Mongolian Beef Skewers Recipe

Slice flank steak thinly across the grain into strips about 1/4" wide and 2–3" long. Pat dry with paper towels.

In a bowl, combine 1 tbs soy sauce, 1 tbs hoisin, 1 tsp dark soy (optional), 1 tbs brown sugar, 1 tsp rice wine, 1 tsp sesame oil, 1 tbs cornstarch and 1 tsp black pepper. Stir until sugar and cornstarch are dissolved.

Toss the sliced beef with the marinade so every piece is lightly coated. Cover and refrigerate for 20–30 minutes (or up to 2 hours). Do not marinate much longer because the cornstarch will change texture.

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning. Pat them dry before using.

Thread 3–4 strips of marinated beef onto each skewer, folding or rolling the strips so they lie compactly. Leave a little space between bundles for even cooking. Reserve any extra marinade for the sauce (do not use marinade that has contacted raw meat unless boiled).

In a small bowl, whisk together 3 tbs soy sauce, 1 tbs oyster sauce, 1 tsp hoisin, 2 tbs brown sugar, 1/4 cup water and 1/4 tsp red pepper flakes (if using). Set aside.

Make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tsp cold water; set aside.

Heat a large nonstick skillet or cast-iron griddle over medium-high heat and add 1 tsp neutral oil. Alternatively preheat a grill to medium-high.

Sear the skewers in batches (do not overcrowd). Cook 1–2 minutes per side until the beef is browned and just cooked through. If using a grill, rotate for even char. Transfer cooked skewers to a plate and tent loosely with foil while you make the sauce.

Using the same skillet, reduce heat to medium. Add 1 tsp vegetable oil, then add grated ginger and minced garlic; sauté 20–30 seconds until fragrant but not burned.

Pour the prepared sauce mixture into the pan and bring to a gentle simmer. Stir, scraping up browned bits from the pan.

Stir the cornstarch slurry again and slowly whisk into the simmering sauce. Cook 1–2 minutes until sauce thickens to a glossy glaze. Taste and adjust (add 1/2 tsp sugar or a splash of soy if needed).

Return the cooked skewers to the pan and spoon the glaze over them, turning to coat all sides. Allow each skewer to heat in the glaze for 30–45 seconds so the sauce adheres.

Place glazed skewers on a serving platter. Sprinkle with thinly sliced green onions and toasted sesame seeds.

Serve immediately while hot as an appetizer. Provide small plates and napkins; these are best eaten right away. Leftover skewers can be refrigerated up to 2 days (reheat gently and refresh with a little additional warmed sauce).