Prep 5 mins
Cook 5 mins
This is a great weeknight meal, but it also works well as a make-ahead dish for a crowd. I've included directions for both ways below. Inspired by Honey and Black Pepper Steak by chef #29196. I don't have a wok, so I just use a heavy skillet.
- Heat heavy pan or wok until quite hot.
- Cut the very bottom off the green onions and dispose of. Then slice into 3" lengths. Separate the end pieces from the rest since they need longer to cook.
- Mix together soy sauce, oyster sauce and honey in a small bowl.
- Brush pan with a little peanut oil, then add round steak and green onion end-pieces, cooking until steak is almost done.
- Add sauce and remaining green onions, bring to a boil and simmer for about 3 minutes to allow sauce to thicken a bit.
- Serve over rice.
- IF SAUCE IS TOO THIN:.
- Different meats release different amounts of liquid. If sauce is too thin, remove meat and green onion from pan, add some cornstarch mixed with equal amount cold water to the sauce and bring to a boil, let cook a few minutes until thickened. Then add meat and green onion back to pan. Start with 1-2 tablespoons of cornstarch and water.
- TO COOK AHEAD FOR A CROWD:.
- Cook meat in batches, adding the sauce but not the green onions to each batch.
- As each batch is done, pour out in 9x12 or larger pan in oven on 170 to keep warm. You won't need to add more peanut oil after first batch.
- After last batch, cook green onion bottoms until softened, then add rest of green onions and saute for a minute.
- Pour green onions over meat in pan to keep warm.
I was looking for a simple sauce for Mongolian beef, and this is it. I added a few techniques to the preparation, however. I tenderized my top sirloin steak after slicing thinly (while semi-frozen for easier slicing) by sprinkling on 1 tsp baking soda per 1 pound of meat, massaging it in, and letting stand 3 hours in the refrigerator. This really works to tenderize the beef! Then I rinsed off the baking soda, dried with paper towels and marinated for 10-15 min. in a marinade of 11/2 tsp soy sauce, 1 tsp cornstarch, and 1/2 tsp olive oil per pound of beef. This slightly thickens the sauce so it clings nicely to the cooked meat without requiring more cornstarch to finish, and I think creates a fresher finished product. I followed the sauce recipe as directed (I used only 1 T of honey), however I would like more sauce for steamed rice so I want to play with the ingerdients to increase the volume without increasing the sodium content. I think next time I'll try adding 3T of dry sherry to the listed ingredients and see if I can achieve more volume without making the sauce too runny. I did add a tablespoon of refrigerated minced garlic to the oil prior to browning the meat, and I really think some sliced mushrooms would go very well as an addition with the meat, although mushrooms are not traditionally used in Mongolian Beef. This is a very easy and quick (except for the tenderizing time I added in) recipe, the hardest part was slicing the meat! I served it with rice and steamed asparagus spears dressed with crushed roasted garlic cloves, and it was a yummy dinner!
I didn't deviate from this recipe, and it was easy and quick...main factors for a weeknight meal. I served it over jasmine rice, and the main reason I knew that it was a hit, was there were no left-overs! The Peanut Gallery hogged most of the meal!