How To Make Super-Simple, Super-Spicy Mongolian Beef Recipe
Beef chuck gets a bad reputation for being one of the chewier parts of a cattle. After all, it’s taken from one of the more muscular parts of the animal: around the neck and shoulder blade. What a lot of people might not know is that this shouldn’t be a problem at all! As long as you know how to handle this flavorful piece of meat correctly, you can enjoy everything that it has to offer. But of course, it also helps to have the right recipe for the job. Find the best one in this collection of beef chuck recipes!
Serves:
Ingredients
- 1 lb flank steak, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp red pepper flakes
- 1/2 cup green onions, sliced
- Cooked rice, for serving
- Sesame seeds, for garnish (optional)
Instructions
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In a bowl, combine soy sauce, brown sugar, hoisin sauce, rice vinegar, and cornstarch. Mix well and set aside.
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Heat vegetable oil in a large skillet or wok over high heat.
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Add minced garlic, grated ginger, and red pepper flakes. Stir-fry for about 1 minute until fragrant.
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Add the sliced flank steak to the skillet and cook until browned, about 2-3 minutes.
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Pour the sauce mixture over the beef and stir well to coat. Cook for an additional 3-4 minutes until the beef is cooked through and the sauce has thickened.
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Stir in the sliced green onions and cook for an additional minute.
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Remove from heat and serve the Mongolian beef over cooked rice. Garnish with sesame seeds if desired.
Nutrition
- Calories : 367kcal
- Total Fat : 14g
- Saturated Fat : 3g
- Cholesterol : 63mg
- Sodium : 1513mg
- Total Carbohydrates : 34g
- Dietary Fiber : 2g
- Sugar : 20g
- Protein : 26g
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