I absolutely love making asian style dinner at home! I know what's going in them and can control how much or how little I want of something. Mongolian Beef is a serious favorite at our house. I meal plan every Monday and every single Monday I ask my husband if he has any requests...and every single time he says "Mongolian Beef".
Going to the big name fancy asian restaurant can add up, especially when there is four of you, I mean $$$$. My husband says this is even better than the restaurant! You'll find yourself in a vigorous game of rock-paper-scissors, over who get's the last serving.
While we are talking about making asian food at home, one of my best friends is pregnant and she was raving about her Chinese food feast she recently had, it sounded so good I had to make up our own feast with my favorite Orange Chicken and Baked Cream Cheese Wontons. There was also some edamame, don't you just love that stuff? I usually make steamed edamame with the Mongolian Beef too. Or, stir fry vegetables.
There is so much flavor in this Mongolian Beef your tastebuds are in for a treat come dinner time. Don't be surprised if you wind up dancing around in food bliss, doing the sprinkler, or maybe the jig if that sort of thing is your style.
So let's talk about sides for a second. My top choice is aromatic jasmine rice. Fluffy, but not mushy. I like to salt my rice while it cooks and after, it brings out all the natural flavors. Also, you can sauté whatever vegetables you prefer, but I really like this combo; broccoli, carrots, and sugar snap peas.
Sugar snap peas only need a minute, so add these last, you don't want them to be soft. I sauté mine with canola oil and a tiny bit of toasted sesame oil (tiny bit, it's a strong flavor). Traditionally Mongolian Beef is served with green onions, so that's how this recipe reflects. But if some sautéed veggies are up your lane then definitely go for it.
The Mongolian Beef sauce is sweet thanks to the brown sugar and spicy thanks to some sriracha and red pepper flakes. I will say, if you are serving this to kids, it's probably best to add the red pepper flakes to your individual serving instead of the entire dish, just in case your kids don't like spicy stuff. Don't forget to grab a container of sesame seeds, not only is it pretty but it's tasty too!
Flank steak is used in this dish (it's a very long cut of meat usually folded in half at the store), it's tender and sort of melts in your mouth when prepared correctly. Be careful using something else, you could end up with chewy, fatty or tough meat. Bust out your skillet and let's get cooking. I promise it's super easy! Your family will love you forever and give you hugs and kisses when you feed them this.
1 lb flank steak
1/4 c soy sauce
1/2 c water
1/4 c hoisin
2 tbsp rice wine vinegar
1/2 tsp garlic powder
1 tsp ginger powder
1/4 c brown sugar
1 1/2 tsp sriracha
3 tbsp corn starch (1 tbsp for sauce, 2 tbsp for the meat)
1/4 tsp red pepper flakes
green onions, sliced
Serve with steamed jasmine rice and stir fry vegetables
Cut the flank steak thinly, against the grain, into bite size pieces. Toss the flank steak with 2 tablespoons of cornstarch. Whisk together all the remaining ingredients in a bowl to make the sauce.
Heat a skillet to med/high heat with 1 tablespoon of high heat oil in it. Add the Mongolian beef in three batches, so it can get a little crispy around the edges. Set each batch aside on a plate after it's cooked. It doesn't take long to cook, roughly 3-4 minutes. Return pan to high heat after each batch is done. Add an extra splash of oil if it's looking dry.
After all the meat is cooked return it to the pan, along with the sauce. Bring the sauce to a boil, stirring constantly and then down to low for 5 minutes, or until the sauce has thickened up and coats the beef.
Top with green onions and extra red pepper flakes for added heat.