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Mongolian Beef

Mongolian Beef

Freeze the beef for about 15-30 minutes. This will make it easier to slice. Slice thinly against the grain.

Heat a wok or 10-inch skillet over high heat for about 5 minutes. Add the oil and continue to heat until nearly smoking. Add the ginger and garlic and cook, stirring continuously so that the garlic does not burn, for 10 seconds. Add the beef and cook until nearly done but some red remains, about 45 seconds. Remove from the pan and set aside.

Add the green beans, yellow wax beans, tomatoes, chiles, and scallions. Cook, stirring occasionally, for 3 minutes. Meanwhile, mix the soy sauce, water, and cornstarch together in a bowl, making sure to dissolve all lumps.

Push the vegetables to the sides and form a well in the center. Pour the slurry into the well and let come to a boil just briefly. Mix well, cover with a lid, and reduce the heat to medium. Cook until the beans are crisp tender, about 1 minute. Remove the lid, add the beef, and stir to heat through and combine flavors, about 1 minute. Remove from the heat and serve immediately.

Mongolian Beef - Recipes

This recipe was easy to make and my family enjoyed the meal.

Easy to make, beef was super tender and very delicious. Only drawback is the recipe says “serves 6” when it only served 3 and 2 of us were still a little hungry.

I also added broccoli to the end with the green onions and put on top of rice – yummy

Needs a little bit more cornstarch than the recipe calls for.
Slice meat very very thin and it definitely serves 4.
Pairs well with broccoli and jasmine rice.
Delicious and so easy!!

I followed this recipe to the letter. About three minutes in the cooking time (high pressure) I got the “Food Burn” alert. any idea as to why? Has anybody else experienced this?

We also got the food burn a lot instruction on instapot says you have to always have 18 ounces of liquid yet this recipe calls for only one cup. Feeling not great about our new purchase.

I used toasted sesame oil. Good flavor

I am not seeing how much oil or water to add not sure im gonna like this

My husband is a picky eater and he loved this recipe. It will be part of our rotation. Great with Jasmin rice.

Havent made it yet. Can we use frozen meat?

Slice beef across grain and saute in skillet for better sear. Layer liquids, beef, then spice & sugar. I used Meat/Stew Normal setting and didn’t get “Food Burn”. Cooking with broccoli on top turned it to mush steam separate.

I combined this recipe and another on the instapot app and made it Keto friendly by using coconut sugar and a amino soy sauce. We used this for mongolian beef tacos and it was a huge hit…

Good and easy. But use low setting as i got food burn as well.

Mine kept saying “burn” i had to transfer to a regular pot. Anyone else have this problem? Thanks!

Was good. Next time I will use less brown sugar, it was a little too sweet for my taste. Otherwise was good. Beef was nice and tender, I cut thin, 1/8″. I also served over rice I made on the stove. Didn’t have any burn warnings. I think the corn starch amount is general, use enough to coat the meat.

Way too salty. Got food burning warning a few minutes in. Wouldn’t make again! Like ever!

Like others mentioned I kept getting a burn warning also. I ended up having to add extra liquid. The food ended up super bland. This is the most disappointing Instant por recipe I’ve made.

Came out soooo delicious! Used 10 min natural release instead of quick for more tender beef. Simmered a few mins after to thicken up. Served on jasmine rice, yum!

Followed the recipe exactly and got the burn notice. Scraped, added water, but got the burn notice again. Tasted good enough to give one more try, despite the frustration. The sauce was rather thick, so when I do try it again water/soy sauce on the bottom, then meat and on top stir fry mix/brown sugar.

Throw in a raw chopped white onion after it is cooked along with the green onions for some added flavor. I was not expecting it to be as good as it was.

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Recipe Summary

  • 2 teaspoons vegetable oil
  • 1 tablespoon finely chopped garlic
  • ½ teaspoon grated fresh ginger root
  • ½ cup soy sauce
  • ½ cup water
  • ⅔ cup dark brown sugar
  • 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
  • ¼ cup cornstarch
  • 1 cup vegetable oil for frying
  • 2 bunches green onions, cut in 2-inch lengths

Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.

Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.

Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).

Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.

Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

This was a great dinner - quick, easy and tasty! I didn't slice the steaks and cooked them first before anything else. This way I can pull them off when they are the degree of doneness that I would prefer. We sliced the steaks after resting and added them to the sauce at the end. Bonus being able to use the fond in the sauce too! I added broccoli too since I had some on hand. I added a little water to steam the broccoli and deglaze the pan at the same time. Also, doubled the sauce since there is never enough of it.

doubled sauce as others specified. used petite top sirloin, but i like my beef a bit undercooked so when i add into the cooking sauce it's not too tough. added celery and edamame. wasn't sure if it was quite like carry out, but it was certainly tasty enough.

It's not bad and it's fairly quick and easy to make, though I would highly recommend using skirt or flank steak instead of "sirloin" which is itself a somewhat vague ingredient to specify since there are different cuts of sirloin with some being waaay too fatty for this to work. Also, my pound of sliced flank steak gave up a fair amount of liquid when I put it into the pan, so there was no way it could brown. As someone else pointed out, you really might want to consider cooking everything on high, not the suggested med-hi. Thankfully, cut thin and only cooked for a short time, they steak stayed tender, albeit just a little more chewy than I'd like. However, the biggest culprit in this meal was the flavor, or lack of it - this dish is just kind've bland, even after doubling the sauce, which you will have to do if you want any flavor at all. I even went with heaping teaspoons of the chili-garlic paste and it didn't make much of a dent. BTW, for folks who felt this was too spicy as it is, what is wrong y'all. I ended up eyeballing how many scallions to use because, well, what the heck is a medium scallion? Cooking Light, why not just give the equivalent in cups? Green onion size can be somewhat subjective. Lastly, when you factor in clean up and prep, this WILL take closer to 35-40 minutes. If, like me, you get some particularly gritty green onions that require a good deal of cleaning then that alone can take up a lot of the supposed 15 minutes that CL estimates for this meal. I added on a side of sauteed sugar snap peas which take a few minutes to trim, so the whole thing was closer to an hour, start-to-finish, prep, cook, and cleaning.

Easy Crispy Mongolian Beef

MONGOLIAN BEEF!! We've been trying to recreate the perfect Mongolian beef for the longest time and finally we have the perfect recipe for you guys! This recipe is really easy to make and uses simple ingredients that won't scare you!

It's deliciously crispy and not too spicy. It goes perfectly with rice, and is a life-saver on a busy mid-week night! Get ready for this recipe to become your new favorite mid-week meal!

Hello everyone!! And yet again, we have a new recipe for you guys! This recipe is delicious, quick, easy and just PERFECT!! With just a handful of ingredients, you can whip this up in under 20 minutes!

Arvin and I were both trained in classical French cuisine in culinary school, but both of us have always gravitated more towards Asian cuisine. We just love everything about it - from the richness of flavors to the variety of cooking techniques - it's all so fascinating!! And by Asian I don't mean just East Asian, but all of Asia - including India, Middle East etc!

Selecting the meat

The choice of beef for this dish is very important. You want to pick the cut that is inherently tender. My favorite cuts are flanks steak (most commonly used to make Mongolian Beef), beef tenderloin and sirloin tip, also known as flap meat or’ faux hanger’ steak. The sirloin tip is the best value of the three as it’s least expensive of the three.

I also discovered that beef chuck works just as well for making Mongolian beef. It’s a little tougher, and the cooking time is short, so I cut it thinly across the grain and pound with a tenderizer (the spiked side). This works wonderfully, giving me perfectly tender meat.

Most restaurant versions comes without any extra veggies, but we do all different variations by playing with veggies. Any standard stir fry vegetable would go great in this dish, like broccoli or snow peas. Feel free to add in whatever you feel like that particular day. But believe me when I say just the giant pile of that beef is so so satisfying.

How to make Mongolian Sauce?

The key to making Mongolian beef is the sweet, savory, and slightly spicy sauce. It adds so much flavor to the dish and is addictively delicious. In fact, I will usually make a large batch whenever I make this dish and keep it in the fridge for quick stir-fries or to serve over veggies. Here's how to make a big batch of lightened up Mongolian stir fry sauce.

