Prep Time: 10 mins | Cook Time: 20 mins | Servings: 8
This Mongolian Beef is freaking delicious! A mixture of juicy beef strips, sauteed bell peppers, and onion coated in the most savoury sauce. Serve immediately over hot steamed rice for a complete, filling meal particularly on busy weeknights!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
For the Mongolian Beef:
2 pounds beef stew tips, flank steak, New York strip steak (extra fat trimmed), cut against the grain into thin strips
1/2 c. cornstarch
1/2 c. neutral oil
4 stalks green onion, green part only, cut into 2” pieces
3 bell peppers, cut into strips
1 large onion cut into 1/4 rings
For the Mongolian Beef Sauce:
2 teaspoons ginger powder (or double the amount if using freshly grated ginger)
4-5 garlic cloves, minced
1/2 c. low sodium soy sauce
1/2 c. water
1/2 c. brown sugar
1 teaspoon Sriracha sauce (add more or less for the desired spiciness)
How to make Mongolian Beef
Mongolian Beef:
Step 1: Combine half cup cornstarch and 2 pounds beef strips in a ziplock bag. Seal and shake to evenly and completely coat the beef strips.
Step 2: Over high heat, preheat a large skillet. Once hot, add enough oil to the bottom of the skillet. Add in the bell peppers and saute for about 3 to 4 minutes until they turned slightly brown. Transfer the bell peppers to another bowl, leaving the oil in the skillet. Remember not to overcook the bell peppers.
Step 3: To the oil in the skillet, sear the onions for about 3 to 4 minutes, adding more oil if needed. When done, transfer the onions to the same bowl as the peppers, again leaving the oil behind.
Step 4: Add the remaining oil to the skillet along with the beef strips after shaking the excess cornstarch off. Place the beef strips in a single layer and cook for about a minute on each side. When done, transfer the cooked beef to another bowl. To cook the beef strips, ensure not to overcrowd the pan and add oil as needed.
Mongolian Beef Sauce:
Step 5: Before starting to make the sauce, first drain off the remaining oil from the skillet, only leaving behind the stuck beef bits.
Step 6: To the skillet, add half cup of soy sauce, half cup water, and half cup brown sugar with 2 tsp ginger powder and the 4 cloves of minced garlic. Bring the mixture to a boil, scraping the bits off the bottom. Allow the sauce to boil for approximately a minute or two until the sauce has reduced. At this point, you can add the Sriracha sauce if desired.
To assemble:
Step 7: Return the beef strips to the skillet and stir to coat in the sauce. Let the sauce boil to thicken the sauce before adding in the bell peppers, cooked onion, and the green onion stalks. Stir everything until heated through.
Nutrition Facts:
Amount Per Serving: Calories 444 | Calories from Fat 243 | Fat 27g 42% | Saturated Fat 7g 44% | Cholesterol 78mg 26% | Sodium 632mg 27% | Potassium 566mg 16% | Carbohydrates 27g 9% | Fiber 2g 8% | Sugar 16g 18% | Protein 23g 46% | Vitamin A 1472IU 29% | Vitamin C 60mg 73% | Calcium 47mg 5% | Iron 3mg 17%
Ingredients
- For the Mongolian Beef:
- 2 pounds beef stew tips, flank steak, New York strip steak (extra fat trimmed), cut against the grain into thin strips
- 1/2 c. cornstarch
- 1/2 c. neutral oil
- 4 stalks green onion, green part only, cut into 2” pieces
- 3 bell peppers, cut into strips
- 1 large onion cut into 1/4 rings
- For the Mongolian Beef Sauce:
- 2 teaspoons ginger powder (or double the amount if using freshly grated ginger)
- 4-5 garlic cloves, minced
- 1/2 c. low sodium soy sauce
- 1/2 c. water
- 1/2 c. brown sugar
- 1 teaspoon Sriracha sauce (add more or less for the desired spiciness)
Instructions
Mongolian Beef:
Step 1: Combine half cup cornstarch and 2 pounds beef strips in a ziplock bag. Seal and shake to evenly and completely coat the beef strips.
Step 2: Over high heat, preheat a large skillet. Once hot, add enough oil to the bottom of the skillet. Add in the bell peppers and saute for about 3 to 4 minutes until they turned slightly brown. Transfer the bell peppers to another bowl, leaving the oil in the skillet. Remember not to overcook the bell peppers.
Step 3: To the oil in the skillet, sear the onions for about 3 to 4 minutes, adding more oil if needed. When done, transfer the onions to the same bowl as the peppers, again leaving the oil behind.
Step 4: Add the remaining oil to the skillet along with the beef strips after shaking the excess cornstarch off. Place the beef strips in a single layer and cook for about a minute on each side. When done, transfer the cooked beef to another bowl. To cook the beef strips, ensure not to overcrowd the pan and add oil as needed.
Mongolian Beef Sauce:
Step 5: Before starting to make the sauce, first drain off the remaining oil from the skillet, only leaving behind the stuck beef bits.
Step 6: To the skillet, add half cup of soy sauce, half cup water, and half cup brown sugar with 2 tsp ginger powder and the 4 cloves of minced garlic. Bring the mixture to a boil, scraping the bits off the bottom. Allow the sauce to boil for approximately a minute or two until the sauce has reduced. At this point, you can add the Sriracha sauce if desired.
To assemble:
Step 7: Return the beef strips to the skillet and stir to coat in the sauce. Let the sauce boil to thicken the sauce before adding in the bell peppers, cooked onion, and the green onion stalks. Stir everything until heated through.
