Since starting to cook so much more during Quarantine this past spring, I’ve been mostly only ordering out to satisfy my cravings for Asian flavors. And I crave Asian flavors often!

I’m a saltiness craver in general, but with recipes that mix the salty and sweet together…oh boy am I hooked!

I’ve been wanting to add another Asian-style dish to my repertoire for those nights when it’s easier or more cost-effective to cook at home, and I finally perfected one that I can’t wait to share: my Mongolian Beef Recipe!

I LOVE this Mongolian Beef recipe, and I’ve been making it often. These bowls have beef that is crispy from the wok, with hints of garlic and ginger, a yummy sweetness, and a kiss of spice in every bite. The green onions give it a really fresh burst of crunch, too. If you’re not a beef eater, I’m sure you could sub in chicken with similar results! I also highly recommend investing in a rice cooker to have perfect, steaming rice at the click of a button. It’s one of my most favorite kitchen gadgets!

The below recipe serves about 4 adults as a main course.

Ingredients…

• 5 tbsp hoisin sauce
• 2 tbsp low-sodium soy sauce
• 2 tbsp brown sugar
• 2 tbsp water
• ½ lbs flank steak, sliced thinly against the grain into 1-inch strips
• 2 tsp black pepper
• ¼ cup cornstarch
• 6 tbsp vegetable oil, (I use peanut)
• 3 tsp ginger, freshly grated
• 4 cloves garlic, crushed with a garlic press
• 6 dried red chilis, (cut this number in half if you prefer less spice)
• 5-6 green onions, cut on the bias into 2-inch pieces, green parts only
• 5 cups white rice, cooked

Recipe…

1. In a ziplock bag or large mixing bowl, combine the cornstarch and flank steak strips and shake or stir to evenly coat the beef. Set aside.
2. Mix your sauce by adding the hoisin sauce, soy sauce, brown sugar, water, and black pepper to a bowl. Mix well and set aside.
3. Preheat a large deep skillet or a wok (I LOVE my wok!) over high heat, and add 4 tablespoons of the oil to coat the sides and bottom.
4. Once the oil is smoking hot, work in batches and add the beef strips in an even layer and sear undisturbed on the first side for 2-3 minutes. This will achieve that yummy crispiness! Flip and sear on the other side until the steak has a brown crust, approximately 1-2 more minutes.
5. Remove and put aside on a large plate as you work through the beef strips. Do not overcrowd the strips in the wok or they will steam!
6. When all the beef is cooked through completely and on the plate, reduce heat to medium-low, and add 2 more tablespoons of oil to the wok.
7. Add in the dried red chilis, and stirfry for about 30 seconds.
8. Then add the ginger and garlic to the wok and stir until fragrant, about 20 seconds longer.
9. Add the beef from the plate back into the wok or pan, and stir well to coat in the mixture.
10. Then, add your sauce to the wok with the green onions and mix well to coat and heat through, about 1 minute more.
11. Add your cooked rice to your bowls, and top with the cooked beef. Serve with additional green onions on top if desired!
12. Enjoy!

Photographs by Julia Dags