Mongolian Beef

4.3
(51)
43 Reviews
11 Photos

This is a traditional Mongolian beef recipe that I have worked on for over a year to perfect. My husband and I love Chinese food, and now we make it at home -- even better than the restaurant!

Submitted by CHEFANDERSEN
Updated on April 14, 2021
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Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
1 hr 50 mins
Total Time:
2 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 pound flank steak

  • ¼ cup chicken stock

  • 1 ½ 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

  • 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

  • ¼ teaspoon black pepper

Directions

  1. Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes.

  2. Remove beef from the freezer and slice across the grain into very thin slices.

  3. 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.

  4. Remove from the freezer and allow to defrost, about 30 minutes.

  5. 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.

  6. 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.

90 home cooks made it!

Nutrition Facts (per serving)

197 Calories
13g Fat
10g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 197
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 14%
Cholesterol 18mg 6%
Sodium 707mg 31%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 11g 21%
Vitamin C 14mg 16%
Calcium 38mg 3%
Iron 2mg 9%
Potassium 313mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.