Mongolian Stir Fry from Wok Box features tender slices of beef stir-fried with fresh green onions, garlic, and ginger in a savory, sweet soy-based sauce, served over a bed of steamed rice for a flavorful and satisfying meal.
Equipments
- Wok
- Chef's knife
- Cutting board
- Mixing bowls
- Tongs
- Wooden spoon or spatula
- Rice cooker or pot with lid
- Measuring spoons
- Measuring cups
- Serving bowls or plates
Ingredients
- 1 lb (450g) beef sirloin or flank steak
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 4 green onions
- 3 cloves garlic
- 1 tablespoon minced ginger
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1 tablespoon hoisin sauce
- 1/2 teaspoon crushed red pepper flakes (optional)
- Steamed rice (for serving)
Using fresh green onions, garlic, and ginger is essential for achieving the authentic flavor of Mongolian Stir Fry from Wok Box, as these ingredients provide a strong aromatic base. Choose tender cuts like beef sirloin or flank steak for quick cooking and optimal tenderness. Cornstarch acts as a crucial thickening agent for the soy-based sauce, ensuring it clings well to the beef. Opt for low-sodium soy sauce to control the saltiness of your dish while maintaining the savory sweetness balance from brown sugar and hoisin sauce. Your copycat menu will taste closest to the original when you carefully balance these ingredients and serve the stir fry over steamed rice.
Instructions
- Slice beef sirloin or flank steak thinly against the grain.
- Toss sliced beef in a bowl with cornstarch until evenly coated.
- Slice green onions into 1-inch pieces (separate white and green parts).
- Mince garlic cloves and ginger.
- In a small bowl, whisk together soy sauce, water, brown sugar, hoisin sauce, and crushed red pepper flakes (if using). Set sauce aside.
- Heat wok over high heat and add vegetable oil.
- Add beef to the hot wok in batches (do not overcrowd), sear until browned, then remove and set aside.
- Add a bit more oil if needed, then stir-fry garlic, ginger, and white parts of green onion for 30 seconds until fragrant.
- Return beef to the wok, pour sauce over beef and vegetables.
- Toss to combine and cook until sauce thickens and coats the beef, about 1-2 minutes.
- Add green parts of green onion, toss once more, then remove from heat.
- Serve immediately over steamed rice in bowls or plates.
Substitution
Mongolian Stir Fry from Wok Box copycat menu captures the essence of the original by combining tender beef slices with green onions and a flavorful soy-based sauce. You can substitute beef sirloin with flank steak or even thinly sliced chicken breast for a lighter alternative. If hoisin sauce is unavailable, a mixture of soy sauce and a bit of honey or molasses can mimic its sweetness and depth. Using a cast iron skillet or a large non-stick pan works well if a wok is not on hand, ensuring even cooking and caramelization. Adjust the crushed red pepper flakes to suit your preferred spice level, keeping your dish balanced and authentic.
Tips
Ensure you slice the beef thinly against the grain for maximum tenderness in your Mongolian Stir Fry. Tossing the beef evenly with cornstarch before cooking helps create a silky sauce that clings well to the meat and vegetables. Avoid overcrowding the wok when searing the beef; cooking in batches allows for proper browning and reduces steaming. Your stir-fry sauce will thicken quickly once combined with the beef, so keep the heat high and stir constantly for the best flavor and texture.
Nutritions
Mongolian Stir Fry offers a balanced source of protein from the tender beef sirloin, essential for muscle repair and growth. The dish includes garlic and ginger, which are known for their antioxidant and anti-inflammatory benefits. Low-sodium soy sauce and hoisin sauce contribute to flavor while helping control sodium intake compared to regular soy sauce options. Your meal also provides carbohydrates from steamed rice, supplying energy for daily activities.
Storage
Store leftover Mongolian Stir Fry in an airtight container to maintain freshness and prevent moisture loss. Refrigerate within two hours of cooking and consume within 3-4 days for optimal flavor and safety. Reheat thoroughly before eating to ensure your meal remains warm and enjoyable.
Variation or Alternatives
For a variation, substitute beef with thinly sliced chicken breast or tofu for a lighter or vegetarian option. You can also swap hoisin sauce with oyster sauce or add a splash of rice vinegar for a tangy twist. Try cooking the beef with a touch of toasted sesame oil alongside vegetable oil to enhance the aroma and depth of flavor. To make your stir-fry crispier, stir-fry the beef in smaller batches, ensuring each piece sears evenly without steaming.
Allergies
Your Mongolian Stir Fry contains soy sauce and hoisin sauce, both of which include soy, a common allergen. Cornstarch is generally safe but check for cross-contamination if sensitive to corn. Garlic and ginger can cause reactions in some individuals with specific sensitivities.
Why this recipe?
Mongolian Stir Fry from Wok Box is loved for its savory, bold flavors combined with fresh, tender vegetables and perfectly cooked meats. The dish features a balance of sweet soy sauce, garlic, and ginger, offering a rich and satisfying taste experience that appeals to many. Making a copycat version allows you to customize ingredients to your preference while enjoying a restaurant-quality meal at home. Your taste buds will appreciate the authentic flavor profile and the convenience of a quick, delicious stir fry.