Mongolian Beef
Mongolian Beef is a soy sauce based Chinese dish with a combination of sweet and spicy flavors. Place this meaty stir-fry on top of a bed of sticky rice, and you have a great meal that the entire family will love. It’s easy enough to make, so why order takeout.
Mongolian Beef
Ingredients
- 1 1/2 pounds flank steak or flap meat, sliced into thin pieces
- 1/2 cup cornstarch
- 2 1/2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, peeled and freshly grated
- 3 each green onions, white parts chopped, green portion cut into 2-inch lengths
Marinade
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon Chinese rice vinegar
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
Instructions
- Freeze beef for about 15 minutes to firm a little, making it easier to slice. Slice thin against the grain.
- In a bowl, coat beef pieces well with cornstarch to tenderized. Let the beef sit in the cornstarch for about 15 minutes. Rinse cornstarch from beef and return beef to bowl.
- Add marinade to beef. Let the beef sit in the marinade for about 15 minutes.
- Heat wok or large skillet with oil. Remove beef strips from marinade in batches to brown meat in oil. Transfer meat to a plate until all is cooked. Reserve both cooked beef and marinade.
- If needed, add a little additional oil to the wok or pan. Add garlic and ginger and cook on medium heat until fragrant, about 3 to 5 minutes. Add reserved beef and marinade to the pan and continue cooking until the beef is well done.
- Add green onions and cook until just starting to wilt, about 5 minutes. Serve over rice.