  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup hoisin sauce
  • 3 tbsp. ginger, minced
  • 3 garlic cloves, minced
  • 2.5 tbsp Asian garlic chili paste (like sambal oelek)
  • 2.5 tbsp vegetable oil (or coconut oil)
  • 4 tsp. sugar (leave out for low carb/Clean eating)
  • 4 tsp. cornstarch

Simply mix together all the ingredients and store in an airtight container in the fridge. Use for quick stir-fries, over veggies, over rice or grains, and to cook any lean proteins. One of my favorite quick meals is to brown a pound of lean ground turkey, a bag of coleslaw mix, and add this sauce. So good and so easy.

I'm Todd Wilbur, Chronic Food Hacker

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The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entree, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

This Benihana Japanese fried rice recipe will go well with just about any Japanese entree and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce."

The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

Check out my other P.F. Chang's clone recipes here.

I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.

The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

This 220-unit downscaled version of P.F. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. The bestseller on the menu is this orange chicken, which I have to say is pretty damn good orange chicken. Obviously, a clone is needed for this one, stat.

The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is made with pre-breaded and frozen chicken. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving.

By the way, this dish goes very well with white or brown rice, so don’t forget to make some.

Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your freshly cloned carnitas on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.

When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.

It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.

Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

Browse my other Olive Garden clone recipes here.

To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world.

This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking.

For many years this entree has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portobello mushrooms—but a home version of the signature dish is only seven easy steps away, and it won't hit you in the wallet as hard as the pricey original.

Cracking this dish required a perfect hack of the sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.

According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy alfredo sauce. So, I first got a sample of Maggiano’s alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.

This recipe will make two servings of the dish and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.

Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.

As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

Mongolian Beef Recipe

This is a wonderful recipe that anyone can make with simple ingredients in under thirty-five minutes! Another of my favourite beef recipe that has an amazing savoury-sweet and glossy sauce and juicy steak. If you want to skip take-out, this super easy and healthier Mongolian Beef is your new to-go!


¼ c. plus 2 tablespoons hoisin sauce
2 tbsp soy sauce
1 tbsp brown sugar
1 ½ tbsp water
1 ½ lbs flank steak, sliced very thinly against the grain on the bias into about 1 ½-inches strip
Black pepper
¼ c. (heaping) cornstarch
Vegetable oil (I like avocado or peanut), about 6 tbsp total
2 tsp grated ginger
5 dried red chilis
2 tsp garlic, pressed through garlic press (about 4 large cloves)
4 green onions, sliced on the bias into 1-inch long pieces
Rice, to serve on the side, if desired

How to make Mongolian Beef

Step 1: Whisk the hoisin sauce, soy sauce, brown sugar, and water to make the sauce, then set aside.

Step 2: Season the sliced flank steak with a few pinches of salt, black pepper, and cornstarch. Set aside.

Step 3: Heat about 4 tbsp oil in a wok, cast-iron skillet, or another heavy-bottom pan over high heat. Add the flank steak to the wok in a single layer once the oil is smoking hot (work in batches). Sear the meat for a few minutes, undisturbed. Turn on the other side and continue to sear until the steak formed a brown crust. Transfer on a large plate once done and sear the rest of the steak.

Step 4: Adjust the heat to medium-low, add in another 2 tbsp oil, and the dried red chillies. For about 30 seconds, stir fry the dried red chillies. Add in the ginger and garlic and stir for another 30 seconds until fragrant.

Step 5: To the pan, add in the beef and toss to coat. Heat for 30 seconds more before adding in the sliced green onions and sauce. Stir and continue to cook for another 30 seconds.

Step 6: Once done, serve over white rice or spoon into a platter, then serve separately with noodles and rice. Enjoy!

1. A great pick for this recipe is flank steak sliced against the grain or bias, sirloin, or if preferred, other quick-cooking beef. You might want to avoid using stew meat because it is tough.

2. You are welcome to make this dish a little or extra spicy. If you want, simply leave the dried red chillies out.

3. To avoid tough beef, make sure that the pan is smoking hot. When you add the beef it’ll quickly caramelize.

4. I strongly suggest working in smaller batches when searing the beef and not overcrowd the pan because it will cause the meat to steam which will rob the meat of the crispness.

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