Mongolian Beef was one of my earliest successful meals when I was first learning to cook; so long ago, in fact, I don’t recall where I originally got the recipe. If you’re a beginner in the kitchen, give this one a try!
But don’t let the simplicity of this dish fool you; it’s one that impresses! You’d never know how it easy it is based on it’s phenomenal taste. This sweet and salty sauce would stand up to your favorite craveable takeout spot any day!
TIP: If you like it spicy, add red pepper flakes.
1 lb of flank steak, thinly sliced crosswise
1/4 C of cornstarch
3 tsp peanut oil
1 TBSP grated ginger
1 TBSP chopped garlic
1/2 C water
1/2 C soy sauce
1/2 C brown sugar
1 red bell pepper, sliced
3 green onions, chopped
OPTIONAL: red pepper flakes to taste
Pat steak strips dry. In a large bowl, toss them in the cornstarch to cover them thoroughly.
Heat half the oil in a large skillet or wok over medium-high heat and sear the pieces of beef on both sides. Be careful not to crowd the pan.
Meanwhile, in a small bowl, combine the soy sauce, water, brown sugar, and any cornstarch that remains in the first bowl after tossing the steak strips. Set aside.
Once the beef is browned, remove it from the skillet and set it aside. Heat the remaining oil in the same pan. Add the garlic and ginger and cook for 1-2 minutes. Add in the soy sauce mixture and allow it to simmer for several minutes.
Return the beef to the skillet. Bring the sauce back up to a simmer for several minutes, allowing it to thicken. Add the sliced bell peppers and red pepper flakes, if using. Toss well to coat evenly. Serve over rice and garnished with chopped green onions.