Martin Yan's Genghis Khan beef from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on May 02, 2023

    This is definitely worth repeating. The beef was very tender. And it had a great flavor without being too sweet or salty. I used a jalapeno and cut my onions into 1-inch pieces. My jalapenos didn't have much heat, so I added sriracha to taste.

  • ashallen on June 04, 2021

    Very tasty stir-fry! I deviated in a few ways from the recipe. Substituted sriracha sauce for chili sambal and, since I'm a chili wimp, substituted a red bell pepper for the red Thai chilies. I also chopped my scallions into 1/2" versus 3" chunks. So overall less heat, more sweetness, and more vegetable-y than intended by the author, but still very good. Loved the plentiful garlic.

  • TrishaCP on March 20, 2021

    We also loved this recipe. The flank steak was very tender. This didn’t read too sweet to me- my guess is the brand of hoisin sauce used can make a difference.

  • smtucker on February 04, 2015

    Third time I have made this recipe and it is just delicious. Only had one serrano so added some chili sauce [angry grandmother] to add more heat. Might be just a tad too sweet; try reducing hoisin to 1.5 tbl.

  • chawkins on March 08, 2013

    It's been couple of years since I last made this, it is still as good as I remember it to be. I used blade steaks instead of flank steak because I think they are more flavorful, just cut each steak into 2 strips around the middle connective tissue and discard that, then cut the strips into cubes. I added sugar snap peas this time because they needed to be used and it was a nice addition.

  • Breadcrumbs on January 19, 2011

    p. 91 - Wow! We just loved this dish. I’ve never prepared flank steak in this manner in the past and was skeptical as to whether it would be tender with only 20 minutes of marinating. Typically I’d marinate overnight prior to grilling and slicing for service. Well, I needn’t have worried because those little cubes of beef were tender, juicy and had just the right amount of pinkness in the centre for our tastes. The sauce itself was gravy-like in appearance and had just the right amount of heat. So glad we tried this recipe, everyone loved it and I’ll be happy to add it to my collection of Chinese go-to recipes. k9

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.