Mongolian Beef

by

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:

Preparation:

  • Whisk together hoisin sauce, soy sauce, brown sugar, and water to create the sauce; set aside.
  • Toss sliced flank steak with salt, black pepper, and cornstarch; set aside while heating the pan.

Cooking:

  • Place a wok or heavy-bottom pan over high heat, drizzle about 4 tablespoons of oil; once smoking hot, add flank steak in batches, sear until browned; remove and repeat.
  • Reduce heat to medium-low, add 2 tablespoons of oil; add dried red chilis, stir for 30 seconds; then add ginger and garlic, stir for another 30 seconds until aromatic.
  • Add the seared beef, toss for 30 seconds, then add green onions and the prepared sauce, toss for an additional 30 seconds until everything is coated and hot.

Serving:

  • Serve family style over a bed of white rice or spoon onto a platter, serving separately with rice or noodles.

Why You’ll Love This Recipe:

  • Perfectly Seared Steak: Slicing flank steak thinly and searing it creates a delightful crust, locking in juices and flavor.
  • Savory and Sweet Harmony: Hoisin, soy, and brown sugar blend seamlessly for a sauce that’s both sweet and savory.
  • A Touch of Heat: Dried red chilis add a subtle kick, elevating the dish with a hint of spice.

Frequently Asked Questions (FAQs):

  • Q1: Can I use a different cut of beef?
  • A1: While flank steak works best, you can experiment with other cuts like sirloin for varied textures.
  • Q2: Is the cornstarch necessary?
  • A2: Yes, it helps create a crispy crust on the steak. You can use arrowroot as a substitute.
  • Q3: How can I control the spice level?
  • A3: Adjust the number of dried red chilis to control the heat. Remove seeds for a milder flavor.
  • Q4: Can I make it ahead?
  • A4: Absolutely! Prepare the components in advance and toss them together just before serving for maximum freshness.

Conclusion:

Immerse yourself in the rich, bold flavors of Mongolian Beef. Whether enjoyed with rice, noodles, or on its own, this dish promises a culinary adventure that will have your taste buds dancing. Make it a star on your dinner table and savor the magic of homemade Mongolian Beef.

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