Mongolian Beef

29 Mar

This spicy Chinese-American dish is one of our most popular take-out dish on the menu.  


  • 1/2 lb of flank steak, trimmed and cut into thin slices
  • 2 tablespoons of hoisin sauce
  • 2 teaspoons fresh ginger, peeled and minced
  • 1 teaspoon garlic, minced
  • 1 teaspoon of chili flakes
  • 1 onion, sliced
  • 1 red pepper, cut into bite-size
  • 1 cup of broccoli
  • 1 tablespoon sesame oil
  • 3 scallions/green onion, cut into 2 inches
  • 1 teaspoon sesame seeds


  1. Marinate beef slices with hoisin sauce and sesame oil for 20-30 minutes.
  2. Heat oil in wok over medium-high heat.  Add onion, cook for 2 minutes.  Add broccoli, cook for another 2 minutes.  Add red peppers and cook for 2 more minutes. You can adjust the timing according to how cooked/soft you want your veggies to be. Remove from wok.
  3. Heat oil in wok over medium-high heat. Add ginger, and garlic, and cook until fragrant.  Add green onions and beef, cook for 3-4 minutes, or until cooked through.  Stir in onion, red pepper, broccoli, scallions, and 1 tablespoon of water to pan.  Cook for 1-2 minutes or until sauce is slightly reduced.
  4. Sprinkle chili flakes and sesame seeds on top (optional).


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