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Mongolian Beef

Tender strips of beef and vegetables are cooked in a sweet and savory soy sauce and served over a bed of rice or lo mein noodles.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 lb thinly cut steak cut into strips
  • ¼ cup cornstarch
  • ¼ cup canola oil
  • 2 bell peppers sliced into strips
  • 1 medium white onion sliced into strips

For the sauce:

  • ¼ cup low-sodium soy sauce
  • ¼ cup water
  • 2 cloves garlic minced
  • 1 teaspoon ground ginger
  • ¼ cup brown sugar
  • 1 teaspoon Sriracha sauce (optional)
  • 4 stalks green onion
  • salt and pepper for seasoning

Instructions

  • Add the beef strips to a large storage bag. Add the cornstarch. Seal the bag, removing all air and shake to coat the beef in the cornstarch. Set aside.
  • Place 2 tablespoons of canola oil in a large skillet and set over high heat. Once the oil is hot, add the pepper and onion to the pan. Toss occasionally to help them cook evenly. Once you see the veggies start to char a little, remove from the pan and place in a bowl to set aside, leaving oil in the pan. Return pan to heat and add remaining tablespoons of oil.
  • Once oil is hot, add beef and sear for about 1 minute per side. Remove from pan and place in a separate bowl from the veggies. If there is excess fat or oil in the pan, drain it out.
  • Place pan back on stove and heat to medium-high. Add soy sauce and water to pan. The pan should sizzle and the burnt beef pieces should loosen up from the pan. Use a spoon to help them out. Add in the brown sugar, minced garlic cloves, and ground ginger to the sauce and stir together. Bring it to a boil, then reduce to medium heat.
  • Add in the Sriracha and the beef to the sauce. Cook for 1 minute or until the sauce thickens slightly. Add the veggies back in and toss them in the sauce. Cook for 1 minute to heat them up and then remove from heat.
  • Serve beef over white steamed rice or lo mein noodles.