Mongolian Beef
Ingredients:
For the Beef Marinade:
1.5 lbs (680g) flank steak, thinly sliced against the grain
1/4 cup soy sauce (low-sodium)
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons cornstarch
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon ginger, finely grated
1 teaspoon sesame oil
1/4 teaspoon black pepper
For the Sauce:
1/2 cup low-sodium soy sauce
1/4 cup hoisin sauce
1/4 cup brown sugar, packed
1/4 cup water
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 tablespoon cornstarch
For Cooking:
3 tablespoons vegetable oil
1 large onion, thinly sliced
3 green onions, sliced diagonally for garnish
Toasted sesame seeds for garnish
Cooked white or brown rice for serving
Instructions:
Marinating the Beef:
Slice and Marinate the Beef:
Slice the flank steak thinly against the grain.
In a bowl, combine all the marinade ingredients. Add the sliced beef, ensuring each piece is coated. Marinate for at least 30 minutes or refrigerate for up to 4 hours.
Prepare the Sauce:
Prepare the Mongolian Sauce:
In a separate bowl, whisk together all the sauce ingredients until the cornstarch is fully dissolved. Set aside.
Cooking the Mongolian Beef:
Sear the Marinated Beef:
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat.
Sear the marinated beef in batches for 1-2 minutes per side until browned and cooked through. Remove from the pan and set aside.
Sauté Onions:
In the same pan, add an additional tablespoon of oil.
Add the sliced onions and sauté until they are tender and slightly caramelized.
Combine Beef and Sauce:
Return the cooked beef to the pan with the sautéed onions.
Pour the prepared Mongolian sauce over the beef and onions, stirring well to coat. Cook for an additional 2-3 minutes until the sauce thickens.
Garnish and Serve:
Garnish with sliced green onions and toasted sesame seeds.
Serve the Mongolian Beef over cooked white or brown rice.