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Mongolian Beef
Mongolian Beef
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
140 minutes
Asian Marinated Beef Stir Fry with Green Onions and Swiss Chard
Ingredients:
  • 1 pound flank steak
  • 0.25 cup chicken stock
  • 1.5 tablespoons cornstarch
  • 3 tablespoons hot chili oil
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons crushed red pepper flakes
  • 2 tablespoons peanut oil
  • 2 tablespoons chopped garlic
  • 1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices
  • 2 green onions, cut into thin slivers about 2 inches long
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
Instructions:
  • Lay the flank steak flat, cover with plastic wrap, and chill in the freezer until slightly frozen, for 20 to 30 minutes.
  • Take the beef out of the freezer and thinly slice it across the grain.
  • In a freezer-safe bowl, combine chicken stock and cornstarch until smooth. Add hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes, then mix well. Add beef to the sauce, ensuring it is coated thoroughly. Cover and freeze for about 1 hour until solid.
  • Thaw in the fridge for 30 minutes before using.
  • Heat the wok until very hot, then add peanut oil. Quickly sauté garlic in the hot oil for 15 seconds until fragrant. Add Swiss chard and green onions, stir-fry until vegetables turn bright green in about 3 minutes. Remove from wok.
  • Transfer the thawed beef mixture into the sizzling wok and stir-fry until the meat is golden and the sauce thickens into a glossy glaze for 3 to 5 minutes. Add the cooked vegetables back to the wok, season with salt and pepper, toss to mix thoroughly, and serve piping hot.

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