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Mongolian Beef Stir Fry

Serves 4

Cuisine: Chinese

Category: Pasta & Rice Dishes

Slightly sweet and full of umami, our version of Mongolian beef is better than take out. Insider tip: baking soda helps to both tenderize and quickly brown the beef.

Prep Time

10 mins

Other Time

40 mins

Cook Time

20 mins

Total Time

1 hr 10 mins

Ingredients:

1 1/2 pounds Certified Angus Beef^® flank steak, cut across the grain into thin strips
3 tablespoons soy sauce, divided
1 teaspoon baking soda
3/4 cup corn starch
3 tablespoons hoisin sauce
3 tablespoons brown sugar
2 teaspoons white vinegar
3 tablespoons water or broth
1 cup canola oil
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
6 green onions, cut into 2-inch segments
1 teaspoon red pepper flakes
3 cups cooked white rice

Instructions:

Place sliced flank steak in bowl, combine with 1-tablespoon soy sauce and baking soda; marinate 30 minutes.
Place cornstarch in medium mixing bowl. Toss marinated beef with corn starch, coating thoroughly and dusting off any excess. Lay out in a single layer on a baking sheet; allow to sit 10 minutes.
In small mixing bowl combine 2-tablespoons soy sauce, hoisin sauce, brown sugar, white vinegar and water. Whisk until sugar is dissolved.
In large wok or 12” cast iron skillet, heat canola oil over medium-high heat. Working in batches, lightly fry beef strips until crisp (about 4 to 5 minutes, flipping half way through). Lay beef on a paper towel lined plate, avoiding any overlap.
Allow oil to cool enough to pour into a heat proof container, reserving 2-tablespoons in the pan for cooking. Put pan back over medium heat. Add garlic, ginger and green onions; stir fry until fragrant, 2 to 3 minutes. Stir in red pepper flakes and stir fry 30 seconds. Stir in prepared sauce to combine.
Bring sauce to a boil and reduce to a rapid simmer. Combine seared beef with sauce to coat while sauce reduces, about 2 minutes. Serve with prepared rice.