Umami Mongolian Beef

Recipe by NavyDoc13
READY IN: 30mins


  • 3
    tablespoons soy sauce
  • 2
    tablespoons chinese rice wine or 2 tablespoons dry sherry
  • 1
    teaspoon cornstarch
  • 34
    lb flank steak, thinly sliced across the grain
  • 2 12
    tablespoons cooking oil
  • 2
    tablespoons garlic, minced
  • 10
    small dried red chilies
  • 10
    green onions, cut into 3-inch pieces
  • 2
    tablespoons hoisin sauce


  • Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
  • Place a wok over high heat until hot. Add 2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
  • Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic and chilies. Cook until fragrant. Add green onions and stir-fry for 1 minute.
  • Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
  • Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).