Mongolian Beef is a Chinese-American dish served in almost all Americanized Chinese restaurants. Of course, it is about as authentically Chinese as I am, but it is very tasty. This recipe is not a spicy version, but I’ll point out places where you can intensify the heat for those who wish to do so.
The wok is my absolute favorite tool for cooking. And, this dish is very dear to me as it was one of the first dishes I learned to cook with my wok. It’s very easy to make, yet complex in the preparation and yields an amazing flavor. It is best served in conjunction with (or on top of) nice Thai noodles or rice.
Making Mongolian Beef is a four step process and should take about 30 minutes to prepare and cook. We will be creating a savory sauce that you can feel free to modify to intensify flavors as you wish. Although Mongolian Beef is typically not spicy, I’ll point out ways to take it up a notch along the way. Let’s get started.
- 1lb Flank Steak
- 1 Tbsp Minced Ginger
- 1 Tbsp Minced Garlic
- 1/2 Cup Soy Suace
- 1/2 Cup Water
- 1/2 Cup Dark Brown Sugar
- 1/2 Cup Corn Starch
- 2 Tbsp Hoisin Sauce
- 2 Large Green Onions
- 1/2 Red Bell Pepper
- Vegetable Oil
- Add Cornstarch to a mixing bowl and set aside. Using a 45 degree angle, slice your Flank Steak against the grain into bite size pieces. Place the pieces into the mixing bowl and, using a pair of tongs, ensure that all the meat is coated. Add Hoisin sauce to the mixing bowl and mix well.
- Set aside for now.
- In a small pot, heat a few tablespoons of vegetable oil over medium heat. Add the ginger and garlic to the pan and sweat off for about 15 seconds. Then, add the soy sauce and water. This will cool the temperature of the pot so stir well until the heat comes back up. Add the brown sugar and dissolve it into the mixture. Bring up the heat until the sauce starts to boil, stirring often.
- Once the sauce thickens, remove it from the heat and sit aside for now.
- Want spicy? Here is where I'd add about 2 Tablespoons of Sriracha sauce in addition to the soy/water to add a little kick.
- In your wok, add about 1-2 Cups of Vegetable oil. Heat the oil to between 360 - 375 degrees Fahrenheit [180-200 C] (Highly recommend using Polder THM-515 Candy/Jelly/Deep Fry Thermometer, Stainless Steel). Carefully add the slices of meat from Step 1 into the oil and fry until the meat begins to darken. It doesn't have to be cooked all the way at this stage because we will be frying it more. Remove the meat and place onto paper towels to drain.
- Keep in mind that if you add the meat in batches (recommended), the temperature of the oil will decrease. You'll need to increase/decrease the heat of the stove as needed to maintain the 360-370 degree mark. Don't worry, however, if it drops drastically; the meat will just cook slower.
- When done, pour the oil out of the wok and into a bowl and let cool. You can reuse the oil again in the future.
- Wipe out the wok with some paper towels— careful it will still be hot— and place back onto the medium heat. Put the meat back into the wok and fry for a few minutes. Now, pour in the savory sauce and ensure all the meat is coated thoroughly. Let is sit until the sauce begins to boil and then stir in the green onions and bell peppers. You just want to cook the vegetables for about a minute then remove from the heat. The residual heat will continue to cook your mixture. Let cook for a few minutes and serve immediately.