Mongolian Beef


  • 1 pound beef flank steak
  • 1/2 cup soy sauce
  • 1/4 cup hoisin sauce
  • 1 tsp sesame oil
  • 3 Tbsp corn starch
  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 2 Tbsp rice wine vinegar
  • 1/3 cup brown sugar
  • 1 tsp sriracha sauce
  • 1/2 cup water
  • handful of snow peas
  • 4 green onions


Here's the game plan.  Prep everything, then put on the rice, then start cooking.  Slice the flank steak across the grain, with your knife at an angle (not straight down).  This exposes more of the meat and together, results in a more tender "cut."  It may help if you put the meat in the freezer about 10 minutes to firm it up.  To the sliced beef, add the soy sauce, hoisin sauce, sesame oil, and cornstarch.  It won't be very pretty after this,  but trust me here.  Marinate all of this together at room temperature for around 30 minutes.

Next, prep the veggies... Peel and mince the garlic and ginger.  Chop the green onions.  And then dig everything else of the fridge.  

Now let's cook!  Get the oil in the wok really hot first.  Add the beef strips (I sort of drained them a little first).  Saute them around until they brown on the outside, then start adding the other stuff:  minced garlic, minced ginger, and rice wine vinegar.  Saute these for about a minute until fragrant.  Next, add the rest of the marinating "sauce."  To this, add the brown sugar, the snow peas, the green onions, some water, and a little of sriracha for a bit of a kick.  Let all this cook for about 5 minutes, at about a medium/medium-high, and it's done!  You don't want to overcook the beef.  The sauce is super silky!