Description
Dive into the bold flavors of our Mongolian Beef recipe, a culinary delight featuring thinly sliced flank steak, crisped to perfection and tossed in a savory blend of hoisin and soy sauce, with a hint of sweetness. This dish is elevated with fiery red chilis and aromatic green onions, offering a perfect balance of spicy and savory notes, ready to captivate your taste buds.
Ingredients
- ¼ cup plus 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 ½ tablespoons water
- 1 ½ pounds flank steak, sliced very thinly against the grain on the bias into about 1 ½” strips
- Salt
- Black pepper
- ¼ cup (heaping) cornstarch
- Vegetable oil (for frying, avocado or peanut recommended), about 6 tablespoons total
- 2 teaspoons grated ginger
- 5 dried red chilis
- 2 teaspoons garlic, pressed (about 4 large cloves)
- 4 green onions, sliced on the bias into 1” long pieces
- Rice, to serve on the side, if desired
Instructions
Marinate the Beef: In a small bowl, whisk together the hoisin sauce, soy sauce, brown sugar, and water. Season the thinly sliced flank steak with a pinch of salt and black pepper, then toss the steak strips in the cornstarch until they are well-coated. Let them sit for about 10 minutes to allow the cornstarch to adhere and to marinate slightly.
Prepare the Sauce: Use the same bowl with the hoisin mixture, stirring to ensure it’s well combined and ready to add to the beef later.
Fry the Beef: Heat 3 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Shake off any excess cornstarch from the beef strips and fry them in batches to avoid crowding the pan, about 1-2 minutes per side, until crispy and browned. Remove the beef and set aside on a paper towel-lined plate.
Sauté the Aromatics: In the same pan, add another tablespoon of oil if needed, and sauté the grated ginger, dried red chilis, and pressed garlic for about 30 seconds, or until fragrant.
Combine Beef and Sauce: Return the beef to the pan with the aromatics. Pour the hoisin sauce mixture over the beef, stirring to combine. Cook for another 1-2 minutes until the sauce has thickened and coats the beef nicely.
Finish with Green Onions: Add the sliced green onions to the pan, toss with the beef and sauce, and cook for an additional 30 seconds.
Serve: Serve the Mongolian Beef hot over a bed of rice, if desired, garnishing with additional green onions or sesame seeds for an extra touch.
Notes
- Slicing the Beef: For easier slicing, partially freeze the flank steak for about 30 minutes before cutting. This firms up the meat, making it easier to slice thinly.
- Cornstarch Coating: Ensure each piece of beef is well coated with cornstarch. This not only helps to thicken the sauce later but also gives the beef that desirable crispy texture.
- Cooking in Batches: Avoid crowding the pan when frying the beef. Cooking in batches ensures that each piece gets crispy and cooked evenly.
- Adjusting Heat: If you prefer a spicier dish, increase the number of dried red chilis. Conversely, for a milder version, reduce the chilis or remove the seeds.
- Serving Suggestion: While rice is a traditional side, this Mongolian Beef also pairs wonderfully with noodles or a simple vegetable stir-fry for a complete meal.
Enjoy this savory and slightly spicy Mongolian Beef, a dish that promises to deliver bold flavors and a satisfying texture contrast. Perfect for a special dinner or when you crave the comfort of Asian-inspired cuisine at home.