Prep Time: 20 mins | Cook time: 15 mins | Total time: 35 mins | Yield: Serves 6
This is a wonderful recipe that anyone can make with simple ingredients in under thirty-five minutes! Another of my favourite beef recipe that has an amazing savoury-sweet and glossy sauce and juicy steak. If you want to skip take-out, this super easy and healthier Mongolian Beef is your new to-go!
Ingredients
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¼ c. plus 2 tablespoons hoisin sauce
2 tbsp soy sauce
1 tbsp brown sugar
1 ½ tbsp water
1 ½ lbs flank steak, sliced very thinly against the grain on the bias into about 1 ½-inches strip
Salt
Black pepper
¼ c. (heaping) cornstarch
Vegetable oil (I like avocado or peanut), about 6 tbsp total
2 tsp grated ginger
5 dried red chilis
2 tsp garlic, pressed through garlic press (about 4 large cloves)
4 green onions, sliced on the bias into 1-inch long pieces
Rice, to serve on the side, if desired
How to make Mongolian Beef
Step 1: Whisk the hoisin sauce, soy sauce, brown sugar, and water to make the sauce, then set aside.
Step 2: Season the sliced flank steak with a few pinches of salt, black pepper, and cornstarch. Set aside.
Step 3: Heat about 4 tbsp oil in a wok, cast-iron skillet, or another heavy-bottom pan over high heat. Add the flank steak to the wok in a single layer once the oil is smoking hot (work in batches). Sear the meat for a few minutes, undisturbed. Turn on the other side and continue to sear until the steak formed a brown crust. Transfer on a large plate once done and sear the rest of the steak.
Step 4: Adjust the heat to medium-low, add in another 2 tbsp oil, and the dried red chillies. For about 30 seconds, stir fry the dried red chillies. Add in the ginger and garlic and stir for another 30 seconds until fragrant.
Step 5: To the pan, add in the beef and toss to coat. Heat for 30 seconds more before adding in the sliced green onions and sauce. Stir and continue to cook for another 30 seconds.
Step 6: Once done, serve over white rice or spoon into a platter, then serve separately with noodles and rice. Enjoy!
Tips:
A great pick for this recipe is flank steak sliced against the grain or bias, sirloin, or if preferred, other quick-cooking beef. You might want to avoid using stew meat because it is tough.
You are welcome to make this dish a little or extra spicy. If you want, simply leave the dried red chillies out.
To avoid tough beef, make sure that the pan is smoking hot. When you add the beef it’ll quickly caramelize
I strongly suggest working in smaller batches when searing the beef and not overcrowd the pan because it will cause the meat to steam which will rob the meat of the crispness.
Ingredients
- ¼ c. plus 2 tablespoons hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 ½ tbsp water
- 1 ½ lbs flank steak, sliced very thinly against the grain on the bias into about 1 ½-inches strip
- Salt
- Black pepper
- ¼ c. (heaping) cornstarch
- Vegetable oil (I like avocado or peanut), about 6 tbsp total
- 2 tsp grated ginger
- 5 dried red chilis
- 2 tsp garlic, pressed through garlic press (about 4 large cloves)
- 4 green onions, sliced on the bias into 1-inch long pieces
- Rice, to serve on the side, if desired
Instructions
Step 1: Whisk the hoisin sauce, soy sauce, brown sugar, and water to make the sauce, then set aside.
Step 2: Season the sliced flank steak with a few pinches of salt, black pepper, and cornstarch. Set aside.
Step 3: Heat about 4 tbsp oil in a wok, cast-iron skillet, or another heavy-bottom pan over high heat. Add the flank steak to the wok in a single layer once the oil is smoking hot (work in batches). Sear the meat for a few minutes, undisturbed. Turn on the other side and continue to sear until the steak formed a brown crust. Transfer on a large plate once done and sear the rest of the steak.
Step 4: Adjust the heat to medium-low, add in another 2 tbsp oil, and the dried red chillies. For about 30 seconds, stir fry the dried red chillies. Add in the ginger and garlic and stir for another 30 seconds until fragrant.
Step 5: To the pan, add in the beef and toss to coat. Heat for 30 seconds more before adding in the sliced green onions and sauce. Stir and continue to cook for another 30 seconds.
Step 6: Once done, serve over white rice or spoon into a platter, then serve separately with noodles and rice. Enjoy!
Notes
A great pick for this recipe is flank steak sliced against the grain or bias, sirloin, or if preferred, other quick-cooking beef. You might want to avoid using stew meat because it is tough. You are welcome to make this dish a little or extra spicy. If you want, simply leave the dried red chillies out. To avoid tough beef, make sure that the pan is smoking hot. When you add the beef it’ll quickly caramelize I strongly suggest working in smaller batches when searing the beef and not overcrowd the pan because it will cause the meat to steam which will rob the meat of the crispness.