Garnish Green onons, chopped. Instructions Add beef to a large freezer bag along with 1 tablespoon soy sauce. Toss to evenly coat. Whisk the sauce ingredients together in a small bowl. Set aside. Heat tablespoons vegetable oil or peanut oil a large nonstick skillet over HIGH heat until very hot and sizzling. Add half of the beef to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute minute it will cook more in the sauce.
Taste and add additional sriracha, sweet chili sauce , etc. Use rice wine and NOT rice wine vinegar. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. Want To Make This Recipe? Follow Me On Pinterest! Never Miss a Craving. Beef and Noodles. Beef Enchilada Casserole. African Peanut Stew. Salisbury Steak. Gourmet Grilled Cheese.
Pozole Verde. Your email address will not be published. This is my hands down favorite dish to make. My very picky 12 year old even loves it. Thanks Olga!!! Top sirloin will be fantastic, no need to change a thing. I just made this for my parents and younger brothers, and they all absolutely loved it!! The Face Behind the Recipes Welcome to my food blog with all my favorite cravings! Follow Me Here:. Don't Miss a Craving! Carlsbad Cravings. So excited that you and your hubby enjoyed the recipe, and that this one is more in line with what you were looking for.
Thank you for sharing your experience here, and I hope you garner lots of pleasure and comfort from the dish! This was so delicious and easy to prep. We used grass fed sirloin and cooked it just as Ingrid suggested. Made such a yummy sauce! I also added fresh green beans at the same step as the chilis and it was awesome!
My son went back for 2nds and finished off the pan! Will definitely make again! Gigi, the grass fed beef is so delicious, isn't it? I use that pretty much exclusively in my cooking these days. So glad you and your family enjoyed the recipe, and I thank you for taking some time to share your experience!
I used chicken and also sliced an onion and cooked just before adding the garlic and ginger. Will make again. You will cut the raw steak into thin strips, then proceed with the seasoning, etc, and searing the strips off in the hot pan. Hi, I'm not sure if your hoisin sauce in the U. I found the recipe really good, but a tad sweet for my liking. I'm thrilled with the way the flank steak was nice and tender and I love the way it browned up. But I feel that I could've omitted the brown sugar from the sauce.
Our hoisin sauce is fairly sweet already. Otherwise, love the recipe, thanks! Hi Julie, glad you enjoyed! And yes, absolutely make the recipe according to your personal preferences next time around. That's the beauty of cooking! I made this for dinner tonight and it was a hit! I doubled the sauce because I had 2 pounds of meat and was serving it over egg linguine instead of rice.
I will definitely make this again! Could this be made in an electric skillet? Your recipe sounds so delicious that I want to make it if I can do it on an electric skillet. Hi Susan, unfortunately, I have no experience using an electric skillet.
If it can get really hot and produce a nice sear on the meat, then I'd say absolutely—go ahead and use it! You just basically need a pan that'll be able to handle getting really hot for best results. Hi there! When I made this I used the prescribed amount of oil, but the sauce seemed especially oilly when I finished.
These lines are called grain. Cutting across grain means to cut perpendicular to those lines. Cutting across the grain makes the meat less chewy. To cut the meat into thin strips, first cut meat across the grain and then further cut it into thin strips. Few veggie sides that pair well. Then you can either mix with Mongolian beef or serve on the side. This beef is super quick and easy to make. It makes a perfect weekend night dinner.
The recipe tastes better than take away if you use tenderloin cut for making Mongolian beef. Tenderloin tastes far better than flank or any other cheaper cut. Moreover freshly cooked beef right in the comfort of your home, it makes it even more delicious. Your email address will not be published. Jump to Recipe -. Spicy Mongolian beef recipe.
Use the right cut of meat for soft and juicy meat. Prep Time: 10 minutes. If you need to, cut your beef into small strips. Toss the beef and cornstarch in a bowl and set aside. Mince the garlic and ginger. Heat the oil in a large skillet over medium heat. Add the garlic and ginger and cook for about a minute, then add the beef. Cook until the beef is just cooked through, about minutes. The beef may look like there is gravy on it from the cornstarch — this is okay!
Remove the beef from the skillet and set aside. Clean out the skillet and return it to the burner on medium heat. Add the soy sauce, water, and hoisin sauce to the pan. Stir in the brown sugar and red pepper flakes, then add the beef back in.
Simmer until the sauce thickens to your liking. Tip: use less red pepper flakes to lessen the spice, or omit them completely for a mild version.
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