FooZenie
← All recipes
Mongolian Beef
An American-born Chinese dish featuring tender flank steak in a savory sauce with vegetables and dried chiles. The secret to tender meat is a marinade using baking soda, cornstarch, and oil.
Ingredients
- 1.5 lb flank steak
- 2 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp kosher salt
- 2 tbsp water
- 2 tbsp vegetable oil
- 3 tbsp oyster sauce
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 0.5 tbsp cornstarch
- 0.5 tsp white vinegar
- 1 tsp garlic
- 1 inch piece ginger
- 3 tbsp vegetable oil
- 4 cloves garlic
- 0.5 red bell pepper
- 0.5 green bell pepper
- 0.5 medium onion
- 3 scallions
- 4 dried chiles
Instructions
- Slice the flank steak across the grain into 3/4-inch thick slices on an angle to make planks then cut the planks into 3/4-inch cubes.
- Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside.
- Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture.
- Massage all the ingredients into the meat.
- Cover and refrigerate for 2 to 12 hours.
- Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
- Heat the oil to medium-high in a wok or medium saute pan.
- Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes.
- Drain off excess oil.
- Add the garlic and remaining ginger and saute 20 to 30 seconds.
- Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes.
- Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
- Transfer to a platter and garnish with the scallion greens.
Save it. Cook it. Track it.
Bookmark this recipe, plan your week, and track calories — all in FooZenie.
Get FooZenie Free