Mongolian Beef Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| Dark soy sauce | 2 Tablespoon | |
| 2 tablespoons Chinese rice wine or dry sherry | ||
| Cornstarch | 1 Teaspoon | |
| Flank steak | 3/4 pound, thinly sliced | |
| 2 tablespoons plus 1 1/2 teaspoons vegetable oil | ||
| Garlic | 2 Tablespoon, minced | |
| Dried red chilies | 10 Small | |
| 10 green onions, cut into 3-inch pieces | ||
| 2 tablespoons hoisin sauce | ||
| Soy sauce | 1 Tablespoon | |
Directions
In a medium bowl, stir together the dark soy sauce, rice wine, and cornstarch.
Add the beef and stir to coat.
Let stand 10 minutes at room temperature.
Place a wok over high heat until hot.
Add 2 tablespoons of the oil, swirling to coat the sides of the pan.
With a slotted spoon, lift the beef from the marinade and stir-fry until no longer pink, 1 1/2 to 2 minutes.
With a slotted spoon, transfer the beef to a bowl.
Add the remaining 1 1/2 teaspoons oil to the wok, swirling to coat the sides.
Add the garlic and chilies; cook, stirring, until fragrant, about 10 seconds.
Add the green onions and stir-fry 1 minute.
Return the beef to the wok.
Add the hoisin and soy sauce; cook until heated through.
Add the beef and stir to coat.
Let stand 10 minutes at room temperature.
Place a wok over high heat until hot.
Add 2 tablespoons of the oil, swirling to coat the sides of the pan.
With a slotted spoon, lift the beef from the marinade and stir-fry until no longer pink, 1 1/2 to 2 minutes.
With a slotted spoon, transfer the beef to a bowl.
Add the remaining 1 1/2 teaspoons oil to the wok, swirling to coat the sides.
Add the garlic and chilies; cook, stirring, until fragrant, about 10 seconds.
Add the green onions and stir-fry 1 minute.
Return the beef to the wok.
Add the hoisin and soy sauce; cook until heated through.
Chef
