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Mongolian Beef Recipe
|Dark soy sauce||2 Tablespoon|
|Chinese rice wine/Dry sherry||2 Tablespoon|
|Flank steak||3⁄4 Pound, thinly sliced|
|Vegetable oil||2 1⁄2 Tablespoon (2 Tablespoons Plus 1 1/2 Teaspoons)|
|Minced garlic||2 Tablespoon|
|Dried red chilies||10 Small|
|Green onions||10 , cut into 3 inch pieces|
|Hoisin sauce||2 Tablespoon|
|Soy sauce||1 Tablespoon|
Calories 320 Calories from Fat 152
% Daily Value*
Total Fat 17 g25.5%
Saturated Fat 3.4 g17%
Trans Fat 0 g
Cholesterol 22.7 mg
Sodium 891.2 mg37.1%
Total Carbohydrates 14 g4.7%
Dietary Fiber 5.2 g20.8%
Sugars 3.3 g
Protein 21 g42.6%
Vitamin A 34% Vitamin C 41.3%
Calcium 3.5% Iron 9%
*Based on a 2000 Calorie diet
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.