Mongolian Beef

• 1 1/2 pounds flank steak, thinly sliced against the grain
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons vegetable oil
• 1/2 cup beef broth
• 1/4 cup green onions, thinly sliced
• 2 tablespoons sugar
• 2 tablespoons ketchup
• 1 tablespoon oyster sauce

Steps

1. 1 In a bowl, toss the beef with 1 tablespoon cornstarch. Set aside.
2. 2 In another bowl, mix soy sauce, rice vinegar, hoisin sauce, garlic, ginger, and red pepper flakes. Add the remaining 1 tablespoon cornstarch and stir to combine.
3. 3 Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add half the beef and cook until browned, about 2 minutes. Remove and repeat with remaining beef.
4. 4 Add the remaining 1 tablespoon oil to the skillet. Pour in the sauce mixture and cook, stirring constantly, until thickened, about 2 minutes.
5. 5 Return the beef to the skillet, along with beef broth, green onions, sugar, ketchup, and oyster sauce. Stir to coat the beef.
6. 6 Simmer for 2-3 minutes until everything is heated through and well combined.

Nutrition

Tips

• For best texture, make sure to slice the beef against the grain.
• If you prefer a less spicy version, reduce the red pepper flakes or omit them entirely.
• Serve immediately for the best flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to restore the sauce's glossy sheen.

Serving Suggestions

• Serve with steamed rice or crispy spring rolls.
• Pair with a fresh cucumber salad for a refreshing contrast.

FAQ