Mongolian Beef Salad With Ginger-Lime Vinaigrette Recipe

Mongolian beef, Russian dressing, and Danish pastries are not from Mongolia. Recipe developer Julianne De Witt says the dish was invented in Taiwan in the mid-20th century and became a Chinese-American buffet staple.

– 1 pound flank steak – 2 teaspoons baking soda – 1 tablespoon canola oil – 1 tablespoon soy sauce – 1 tablespoon Shaoxing wine – 1 tablespoon cornstarch – ¼ cup water – ¼ cup soy sauce – ⅓ cup hoisin sauce – 1 tablespoon minced fresh ginger – 3 cloves garlic, minced – 2 teaspoons sesame seed – ½ teaspoon sea salt – ¼ teaspoon fresh cracked black pepper – ¼ cup toasted sesame oil



 Cut steak slices in half for bite-sized pieces. Prepare marinated steak: In a medium bowl, combine steak, baking soda, canola oil, soy sauce, and wine. 

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Mix the marinade into the meat with tongs. Refrigerate 1 hour. Make the sauce: Whisk cornstarch and water in a small bowl. 

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Mix and set aside. Make the vinaigrette: In a small bowl, mix sesame oil, lime juice and zest, Dijon mustard, honey, ginger, cilantro, and salt.

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Mix and set aside. Salad assembly: Place romaine, cabbage, carrots, and edamame on a large platter.

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Dredge marinated steak in cornstarch for stir-fry. Add oil to a hot wok. Sear beef on both sides in batches until browned.

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Set aside. Reduce heat to medium-high. Add sauce to wok and cook 1 minute. 

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Return beef to wok, add scallions, and reduce sauce for 2 minutes. Add beef and vinaigrette to salad and serve.

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