BadAss Mongolian Beef Recipe

We all get that craving for Asian takeout now and then. Next time you get that craving, why not try your hand at making your own Mongolian Beef? After all, you've got BadAssShit on your side!


* 1 to 1 1/4 lb beef, such as skirt or flank steak trimmed and cut thinly against the grain
* 2 Tbsp low sodium soy sauce
* 3 Tbsp cornstarch
* 3 Tbsp fresh minced garlic
* 1 tsp BadAssShit
* 1/4 tsp garlic powder
* 1/2 small red onion, cut into thick slices
* 2-3 dried red chilies, optional
* 6-8 scallions, trimmed and cut into 4-5 pieces each
* Oil, for cooking
* sesame seeds

* 1/4 cup water
* 1/4 cup low sodium soy sauce
* 3 Tbsp brown sugar
* 2 tsp fresh ginger, grated or minced
* 1/4 tsp kosher salt
* 1 Tbsp hoisin sauce (find this near the soy sauce at your local supermarket)


1. Tenderize the meat: add the thinly sliced beef, soy sauce, 1 Tbsp water, cornstarch, BadAssShit, and garlic powder to a bowl and stir to combine. Set aside for at least 15 minutes and ideally, 1-2 hours works best to tenderize the meat.

2. Make the sauce: combine the ingredients for the sauce in a bowl with a whisk.

3. Sear the meat: heat a wok or large skillet over medium-high heat. Add 1 1/2 Tbsp of oil and allow for the oil to get just below the smoking point. Add one-third of the meat in a single layer and allow for it to cook through for 1-2 minutes or until crisp; flip and continue cooking for another 1 minute. Remove the meat to a plate and repeat with the remaining meat in batches, adding oil as needed.

4. Put them together: add 2 Tbsp of oil to the same skillet and sauté the onion slices and dried red chilies for 1 minute. Add the garlic and give it 30 seconds, then add the beef back into the pan and toss. Kick the heat up to the highest setting and stir everything. Drizzle the sauce over the meat and toss to combine so all the meat is evenly coated in the sauce. Allow the sauce to sizzle and thicken a tiny bit before adding the scallions and tossing until the scallions wilt just a bit. Top with sesame seeds and serve warm over brown rice, jasmine rice, or egg noodles! Place both ingredients in a microwave safe dish, and microwave for 30-60 seconds. Stir using a basting brush and apply to the ribs during the last few minutes of barbequing. Folks, it just don’t get any better than this!