Sizzling Mongolian Beef
Sizzling Mongolian Beef
Ingredients
For the Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
- 3 cups cooking oil, for deep-frying, plus 2 tablespoons for stir-frying
For the Sauce
- 1/4 cup hoisin sauce
- 2 tablespoons ground bean sauce, (yellow bean paste)
- 1 tablespoon chili bean sauce, (doubanjiang)
- 1 tablespoon Chinese sesame paste
- 4 garlic, cloves, minced
- 1 tablespoon granulated sugar
- 2 tablespoons Shaoxing wine, (Chinese cooking wine)
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
For Assembly
- 4 green onions, cut into 2-inch pieces
- 1 onion, medium, thinly sliced
- 1/4 cup water, for sizzling, or as needed
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 8 min•🌡️ 360
- 3
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.
⏱️ 15 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 2 min
- 7
Drizzle in the sesame oil and give the beef a final quick toss to combine.
⏱️ 1 min
- 8
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.
⏱️ 1 min
- 9
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
- 3 cups cooking oil, for deep-frying, plus 2 tablespoons for stir-frying
For the Sauce
- 1/4 cup hoisin sauce
- 2 tablespoons ground bean sauce, (yellow bean paste)
- 1 tablespoon chili bean sauce, (doubanjiang)
- 1 tablespoon Chinese sesame paste
- 4 garlic, cloves, minced
- 1 tablespoon granulated sugar
- 2 tablespoons Shaoxing wine, (Chinese cooking wine)
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
For Assembly
- 4 green onions, cut into 2-inch pieces
- 1 onion, medium, thinly sliced
- 1/4 cup water, for sizzling, or as needed
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 8 min•🌡️ 360 - 3
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.
⏱️ 15 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 2 min - 7
Drizzle in the sesame oil and give the beef a final quick toss to combine.
⏱️ 1 min - 8
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.
⏱️ 1 min - 9
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.
⏱️ 1 min