Mongolian Beef is a classic dish that combines tender beef, a flavorful sweet-savory sauce, and vibrant vegetables. This recipe delivers a restaurant-quality dish that’s surprisingly simple to make at home. With perfectly caramelized beef strips, a tangy sauce with a touch of spice, and colorful bell peppers, it’s perfect for family dinners or entertaining guests.
Ingredients:
Mongolian Beef Ingredients:
- 2 lb beef stew tips, flank steak, or New York strip steak (extra fat trimmed), cut against the grain into thin strips
- 1/2 cup cornstarch
- 1/2 cup neutral oil (e.g., vegetable or canola oil)
- 4 green onions (only the green tops), sliced into 2-inch sections
- 3 bell peppers, cut into strips
- 1 large onion, cut into 1/4 rings
Mongolian Beef Sauce Ingredients:
- 2 tsp ginger powder (or 4 tsp fresh grated ginger)
- 4-5 garlic cloves, minced
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tsp Sriracha sauce (adjust to desired spiciness)
Instructions:
- Prepare the Meat: Use paper towels to blot the beef strips dry, removing any excess moisture. Coat the beef in cornstarch, making sure each piece is thoroughly covered. Gently shake off any surplus cornstarch.
- Brown the Beef: Warm the neutral oil in a large skillet or wok over medium-high heat. Add the beef in small portions, avoiding overcrowding the pan. Cook for 2-3 minutes per side until browned. Remove the beef from the pan and set aside.
- Sauté the Vegetables: In the same pan, remove excess oil if needed, leaving about 1 tablespoon. Add the onion and bell peppers. Cook the vegetables for 3-4 minutes until they start to soften. Add the green onions and stir for an additional minute. Transfer the vegetables to a plate and set aside.
- Prepare the Sauce: In a small bowl, whisk together the ginger powder (or fresh ginger), minced garlic, soy sauce, water, brown sugar, and Sriracha sauce.
- Combine Sauce and Beef: Pour the sauce into the skillet and bring it to a gentle simmer over medium heat. Add the cooked beef back to the pan, tossing to coat in the sauce. Simmer for another 2 minutes to ensure the beef absorbs the flavors.
- Add the Vegetables: Return the sautéed vegetables to the pan. Mix all the ingredients thoroughly, ensuring they are evenly distributed and heated all the way through.
- Serve: Transfer the Mongolian Beef to a serving dish. Serve hot over steamed rice or noodles.
Conclusion:
This Mongolian Beef recipe brings bold flavors and vibrant colors to your dinner table. The tender beef combined with the sweet and savory sauce, crisp bell peppers, and onions make for an irresistible meal. Perfect for a cozy dinner at home or a special gathering, this dish is sure to impress! Adjust the spice level to your preference and enjoy it with your favorite sides.
Flavor-Packed Mongolian Beef with Bell Peppers
Tender strips of beef cooked with bell peppers andonions in a sweet-savory Mongolian sauce, perfect for a quick and delicious dinner.
Ingredients
Mongolian Beef Ingredients:
- 2 lb beef stew tips flank steak, or New York strip steak (extra fat trimmed), cut against the grain into thin strips
- 1/2 cup cornstarch
- 1/2 cup neutral oil e.g., vegetable or canola oil
- 4 green onions only the green tops, sliced into 2-inch sections
- 3 bell peppers cut into strips
- 1 large onion cut into 1/4 rings
Mongolian Beef Sauce Ingredients:
- 2 tsp ginger powder or 4 tsp fresh grated ginger
- 4-5 garlic cloves minced
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tsp Sriracha sauce adjust to desired spiciness
Instructions
- Prepare the Meat: Use paper towels to blot the beef strips dry, removing any excess moisture. Coat the beef in cornstarch, making sure each piece is thoroughly covered. Gently shake off any surplus cornstarch.
- Brown the Beef: Warm the neutral oil in a large skillet or wok over medium-high heat. Add the beef in small portions, avoiding overcrowding the pan. Cook for 2-3 minutes per side until browned. Remove the beef from the pan and set aside.
- Sauté the Vegetables: In the same pan, remove excess oil if needed, leaving about 1 tablespoon. Add the onion and bell peppers. Cook the vegetables for 3-4 minutes until they start to soften. Add the green onions and stir for an additional minute. Transfer the vegetables to a plate and set aside.
- Prepare the Sauce: In a small bowl, whisk together the ginger powder (or fresh ginger), minced garlic, soy sauce, water, brown sugar, and Sriracha sauce.
- Combine Sauce and Beef: Pour the sauce into the skillet and bring it to a gentle simmer over medium heat. Add the cooked beef back to the pan, tossing to coat in the sauce. Simmer for another 2 minutes to ensure the beef absorbs the flavors.
- Add the Vegetables: Return the sautéed vegetables to the pan. Mix all the ingredients thoroughly, ensuring they are evenly distributed and heated all the way through.
- Serve: Transfer the Mongolian Beef to a serving dish. Serve hot over steamed rice or noodles.