BETTER THAN TAKEOUT SAUCY Mongolian Beef Recipe

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: beef chuck

Chicken breast reduces fat while beef chuck is more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce cuts down on salt intake.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

Tenderize the flank steak by slapping it on the cutting board a few times.

Slice the flank steak against the grain at a 45-degree angle into approximately 2 millimeter thick slices.

Heat 1 tablespoon of safflower oil in a wok over high heat.

Quickly cook the beef in the hot oil for about 30 seconds to lock in moisture, ensuring it is only partially cooked.

Remove the beef from the wok and set aside.

Lower the heat and add hoisin sauce, oyster sauce, and chili sauce to the wok.

Return the beef to the wok and stir-fry for another minute, ensuring the beef is coated with the sauce.

Add chopped green onions and toss everything together until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens