Mongolian Ginger Beef

Total Time:
2 hr 37 min
30 min
2 hr
7 min

6 servings

  • Black Bean Garlic Sauce:
  • 1/4 cup canola oil
  • 1/4 cup fermented black beans rinsed and drained
  • 2 tablespoons minced garlic
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/4 cup rice wine
  • 2 teaspoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 cup soy sauce
  • 1 tablespoon chopped fresh garlic
  • 1/4 teaspoon sesame oil
  • 1 teaspoon ground black pepper
  • 2 pounds beef flank steak
  • 1/2 cup julienne red peppers, about 3-inch long strips
  • 1/2 cup julienne green peppers
  • 1/2 cup julienne onions
  • 1 cup broccoli florets, blanched
  • 1 cup black bean garlic sauce
  • Green onions, for garnish
  • Steamed jasmine rice, for serving
  • For black bean sauce: Heat a wok or heavy skillet over medium-high heat. Add the oil, black beans and garlic. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, rice wine, and sugar. Bring mixture to a boil stirring often. Mix cornstarch with water to create a slurry. Add to mixture and stir until sauce thickens.

  • Note: Fermented black beans and rice wine are readily available in Asian markets.

  • For Mongolian Ginger Beef: Combine soy sauce, chopped garlic, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours.

  • Lightly oil Mongolian grill or wok. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is cooked throughout. Add sauce and toss with beef mixture. Coat well and remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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