The Easiest Homemade Mongolian Beef

Rinse the medium grain rice twice.

Cook the rice in a rice cooker.

Freeze the flank steak for 15-20 minutes to make slicing easier.

Slice the flank steak about half an inch thick.

Season the wok by pouring in 3-4 tablespoons of vegetable oil and heating it over medium-high until it begins to smoke, then discard the oil and wipe it out with a paper towel.

Add another 3 tablespoons of fresh vegetable oil to the seasoned wok and heat over medium-high.

Toss the sliced beef with 1/4 cup of cornstarch, 1/2 teaspoon of ground white pepper, and a pinch of salt until coated thoroughly.

Shake off the excess cornstarch from the beef and shallow fry each piece in batches for 2-3 minutes per side until beautifully browned, placing them to the side as they finish.

Leave the heat on medium-medium high and add in the cut green onions, searing for about 30 seconds before tossing and searing again until caramelized.

Add 1 tablespoon of finely chopped ginger, 2 thinly sliced red fresno chili, and 2 teaspoons of gochugaru, stir-frying for about 45 seconds.

Add 1/2 cup of brown sugar to the wok and stir-fry it in.

Pour in 1/4 cup of dark soy sauce, 1/4 cup of regular soy sauce, 1/4 cup of water, and a splash of rice vinegar, letting it boil and reduce for 3 minutes or until it thickens slightly.

Add the browned beef back into the wok, tossing to coat thoroughly until the sauce thickens to a glaze consistency.

Turn off the heat and add a small handful of thai basil and 5 cloves of finely chopped garlic, stirring until combined.

If desired, break down broccoli into florets, coat with oil, and roast at 425°F on a foil-lined baking sheet until browned and lightly crisp.

Serve the mongolian beef over the steamed rice, topping with finely shaved green onion.

Equipment Needed

Allergens