Hexclad Mongolian Beef
Hexclad Mongolian Beef
Ingredients
For the Beef and Vegetables
- 1 1/2 pounds beef flank steak, thinly sliced against the grain
- 2 cups vegetable oil, for flash frying, plus 1 tablespoon for sautéing
- 1 yellow onion, sliced into 1/2-inch thick pieces
- 2 leeks, white and light green parts, chopped into 1-inch pieces
- 2 teaspoons garlic, minced
For the Sauce
- 2 tablespoons chili bean sauce
- 1 tablespoon sesame paste
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (optional, referred to as 'Yum Yum')
- 1 tablespoon granulated sugar
- 2 tablespoons Chinese cooking wine
Instructions
- 1
Place a Hexclad pan (or a large wok/skillet) on a burner over high heat. Add 2 cups of vegetable oil to the pan and heat until shimmering and a small piece of beef sizzles immediately when dropped in.
⏱️ 3 min
- 2
Carefully add about one-third of the sliced beef to the hot oil. Do not overcrowd the pan. Flash fry for 1-2 minutes until browned and cooked through. Using a slotted spoon, remove the beef and set aside in a colander to drain excess oil. Repeat with the remaining beef in two more batches.
⏱️ 6 min
- 3
While the beef is cooking, slice the yellow onion and chop the leeks into 1-inch pieces.
⏱️ 5 min
- 4
Once all the beef is flash fried and removed, carefully pour out most of the oil from the pan, leaving about 1 tablespoon. Return the pan to high heat. Add the sliced onions and chopped leeks to the pan and stir-fry for 2-3 minutes until slightly softened and fragrant.
⏱️ 3 min
- 5
Return the flash-fried beef to the pan with the onions and leeks. Stir and cook together for another 1-2 minutes to combine flavors.
⏱️ 2 min
- 6
Transfer the beef and vegetables to a colander or sieve to drain any remaining cooking oil. Set aside.
⏱️ 1 min
- 7
Wipe out the pan if necessary, then return it to medium-high heat. Add the minced garlic and fry for 30 seconds until fragrant.
⏱️ 1 min
- 8
Add the chili bean sauce to the pan with the garlic and stir for 30 seconds to release its aroma.
⏱️ 1 min
- 9
Stir in the sesame paste and oyster sauce, mixing well with the chili bean sauce.
⏱️ 1 min
- 10
Return the strained beef, onions, and leeks back into the pan with the sauces. Add the dark soy sauce for color, chicken powder, MSG (if using), and granulated sugar.
⏱️ 1 min
- 11
Finish the dish by adding the Chinese cooking wine. Toss all the ingredients together vigorously in the pan to coat them evenly with the sauce. Cook for 1-2 minutes until the sauce slightly thickens and everything is well combined.
⏱️ 2 min
- 12
Serve the Mongolian Beef immediately onto a plate, ideally with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
For the Beef and Vegetables
- 1 1/2 pounds beef flank steak, thinly sliced against the grain
- 2 cups vegetable oil, for flash frying, plus 1 tablespoon for sautéing
- 1 yellow onion, sliced into 1/2-inch thick pieces
- 2 leeks, white and light green parts, chopped into 1-inch pieces
- 2 teaspoons garlic, minced
For the Sauce
- 2 tablespoons chili bean sauce
- 1 tablespoon sesame paste
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (optional, referred to as 'Yum Yum')
- 1 tablespoon granulated sugar
- 2 tablespoons Chinese cooking wine
Instructions
- 1
Place a Hexclad pan (or a large wok/skillet) on a burner over high heat. Add 2 cups of vegetable oil to the pan and heat until shimmering and a small piece of beef sizzles immediately when dropped in.
⏱️ 3 min - 2
Carefully add about one-third of the sliced beef to the hot oil. Do not overcrowd the pan. Flash fry for 1-2 minutes until browned and cooked through. Using a slotted spoon, remove the beef and set aside in a colander to drain excess oil. Repeat with the remaining beef in two more batches.
⏱️ 6 min - 3
While the beef is cooking, slice the yellow onion and chop the leeks into 1-inch pieces.
⏱️ 5 min - 4
Once all the beef is flash fried and removed, carefully pour out most of the oil from the pan, leaving about 1 tablespoon. Return the pan to high heat. Add the sliced onions and chopped leeks to the pan and stir-fry for 2-3 minutes until slightly softened and fragrant.
⏱️ 3 min - 5
Return the flash-fried beef to the pan with the onions and leeks. Stir and cook together for another 1-2 minutes to combine flavors.
⏱️ 2 min - 6
Transfer the beef and vegetables to a colander or sieve to drain any remaining cooking oil. Set aside.
⏱️ 1 min - 7
Wipe out the pan if necessary, then return it to medium-high heat. Add the minced garlic and fry for 30 seconds until fragrant.
⏱️ 1 min - 8
Add the chili bean sauce to the pan with the garlic and stir for 30 seconds to release its aroma.
⏱️ 1 min - 9
Stir in the sesame paste and oyster sauce, mixing well with the chili bean sauce.
⏱️ 1 min - 10
Return the strained beef, onions, and leeks back into the pan with the sauces. Add the dark soy sauce for color, chicken powder, MSG (if using), and granulated sugar.
⏱️ 1 min - 11
Finish the dish by adding the Chinese cooking wine. Toss all the ingredients together vigorously in the pan to coat them evenly with the sauce. Cook for 1-2 minutes until the sauce slightly thickens and everything is well combined.
⏱️ 2 min - 12
Serve the Mongolian Beef immediately onto a plate, ideally with steamed rice.