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Pat the thinly sliced flank steak dry with paper towels. In a medium bowl, toss the beef with cornstarch until evenly coated. This helps create a crispy crust when fried.

Heat 3 cups of cooking oil in a large wok or a deep, heavy-bottomed pot over high heat until it reaches 350-375°F (175-190°C). Carefully add the beef in batches, ensuring not to overcrowd the wok. Fry for 1-2 minutes per batch, until lightly browned and cooked through. Remove with a slotted spoon or spider and drain on a wire rack set over paper towels.

While the beef is frying, place a cast-iron sizzling platter directly over a high burner on your stovetop to heat thoroughly. This will take about 10-15 minutes.

Carefully pour out most of the cooking oil from the wok, leaving about 2 tablespoons. Return the wok to high heat. Add the hoisin sauce, ground bean sauce, chili bean sauce, and Chinese sesame paste. Stir-fry for 30 seconds until fragrant.

Add the minced garlic to the wok and stir-fry for another 30 seconds until aromatic. Then, add the granulated sugar, Shaoxing wine, and dark soy sauce. Bring the sauce to a simmer, stirring constantly.

Return the fried beef to the wok with the sauce. Add the 2-inch pieces of green onions. Stir-fry vigorously for 1-2 minutes, tossing to ensure the beef is well-coated and heated through. A dramatic flame may flare up from the wok; this is normal for high-heat stir-frying.

Drizzle in the sesame oil and give the beef a final quick toss to combine.

Carefully remove the superheated cast-iron platter from the burner and place it on a heat-proof wooden serving base. Arrange the thinly sliced raw onion evenly on the hot platter.

Immediately spoon the hot Mongolian beef mixture from the wok onto the onions on the sizzling platter. For the dramatic sizzling effect, carefully squeeze about 1/4 cup of water (or as needed) onto the platter. Serve immediately.


Pat the thinly sliced flank steak dry with paper towels. In a medium bowl, toss the beef with cornstarch until evenly coated. This helps create a crispy crust when fried.

Heat 3 cups of cooking oil in a large wok or a deep, heavy-bottomed pot over high heat until it reaches 350-375°F (175-190°C). Carefully add the beef in batches, ensuring not to overcrowd the wok. Fry for 1-2 minutes per batch, until lightly browned and cooked through. Remove with a slotted spoon or spider and drain on a wire rack set over paper towels.

While the beef is frying, place a cast-iron sizzling platter directly over a high burner on your stovetop to heat thoroughly. This will take about 10-15 minutes.

Carefully pour out most of the cooking oil from the wok, leaving about 2 tablespoons. Return the wok to high heat. Add the hoisin sauce, ground bean sauce, chili bean sauce, and Chinese sesame paste. Stir-fry for 30 seconds until fragrant.

Add the minced garlic to the wok and stir-fry for another 30 seconds until aromatic. Then, add the granulated sugar, Shaoxing wine, and dark soy sauce. Bring the sauce to a simmer, stirring constantly.

Return the fried beef to the wok with the sauce. Add the 2-inch pieces of green onions. Stir-fry vigorously for 1-2 minutes, tossing to ensure the beef is well-coated and heated through. A dramatic flame may flare up from the wok; this is normal for high-heat stir-frying.

Drizzle in the sesame oil and give the beef a final quick toss to combine.

Carefully remove the superheated cast-iron platter from the burner and place it on a heat-proof wooden serving base. Arrange the thinly sliced raw onion evenly on the hot platter.

Immediately spoon the hot Mongolian beef mixture from the wok onto the onions on the sizzling platter. For the dramatic sizzling effect, carefully squeeze about 1/4 cup of water (or as needed) onto the platter. Serve immediately.
