Go Back

Mongolian Beef

5 from 1 vote
Print Recipe Pin Recipe
Course: Main Course
Ingredients Method

Ingredients
  

Beef:
  • 1.5 lbs flank steak
  • 2 Tbsp cornstarch
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 2 Tbsp water
  • 2 Tbs oil
Sauce:
  • 3 Tbsp Oyster Sauce
  • 3 Tbsp Hoisin Sauce
  • 2 Tbsp Soy Sauce
  • 1/2 Tbsp cornstarch
  • 1/2 tsp white vinegar
  • 1 tsp minced garlic
  • 1 1" piece ginger, peeled and thinly sliced
Stir Fry:
  • 3 Tbsp peanut oil (or any other oil that takes high temps)
  • 4 cloves garlic
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 medium onion
  • 3 green onions
  • dried chillies

Method
 

Preparing the Beef:
  1. Trim any excess fat off the flank steak. Slice the flank steak across the grain into thin slices.
  2. Combine the cornstarch, baking powder, salt and water in a ziplock bag.
  3. Add the steak and oil to the cornstarch mixture in the ziplock and massage all the ingredients together.
  4. Refrigerate for a minimum 2 hours to overnight. Massage the meat periodically if you can.
Make the Sauce:
  1. Clean and thinly slice your ginger into tiny matchsticks size slices.
  2. In a small bowl, combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the sliced ginger. Set aside.
Stir-Fry:
  1. Prepare your vegetables by chopping the onion and red and green bell peppers into large dices. Set aside.
  2. Slice your green onions on the bias and separate whites from greens. Set aside.
  3. Clean and finely dice your chilies. For more heat, leave some seeds in. For less heat, remove the seeds. Set aside.
  4. Heat your oil in a wok.
  5. Stir in the beef mixture and cook until med-rare, stirring constantly, for around 3 minutes.
  6. Add the garlic and the remaining ginger and saute another 30 seconds.
  7. Stir in the bell peppers and onions, cooking approximately 2 minutes, until the edges start to brown.
  8. Add the whites from your green onions, the chilies, and the sauce mixture and let cook about 2 more minutes until the sauce thickens.
  9. Garnish with the greens from the green onions and serve with rice.