If you always order Mongolian beef in restaurants, it’s about time you learned how to do it at home as well.
- 1 1/2 tablespoons water
- 1 1/2 pound flank steak cut into thin 1 1/2” strips
- 5 dried red chilis
- 2 tablespoons soy sauce
- 2 teaspoons grated ginger
- 1 tablespoon brown sugar
- 1/4 cup plus 2 tablespoons hoisin sauce
- 2 tablespoons garlic pressed through a garlic press
- 1/4 cup cornstarch
- 4 green onions, sliced
- 6 tablespoons vegetable oil
- black pepper
- rice for serving
Start by making the sauce. Mix the soy sauce, hoisin sauce, water, and brown sugar together in a bowl.
Add salt, pepper, and cornstarch to the steak slices. Grab a skillet and pour 4 tablespoons of the vegetable oil.
Place the skillet on the stove and wait for the oil to be completely heated up. You can now start adding the slices of steak. Cook each side until it’s completely done.
Set the heat to medium-low and heat the remaining 2 tablespoons of vegetable oil. Start cooking the red chilis for half a minute before adding the garlic and ginger. Cook for another half a minute.
Now, include the meat and cook for 30 seconds. Mix in the sauce, onions and cook again for half a minute. Serve the Mongolian beef on top of rice.