Mongolian Beef with Crispy Cornstarch Coating and Sticky Hoisin Sauce
By Liam Carter
Prep
20 min
Cook
10 min
Total
30 min
Servings
2
Level
Easy
Fried beef thickened with cornstarch has a golden crust when fried in oil․ Simmering the beef in sauce keeps the sauce from soaking into the meat․ A typical dish made with Mongolian beef is flank steak with a sauce containing hoisin‚ ginger‚ garlic‚ and other spicy ingredients․
Thin flank steak is sliced across the grain and marinated in soy sauce‚ pepper‚ and baking soda for 10 minutes․ Instead of marinating in cornstarch‚ the cornstarch is in a separate bowl and added to the sliced steak before cooking․ This helps the cornstarch develop a crispy texture․ Other ingredients in the sauce include hoisin sauce‚ soy sauce‚ brown sugar‚ sesame oil‚ cornstarch‚ and cold water․ Fresh ginger and garlic‚ as well as red pepper with seeds removed‚ are added to the dish at the end for flavor․
The beef should brown and crisp in the oil‚ and the sauce should be thick enough to coat the back of a spoon․ Too much beef in the pan and adding the beef before the oil is hot enough‚ at 350°F‚ will keep it from crisping․ Too much time in the sauce will soften the crisp crust․ Remove the pan from the heat as soon as all pieces of beef have been coated with sauce․
Serve right away with egg rolls or chow mein or stir-fried snow pea leaves․ Refrigerate or freeze leftovers after cooling․ To reheat leftovers‚ cook on the stove over medium heat until hot․ The fish will lose its crispiness‚ so it is better to eat the fish right away․
Why you'll love this recipe
- A marinade containing baking soda helps the thin flank steak stay tender when frying․ Cutting into the steak after frying does not make the crust soggy․
- Dusting each chicken piece with cornstarch prevents a gummy coating and gives it a crunchy texture that can withstand sauces․
- Frying in two batches keeps the oil temperature at 350°F and avoids overloading the pan with beef and soggy meat․
- The sauce is prepared‚ and the meat is returned to the skillet․ Cornstarch is used as a thickening agent to help the sauce attach to the meat in a thin‚ sticky coating․
- Simmering the aromatics for 10 seconds will help the ginger‚ garlic‚ and chiles flavor the dish without overcooking little pieces of these ingredients․
- Removing the beef from the pan early keeps it from picking up too much sauce and helps maintain separation between the sauce on the outside of the beef and the inside․
Ingredients
- •1 lb flank steak
- •½ cup cornstarch (for coating; or as needed, add 1-2 tablespoons more to cover bare spots)
- •1 tsp ginger (thinly sliced)
- •4 cloves garlic (minced)
- •1 red chili pepper (de-seeded, chopped)
- •1 green onion (finely chopped)
- •½ cup vegetable oil (or any neutral oil)
- •½ tsp sesame seeds (toasted)
- •2 tsp regular soy sauce (for beef marinade; or light soy sauce)
- •¼ tsp black pepper
- •½ tsp baking soda
- •4 tbsp hoisin sauce
- •2 tbsp regular soy sauce (for sauce; or light soy sauce)
- •2 tbsp brown sugar
- •2 tsp sesame oil (toasted kind)
- •1 tbsp cornstarch (for sauce)
- •½ cup water (cold)
Instructions
- 1
Thinly slice the beef against the grain at a 45-degree angle into ¼-inch-thick, 2-inch-long pieces.
- 2
Transfer the beef to a large bowl and mix with the listed beef marinade ingredients.
- 3
Marinate for 10 minutes.
- 4
In a small bowl, whisk together all the sauce ingredients until the sugar fully dissolves. Set aside.
- 5
Add the cornstarch to a separate bowl and evenly coat each piece of marinated beef.
- 6
Add 1-2 tablespoons more cornstarch as needed to cover any bare spots.
- 7
Transfer the coated beef to a parchment-lined baking sheet.
- 8
Heat the vegetable oil in a large heavy-bottomed pan over medium heat to 350°F.
- 9
Fry the beef in two batches in a single layer for 1-2 minutes until golden and crispy, flipping halfway through.
- 10
Let the oil return to 350°F before frying each new batch.
- 11
Transfer the fried beef to a wire rack to drain.
- 12
Leave 1 teaspoon (5 ml) oil in the pan and remove the rest.
- 13
Reduce to low heat and sauté the ginger, garlic, and red chili for 10 seconds until fragrant.
- 14
Whisk the sauce again, pour it into the pan, and simmer for 30-45 seconds until thick enough to coat the back of a spoon.
- 15
Add the fried beef and toss just until evenly coated in the sauce.
- 16
Remove from heat immediately.
- 17
Garnish with green onions and sesame seeds and serve right away.
FAQ
Nutrition (per serving)
Calories
541
Protein
40g
Fat
14g
Carbs
62g
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