Description
This Mongolian Beef recipe is a delicious and easy way to enjoy a takeout favorite at home. Tender beef with a crispy coating is tossed in a savory and slightly sweet sauce, making it an irresistible dish.
Ingredients
Units
Scale
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1/3 cup green onions, thickly sliced (from 4 stems)
- 1 teaspoon sesame seeds, optional garnish
Sauce Ingredients:
- 1 teaspoon 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 teaspoon Sriracha, or to taste
Instructions
- Prepare the Beef: Place beef slices in a bowl, add cornstarch, and stir to completely coat.
- Make the Sauce: In a bowl, combine all the sauce ingredients and stir until well combined. Set aside.
- Stir-fry Vegetables: In a large skillet or wok, heat 1 tablespoon oil with 1 tablespoon butter over medium/high heat. Once the skillet is hot, add the carrot and peppers and stir-fry until crisp-tender or to your desired tenderness, stirring frequently. Remove the vegetables to a separate plate.
- Sear the Beef: Increase to high heat and add 1 tablespoon 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 and cook the beef in batches if needed.
- Combine and Simmer: Add the vegetables back into the skillet with the green onion. Add the sauce and stir to combine. Turn heat to medium/low and simmer until the sauce thickens, about 3 minutes.
- Serve: Garnish with sesame seeds if desired and serve.
Notes
- Beef Substitutions: You can also use top sirloin, skirt steak, flat iron steak, top round, or even rib-eye steak. Cut the beef into thin slices across the grain. If you freeze the steak for 30 minutes, it will be easier to thinly slice.
- Oil: Use an oil with a high smoke point, such as peanut oil, canola oil, vegetable oil, avocado oil, or extra light olive oil.
- Soy Sauce: Use Tamari Sauce for gluten-free Mongolian Beef. If using regular soy sauce, add it to taste since it has more salt.
Nutrition
- Serving Size: 1 Serving
- Calories: 500kcal
- Sugar: 20g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
