Mongolian Flank Steak

Serve with white rice or sticky rice balls.

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

Serves: 4


  • 1 lb. flank steak, cut into bite-sized slices
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. Chinese rice wine or dry sherry
  • 1 1⁄2 tsp. cornstarch
  • 2 Tbsp. vegetable oil
  • 2 cloves garlic, peeled and minced
  • 2 scallions, chopped
  • 1⁄4 cup hoisin sauce
  • 1⁄2 tsp. ground black pepper


  • 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.