Mongolian Beef
This delicious, flavorful & tender beef cut into strips, with savory sauce is going to be your new favorite Asian recipe. Easy to make and its better than take out!
Servings 4
Ingredients
- Mongolian Beef Ingredients
- 1 lb Beef Flank Steak (cut against the grain into thin strips)
- 1/4 cup cornstarch
- 1/4 cup olive oil or vegetable oil
- 3 stalks green onions cut 2 inches then thinly sliced
- 2 Bell peppers (red, yellow, orange or green) you can use either of these
- 1 onion finely chopped
- Mongolian Beef Sauce
- 4 tsp grated ginger (2 tsp if using ginger powder)
- 4 garlic cloves. minced
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1 tsp Siracha sauce (add more or less for desired spiciness)
Instructions
- In a ziploc bag combine 1/4 cup cornstarch and 1 lb beef strips, close and shake, make sure that your beef is evenly coated with cornstarch.
- Preheat a large skillet over medium to high heat, then add enough oil to coat the bottom of your pan.Add your bell peppers and quickly cook them for about 3-4 minutes, stirring often. Remove and transfer to a plate. Do not overcook them.
- Add onions to the skillet and cook for about 3-4 minutes, just to char up the sides. Remove and transfer to a plate.
- Add the rest of your oil. Shaking off the excess cornstarch, place the coated beef in the pan and cook in a single layer, for about 1 minute per side (in batches if your making a lot) we don't want to overcrowd the pan. Transfer the cooked beef into a plate. Add more oil if needed.(if there is more oil in the pan after cooking all the beef, drain it and leave the stuck of beef bits)
- In the same skillet, add soy sauce, water, brown sugar, ginger and garlic. let it boil and scraping off the bits from the bottom of the skillet.
- Boil for about 1-2 minutes to reduce the sauce. Then add Siracha sauce (if desired)
- Add the beef back into the sauce and stir to coat the beef with sauce. Allow to come to a boil, which should thicken the sauce. Next add in the cooked bell peppers, onions and green onions and stir to heat through.Served it with rice.
Notes
If you don't have siracha sauce, you can substitute it with any kind of hot sauce. The more you add the spicier it will be.
PEPPERS - the feel free to use whatever color of peppers you have.
Another option is adding broccoli.
If you make this recipe, please take a moment to tag @cookwithrachz on Instagram & hashtag it #cookwithrachz