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Quick & Easy Mongolian Beef Recipe

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★★★★★

4.4 from 542 reviews

A quick and easy Mongolian Beef recipe featuring tender flank steak coated in crispy cornstarch and tossed in a savory, sweet, and slightly spicy hoisin-soy sauce. Perfect for a delicious stir-fry dinner ready in under 30 minutes.

Ingredients

Scale

Beef and Marinade

  • 1 lb flank steak (or sirloin steak or skirt steak)
  • 1/2 tsp baking soda (do not skip this!)
  • 2 tsp regular soy sauce
  • 1/4 tsp black pepper (or white pepper)
  • 5 thin slices ginger
  • 4 garlic cloves (minced)
  • 1 red chili pepper (chopped)
  • 1 green onion (finely chopped)

Dredging

  • 1/2 cup cornstarch (or potato starch)

Sauce

  • 4 tbsp hoisin sauce
  • 2 tbsp regular soy sauce
  • 2 tbsp brown sugar (light or dark)
  • 2 tsp sesame oil
  • 1 tbsp cornstarch (or potato starch)
  • 1/2 cup water (cold)

Cooking Oil & Garnish

  • 1/2 cup vegetable oil (or any neutral oil)
  • 1/2 tsp sesame seeds (for garnishing – optional)

Instructions

  1. Slice the Beef: Thinly slice the flank steak on an angle into 1/4-inch thick pieces about 2 inches long. For easier slicing, freeze the beef for 45-60 minutes until the exterior firms up, then use a sharp knife for cleaner slices.
  2. Marinate the Beef: Place the sliced beef in a large bowl and marinate it with baking soda, soy sauce, black pepper, garlic, ginger, and chopped red chili pepper for 10 minutes. This tenderizes and flavors the meat.
  3. Prepare the Sauce: In a small bowl, mix the hoisin sauce, additional soy sauce, brown sugar, sesame oil, cornstarch, and cold water until smooth. Set aside.
  4. Coat the Beef: Spread cornstarch evenly on a large plate or bowl. Dredge each piece of marinated beef in the cornstarch until fully coated with no bare spots. This will give the beef a crispy texture once cooked.
  5. Fry the Beef: Heat vegetable oil in a large pan over medium heat. Fry the beef slices in small batches in a single layer for 1-2 minutes per batch until crispy and golden. Avoid overcrowding to ensure even frying. Remove cooked beef onto a wire rack or paper towel to drain excess oil.
  6. Sauté Aromatics: Leave about 1 teaspoon (5 ml) of oil in the pan and discard the rest. Lower heat to low and quickly sauté the minced garlic, ginger slices, and chopped red chili for about 10 seconds until fragrant.
  7. Cook the Sauce: Pour the prepared sauce into the pan and cook on low heat, stirring frequently, allowing it to thicken and reduce slightly into a glossy glaze.
  8. Toss and Serve: Add the fried beef back into the pan and toss well to coat each piece with the sauce. Remove from heat, garnish with finely chopped green onions and optional sesame seeds. Serve immediately and enjoy your flavorful Mongolian Beef!

Notes

  • Freezing the beef for easier slicing helps achieve thin, uniform slices for quicker cooking and better texture.
  • Do not skip baking soda in the marinade as it tenderizes the meat and enhances mouthfeel.
  • Frying in small batches prevents lowering the oil temperature and ensures crispiness.
  • Adjust the amount of chili pepper to control the spice level according to your preference.
  • Use a neutral oil with a high smoke point like vegetable or canola oil for frying.
  • To make this dish gluten free, substitute soy sauce with tamari or a gluten-free alternative and ensure hoisin sauce used is gluten free.

Keywords: Mongolian Beef, quick dinner, stir-fry beef, crispy beef, hoisin sauce beef, easy Asian recipe

Find it online: https://dinewithdylan.com/quick-and-easy-mongolian-beef-recipe/