| Level: | Intermediate |
| Total: | 2 hr 37 min |
| Prep: | 30 min |
| Inactive: | 2 hr |
| Cook: | 7 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup canola oil
- 1/4 cup fermented black beans rinsed and drained
- 2 tablespoons minced garlic
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1/4 cup rice wine
- 2 teaspoons sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup soy sauce
- 1 tablespoon chopped fresh garlic
- 1/4 teaspoon sesame oil
- 1 teaspoon ground black pepper
- 2 pounds beef flank steak
- 1/2 cup julienne red peppers, about 3-inch long strips
- 1/2 cup julienne green peppers
- 1/2 cup julienne onions
- 1 cup broccoli florets, blanched
- 1 cup black bean garlic sauce
- Green onions, for garnish
- Steamed jasmine rice, for serving
Instructions
- For black bean sauce: Heat a wok or heavy skillet over medium-high heat. Add the oil, black beans and garlic. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, rice wine, and sugar. Bring mixture to a boil stirring often. Mix cornstarch with water to create a slurry. Add to mixture and stir until sauce thickens.
- For Mongolian Ginger Beef: Combine soy sauce, chopped garlic, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours.
- Lightly oil Mongolian grill or wok. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is cooked throughout. Add sauce and toss with beef mixture. Coat well and remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 510 |
| Total Fat | 24 g |
| Saturated Fat | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 42 g |
| Cholesterol | 104 mg |
| Sodium | 3205 mg |
Reviews
I just added 1″ of fresh grated ginger to the marinate. I figured that’s what they meant. I also used store bought black bean sauce because I had some in a jar and needed to use it. I used red onions and red peppers and added the scallions at the end. I used Jasmine rice and it was spectacular! I also used 1:1 regular wok oil and hot wok oil and that made it warm (not hot). Just right. But I like a little heat. For more heat or to make it a little on the hot side use hot wok oil by itself.
I really enjoyed this recipe. I use whole black beans instead of fermented beans. I usually just put the meat in the marinate right before I cook and it tastes fantastic! I am new to cooking so I was really happy that my husband gave a super huge thumbs up and has asked for it three times so far in the past two weeks. : )
I made this with a package Black pepper and garlic sauce that was very good but I think there was too much soy sauce n the marinade. I had to add some sugar to the dish at the end to make it edible. We ate it with lots of rice so that was ok. I don’t think I need to marinate the beef for that long. We still ate quite a bit. I also added more vegetables than the recipe asked for. Chinese long beans are quite good in addition to the veggies included in the recipe.
I like .. read this recipe 4 times.. back and forth between the title and the recipe.. missing ginger and a very confusing recipe…. at what point do you mix the garlic sauce with the beef?
I think the name of this dish was wrong. It should be Mongolian Garlic Beef! There are three places where you add garlic or beans with garlic. Think about it!
Sometimes someone makes a mistake. Maybe they accidentally left out the ginger. C’mon people add some ginger already! Geez. I make one recipe out of two sometimes. I just did it last night, and it was excellent!
All you have to do is add a little ginger to this recipe. What’s the problem?
Buddha like aaaaaaaaaallllllooooooootttttttt!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!
I don’t understand why people are saying there is no ginger in this recipe. It calls for 1 cup of black bean GARLIC sauce. I made it, and thought it tasted great!
Where is the ginger?
I find it interesting that this has been on before, Ginger Beef are the headliners in the recipe, and yet no one has ever bothered to fix the recipe. (No Ginger listed in the Recipe)