Level: Easy
Yield: Serves 4 to 6
Nutritional Information per Serving (1 of 8 servings): Calories 261, Total Fat 16 g, Saturated Fat 4 g, Carbohydrates 9 g, Dietary Fiber 1 g, Sugar 3 g, Protein 19 g, Cholesterol 58 mg, Sodium 871 mg
Total Time: 2 hrs 25 mins (including marinating)
Active Time: 25 mins

Fire up your wok for this irresistible Mongolian Beef, a beloved American-Chinese classic that's easy to master at home! Just like Mongolian beef or the California roll, this dish is a U.S.-born gem deserving of its spot in your repertoire. Unlock restaurant-quality tenderness with a genius marinade: baking soda works its magic to soften the beef, a cornstarch-water slurry helps it penetrate deeply, and vegetable oil keeps it slick for stir-frying with minimal extra fat. Get ready to wow your familythis simple recipe delivers bold flavors and perfect texture in under 30 minutes of active time!

Ingredients

Beef:

1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil

Sauce:

3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece of ginger, peeled and thinly sliced

Stir-Fry:

3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced diagonally into 1-inch pieces and greens thinly sliced diagonally, kept separate
4 to 6 dried chilies

Instructions

Prepare the beef: Slice the flank steak against the grain into 3/4-inch (19 mm) thick angled planks, then cut those planks into 3/4-inch cubes. In a small bowl, mix cornstarch, baking soda, and salt with 2 tablespoons water and set aside. Place the steak in a shallow dish and add the water, vegetable oil, and cornstarch mixture. Rub everything thoroughly into the meat. Cover and refrigerate between 2 to 12 hours.
Make the sauce: In another bowl, combine oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic, and half the ginger slices. Set aside.
Cook the stir-fry: Heat vegetable oil over medium-high heat in a wok or a medium skillet. Add the marinated beef and stir-fry until it reaches medium-rare, about 3 minutes while stirring constantly. Drain out any excess oil. Add garlic and the remaining ginger, saut for 20 to 30 seconds. Toss in bell peppers and onions, cooking until their edges start to brown, about 2 minutes. Stir in the white parts of the scallions, dried chilies, and the sauce mixture. Keep stirring and cook for another 2 minutes until the sauce thickens.
Transfer the dish to a serving platter, garnishing with the sliced green scallion tops before serving.