Sunday, March 10, 2013

Martin Yan's Genghis Khan Beef

I'm not entirely sure how it got to be the middle of March. This quick and easy dish is perfect for a quick weeknight meal. It has a 20 minute marinade, but a very fast cook time. The hoisin and chili combination makes a great sauce.

One year ago: Fall-Apart Lamb Shanks with Almond-Chocolate Picade
Two years ago: Impossible Chocolate Flan
Three years ago: Tostados

Martin Yan's Genghis Khan Beef (from The Breath of a Wok)

1 tbsp black soy sauce
1 tbsp soy sauce
2 1/2 tsp cornstarch
12 ounces flank steak, cut into 1/2" cubes
10 scallions
2 tbsp hoisin sauce
1 tsp sesame oil
1 tsp chili sambal
1 tbsp plus 1 1/2 tsp vegetable oil
3 tbsp thinly sliced garlic
6 fresh red Thai chilies, stemmed

1. In a medium bowl combine soy sauces and cornstarch. Add beef, stir to coat, and let stand 20 minutes.
2. Cut white part of scallions into 3" pieces. Sliver green part of scallions to measure 1/4 to garnish.
3. In small bowl, combine hoisin sauce, sesame oil, and chili sambal.
4. Heat wok over high heat. Swirl in 1 tbsp oil and add beef. Sear for 30 seconds. Stir-fry 1 - 2 minutes until browned. Transfer to plate.
5. Swirl remaining oil into wok. Add garlic and chilies and stir-fry until fragrant, 15 seconds.
6. Add white parts of scallions and stir-fry 1 minute.
7. Return beef to wok. Add hoisin sauce mixture and stir-fry 30 seconds.
8. Garnish with slivered scallions and serve.


  1. Hi Amy,

    Thank you for this recipe. Do you know what is meant by "black soy sauce"? Is it lǎo chōu (老抽), better known as Chinese dark soy sauce, which is rather salty and is predominantly used for coloring the food?