Description
Mongolian beef sizzles with savory Asian-inspired flavors, delivering a perfect balance of sweet and spicy. Home cooks can enjoy this restaurant-quality dish that brings bold tastes from traditional Chinese cuisine directly to their kitchen.
Ingredients
Scale
- 1 lb (454 g) flank steak (or sirloin), thinly sliced against the grain
- ½ cup (120 ml) low-sodium soy sauce
- ¼ cup (50 g) brown sugar (light or dark)
- ½ cup (120 ml) beef broth (or water)
- ¼ cup (30 g) cornstarch
- 2 tbsps vegetable oil
- 2 green onions, sliced
- 2 tsps (10 ml) sesame oil
- 1 tbsp (15 ml) hoisin sauce (optional, adds depth)
- 1 tsp (5 g) ginger, grated
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- 1 tbsp cornstarch + 2 tbsps water (for thickening)
- 1 tsp sesame seeds
Instructions
- Preparation: Slice beef against the grain into ultra-thin strips, ensuring each piece will cook quickly and remain tender.
- Coating: Thoroughly dust beef strips with cornstarch, creating a light protective layer that will generate a crisp exterior when seared.
- Preheating: Ignite wok or large skillet to blazing high heat, preparing for rapid, intense cooking that seals in beef’s natural flavors.
- Searing: Spread beef strips across hot surface in a single layer, allowing instant caramelization without overcrowding the pan, creating golden-brown edges with minimal movement.
- Sauce Integration: Pour sauce ingredients directly over sizzling beef, tossing vigorously to coat every morsel while maintaining high heat for instant flavor infusion and glossy finish.
- Final Touches: Swiftly remove from heat when beef reaches perfect doneness, immediately transfer to serving plate, and garnish with fresh green onions and sesame seeds for visual appeal and aromatic complexity.
Notes
- Slice Precisely: Cut beef against the grain into ultra-thin strips for maximum tenderness and quicker cooking time.
- Cornstarch Coating Technique: Ensure even, light dusting of cornstarch by shaking beef in a closed container or using a sieve for uniform coverage.
- High Heat is Critical: Use a scorching hot wok or cast-iron skillet to achieve perfect caramelization and prevent meat from steaming instead of searing.
- Avoid Overcrowding: Cook beef in batches if necessary to maintain high temperature and guarantee crispy exterior with juicy interior.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mongolian
Nutrition
- Serving Size: 5
- Calories: 367
- Sugar: 9 g
- Sodium: 687 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 29 g
- Cholesterol: 72 mg