Mongolian Beef
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
366 kcal
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Course
Main Course
Mongolian Beef
Description
This recipe for Mongolian Beef begins by lightly coating flank steak strips with cornstarch and stir-frying them until browned and caramelized. After removing the beef, aromatics like minced ginger and garlic are cooked briefly to release their fragrance, followed by a sauce made with hoisin sauce, tamari, water, brown sugar, sesame oil, and black pepper. The sauce thickens as it simmers, creating a glossy coating for the beef.
Returning the beef strips to the sauce allows them to absorb the flavors while retaining tenderness and slight crisp edges. Chopped green onions finish the dish with freshness and mild bite. This dish is best served immediately alongside steamed rice or crispy fried noodles to balance the sauce and provide texture contrast.
Vegetarian and vegan versions can be made by substituting beef with products like soy curls, tofu strips, or meatless beef alternatives, prepared similarly for best texture and flavor absorption.
Ingredients
- 1 pound flank steak cut into thin strips (this recipe also works great with chicken) (See note for vegan option, or beef tenderloin
- cornstarch for coating
- 2 tablespoons neutral cooking oil generic cooking oil
- For the sauce:
- 2 teaspoons ginger minced, fresh
- 1 tablespoon garlic minced, fresh
- 3 tablespoons hoisin sauce (a critical ingredient)
- hoisin sauce click link for recipe (highly recommended for the ULTIMATE flavor!, best homemade
- 1 teaspoon sesame oil toasted
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup tamari (can substitute low sodium soy sauce but tamari has a much better/richer flavor)
- 1/2 cup water
- 2 teaspoons cornstarch
- 1/2 cup brown sugar
- 2 green onions cut into 2 inch pieces, bunches
Instructions
- Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the oil.
- To make sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.
- Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute seconds. Serve immediately with steamed rice and/or crispy fried cellophane noodles.
Notes
- For vegetarian or vegan versions, substitute beef with meatless beef strips, soy curls, or tofu cut into strips and cooked similarly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 1028mg | 43% |
| Potassium | 497mg | 11% |
| Sugar | 28g | 56% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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