Best 3 Super Simple Super Spicy Mongolian Beef Recipes

SUPER TENDER MONGOLIAN BEEF

Steps:

• MARINATE: Add the thinly sliced beef, soy sauce, 1 tablespoon water, cornstarch, baking soda, white pepper, and garlic powder to a bowl and stir to combine. Set aside for at least 15 minutes and ideally, 1-2 hours works best to tenderize the meat.
• SAUCE: Combine the ingredients for the sauce in a bowl with a whisk or in a mason jar with a lid.
• SEAR THE MEAT: Heat a wok a large skillet over medium-high heat. Add 1 ½ tablespoon of oil and allow for the oil to be just below the smoking point. Add one-third of the meat in a single layer and allow for it to cook through for 1-2 minutes or until it crisp, flip, and continue cooking for another 1 minute. Remove the meat to a plate and repeat with the remaining meat in batches, adding oil as needed.
• PUT IT TOGETHER: Add 2 tablespoons of oil to the same skillet and sauté the onion slices and dried red chilies for 1 minute. Add the garlic and give it 30 seconds then, add the beef back into the pan and toss. Kick the heat up to the highest setting and stir everything. Drizzle the sauce over the meat and toss to combine so all the meat is evenly coated in the sauce. Allow the sauce to sizzle and thicken a tiny bit before adding the scallions and tossing until the scallion wilt just a bit. Top with sesame seeds and serve warm!

MONGOLIAN BEEF

Steps:

• Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
• Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
• In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce. If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste.
• Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
• Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce.
• Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
• Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice!

SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF

Steps:

• Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.