Mongolian Sichuan Beef

A quick, easy and ridiculously delicious stir fry dish of tender beef coated in a slightly sweet and savory sauce - it's absolutely delicious!


  • Marinade  ·   
  • flank steak, sliced thin against the grain  ·  8 ounces 
  • vegetable oil  ·  2 teaspoons 
  • tamari  ·  2 tablespoons 
  • cornstarch  ·  1/4 cup 
  • Salt  ·  1 teaspoon 
  • Main Dish  ·   
  • hot beef broth  ·  1/4 cup 
  • ginger, minced  ·  1/2 teaspoon 
  • brown sugar  ·  2 tablespoons 
  • tamari  ·  2 1/4 tablespoon 
  • Herbies Chili Flakes (medium)  ·  1 tablespoon 
  • cloves garlic  ·  2 
  • cornstarch  ·  1 tablespoon 
  • scallions, cut into 1 inch pieces  ·  2 
  • Herbies Pepper Sichuan (ground)  ·  1 tablespoon 


  1. Marinade the thinly sliced flank steak with 2 tablespoons of tamari and 1 tablespoon of the 1⁄4 cup of cornstarch.
  2. Then when the steak has marinated for an hour or so dredge the steak in the remaining seasoned cornstarch mixture.
  3. Get your sauté pan or wok nice and hot.
  4. Pour the 2 tablespoons of vegetable oil in the pan. It should almost be smoking.
  5. Place the dredged steak in the oil and sauté until it's really brown and crispy on both sides.
  6. Take the steak out of the pan and leave about a tablespoon of the oil in the pan.
  7. Next mix together the brown sugar, broth of your choice or just warm water and the tamari until the sugar has dissolved. Put aside.
  8. Mince your ginger and garlic separately and cut your scallions in 1 inch pieces.
  9. With the pan you used for the steak, place back on the burner and throw your ginger and Herbies Chili Flakes in the pan.
  10. Caramelize for about 2 min.
  11. Then add the garlic and cook until it gets lightly browned.
  12. Pour the broth, sugar and tamari liquid in the pan with the steak and bring to a boil. It will start to thicken and darken.
  13. When there is little sauce left in the pan place the scallions and Herbies Pepper Sichuan spice in the pan and cook for another 1 min.

Jenny's Tip: - In the U.S. Mongolian beef is also commonly served over a bed of fried cellophane noodles, which adds a light, crisp texture to the overall dish. We often serve ours over a bed of steamed rice so some of the sauce absorbs into the rice. It’s so good!

Scandal Zinfandel

Scandal Zinfandel

Scandal is a single-vineyard, single-varietal, red Zinfandel wine from Dry Creek Valley.