Super-Simple, Super-Spicy Mongolian Beef

Recipe View 5 mins In a large bowl, whisk together the soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes. (Prep time: 5 minutes)

Recipe View 12 hrs Add the thinly sliced beef to the marinade, ensuring each piece is well coated. Cover the bowl tightly and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to deeply penetrate the beef. (Marinating time: 1-24 hours)

Recipe View 2 mins When ready to cook, heat the peanut oil in a wok or a large, heavy-bottomed skillet over high heat until shimmering. (Prep time: 2 minutes)

Recipe View 1 mins Add the white parts of the green onions to the hot oil and stir-fry for 5-10 seconds, until fragrant but not browned. (Cook time: 5-10 seconds)

Recipe View 2 mins Remove the beef from the marinade, letting any excess drip off (discard the used marinade). Add the beef to the wok or skillet in a single layer. (Prep time: 2 minutes)

Recipe View 4 mins Cook and stir-fry the beef until it is no longer pink and begins to brown, about 3-5 minutes. Be careful not to overcrowd the pan; cook in batches if necessary to ensure even browning. (Cook time: 3-5 minutes)

Recipe View 1 mins Stir in the green parts of the sliced green onions during the last minute of cooking. (Prep time: 1 minute)

Recipe View 1 mins Serve immediately over steamed rice. Garnish with extra green onions or sesame seeds, if desired.