Skip ordering takeout and make this Grilled Mongolian Beef right at home. This Chinese-American dish is traditionally made as a simple stir fry with thin slices of beef simmered in a soy, brown sugar, hoisin, garlic and ginger sauce. The brown sugar caramelizes in the soy to make a sticky, mouthwatering sauce that coats the beef. In this easy grilled version, the beef is marinated then grilled and tossed in the sauce that’s perfect served over white rice.
In a medium bowl, whisk together chili sauce, hoisin sauce, tamari, brown sugar, garlic, ginger, and sesame oil. Add steak, then toss to coat. Cover and refrigerate for 1 hour.
Fire up your Louisiana Grills pellet grill and with the lid open, set your temperature to SMOKE mode.
Once the fire is lit, preheat to 400° F. If using a gas or charcoal grill, set it up for medium-high heat.
Remove steak from marinade. Transfer marinade and beef stock to a small skillet and place on the grill. Bring to a boil, then simmer for 5 minutes. Combine water and cornstarch to create a slurry, then whisk into the sauce to thicken. Set aside.
Grill steak strips over direct flame 1 minute per side, then transfer to sauce.
Grill scallions, then cool and slice into inch pieces.
Serve steak warm with rice, scallions, and toasted sesame seeds.
Special Tools
Mixing Bowl
Small Skillet
Whisk
Tips:
To get the most out of this recipe, thinly slice the steak across the grain into bite-size strips.
