Best Mongolian Grill Style Mongolian Sauce Recipes

Mongolian Beef image

Provided by Jen

Time 18m

Number Of Ingredients 20

1 pound flank steak cut across the grain into 1/8" thin ( slices, then cut into 2" length pieces*)
1 tablespoon reduced sodium soy sauce
1/4 cup cornstarch
vegetable or peanut oil
3 cups broccoli florets
1 red bell pepper thinly sliced then cut in half
2 green onions, chopped
6 garlic cloves, minced
1 tablespoon freshly grated ginger
1/2 cup reduced sodium soy sauce
1/2 cup water
1/3 cup brown sugar, packed
1/4 cup Asian sweet chili sauce (like Mae Ploy)
2 tablespoons mirin/sweet Japanese rice wine or dry sherry
1 tablespoon quality hoisin sauce (Lee Kum Kee or Kikkoman)
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons cornstarch
1-2 teaspoons Sriracha/ Asian hot chili sauce
Green onons, chopped

Steps:

Add beef to a large freezer bag along with 1 tablespoon soy sauce. Toss to evenly coat. Add 1/4 cup cornstarch and toss to evenly coat. Let sit at room temperature 30-60 minutes.**
Whisk the sauce ingredients together in a small bowl. Set aside.
Heat 1-2 tablespoons vegetable oil or peanut oil a large nonstick skillet over HIGH heat until very hot and sizzling. Add half of the beef to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute minute (it will cook more in the sauce). Don't overcook or it won't be as tender! Transfer beef to a large plate and cover. Repeat***
Add 1 tablespoon oil to the now-empty skillet; heat over high heat. Add the broccoli and saute for 30 seconds. Add 3 tablespoons water, cover pan, and lower heat to medium. Steam broccoli for 2 minutes.
Push the broccoli to the sides of the skillet and add 1 teaspoon olive oil. Add bell pepper, green onions, garlic, ginger, and sauté with broccoli 1 minute.
Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, the beef is cooked and vegetables are crisp tender, about 1-2 minutes. Taste and add additional sriracha, sweet chili sauce, etc. if desired.
Serve with rice and garnish with fresh green onions.

Mongolian Sauce image

Provided by foodart

Categories Chinese

Time 15m

Yield 10 cups

Number Of Ingredients 13

4 cups hoisin sauce
2 cups plum sauce
1 cup oyster sauce
1/2 cup soy sauce
1/2 cup chinese sweet black vinegar
1 cup shaoxing wine
1/2 cup peanut oil
1/2 cup chili oil
1 tablespoon sesame oil
1 tablespoon dried orange peel
2 tablespoons minced garlic
3 tablespoons minced ginger
1 tablespoon onion powder