Mongolian Beef
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
A quick stir-fry of flank steak in a savory soy-based sauce with onions and chili peppers. Serve over rice or fried rice stick noodles for a satisfying meal.
Ingredients
- 454 g flank steak
- 59.1 ml soy sauce
- 9.86 ml cornstarch
- 44.4 ml vegetable oil
- 2 dried red chili peppers
- 3 green onions cut into 2½-inch segments
- 0.5 medium yellow onion cut into ⅛-inch-thick slices
- 1 sweet bean sauce
- 14.8 ml water
- Fried Rice Stick Noodles
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 97.3 mg
- Iron: 4.39 mg
- Magnesium: 63.1 mg
- Phosphorus: 306 mg
- Potassium: 961 mg
- Zinc: 4.92 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g flank steak
- 59.1 ml soy sauce
- 9.86 ml cornstarch
- 44.4 ml vegetable oil
- 2 dried red chili peppers
- 1 sweet bean sauce
- 14.8 ml water
- Fried Rice Stick Noodles
Prepare
- 3 green onions, cut into 2½-inch segments
- 0.5 medium yellow onion, cut into ⅛-inch-thick slices
Let's Cook
-
Step 1.
Trim the flank steak of any large pieces of membrane. Cut the flank in half or thirds lengthwise (with the grain) to get 2 or 3 sections about 3 inches wide. Cut these sections against the grain into ⅛-inch slices. Place the beef in a medium bowl. Add 2 tablespoons of the soy sauce and mix well. Add the cornstarch and mix well again.
-
Step 2.
Preheat a wok over high heat until wisps of smoke rise from the surface. Add 2 tablespoons of the vegetable oil and heat until it starts to shimmer. Add the beef and stir-fry for 1 to 2 minutes, or until the beef has browned and is nearly cooked through. Remove the wok from the heat, transfer the beef to a medium bowl, and set aside.
-
Step 3.
Return the wok to the stove over high heat. Add the remaining 1 tablespoon oil and the dried red chili peppers (if using). Stir-fry for about 10 seconds. Add the green onion segments and yellow onion slices, breaking up the yellow onion slices with a spatula, and stir-fry for 2 to 3 minutes, or until the onions have begun to soften and cook down.
-
Step 4.
Add the remaining 2 tablespoons soy sauce, the sweet bean sauce, and water to the wok, and mix. Return the beef to the wok and stir-fry for 2 to 3 minutes more, or until the sauce has coated the beef and onions. Serve immediately, optionally over fried rice stick noodles.
-
Step 5.
If serving with fried noodles: Line a plate with several layers of paper towels and set aside. In a medium Dutch oven over medium-high heat, heat 2 cups vegetable oil until it registers 350°F on an instant-read thermometer. Carefully lower a fistful (about 1-inch diameter bundle) of rice-stick noodles into the oil. The noodles will immediately puff up and turn white. Fry for 10 to 15 seconds, then flip with tongs and fry the other side for another 10 to 15 seconds. Transfer the noodles to the paper towel-lined plate to drain. Place the fried noodles on a platter and arrange the Mongolian beef on top.