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Sizzling Mongolian

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This sizzling Mongolian stir-fry brings restaurant-quality flavor to your kitchen in under 30 minutes. With tender beef (or chicken or tofu), a sticky-sweet soy garlic sauce, and crisp green onions, it’s bold, satisfying, and endlessly customizable. Serve it piping hot over rice or noodles for a takeout-style dinner that sizzles with every bite.

Ingredients

  • Thinly sliced beef (flank steak or sirloin), chicken, or tofu
  • Cornstarch (for coating)
  • Oil for frying (vegetable or canola)
  • Garlic (minced)
  • Fresh ginger (grated)
  • Soy sauce
  • Brown sugar
  • Water or broth
  • Hoisin sauce (optional)
  • Green onions (cut into 2-inch pieces)
  • Cooked rice or noodles (for serving)
  • Optional toppings: sesame seeds, chili flakes

Instructions

  1. Toss sliced protein in cornstarch until evenly coated.
  2. Heat oil in a wok or large skillet over medium-high heat. Cook protein in batches until browned and crispy. Remove and set aside.
  3. In the same pan, sauté garlic and ginger until fragrant (about 30 seconds).
  4. Whisk together soy sauce, brown sugar, water, and hoisin sauce (if using). Add to pan and simmer for 2–3 minutes until slightly thickened.
  5. Return cooked protein to the pan and toss in the sauce until well coated.
  6. Stir in green onions and cook for another 1–2 minutes.
  7. Serve hot over steamed rice or noodles. Garnish with sesame seeds or chili flakes if desired.

Notes

  • Use tofu or mushrooms for a vegetarian twist.
  • Add bell peppers, snap peas, or carrots for extra crunch and color.
  • Adjust heat with chili flakes or chili paste.
  • Serve straight from the hot pan for that authentic “sizzling” effect.
  • Tamari makes a great gluten-free soy sauce substitute.

Nutrition

Find it online: https://cookedbymaya.com/sizzling-mongolian/