Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 Servings
This was the best beef dish I have ever tasted! I kid you not! Well, you just have to give this recipe a try and taste this Beef Mongolian yourself. Don’t forget to share this recipe with your peers as well. Enjoy!
Ingredients:
Mongolian Beef Ingredients
1/2 c neutral oil
3 bell peppers, cut into strips
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
4 stalks green onion, green part only, cut into 2-inch pieces
1/2 c cornstarch
Mongolian Beef Sauce Ingredients
1/2 c low sodium soy sauce
4-5 garlic cloves, minced
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 brown sugar
1/2 c water
Directions:
For the Mongolian Beef:
1. Add the 2 pounds of meat and 1/2 cup of cornstarch into a large resealable bag. Seal and shake the bag until the meat is well coated.
2. Place a large skillet on the stove and turn the heat to high.
3. Add oil and allow it to become hot.
4. Add the bell pepper slices, then sauté until a bit brown.
5. Remove the sauteed bell peppers from the skillet onto a clean plate.
6. Add the onions and sauté until soft as well. Remove from the skillet.
7. Add oil into the same skillet and allow it to become hot.
8. Add the beef strips in batches, then cook each side for about a minute or until brown. Remove from the skillet and transfer them onto a clean plate. Repeat the process with the rest of the strips.
For the Mongolian Sauce:
1. Discard the oil from the skillet, then add 1/2 cup of water, 1/2 cup soy sauce, 2 teaspoons of ginger powder, 4 cloves of garlic, and 1/2 cup of brown sugar. Stir and scrape the bottom of the skillet to get the browned bits.
2. Let the mixture boil for a minute or two.
To Assemble:
1. Put the beef strips back to the skillet, then toss until well coated by the delicious sauce. Allow the mixture to boil again.
2. Put the sauteed veggies back to the skillet as well, then stir until well mixed.
3. Serve hot and enjoy!
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