Mongolian Beef (03.04.16)

Posted at 12:22 PM, Mar 04, 2016
and last updated 2016-03-04 14:24:31-05

By Chef Vaughn   


1/2 C Soy Sauce
2 T Cornstarch
2 T Hoisin Sauce
1 T Sesame Oil
1/4 C White Sugar
5 Cloves Garlic—Minced
1 Lb. Beef Flat Iron Steak, Thinly Sliced
2 T Peanut Oil
6 Large Green Onions—Thinly Sliced
1 t Red Pepper Flakes (optional)
1 t Black Pepper (optional)

In a bowl combine ½ C Soy Sauce, 2T Cornstarch, 2T Hoisin Sauce, 1T Sesame Oil, and ¼ C White Sugar. For a spicier mix, add 1 t Black Pepper and 1 t Red Pepper Flakes. Mix Well.

Mince 7 Cloves of Garlic and Thinly Slice Green Onions (remove the root and discard). Set aside.

Slice Beef Flat Iron Steak into ¼” Strips.

In a Wok or Large Nonstick Skillet, heat peanut oil, and immediately add Strips of Beef to hot oil, cook and stir until the beef is starting to brown.  Add ¾ of the green onions.

Reduce heat to medium low.

Add cloves of garlic and soy mixture to pan (allow it to steam) and mix until all the meat is fully coated. Cover with a lid for 3 minutes and let sauce thicken. Once thickened remove from heat.

Serve over your favorite rice.