Prep Time: 10 mins | Cook Time: 20 mins | Servings: 8
I love this Mongolian Beef! It is so easy and fast to make with juicy beef strips, sauteed bell peppers, and onion clothed in the most savoury sauce! For a simple meal perfect for the entire family, serve this over steamed rice.
Ingredients
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Mongolian Beef:
1/2 c. neutral oil
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 large onion cut into 1/4 rings
3 bell peppers, cut into strips
4 stalks green onion, green part only, cut into 2” pieces
Mongolian Beef Sauce:
1/2 c. brown sugar
4-5 garlic cloves, minced
1/2 c. water
1/2 c. low sodium soy sauce
1 teaspoon Sriracha sauce (add more or less for the desired spiciness)
2 teaspoons ginger powder (if using fresh, double the amount)
How to make Mongolian Beef
Mongolian Beef:
Step 1: Place half cup cornstarch and 2-pound beef strips cut into strips in a ziplock bag. Seal the bag and shake until the strips are evenly coated.
Step 2: To a hot large skillet over high heat, add enough oil to coat the bottom. Add 3 cut-up bell peppers to the oil and cook them quickly for about 3 to 4 minutes, stirring occasionally. Once slightly browned, transfer the bell peppers to a separate bowl, leaving the oil behind. Make sure not to overcook the bell peppers.
Step 3: To the now-empty skillet, add the onions and sear for about 3 to 4 minutes. If needed, add more oil. When done, transfer the onion to the bowl with the peppers. Again, leave the oil behind.
Step 4: Add the remaining oil to the skillet. Shake the excess cornstarch off the beef strips and add to the skillet in a single layer. Cook the beef strips in batches for about a minute on each side. To another bowl, transfer the cooked beef. As needed, keep adding oil to the pan on each batch as the beef needs to be seared not cooked in its juice.
Mongolian Beef Sauce:
Step 5: Drain the remaining oil from the skillet, leaving only the beef bits stuck in the bottom.
Step 6: To the skillet, add the 1/2 cup of soy sauce, 1/2 cup water and 1/2 cup brown sugar, 2 tsp of ginger powder, and 4 cloves of minced garlic. Allow it to come to a boil, scraping the bits off the bottom of the pan.
Step 7: Let the sauce boil for about a minute or two until the sauce has reduced. If desired, add the Sriracha sauce.
To Assemble:
Step 8: Into the sauce, add the beef, and stir to coat. Bring to a boil to thicken the sauce. Add the bell peppers followed by the cooked onion and green onion stalks. Stir and let everything heat through.
Nutrition Facts:
Amount Per Serving: Calories 444, Calories from Fat 243, Fat 27g42%, Saturated Fat 7g44%, Cholesterol 78mg26%, Sodium 632mg27%, Potassium 566mg16%, Carbohydrates 27g9%, Fiber 2g8%, Sugar 16g18%, Protein 23g46%, Vitamin A 1472IU29%, Vitamin C 60mg73%, Calcium 47mg5%, Iron 3mg17%
Ingredients
- Mongolian Beef:
- 1/2 c. neutral oil
- 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 large onion cut into 1/4 rings
- 3 bell peppers, cut into strips
- 4 stalks green onion, green part only, cut into 2” pieces
- Mongolian Beef Sauce:
- 1/2 c. brown sugar
- 4-5 garlic cloves, minced
- 1/2 c. water
- 1/2 c. low sodium soy sauce
- 1 teaspoon Sriracha sauce (add more or less for the desired spiciness)
- 2 teaspoons ginger powder (if using fresh, double the amount)
Instructions
Mongolian Beef:
Step 1: Place half cup cornstarch and 2-pound beef strips cut into strips in a ziplock bag. Seal the bag and shake until the strips are evenly coated.
Step 2: To a hot large skillet over high heat, add enough oil to coat the bottom. Add 3 cut-up bell peppers to the oil and cook them quickly for about 3 to 4 minutes, stirring occasionally. Once slightly browned, transfer the bell peppers to a separate bowl, leaving the oil behind. Make sure not to overcook the bell peppers.
Step 3: To the now-empty skillet, add the onions and sear for about 3 to 4 minutes. If needed, add more oil. When done, transfer the onion to the bowl with the peppers. Again, leave the oil behind.
Step 4: Add the remaining oil to the skillet. Shake the excess cornstarch off the beef strips and add to the skillet in a single layer. Cook the beef strips in batches for about a minute on each side. To another bowl, transfer the cooked beef. As needed, keep adding oil to the pan on each batch as the beef needs to be seared not cooked in its juice.
Mongolian Beef Sauce:
Step 5: Drain the remaining oil from the skillet, leaving only the beef bits stuck in the bottom.
Step 6: To the skillet, add the 1/2 cup of soy sauce, 1/2 cup water and 1/2 cup brown sugar, 2 tsp of ginger powder, and 4 cloves of minced garlic. Allow it to come to a boil, scraping the bits off the bottom of the pan.
Step 7: Let the sauce boil for about a minute or two until the sauce has reduced. If desired, add the Sriracha sauce.
To Assemble:
Step 8: Into the sauce, add the beef, and stir to coat. Bring to a boil to thicken the sauce. Add the bell peppers followed by the cooked onion and green onion stalks. Stir and let everything heat through.
