Mongolian Beef

Ingredients

• 1 pound Flank Steak (trimmed, cut into 1‑inch cubes after slicing against the grain)
• 1/2 teaspoon Baking Soda (helps tenderize the beef)
• 3 tablespoons Cornstarch (2 tbsp for the marinade, 1 tbsp for the sauce slurry)
• 1/2 teaspoon Salt (seasoning for the marinade)
• 2 tablespoons Water (for the marinade)
• 3 tablespoons Vegetable Oil (2 tbsp for searing, 1 tsp in the marinade)
• 4 cloves Garlic (minced (thin slices, not pureed))
• 1 tablespoon Fresh Ginger (peeled and thinly sliced)
• 1 Red Bell Pepper (seeded, cut into 1‑inch dice)
• 1 Green Bell Pepper (seeded, cut into 1‑inch dice)
• 1 medium Onion (peeled and diced 1‑inch pieces)
• 4 stalks Scallions (whites sliced thin, greens cut for garnish)
• 3 tablespoons Oyster Sauce (main savory component)
• 1 tablespoon Hoisin Sauce (adds sweetness and sheen)
• 2 tablespoons Soy Sauce (provides salty backbone)
• 1 teaspoon Rice Vinegar (adds bright acidity)
• 2 Dried Red Chilies (optional, for a hint of heat)
• 1 tablespoon cornstarch + 2 tablespoons water Cornstarch Slurry (mix together just before adding to sauce)

Instructions

1. Make the Marinade

   In a mixing bowl combine 1/2 tsp baking soda, 2 tbsp cornstarch, 1/2 tsp salt, 2 tbsp water and 1 tsp vegetable oil. Stir until smooth.

   Time: PT5M

2. Slice the Beef

   Trim the flank steak, cut it into 1‑inch strips with the grain, then turn and cut across the grain into 1‑inch cubes.

   Time: PT5M

3. Marinate the Beef

   Add the beef cubes to the bowl, massage the mixture so every piece is coated. Cover tightly and refrigerate.

   Time: PT5M

4. Marination Rest

   Let the beef sit in the fridge for at least 2‑4 hours, preferably 3 hours, to become super‑tender.

   Time: PT3H30M

5. Prep the Vegetables

   Mince garlic (thin slices then chop), thinly slice ginger, dice both bell peppers and the onion into 1‑inch pieces, slice scallion whites 1‑inch strips and set greens aside for garnish.

   Time: PT15M

6. Prepare the Sauce

   In a small bowl whisk together 3 tbsp oyster sauce, 1 tbsp hoisin sauce, 2 tbsp soy sauce, 1 tsp rice vinegar, dried chilies (if using) and the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

   Time: PT5M

7. Heat the Wok

   Place the wok over high heat until it begins to smoke. If you smell a faint plastic odor, scrub the interior with a tablespoon of kosher salt and a paper towel, then rinse.

   Time: PT2M

8. Sear the Beef

   Add 2 tbsp vegetable oil, swirl, then add the marinated beef in a single layer. Let it sit untouched for 2 minutes, then stir‑fry until the exterior is browned and the interior is medium‑rare (about 3‑4 minutes total).

   Time: PT4M

9. Drain Excess Oil

   Transfer the beef to a plate lined with paper towels and discard excess oil from the wok.

   Time: PT1M

10. Aromatics

    Add the minced garlic and sliced ginger to the hot wok. Stir‑fry for about 30 seconds until fragrant.

    Time: PT1M

11. Cook Vegetables

    Add the diced onion and bell peppers. Stir‑fry 4‑5 minutes until the edges are lightly browned but the pieces remain crisp‑tender.

    Time: PT5M

12. Combine Beef and Sauce

    Return the beef (and any juices) to the wok, add the sliced scallion whites, then pour in the prepared sauce. Bring to a gentle boil, stirring constantly, until the sauce thickens and coats everything (about 2‑3 minutes).

    Time: PT3M

13. Finish and Garnish

    Turn off the heat, toss in the scallion greens for color, give a quick stir, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

20g

Fat

15g

Fiber

3g