Spicy Mongolian Beef Recipe-
- ¼ cup dark mushroom flavored soy sauce
- 1 tbsp. hoisin sauce
- 1 tbsp. sesame oil
- 2 tsp. white sugar
- 1 tbsp. minced fresh garlic
- 1 tbsp. dried red pepper flakes
- 1 pound beef skirt steak, sliced thin
- 1 tbsp. peanut oil
- 2 large green onions, white parts and first half of green stalks, finely chopped
- toasted sesame seeds, for garnish
- Make your marinade by whisking together the hoisin sauce, soy sauce, sugar, garlic, sesame oil, and red pepper flakes in a bowl.
- Take a resealable plastic bag, put the thinly sliced beef inside, and then pour the marinade into the bag. Seal the bag, and then turn it over front to back and side to side several times, to ensure all the slices are equally coated with the marinade. Refrigerate for at least 1 hour, longer is better, and even overnight is best. If marinating for hours and hours, about once an hour flip the bag over, keeping the marinade evenly distributed throughout the beef slices.
- Using a wok or a large skillet, heat peanut oil over high heat. Add in your chopped green onions, and fry for no more than 10 or 15 seconds, then take the beef slices out of the marinade bag (save the marinade ) add the beef into the wok or pan and stir well. Keep frying and stirring until the beef is browned and at the desired level of cooked you want. Six minutes will be well done, five minutes for medium well, and if you want medium rare (still pink in the middle), you should stop frying at about three minutes.
- Take the juices from frying the beef and add them to the reserved marinade, stir and mix well together, and put the mixture in a serving bowl on the table for a dipping sauce.
- Serve your Spicy Mongolian Beef and green onions either with, or over, a helping of freshly steamed rice. Garnish with a sprinkling of toasted sesame seeds.