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Mongolian beef recipe

Mongolian beef

Mongolian beef is a popular Chinese-American dish known for its flavorful, slightly sweet, and savory sauce. Despite its name, the dish does not originate from Mongolia but is inspired by Mongolian barbecue-style cooking. It typically features thinly sliced beef stir-fried with vegetables in a sauce made from soy sauce, brown sugar, garlic, and ginger.
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Ingredients
  

  • 1 lb flank steak thinly sliced against the grain
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 3 green onions cut into 2-inch pieces
  • 1 bell pepper optional, sliced
  • 3 cloves garlic minced
  • 1- inch piece of ginger grated
  • For the Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1 tablespoon hoisin sauce

Instructions
 

Prepare the Beef:

  • Toss the sliced beef with cornstarch in a bowl until evenly coated. Let sit for 10-15 minutes.

Make the Sauce:

  • In a small bowl, mix together soy sauce, brown sugar, water, and hoisin sauce.

Cook the Beef:

  • Heat vegetable oil in a wok or large skillet over medium-high heat.
  • Add the beef slices in batches, cooking until browned and crispy, about 2-3 minutes per side. Remove and set aside.

Stir-fry Vegetables:

  • In the same wok, add garlic, ginger, green onions, and bell pepper (if using). Stir-fry for 1-2 minutes until fragrant.

Combine:

  • Return the beef to the wok, pour in the sauce, and stir to coat. Cook for an additional 1-2 minutes until the sauce thickens.

Serve:

  • Serve the Mongolian beef hot over steamed rice or noodles.