Mongolian Beef

Name: Mongolian Beef
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 0.25 tsp Black Pepper; 0.25 cup Chicken Stock; 3 tbsp Chili Oil; 1 bunch Chopped Spinach; 1 tbsp Cooking Sherry; 1.5 tbsp Cornstarch; 2 whole Green Onion; 2 tbsp Hoisin Sauce; 2 tbsp Minced Garlic; 1 tbsp Oyster Sauce; 2 tbsp Peanut Oil; 2 tsp Red Pepper Flakes; 1 tsp Salt; 2 tsp Soy Sauce; 1 lb Steak; 2 tsp Sugar

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳 High-Protein 💪Low-Carb Comfort-Food

Mongolian Beef features thin-sliced flank steak marinated with chili oil, hoisin, oyster sauce, and aromatics for a bold, sweet-heat glaze. A brief freeze step intensifies flavor and yields ultra-tender bites, stir-fried with green onions and Swiss chard for fresh, garlicky contrast. Serve hot for a weeknight stir-fry with restaurant-style depth.

Prep20 mins
Cook10 mins
Serves6
DifficultyMedium

1

Lay the flank steak flat, cover it with plastic wrap, and freeze until partially firm, 20 to 30 minutes.
2

Take the beef out of the freezer and slice it very thinly across the grain.
3

Whisk the chicken stock and cornstarch in a freezer-safe bowl until smooth, then whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Add the beef to the sauce and stir to coat thoroughly. Cover and freeze until solid, about 1 hour.
4

Remove from the freezer and let it defrost, about 30 minutes.
5

Heat a wok over high heat until very hot, then add the peanut oil. Immediately add the garlic and cook, stirring in the hot oil, until fragrant, about 15 seconds. Add the Swiss chard and green onions; cook and stir until the vegetables turn bright green, about 3 minutes, then remove them from the wok.
6

Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce becomes a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, toss to combine well, and serve hot.