This Mongolian beef is one of our favorites so far! It has a lot of awesome flavor and is super easy to put together. The only thing I don't usually have on hand is the oyster sauce, but you should be able to find that in your local grocery store in the Asian food section (although, I did have to check a few times-it seemed to be hiding).
Scott is a huge fan of adding water chestnuts to stir fry. When I told him I was making Mongolian beef, he asked me to throw in some water chestnuts. I'd definitely recommend chopping them up a bit. But that's another great thing about stir fry-the majority of the flavor is in the sauce. Go ahead and add whatever veggies you like!
Total time: 25 minutes
- 1 tablespoon plus 1 teaspoon soy sauce
- 1/2 tablespoon oyster sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon rice wine
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 3 dashes white pepper
- 8 ounces flank steak. Cut into bite sized pieces
- 2 1/2 tablespoons oil
- 2 cloves garlic, minced
- 1-1 inch piece garlic, peeled and sliced thin
- 3 green onions, cut into 2 inch lengths
- 1 can water chestnuts, chopped
- Cooked rice, egg rolls or crab rangoon, for serving
Place all the ingredients for the marinade in a resealable bag. Place beef inside and toss to coat. Let marinate for at least 15 minutes.
When done marinating, heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Place on a dish and set aside.
Heat the remaining oil in the same wok or skillet over high heat. Add the garlic, ginger, green onions and water chestnuts and stir from until aromatic. Add back the beef and good until no longer pink, about 1-2 minutes. Serve beef mixture with rice, egg rolls and/or crab rangoon.