Description
Sizzling Mongolian Beef delights diners with its perfect balance of sweet and savory flavors. Tender strips of beef glaze with a rich sauce, promising a culinary journey that satisfies your cravings for authentic Asian cuisine.
Ingredients
Scale
- 1 lb (454 g) flank steak (or sirloin), thinly sliced against the grain
- ¼ cup (60 ml) cornstarch
- ½ cup (120 ml) low-sodium soy sauce
- ¼ cup (50 g) brown sugar (light or dark)
- ½ cup (120 ml) beef broth (or water)
- 2 tsps (10 ml) sesame oil
- 1 tbsp (15 ml) hoisin sauce (optional, adds depth)
- 1 tsp grated ginger
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- 1 tbsp (15 ml) cornstarch + 2 tbsps (30 ml) water (for thickening)
- 2 green onions, sliced
- 1 tsp sesame seeds
- 2 tbsps (30 ml) vegetable oil
Instructions
- Beef Preparation: Slice steak into delicate, thin strips against the grain, ensuring uniform size for consistent cooking and coating with cornstarch. Allow mixture to rest for developing crispy exterior and sauce adherence.
- Sauce Creation: Whisk together soy sauce, brown sugar, beef broth, sesame oil, hoisin sauce, minced ginger, crushed garlic, and red pepper flakes in a mixing bowl. Simultaneously, blend cornstarch with water to create a thickening slurry.
- Searing Technique: Heat vegetable oil in a large wok until shimmering, then strategically place beef strips in a single layer. Sear each side for 1-2 minutes, achieving a golden-brown crust without overcrowding the cooking surface.
- Sauce Development: Remove seared beef and set aside. Pour prepared sauce into the same cooking vessel, allowing it to simmer and develop robust flavors. Integrate cornstarch slurry, stirring continuously until achieving a luxurious, glossy consistency.
- Final Assembly: Reintroduce seared beef to the sauce, gently tossing to ensure comprehensive coating. Garnish with finely chopped green onions and toasted sesame seeds for enhanced texture and visual dimension.
- Plating: Serve immediately over steamed rice or tender noodles, presenting a vibrant and aromatic Mongolian beef dish that promises a harmonious blend of flavors and textures.
Notes
- Slice Strategically: Cut beef against the grain into uniform, thin strips to ensure tender, even cooking and prevent tough, chewy meat.
- Cornstarch Coating Technique: Let cornstarch-coated beef rest for exactly 10 minutes to create a crispy exterior that locks in moisture and helps sauce cling perfectly.
- High-Heat Searing Secret: Use a blazing hot wok or skillet and avoid overcrowding to achieve a golden-brown crust that seals in the beef’s natural juices and flavor.
- Sauce Consistency Mastery: Stir cornstarch slurry continuously while simmering to prevent lumps and create a glossy, restaurant-quality sauce that clings beautifully to the beef.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mongolian
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg