all comes together very fast, and you won't have time to stop and prep and ingredients once you get started cooking.

This dish is wonderful served over steamed rice or cellophane noodles.

Nutrition