Mongolian Beef is a dish from Taiwan made from flank steak and onions. It's typically not spicy so we decided to add some of Elijah's Reaper Sauce to change it up!
Mongolian Beef Recipe | Elijah's Xtreme
8oz flank steak
1 tsp vegetable oil + 1/3 cup for frying
1 tsp soy sauce
1 Tbsp cornstarch + 1/4 cup, divided
2 Tbsp brown sugar
1/4 cup hot water
1/4 cup low sodium soy sauce
Elijah's Xtreme Carolina Reaper Hot Sauce
1/2 tsp ginger, minced
5 dried red chili peppers
2 cloves garlic, minced
1 Tbsp cornstarch mixed with 1 Tbsp water
2 scallions cut into 1 inch long diagonal slices
Combine the sliced beef with 1 tsp oil, 1 tsp soy sauce and 1 Tbsp cornstarch. Marinate for 1 hour. If it looks dry, add another Tbsp of water.
Dredge the marinated slices in the remaining 1/4 cup of cornstarch.
In a small bowl, mix brown sugar and hot water until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce and Elijah's Xtreme Carolina Reaper Hot Sauce.
Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok and sear for 1 minute. Flip and sear another 30 seconds. Remove to a pan and tilt slightly to let the oil drain.
Drain the oil from the wok, leaving 1 Tbsp of oil behind and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 sec., add the garlic. Stir for another 10 seconds and add the premixed sauce.
Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
Add the beef and scallions and toss everything together for another 30 sec. There should be almost no liquid left.
Plate and serve with steamed rice. Enjoy!