"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Mongolian Beef

Published by: Sarah

  • Dec
  • 24

Begin 1 day ahead

1 Flank Steak, sliced thin
2 T Olive Oil
4 T Hoisin Sauce, divided
1½  T Soy Sauce
2 T Cream Sherry
3 T Water
½# Snow Pea
1 Red Pepper, sliced into strips
1 (6 oz.) can Sliced Water Chestnuts, optional
Pinch of Salt
Fresh Ground Black Pepper to taste
1 T Cornstarch
4 Scallions, sliced on a angle

In a mixing bowl, whisk together soy, sherry, water, 1 T Hoisin sauce, salt & pepper. 
Add sliced beef and turn to coat. 
Marinate in refrigerator over night.

Heat sauté pan and add oil. 
Sauté meat 3 minutes. 
Add snow pea, red pepper & water chestnuts. 
Sprinkle with salt & pepper. 
Add remaining 3 T Hoisin sauce. 
Saute another 3 minutes.
If you want the sauce thicker, combine cornstarch with a little water & whisk in to desired consistency. 
Sprinkle with scallions.
Serve over rice if desired.


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