Prep Time: 10 mins | Cook Time: 20 mins | Servings: 8
This Mongolian Beef is packed with flavour and easily made with juicy beef strips, sauteed bell peppers, and onion clothed in an amazingly savoury sauce. Serve this over rice for an easy, quick, and filling meal!
Ingredients
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Mongolian Beef:
1/2 c. neutral oil
4 stalks green onion, green part only, cut into 2” pieces
2 pounds beef stew tips, flank steak, New York strip steak (extra fat trimmed), cut against the grain into thin strips
1 large onion cut into 1/4 rings
3 bell peppers, cut into strips
1/2 c. cornstarch
Mongolian Beef Sauce:
1/2 c. brown sugar
4-5 garlic cloves, minced
1/2 c. low sodium soy sauce
2 teaspoons ginger powder (or double the amount if using freshly grated ginger)
1 teaspoon Sriracha sauce (add more or less for the desired spiciness)
1/2 c. water
How to make Mongolian Beef
Step 1: Combine the 1/2 cup cornstarch and 2 lb of cut into strips in a Ziplock bag. Seal the bag and shake well to evenly coat the beef strips.
Step 2: Add enough oil to coat the bottom of the preheated large skillet. Add bell peppers and cook them over high heat for approximately 3 to 4 minutes, stirring occasionally. Remove the slightly browned bell peppers to a separate bowl. Make sure not to overcook the bell peppers.
Step 3: To the same skillet, add the onions and cook for approximately 3 to 4 minutes until the sides are chard. If needed, add more oil. In the same bowl as the bell peppers, transfer the onion and leave the oil behind.
Step 4: Add the remaining oil to the skillet. Place the beef strips to the skillet in a single layer, shaking the excess cornstarch. Cook for about 1 minute on each side. Make sure not to overcrowd the pan. To a separate bowl, transfer the cooked beef. If needed, add more oil to the skillet after cooking each batch.
Mongolian Beef Sauce:
Step 5: Drain the oil from the skillet, but leave the stuck on beef bits
Step 6: To the pan, add a half cup each of soy sauce and brown sugar along with 2 teaspoons ginger powder and 4 cloves of minced garlic. Allow everything to come to a boil, scraping the bottom of the skillet.
Step 7: Let the sauce boil for approximately 1 to 2 minutes until the sauce has been reduced. If desired, add the Sriracha sauce.
Put everything together:
Step 8: Into the sauce, add the beef, and toss to coat. Let everything boil to thicken the sauce. Then, add the bell peppers along with the cooked onion, and the green onion stalks. Stir and cook until heated 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
- 4 stalks green onion, green part only, cut into 2” pieces
- 2 pounds beef stew tips, flank steak, New York strip steak (extra fat trimmed), cut against the grain into thin strips
- 1 large onion cut into 1/4 rings
- 3 bell peppers, cut into strips
- 1/2 c. cornstarch
- Mongolian Beef Sauce:
- 1/2 c. brown sugar
- 4-5 garlic cloves, minced
- 1/2 c. low sodium soy sauce
- 2 teaspoons ginger powder (or double the amount if using freshly grated ginger)
- 1 teaspoon Sriracha sauce (add more or less for the desired spiciness)
- 1/2 c. water
Instructions
Step 1: Combine the 1/2 cup cornstarch and 2 lb of cut into strips in a Ziplock bag. Seal the bag and shake well to evenly coat the beef strips.
Step 2: Add enough oil to coat the bottom of the preheated large skillet. Add bell peppers and cook them over high heat for approximately 3 to 4 minutes, stirring occasionally. Remove the slightly browned bell peppers to a separate bowl. Make sure not to overcook the bell peppers.
Step 3: To the same skillet, add the onions and cook for approximately 3 to 4 minutes until the sides are chard. If needed, add more oil. In the same bowl as the bell peppers, transfer the onion and leave the oil behind.
Step 4: Add the remaining oil to the skillet. Place the beef strips to the skillet in a single layer, shaking the excess cornstarch. Cook for about 1 minute on each side. Make sure not to overcrowd the pan. To a separate bowl, transfer the cooked beef. If needed, add more oil to the skillet after cooking each batch.
Mongolian Beef Sauce:
Step 5: Drain the oil from the skillet, but leave the stuck on beef bits
Step 6: To the pan, add a half cup each of soy sauce and brown sugar along with 2 teaspoons ginger powder and 4 cloves of minced garlic. Allow everything to come to a boil, scraping the bottom of the skillet.
Step 7: Let the sauce boil for approximately 1 to 2 minutes until the sauce has been reduced. If desired, add the Sriracha sauce.
Put everything together:
Step 8: Into the sauce, add the beef, and toss to coat. Let everything boil to thicken the sauce. Then, add the bell peppers along with the cooked onion, and the green onion stalks. Stir and cook until heated through.
