Description
A quick and delicious Mongolian Beef dish with savory beef, colorful veggies, and a rich, sweet-spicy sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 lb flank steak (thinly sliced against the grain)
- 1/4 cup corn starch
- 1 carrot (peeled and julienned)
- 1 red bell pepper (sliced into strips)
- 1 Tbsp unsalted butter
- 2 Tbsp neutral oil (divided)
- 1/3 cup brown sugar (packed)
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 1 tsp Sriracha (adjust to taste)
- 1 tsp fresh ginger (peeled and grated)
- 4 garlic cloves (peeled and grated)
- 1/3 cup green onions (thickly sliced from about 4 stems)
- 1 tsp sesame seeds (optional garnish)
Instructions
- Coat the sliced beef with cornstarch in a bowl.
- Mix the water, soy sauce, brown sugar, Sriracha, ginger, and garlic in another bowl and set aside.
- In a skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat. Stir-fry the carrot and bell pepper until crisp-tender, then remove them from the skillet.
- Increase the heat to high, add another tablespoon of oil, and sear the beef for about 2 minutes on each side until crispy.
- Return the veggies to the skillet with the green onions, pour in the sauce, and let it simmer for about three minutes until the sauce thickens.
- Garnish with sesame seeds if desired before serving.
Notes
Serve over jasmine rice or steamed broccoli. Store leftovers in an airtight container for 3-4 days or freeze the beef and sauce separately for up to three months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
Keywords: Mongolian Beef, Asian Cuisine, Quick Dinner