Prep Time: 10 mins | Cook Time: 20 mins | Servings: 8
Meaty beef strips, sauteed red pepper, and onion come together in this mouthwatering Mongolian Beef Recipe. Serve it over a bed of steaming hot rice for a simple, filling dinner for your loved ones!
Ingredients
Mongolian Beef:
1 large onion, cut into ¼ rings
2-pound beef stew tips, flank steak, New York strip steak (extra fat trimmed), cut against the grain into thin strips
4 stalks green onion, green part only, cut into 2-inch pieces
½ c. cornstarch
3 bell peppers, cut into strips
½ c. neutral oil
Mongolian Beef Sauce:
4-5 garlic cloves, minced
2 teaspoons ginger powder (or double the amount if using freshly grated ginger)
½ c. brown sugar
1 teaspoon Sriracha sauce (add more or less for desired spiciness)
½ c. low sodium soy sauce
½ c. water
How to make Mongolian Beef
Mongolian Beef:
Step 1: Place ½ cup cornstarch and 2 lb of cut into strips in a Ziplock bag. Seal the bag and shake until the beef strips are completely coated in cornstarch.
Step 2: Add enough oil to coat the bottom of a hot large skillet over high heat. Then, add the bell peppers and saute for about 3 to 4 minutes, stirring occasionally. In a bowl, place the bell peppers once they turned slightly browned.
Step 3: In the now-empty skillet, saute the onions for about 3 to 4 minutes until the sides are charred. If needed, add more oil. Transfer the onions to the bowl with the bell peppers. Leave the oil behind.
Step 4: Drizzle the remaining oil into the skillet. Then, add the beef strips in a single, shaking the excess cornstarch off (I cook the beef in batches to prevent overcrowding the pan). Cook the beef strips for about a minute on each side. To another bowl, transfer the seared beef strips. As needed, add more oil as the beef strips cook.
Mongolian Beef Sauce:
Step 5: Drain the rest of the oil from the skillet, only leaving the beef bits stuck on the bottom.
Step 6: To the skillet, add half of the soy sauce, half c. water, half c brown sugar, 2 tsp ginger powder, and the minced garlic. Allow everything to boil, scraping the bits off from the bottom of the skillet.
Step 7: Let everything boil for about 1 to 2 minutes until the sauce has reduced. If desired, add the Sriracha sauce.
To Assemble:
Step 8: Into the sauce, return the beef, and toss to coat in the sauce. Let the mixture come to a boil until the sauce has thickened.
Step 9: Then, add the bell peppers along with the cooked onion and the green onion stalks. Mix well until completely heated.
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%