Monday 30 March 2015


You will never ought to order takeout Mongolian Beef once more with this fry of tender beef saturated within the most-lick-the-plate delicious, multidimensional sauce ever – dead a fast and simple stir fry!

 This can be your new favorite Mongolian Beef recipe?

While I can’t represent you – nonetheless – I don’t exaggerate once I tell you this can be one in every of my favorite Asian dishes to this point.  And Patrick’s.  “This is wonderful.  Not simply wonderful just like the flavors are dedicated however wonderful like I might eat this on a daily basis wonderful.”

Met too Apostle, me too.

This Mongolian Beef doesn’t simply style of classic soy, refined sugar, garlic and ginger, however gets a kick of tang from hoisin (like Chinese Barbeque sauce, sweetness of mirin (sweet Chinese cookery wine) and is flat-top off by the “secret ingredient”…

Asian Sweet Chili Sauce! when researching many various Mongolian Beef recipes (none of that need Sweet Chili Sauce), I created a version while not the Sweet condiment and whereas it absolutely was smart, it absolutely was missing the “Oh My YUMMY” (OMY) rave issue. thus I cut the refined sugar and supplemental the complexly delicious Asian Sweet condiment in its place and currently this sauce is off the OMY charts.

If you aren’t acquainted with Asian (sometimes says “Thai” on the label)  Sweet condiment, it's sweet, with a touch of spice and jam-choked with flavor from a mixture of red chilies, onion, garlic, rice vinegar, refined sugar and fish sauce.  Basically, an entire ton of my favorite everything in one bottle.And currently complete ton of my favorite everything in one fry.

While the tantalizing sauce makes this dish, it might simply be unmade while not soften in your mouth beef. however this beef is nothing in need of crazy tender and flavourful from one easy step of coating your beef during a very little soy and starch before stir cooking.  The starch binds the soy to the meat for additional flavourful beef and provides a protecting coating from the warmth to stop toughening of the outer layer of meat whereas it cooks.Quit tender.

Oh My toothsome Secret Ingredient Mongolian Beef. the most effective currently not-so-secret fry that's thus wonderful you only would possibly wish “to eat this on a daily basis.”


Serves: 4-6
  • 1 pound flank steak, cut across the grain into 1/8" thin slices, then cut into 2” length pieces*
  • 1 tablespoon soy sauce
  • 1/4 cup cornstarch

  • Stir Fry****
  • 3 cups broccoli florets
  • 1 red bell pepper, thinly sliced then cut in half
  • 2 green onions, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon freshly grated ginger

  • Sauce
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 1/3 cup brown sugar, packed
  • 1/4 cup Asian sweet chili sauce (like Mae Ploy)
  • 2 tablespoons mirin/sweet Japanese rice wine (looks likeTHIS) or dry sherry
  • 1 tablespoon quality hoisin sauce like Lee Kum Kee or Kikkoman
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons cornstarch
  • 1-2 teaspoons sriracha/Asian hot chili sauce

  • Garnish
  • Green onons, chopped
  1. Add beef to a large freezer bag along with 1 tablespoon soy sauce. Toss to evenly coat. Add 1/4 cup cornstarch and toss to evenly coat. Let sit at room temperature 30-60 minutes.**
  2. Whisk the sauce ingredients together in a small bowl. Set aside.
  3. Heat 1 tablespoon olive oil a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover.***
  4. Add 1 tablespoon oil to the now-empty skillet; heat over high heat. Add the broccoli and saute for 30 seconds. Add 3 tablespoons water, cover pan, and lower heat to medium. Steam broccoli for 2 minutes.
  5. Push the broccoli to the sides of the skillet and add 1 teaspoon olive oil. Add bell pepper, green onions, garlic, ginger, and sauté with broccoli 1 minute.
  6. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, the beef is cooked and vegetables are crisp tender, about 1-2 minutes. Taste and add additional sriracha, sweet chili sauce, etc. if desired.
  7. Serve with rice and garnish with fresh green onions.
*Easiest to slice when partially frozen.
**The 30-60 minutes tenderizes the beef but if you don’t have the time, you can still make the stir fry - still coat in soy/cornstarch and just skip the resting time.
***If your skillet is small, cook in 2 batches.
****You can use any vegetables you would like in the stir fry and saute them with the red bell peppers EXCEPT if you are adding snow peas, add them after the sauce has thickened and cook them for about 1 minute or until crisp-tender. 
If you or only adding a few vegetables, you can increase the beef to 1 1/2 pounds and coat with 1 1/2 tablespoons soy and 6 tablespoons cornstarch.

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