Mongolian Beef Recipe | Yummly
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Mongolian Beef

YUMMLY
14Ingredients
30Minutes
340Calories
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Mongolian Beef

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Description

This staple of Chinese-American restaurants was first developed in Taiwan, where it was a mainstay of Mongolian-style barbecue restaurants. To stir-fry beef so that it retains its juiciness, marinate it for 10 minutes in a cornstarch and soy sauce mixture that will form a protective seal around the meat. Also remember that home stoves rarely get as hot as restaurant stoves. Instead of stirring right away, first spread the beef out and leave it alone for a minute while it develops a nice sear. All you need to complete the meal is a side dish or appetizer, and some steamed rice on the side. The recipe is a Yummly original created by Diana Kuan.

Ingredients

US|METRIC
4 SERVINGS
  • 1 lb. flank steak
  • 1 1/2 Tbsp. cornstarch
  • 2 1/2 Tbsp. soy sauce
  • 2 Tbsp. dry sherry
  • 1 Tbsp. hoisin sauce
  • 1 Tbsp. toasted sesame oil
  • 2 tsp. chili oil
  • 1/2 tsp. ground cumin
  • 2 Tbsp. grapeseed oil (or other high-heat cooking oil such as vegetable or peanut oil)
  • 1 clove garlic (minced)
  • 1 tsp. fresh ginger (grated, peeled)
  • 1 red bell pepper (thinly sliced)
  • 2 tsp. sesame seeds
  • 2 scallions (thinly sliced)
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    Directions

    1. Cut flank steak across the grain into bite-size slices about 1/4 inch thick and 2-3 inches long. Put flank steak in a large bowl. Add cornstarch, then soy sauce on top. Stir until cornstarch is dissolved and beef is coated in the marinade. Set aside for 10 minutes.
    2. In a small bowl, combine sherry, hoisin sauce, sesame oil, chili oil, and ground cumin, whisking until smooth.
    3. Heat a 12- to 14-inch frying pan or a wok over medium-high heat until a bead of water sizzles and evaporates on contact. Add grapeseed oil and swirl to coat the pan bottom. Spread out beef in a single layer in the pan. Let it cook undisturbed until the underside gets a nice sear, 1-2 minutes. Then cook while stirring constantly with a spatula just until beef is no longer pink (be careful it doesn’t overcook). Transfer beef to a plate and set aside.
    4. Add garlic and ginger to the same pan. Stir-fry just until aromatic, 30 seconds. Add red bell pepper and stir-fry until slightly cooked but still crunchy, another 30-60 seconds. Return beef to the pan and pour in the sauce. Cook, stirring, just until the meat and peppers are well-coated with sauce, another 30 seconds.
    5. Transfer beef and vegetables to a shallow bowl and sprinkle with sesame seeds and scallions.
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    NutritionView More

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    340Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories340Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol40mg13%
    Sodium740mg31%
    Potassium510mg15%
    Protein25g49%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber1g4%
    Sugars3g6%
    Vitamin A20%
    Vitamin C70%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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