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Mongolian Beef
Date February 8, 2023
Author Chef Chuck

Mongolian Beef




8 oz. flank steak cut into strips

½ cup cornstarch

1-tablespoon baking powder

¼ soy sauce

¼ cup sesame oil for frying

Pinch of salt and pepper


For the sauce:


1-cup beef broth

¼ cup soy sauce

¼ cup hoisin sauce

1-teaspoon chili paste

¼ cup brown sugar

1-tablespoon ginger

½ cup chopped scallions

¼ cup dried red peppers

2 tablespoons corn starch + 2 tablespoons corn starch

1 teaspoon each black and white sesame seeds




Cut the flank steak into thin strips and place in a bowl. Add salt and pepper.  Coat with soy sauce, mix, and place in the refrigerator for 30 minutes.


Remove meat from fridge and add the cornstarch and baking soda.  Mix thoroughly until all of the meat is evenly coated.


Place a pan on high heat.  Add the sesame oil and fry the meat in batches until golden brown.  Set aside.


Add the remaining ingredients (minus the scallions and Chinese peppers) in a sauce- pan and cook until a thick sauce forms- approximately 5 minutes.  Add the beef, scallions, and Chinese peppers until fully coated in the sauce.


Serve over rice.




Chef Chuck

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