Serves 4
20 min
Mongolian Beef
Recipe GLPR419e4eb771de5a
Quick and flavorful Asian-inspired beef dish featuring tender sliced steak coated in a savory-sweet sauce with garlic, ginger, and a subtle kick of heat. Ready in just 20 minutes, this restaurant-quality meal pairs perfectly with rice or noodles.
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Ingredients
1 tablespoon oil
1 pound sirloin or flank steak, sliced thin
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 teaspoon chili sauce (such as sambal oelek)
1 garlic clove, grated
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
⅓ cup water or beef broth
1 teaspoon sesame oil
¼ cup green onion, sliced
Directions
In a small bowl, combine soy sauce, hoisin sauce, brown sugar, chili sauce, grated garlic, and grated ginger. Whisk together and set aside.
In another small bowl, dissolve cornstarch in water or beef broth, stirring until smooth.
Heat oil in a large skillet or wok over high heat until very hot.
Add the sliced beef to the hot skillet in a single layer. Let it sear for 2-3 minutes without stirring, then flip and cook another 2 minutes until the meat is browned on both sides and reaches an internal temperature of 145F. Transfer beef to a clean plate.
Pour the sauce mixture into the skillet and bring to a simmer over medium heat.
Stir the cornstarch slurry once more, then pour it into the sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
Return the cooked beef to the skillet along with any accumulated juices. Toss to coat evenly in the sauce and heat through for about 1 minute.
Remove from heat and drizzle with sesame oil. Top with sliced green onions and serve immediately.
