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