Mongolian Beef is a classic stir-fry dish that combines tender slices of flank steak with a savory and slightly sweet hoisin-based sauce. The marriage of bold flavors from soy sauce, brown sugar, and aromatic ginger creates a delicious harmony, while the kick from dried red chilis adds just the right amount of heat. Served over a bed of white rice, this dish is a perfect balance of textures and tastes, making it a crowd-pleaser for any occasion.
Why You’ll Love This Recipe:
- Quick and easy to prepare
- Bursting with savory and sweet flavors
- Tender and succulent slices of flank steak
- Customizable spice level with dried red chilis
- Perfect for a weeknight dinner or entertaining guests
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 (I like avocado or peanut), about 6 tablespoons total
- 2 teaspoons grated ginger
- 5 dried red chilis
- 2 teaspoons garlic, pressed through garlic press (about 4 large cloves)
- 4 green onions, sliced on the bias into 1” long pieces
- Rice, to serve on the side, if desired
Directions:
- Whisk together hoisin sauce, soy sauce, brown sugar, and water to prepare the sauce; set aside.
- Toss sliced flank steak with salt, black pepper, and cornstarch; set aside.
- Heat a pan over high heat, add 4 tablespoons of oil, and sear the steak in batches until browned; set aside.
- Reduce heat, add 2 tablespoons of oil, and stir-fry dried red chilis for 30 seconds.
- Add ginger and garlic, stir for 30 seconds, then add the beef, green onions, and sauce; toss for another 30 seconds.
- Serve over rice and enjoy!
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: [calories] | Servings: 4
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Recipe Tips:
- Slice the flank steak thinly for quick and even cooking.
- Adjust the spice level by adding or reducing the number of dried red chilis.
- Serve with steamed vegetables or noodles for a complete meal.