This Mongolian Beef recipe uses thinly sliced flank steak, garlic, ginger, and scallions in a sweet soy-based sauce that’s rich, glossy, and full of flavor. It's quick to make and delivers that ...

I f you love the bold, savory-sweet flavors of Mongolian beef, you’re going to love them in meatball form. These Mongolian ...

For this easy Mongolian beef recipe, we thinly slice sirloin steak and stir-fry it with a combination of soy sauce, oyster sauce, sesame oil, Sriracha, and Shaoxing wine. Garnish with scallions ...

Grilled Mongolian Beef Ribs Celery City Creative. Special delivery: Sign up for the free Marlin email newsletter. Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – ...

For the Mongolian sauce. 100 gm chicken broth (please see the note below) 100 gm sugar; 40 gm black peppercorn, crushed; ... Strain and use 4 cups for the recipe. Freeze the rest for future use.

While the steak is marinating prepare the sauce. Heat the sesame oil in a small saucepan over medium high heat. Add the ginger and garlic and cook for 1 minute.

Combine cornstarch, five spices, sugar, garlic, and 1/2 the soy sauce in a medium bowl. Add steak. Toss to coat. Refrigerate for 15 minutes. Heat a wok over medium-high heat. Add 2 tablespoons oil ...

For the marinade. Combine the soy sauce, sugar, black pepper powder and sesame oil. Add the lamb chops and let it marinade for at least 30 minutes.