Mongolian Beef
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
570 kcal
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Course
Main Course
Mongolian Beef
Description
This recipe uses flank steak sliced thinly against the grain, which is massaged with baking soda and cornstarch to soften the meat's texture. After marinating up to 24 hours, the beef is stir-fried quickly in vegetable oil with garlic until nearly cooked through. A sauce combining soy sauce, brown sugar, oyster sauce, hoisin, Thai sweet chili sauce, red pepper flakes, fresh minced ginger, and garlic is then added.
Vegetables including onions and sliced green and red bell peppers are cooked briefly with the beef to retain some crispness, adding color and subtle sweetness. The sauce coats the ingredients, providing a balance of savory, sweet, and mildly spicy flavors with aromatic ginger and garlic.
Mongolian Beef is best served hot over steamed rice or cellophane noodles to soak up the flavorful sauce. Prepping all ingredients beforehand is important as the cooking process is fast-paced. Substitutions for flank steak can include skirt or other strip steaks; partially freezing before slicing helps achieve thin slices.
If Thai sweet chili sauce is unavailable, milder chili sauces may substitute, but adjust the quantity to manage heat levels appropriately.
Ingredients
FOR THE BEEF
- 1½ lbs flank steak sliced against the grain into ½-inch strips
- ¼ cup corn starch
- salt
- black pepper
- 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.
- In a small bowl, mix together the cornstarch, baking soda. In another small bowl, add the vegetable oil and water.
- 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.
- 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.
- 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.
- 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.
- Serve at once with steamed rice or noodles on the side and extra sliced scallions and sesame seeds for garnish.
Notes
- If flank steak is unavailable, use skirt steak or other strip steaks, slicing thinly after partial freezing.
- The beef can marinate in the cornstarch and baking soda mixture for up to 24 hours in the refrigerator.
- Thai sweet chili sauce is preferred; if substituting with regular chili sauce, reduce the amount to control heat.
- Prepare all ingredients before cooking as the stir-fry comes together quickly and requires continuous attention.
- Serve the finished dish over steamed rice or cellophane noodles to complement the sauce and beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 36g | 12% |
| Protein | 40g | 80% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 102mg | 34% |
| Sodium | 1747mg | 73% |
| Potassium | 814mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 37mg | 41% |
| Calcium | 84mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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