For best results, ensure the wok is screaming hot before adding the peanut oil. This will create a beautiful sear on the beef. Adjust the amount of crushed red pepper flakes to suit your spice preference. If Swiss chard is unavailable, bok choy or spinach makes a good substitute.
Mongolian Beef
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME2 hrs 20 mins
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SERVING6 People
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VIEWS153
Experience the allure of homemade Chinese cuisine with this Mongolian Beef recipe. Tender slices of flank steak, embraced by a rich, savory-sweet glaze, come together in a symphony of flavors that rivals your favorite restaurant rendition.
Ingridients
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Nutrition
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Carbohydrate10 g
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Cholesterol18 mg
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Fiber1 g
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Protein11 g
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Saturated Fat3 g
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Sodium707 mg
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Sugar4 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Beef: Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen. (20-30 minutes)
02 Step
Recipe View Slice the Beef: Remove beef from the freezer and slice across the grain into very thin slices.
03 Step
Recipe View Marinate the Beef: 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 for optimal flavor infusion. (1 hour)
04 Step
Recipe View Defrost: Remove from the freezer and allow to defrost. (30 minutes)
05 Step
Recipe View Stir-Fry Aromatics: 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. (15 seconds). Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, and then remove from the wok. (3 minutes)
06 Step
Recipe View Cook the Beef: Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze. (3-5 minutes)
07 Step
Recipe View Combine and Season: Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.
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RECIPE REVIEWS
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Please Rate
Jerad Witting
Apr 3, 2025The flavors are amazing! I did add a bit more chili oil for extra heat, and it was perfect for my taste.
Gilberto Bednar
Nov 30, 2024I've made this recipe several times, and it's always a hit. The freezing step really makes a difference in the texture of the beef.
Liana Marks
Aug 19, 2024This recipe is a game-changer! The beef was so tender and flavorful, and the sauce was out of this world.