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Mongolian Beef

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Ingredients
  Dark soy sauce 2 Tablespoon
  Chinese rice wine/Dry sherry 2 Tablespoon
  Cornstarch 1 Teaspoon
  Flank steak 3⁄4 Pound, thinly sliced
  Vegetable oil 2 1⁄2 Tablespoon (2 Tablespoons Plus 1 1/2 Teaspoons)
  Minced garlic 2 Tablespoon
  Dried red chilies 10 Small
  Green onions 10 , cut into 3 inch pieces
  Hoisin sauce 2 Tablespoon
  Soy sauce 1 Tablespoon
Directions

In a medium bowl, stir together the dark soy sauce, rice wine, and cornstarch.
Add the beef and stir to coat.
Let stand 10 minutes at room temperature.
Place a wok over high heat until hot.
Add 2 tablespoons of the oil, swirling to coat the sides of the pan.
With a slotted spoon, lift the beef from the marinade and stir-fry until no longer pink, 1 1/2 to 2 minutes.
With a slotted spoon, transfer the beef to a bowl.
Add the remaining 1 1/2 teaspoons oil to the wok, swirling to coat the sides.
Add the garlic and chilies; cook, stirring, until fragrant, about 10 seconds.
Add the green onions and stir-fry 1 minute.
Return the beef to the wok.
Add the hoisin and soy sauce; cook until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Interest: 
Holiday, Everyday
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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