Mongolian Beef Recipe
Mongolian Beef, despite its name, doesn’t hail from Mongolia. Instead, it’s a beloved Chinese-American creation that has become a staple in many households. Let’s dive into the history, ingredients, preparation, and more!
Equipment
- A wok (retains heat well) or a cast-iron skillet
- Wide spatula designed for a wok (for flipping the meat quickly)
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 2 teaspoons cornstarch, for coating the beef
- 2 tablespoons cooking oil
- 1 teaspoon fresh ginger, minced
- 1 tablespoon fresh garlic, minced
- 3 tablespoons hoisin sauce (a critical ingredient)
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1/3 cup green onions, thickly sliced (from 4 stems)
Instructions
- Marinate the Beef: Combine the sliced flank steak with cornstarch in a large Ziploc bag. Toss to coat evenly.
- Sear the Beef: Heat oil in a wok or cast-iron skillet over medium-high heat. Add the ginger and garlic, followed by the marinated beef. Sear until crispy.
- Prepare the Sauce: Mix hoisin sauce with 1/4 cup of water. Pour over the seared beef.
- Add the julienned carrot, sliced bell pepper, and green onions. Stir-fry for a minute or two until the vegetables are tender-crisp.
- Serve: Plate your Mongolian Beef over steamed rice and garnish with extra green onions.