Mongolian Beef Recipe
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Mongolian Beef

By: CHEFANDERSEN  
"This is a traditional Mongolian beef recipe that I have worked on for over a year to perfect. My husband and I love Chinese food, and now we make it at home -- even better than the restaurant!"

Rating: This weblink has been rated 7 times with an average star rating of 4.4 Read Reviews (7)

Rate/Review | 343 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
2 Hrs

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 cup chicken stock
  • 1 1/2 tablespoons cornstarch
  • 3 tablespoons hot chili oil
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons crushed red pepper flakes
  • 1 pound flank steak, thinly sliced (see Cook's Note)
  •  
  • 2 tablespoons peanut oil
  • 2 tablespoons chopped garlic
  • 1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices
  • 2 green onions, cut into thin slivers about 2 inches long
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Whisk the chicken stock and cornstarch in a freezer safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour. Remove from the freezer and allow to defrost, about 30 minutes.
  2. Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
  3. Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.

Footnotes

  • Cook's Note
  • Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes. Remove from the freezer and slice the beef across the grain into very thin slices.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 198 | Total Fat: 13.2g | Cholesterol: 19mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2009 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
Excellent! I followed this recipe exactly, except for skipping the salt at the end (taste it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by Wildrose 
I don't like spicy-hot foods, so I left out the hot chili oil and only used 1 tsp. pepper... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2009 by HuskerGirl 
I thought this was very good- much better than the other mongolian beef I tried at home. Only... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2009 by marljong Supporting Member (Click to learn more about Supporting Membership)
I wouldn't call this Mongolian beef exactly--its diluted/mellow flavors remind me of Green... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2009 by macgirl67 
Oh my gosh was this good! All of the good chinese restaurants have closed down, but this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2009 by ZellaBea 
Wow! Delighted the entire crowd : parents and teen-aged sons. Easy too. Except for toning... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2009 by Amy S 
Had to substitute the sherry (who has that anyways?). Not sure if that's the key or not, but... MORE

 
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