Mongolian Beef
Jump to recipeIngredients
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1 tbsp unsalted butter
- 2 tbsp neutral oil, divided
- 1/3 cup green onions, thickly sliced
- 1 tsp sesame seeds, for garnish (optional)
- 1 tsp fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
- 1/3 cup brown sugar, packed
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 tsp Sriracha, or to taste
Instructions
- 1
Place beef slices in a bowl, add cornstarch, and stir to completely coat.
- 2
In a small bowl, combine the ginger, garlic, brown sugar, water, soy sauce, and Sriracha. Stir until well combined and set aside.
- 3
In a large skillet or wok, heat 1 tbsp oil with 1 tbsp butter over medium-high heat. Once hot, add the carrot and bell pepper and stir-fry until crisp-tender, stirring frequently. Remove the vegetables to a separate plate.
- 4
Increase heat to high and add the remaining 1 tbsp oil. Once hot, add the beef and sear for about 2 minutes per side to create a crispy coating. Add more oil if the skillet seems dry. Do not crowd the pan; cook the beef in batches if needed.
- 5
Add the vegetables back into the skillet along with the green onions. Pour in the sauce and stir to combine.
- 6
Reduce heat to medium-low and simmer until the sauce thickens, about 3 minutes. Garnish with sesame seeds if desired and serve immediately.