-
-
My review
Mongolian Beef
CHEFANDERSEN
"This is a traditional Mongolian beef recipe that I have worked on for over a year to perfect. My husband and I love Chinese food, and now we make it at home -- even better than the restaurant!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h servings 197 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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 until frozen, about 1 hour. Remove from the freezer and allow to defrost, about 30 minutes.
- 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, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
- Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.
Footnotes
- Cook's Note
- Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes. Remove from the freezer and slice the beef across the grain into very thin slices.
Nutrition Facts
Per Serving: 197 calories; 13.2 g fat; 9.5 g carbohydrates; 10.6 g protein; 18 mg cholesterol; 707 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3441 Ratings
-
-
-
-
-
Most helpful positive review
9/24/2009
I thought this was very good- much better than the other mongolian beef I tried at home. Only change I made was to also add one onion, sliced...to me, mongolian beef in restaurants always has th...
Most helpful critical review
9/12/2009
Had to substitute the sherry (who has that anyways?). Not sure if that's the key or not, but it was too vinegary and was missing that nice brown sauciness you get from real Chinese food.
Most helpful
Most positive
Least positive
Newest
9/24/2009
I thought this was very good- much better than the other mongolian beef I tried at home. Only change I made was to also add one onion, sliced...to me, mongolian beef in restaurants always has th...
9/1/2009
Excellent! I followed this recipe exactly, except for skipping the salt at the end (taste it first, I'm a bit salt-sensitive, so you may decide you want it). I was a little skeptical about the f...
12/6/2010
This was the best Mongolian Beef I have ever had ANYWHERE. It was especially better the next day after all the flavors had time to blend with each other. It was even more spicy...mmmmm good. A M...
7/15/2010
This was yummy! I had some red swiss chard from our CSA box to use and I was looking for a recipe that would work well for our family - this was great! I didn't use the hot chili oil or the re...
9/8/2010
Great flavor. Gave it 4 stars because i had to omit the red pepper flakes and take the oil down a bit on second cooking. Was so spicy kids couldn't eat it and our lips burned first time around...
12/12/2009
Delicious! This was my first attempt at Mongolian Beef. I followed this recipe as written with the only exception of halving hot chili oil and red pepper flakes (cannot tolerate overly spicy f...
9/12/2009
Had to substitute the sherry (who has that anyways?). Not sure if that's the key or not, but it was too vinegary and was missing that nice brown sauciness you get from real Chinese food.
6/18/2014
Skirt steak works better here than flank if you can get it. Follow the "cooks note" about partially freezing before cutting and be sure to cut against the grain. Always my favorite dish while ha...