Mongolian Beef
Crispy flank steak, ginger-soy-hoisin glaze and scallion forest.
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PFC Chang's-style copy: the secret is two things - slicing thin across the grain (freeze the steak 20 min first) and the cornstarch dredge that gives you that crispy edge instead of soggy stew-beef.
Ingredients
Everything below makes 4 servings.
- 1¼ lbflank steaksliced 1/4-inch thick against the grain
- ⅓ cupcornstarch
- ⅓ cupsoy sauce
- 1 tspdark soy sauce
- 2 tbsphoisin sauce
- ⅓ cupbrown sugarpacked
- ½ cupwater
- 1 tbspfresh gingerminced
- 3garlic clovesminced
- ¼ tspred pepper flake
- 6scallionscut into 2-inch pieces
- ¼ cupneutral oil
- 1 tsptoasted sesame oil
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 510calories
- 34gprotein
- 28gcarbs
- 28gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Slice flank steak across the grain into 1/4-inch strips. Toss with cornstarch in a bowl until every piece is dusted.
- Mince garlic and ginger. Cut scallions into 2-inch pieces.
- Whisk soy sauce, dark soy, hoisin, brown sugar, water, and sesame oil in a small bowl.
Build the sauce
Heat oil in a wok over medium. Add ginger, garlic, and red pepper flake; cook 30 seconds until fragrant. Pour in the sauce mixture and let it bubble 2-3 minutes until slightly syrupy. Transfer to a bowl.
3 min · hands onSear beef
Wipe out wok, add remaining oil over high heat. Add beef in a single layer in 2 batches - don't crowd. Sear 1 minute undisturbed, flip, 30 seconds more. The cornstarch coating should be crispy. Transfer to plate.
3 min · hands onGlaze
Pour the sauce back into the wok and bring to a bubble. Add the seared beef, toss to coat - the crispy crust soaks up the glaze in about 30 seconds. Add scallions, toss once more.
1 min · hands onServe
Tip onto plates over rice. Save extra scallion greens for the top.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Slice the same way against the grain.
Cube chicken; dredge in cornstarch; sear 3-4 min until cooked through. Adds about 2 minutes.
Press 10 min, cube, dredge heavy in cornstarch, sear hard on all sides. Adds about 5 minutes.
Start brown rice before prep. Adds about 25 minutes.
What keeps
Reheats well in a hot skillet - sauce will tighten so add a splash of water. Crispy edges go soft on day 2, that's normal.
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