Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network

Jet shares his secrets for using a marinade to get super-tender meat and offers some tips on the best knife techniques for different foods as he makes this sweet and savory Mongolian beef dish!
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Mongolian Beef
Level: Easy
Total: 2 hr 25 min (includes marinating time)
Active: 25 min
Yield: 4 to 6 servings



1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil


3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced


3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles


For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.

For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.

For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.

Transfer to a platter and garnish with the scallion greens.

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Jet Tila’s Mongolian Beef | In the Kitchen with Jet Tila | Food Network

16 Replies to “Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network”

  1. Love your recipes and techniques I’m going to cook this tomorrow thanks for the hints. Love your watch looks like a PP Aquanaut beautiful

  2. Just found you, i have a 'bazzilion' times tried to replicate this delicious dish at home and failed miserably.
    You have not only schooled me but gifted me the solution of how it's done so thankyou Sir. I'm off shopping now…ta ta for now. U.K Johnnie.

  3. I love this recipe and have made it a ton do times. Also, there are so many amazing little tips in this video that I use not only in my other Asian cooking, but pretty much all my dishes. It’s really a great video.

  4. In the 60 years I’ve dined in San Francisco and Oakland CA Chinatowns I have never seen bell peppers in Mongolian Beef. Don’t think I would like it.

  5. What knife are you using? That's a really cool looking knife that seems quite functional as well! Thanks!

  6. Fantastic video. really good instructions with explaining why. I love it. *Question* what is the knife you are using?

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