Mongolian Beef

Serves 1
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Directions

  1. 1Slice flank steak thinly against the grain.
  2. 2Toss the flank steak with baking soda, water, soy sauce, and corn starch to make it extra tender and juicy.
  3. 3Let the beef sit for 15-20 minutes.
  4. 4In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, water, and hoisin sauce to make the sauce.
  5. 5Heat oil in a wok or skillet over high heat.
  6. 6Sear the beef in a hot skillet until crispy on the edges.
  7. 7Remove the beef and set aside.
  8. 8In the same pan, cook red onions, green onions, and dried chilies for 1-2 minutes.
  9. 9Pour in the sweet and savory sauce and simmer.
  10. 10Add cornstarch slurry and cook until glossy and thickened.
  11. 11Toss the beef back in until every piece is coated.
  12. 12Garnish with green onion tops.
  13. 13Serve hot over steamed rice and enjoy every sticky, savory bite.

Ingredients

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1 tsp baking soda
  • 2 tbsp water
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp oil
  • 1 small red onion, sliced
  • 4 green onions, cut into pieces
  • Dried red chilies
  • 0.5 cup low sodium soy sauce
  • 0.25 cup brown sugar
  • 3 cloves garlic, minced
  • 1 tsp ginger, grated
  • 0.5 cup water or beef broth
  • 1 tbsp hoisin sauce
  • 1 tbsp cornstarch mixed with 2 tbsp water

Equipment

skilletpanwokbowl

Tips

  • Let the beef sit for 15–20 minutes after mixing with baking soda, soy sauce, and cornstarch for extra tenderness.
  • Sear beef in batches until browned and slightly crispy.