Description
Enjoy a deliciously crispy Mongolian beef made with tender flank steak and a savory sauce of soy, oyster, and hoisin sauces. Perfect for a cozy dinner or impressing guests, this dish combines delightful textures and flavors that will satisfy your taste buds. Serve it hot with steamed rice or noodles for a complete meal.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1/4 cup vegetable oil (for frying)
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/2 cup green onions, chopped (white and green parts separated)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Sesame seeds (for garnish)
Instructions
- Slice the flank steak against the grain into thin strips, about 1/4 inch thick. For easier slicing, freeze the steak for about 30 minutes beforehand.
- Place the sliced beef in a bowl and sprinkle with cornstarch. Toss until evenly coated and let sit for 15-20 minutes.
- In a medium bowl, combine soy sauce, oyster sauce, hoisin sauce, rice vinegar, and brown sugar. Whisk until the sugar dissolves.
- Add minced garlic, grated ginger, and red pepper flakes (if using) to the sauce. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the beef in batches, avoiding overcrowding. Cook for 2-3 minutes on each side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Drain excess oil from the skillet, leaving about 1 tablespoon.
- Sauté the white parts of the green onions in the skillet for about 30 seconds until fragrant.
- Pour the sauce into the skillet and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
- Add the crispy beef back into the skillet and toss to coat. Cook for an additional 1-2 minutes.
- Remove from heat and transfer the Mongolian beef to a serving platter.
- Garnish with the green parts of the chopped green onions and a sprinkle of sesame seeds.
- Serve hot alongside steamed rice or noodles.
Notes
- Slice the beef thinly and against the grain for the best texture.
- The cornstarch coating is essential for achieving a crispy exterior.
- Adjust the heat level by modifying the amount of red pepper flakes.
- For added nutrition, consider sautéing bell peppers or broccoli with the green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes