Mongolian Beef Recipe

Name: Mongolian Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chicken stock; 1 1/2 tablespoons cornstarch; 3 tablespoons hot chili oil; 2 tablespoons hoisin sauce; 1 tablespoon oyster sauce; 1 tablespoon dry sherry; 2 teaspoons sugar; 2 teaspoons soy sauce; 2 teaspoons crushed red pepper flakes; 1 pound flank steak, thinly sliced (see Cook's Note); 2 tablespoons peanut oil; 2 tablespoons chopped garlic; 1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices; 2 green onions, cut into thin slivers about 2 inches long; 1 teaspoon salt; 1/4 teaspoon black pepper

Servings: persons

1/4 cup chicken stock
1 1/2 tablespoons cornstarch
3 tablespoons hot chili oil
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons crushed red pepper flakes
1 pound flank steak, thinly sliced (see Cook's Note)
2 tablespoons peanut oil
2 tablespoons chopped garlic
1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices
2 green onions, cut into thin slivers about 2 inches long
1 teaspoon salt
1/4 teaspoon black pepper

1
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.
2
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.
3
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.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup chicken stock, 1 1/2 tablespoons cornstarch, 3 tablespoons hot chili oil, 2 tablespoons hoisin sauce, and more.

Yes, Mongolian Beef falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mongolian Beef

How did you like this recipe?

Frequently Asked Questions