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Savory Mongolian Beef Stir-Fry

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
140 min
SERVINGS
6 servings
Dinner
Savory Mongolian Beef Stir-Fry
Ingredients
  • 1 pound flank steak
  • 1/4 cup chicken stock
  • 1 1/2 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
  • 1/4 teaspoon black pepper
Instructions
1
Firstly, take the flank steak and lay it flat on a surface. Cover it with plastic wrap to prevent moisture from accumulating, then place it in the freezer for 20-30 minutes to achieve partial freezing.
2
Then, carefully remove the beef from the freezer and slice it across the grain into extremely thin slices. This will help to make the dish more tender.
3
Next, combine the chicken stock and cornstarch in a freezer-safe bowl until you have a smooth mixture. Add the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes to the bowl, whisking until well incorporated.
4
Add the sliced beef to the sauce mixture and stir until it is evenly coated. Cover the bowl with plastic wrap and place it back in the freezer to become fully frozen, approximately 1 hour.
5
Remove the beef mixture from the freezer and let it thaw for about 30 minutes. This will make it easier to cook.
6
Heat a wok over extremely high heat until it reaches a scorching temperature. Pour in the peanut oil and immediately add the minced garlic, cooking and stirring it in the hot oil until fragrant, approximately 15 seconds.
7
Mix in the Swiss chard and green onions, cooking and stirring them until they turn a vibrant green color, about 3 minutes. Remove the cooked vegetables from the wok to prevent overcooking.
8
Pour the defrosted beef mixture into the hot wok and cook, stirring constantly until the meat browns and the sauce forms a glaze-like consistency, 3-5 minutes. Return the cooked vegetables to the wok and sprinkle with salt and pepper, mixing everything together well.
9
Serve the dish hot, garnished with additional green onions if desired.