Feelin’ for a savory beef that’s tangy with a bit of spice? Enter Mongolian beef.
Ok well, when is spice not a good idea? Uh yea, never. Nonetheless, this Mongolian beef recipe hits all the right spots! With a ka-pow of flavor from the rich sauce and melt in your mouth beef, you cannot go wrong.
Not sure about you but for the longest time I found it really difficult to pan fry beef and make it tender without it becoming tough and dry. I’ve found the flour coating makes that problem disappear which has been a life saver. Not always the best idea when watching your starch intake but I try to use just a light dusting and it goes a long way.
You can adjust the spice level to your liking but what really gives this recipe a kick are the Szechuan peppercorns. Ohhhh, the Szechuan peppercorns. Can you say YUM?
Combined with the ginger/garlic and sesame oil, this recipe screams with an array of flavors and has become a fan favorite in our household.
It’s an even better dinner party item. I make each strip bite sized and because they’re fork tender, no cutting is required! You’ll shock your guest’s taste buds and they will love you for it.
Whether you’re in need of a beef item on your next dinner party menu or looking for a new yummy meal to add to the recipe rotation, give the Mongolian beef a try and let me know how it goes!
Yields: 4 servings Total time: 45 minutes
- 4 dried chili peppers
- 1/2 – 1 tbsp chili flakes
- 4-5 finely crushed Szechuan peppercorns (optional)
- 2 cloves of garlic, minced
- 2 tsp ginger, minced
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tsp honey
- 8 ounce. flank steak
- 1/2 cup all purpose flour
- 1 tsp salt and pepper
- 1 tbsp sesame oil (or vegetable oil) + 1 tbsp sesame oil
- 2-3 fresh green onion stalks, chopped
- Cut flank steak into 1/2 inch strips, against the grain.
- Put flour, salt and pepper into a medium bowl and stir. Individually place each strip of steak into the flour mixture and flip to coat in flour.
- Over medium-low heat, add sesame oil to a pan. Add each steak strip and cook until browned on each side (about 2 minutes). Remove and set aside.
- Drizzle remaining oil to the same pan on medium-low heat. Add garlic and ginger and stir to scrape up the beef bits. Allow to cook for about 1-2 minutes or until fragrant.
- Add the chilis and brown on each side. Add chilli flakes and Sichuan peppercorns and cook for about 15 seconds (be careful not to let them burn).
- Add soy sauce and water to the pan to deglaze and bring to a boil for about 3 minutes. Bring back down to low heat, drizzle the honey and let stir. Let the mixture cook on low for 2 minutes.
- Add the beef to the pan and stir to evenly coat with sauce on each strip. Let the beef continue to cook and sauce to thicken for about 10 minutes. Add green onions when ready to serve.