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Posted in: Beef
Prep Time:
15 Minutes
Grill time:
30 Minutes

Mongolian Beef

With Sweet Snap Peas

Posted on by Andrea Alden
Mongolian Beef
Serves 4
Prep Time:
Grill time: 30 Minutes
Never will you ever have a more delicious dinner than this Mongolian Beef With Sweet Snap Peas! We really enjoyed this. We were hard pressed to get enough photographs that we could safely begin eating. Trust me; make this with the intention of eating it, because waiting for any reason is going to be tough. (UNLIKE the notoriously tough, flank steak that you will eat in this recipe.)   
Plate and eat family style
Plate and eat family style
Serve on a bed of rice
Serve on a bed of rice
Extra chilies for spiciness.
Extra chilies for spiciness.

Mongolian Beef

Serves: 4       Total Time: 45 Minutes


  • 32 oz. flank steak
  • 1 tbsp. sesame oil
  • 1 tbsp. soy sauce
  • ¼ cup cornstarch
  • 1/3 cup peanut oil
  • 3 tsp. fresh ginger, grated
  • 5 red chilie peppers, minced
  • 2 large garlic cloves, grated
  • 1 cup soy sauce
  • 1 cup chicken stock
  • ¼ cup brown sugar
  • 1 tbsp. cornstarch
Snap Peas
  • 2 cups fresh snap peas
  • 1 tsp. butter
  • 1 tsp. sesame oil


Step 1
Slice the beef into strips, cutting across the grain. In a large bowl, toss the beef with the soy sauce and sesame oil. Then toss with ¼ cup of cornstarch, ensuring that every slice gets coated. Set aside.
Step 2
Make the Mongolian sauce. Whisk together the soy, chicken stock, and brown sugar. Grate the ginger, mince the chilies, and grate the garlic.
Step 3
Preheat your grill to around 300°F, placing the 11-Inch Grill Wok over direct heat with the butter and sesame oil. Add the snap peas. Stir-fry them on the grill over direct heat, in the wok, until tender crisp. Place a tray into the grill to keep the beef on while cooking.
Step 4
While the peas are cooking, heat a tablespoon of peanut oil in the Napoleon Stainless Steel Wok, over the side burner. Working in batches fry the beef strips until crispy on both sides. Remove the cooked beef to the tray on the grill to keep warm. Add a little more oil to the wok as needed. Repeating until all of the beef has been cooked.
Step 5
When all of the beef is cooked, turn the heat down and add the ginger and chilies, frying for a minute or so. Add the garlic and fry about a minute longer.
Step 6
Deglaze the wok with the soy sauce mixture, bringing it to a simmer. Spoon 1 tbsp. of the soy mixture into the cornstarch and stir until it’s completely mixed together. Slowly pour the soy and cornstarch mixture into the simmering mixture in the wok. When the soy mixture coats the back of a spoon, add the beef back into the wok. Stir-fry until everything is coated.
Step 7
Serve this on a bed of rice with the snap peas. Garnish with sesame seeds and green onions.

Mongolian Beef With Sweet Snap Peas was delicious. The combination of slicing the meat across the grain and coating in cornstarch, a process called velveting, ensures that the meat is incredibly tender. The sauce is delightfully spicy, though you should feel free to add as many or as few hot peppers as you like to ensure that everyone can enjoy this meal – because you are going to! What’s your secret to tender meat?

Happy Grilling!

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