Mongolian Flank Steak

Serve with white rice or sticky rice balls.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 lb. flank steak, cut into bite-sized slices
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. Chinese rice wine or dry sherry
  • 1½ tsp. cornstarch
  • 2 Tbsp. vegetable oil
  • 2 cloves garlic, peeled and minced
  • 2 scallions, chopped
  • ¼ cup hoisin sauce
  • ½ tsp. ground black pepper

Directions

  • Place beef in a bowl and add soy sauce, rice wine or sherry, and cornstarch. Marinate for 15 minutes.
  • Heat a wok or medium skillet over medium-high heat until it is nearly smoking. Add oil. When oil is hot, add garlic and half the scallions. Stir-fry for 10 seconds.
  • Add beef and stir-fry for 1 minute.
  • Add hoisin sauce and bring to a boil. Stir-fry for 1 additional minute until beef is cooked. Season with black pepper. Serve hot and garnish with remaining scallions.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. flank steak, cut into bite-sized slices
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. Chinese rice wine or dry sherry
  • 1½ tsp. cornstarch
  • 2 Tbsp. vegetable oil
  • 2 cloves garlic, peeled and minced
  • 2 scallions, chopped
  • ¼ cup hoisin sauce
  • ½ tsp. ground black pepper

Directions

  • Place beef in a bowl and add soy sauce, rice wine or sherry, and cornstarch. Marinate for 15 minutes.
  • Heat a wok or medium skillet over medium-high heat until it is nearly smoking. Add oil. When oil is hot, add garlic and half the scallions. Stir-fry for 10 seconds.
  • Add beef and stir-fry for 1 minute.
  • Add hoisin sauce and bring to a boil. Stir-fry for 1 additional minute until beef is cooked. Season with black pepper. Serve hot and garnish with remaining scallions.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat17g
Saturated Fat5g
Cholesterol50mg
Sodium350mg
Total Carbohydrate8g
Dietary Fiber1g
Sugars5g
Protein30g