Mongolian Beef
Course: MainCuisine: Asian, AmericanDifficulty: Medium4
servings10
minutes25
minutes35
minutesMongolian beef is a popular dish in American Chinese cuisine. It typically features thinly sliced beef, often flank steak, which is stir-fried and cooked in a savory and slightly sweet sauce. The sauce usually consists of soy sauce, hoisin sauce, sugar, garlic, ginger, and sometimes chili peppers for a bit of heat. The dish is often garnished with green onions and served over steamed rice or alongside vegetables. Mongolian beef is known for its rich flavor and tender texture.
Ingredients
3 cup mushrooms (quartered)
1 lb flank steak, thinly sliced against the grain*
1 cup green onions, thickly sliced (tops)
then thinly slice the white part to stir fry2 cup oil
1 tbsp chili oil
1/2 cup cornstarch
1 tsp fresh ginger, peeled and grated
2 tsp minced garlic
1/3 cup brown sugar,
1/3 cup water
1/3 cup low sodium soy sauce
1 -2 each thinly sliced thai chili peppers
1 tsp Sriracha (optional if not using the peppers)
Directions
- Heat the 2 cups of oil.
- In a bowl, combine the ingredients for the sauce and stir, set aside.
- Thinly slice the beef, then place beef slices in a bowl, add cornstarch, and stir to coat completely in batches. If needed add more to coat the rest of the meat before frying.
- Fry the meat for 2-3 minutes remove and place on a paper towel to absorb oil.
- In a large skillet or wok to high or semi-high heat. Add oil once the skillet is hot, add the mushrooms, and stir fry until desired tenderness, then add the scallions and saute for 1 minute.
- Add the beef to the mushrooms and continue to saute, stirring frequently until the beef gets hot.
- Add the sauce and stir to combine. Turn heat to medium and simmer until the sauce thickens about 3 minutes. Turn off the heat add the large cut scallion to the beef and serve.