If you like Chinees food, then you definitely will love Mongolian Beef! The meat is tender, juicy, and so flavorful with the sweet and savory sauce! If you can’t find flank steak, you can use New York strip steak. Make sure you don’t overcook the beef, so quickly sear the meat in the wok on high heat in batches (this is important!), it will give you the crispiness outside, but the tenderness inside.
Serve it over steamed rice or rice noodles. Really easy and quick recipe!
Mongolian Beef with Vegetables Recipe
By September 30, 2019Published:
- Yield: 4
If you like Chinees food, then you definitely will love Mongolian Beef! The meat is tender, juicy, and so flavorful with the sweet and …
- 500 g beef flank steak
- 1/4 cup cornstarch
- 1 big bell pepper
- 1 medium onion
- ~6 tbsp peanut oil
- green onions green part
- 1 tbsp hoysin sauce for the sauce
- 1/4 cup soy sauce for the sauce
- 1/4 cup water for the sauce
- 1 tsp rice vinegar for the sauce
- 1/4 cup brown sugar for the sauce
- 4 cloves of garlic for the sauce
- 2 tbsp ginger grated, for the sauce
- hot chili peppers flakes to your taste, for the sauce
- Cut the meat into thin strips, against the grain, to keep the beef tender and place in a bowl. Make sure the slices are even, about ¼ inch wide. Add the cornstarch and mix well so each piece of meat will be covered with cornstarch. Leave for 30 minutes. You can also use a ziplock bag.
- Cut the bell pepper into strips, the onion into half rings, green onions into 2 inch pieces, and chop the garlic.
- Preheat the wok over high heat, add around 2 tbsp of oil, then add the bell pepper and cook for 3 min, stirring constantly. The pepper should still have a bit of bite to them, so don’t overcook! Remove the peppers to the plate, leaving the oil in a wok.
- Add another 2 tbsp of oil and cook the white onion, for about 3-4 min, stirring often. Remove the onions to the peppers, leaving the oil in a wok.
- Add the rest of the oil to the wok (I also like to add a couple of drops of sesame oil for the flavor). Add the beef strips in a single layer, try to separate the meat from each other, so that the pieces will be cooked evenly. Also don’t forget to cook the meat in batches! Cook the meat on high heat about 1 min per side. Transfer the cooked meat to separate plate, saving the oil in a wok for another batch.
- Prepare the sauce by mixing all ingredients for the sauce in a wok, leaving the beef bits but without the oil. Let it come to a boil for 2 min, scraping off the bits off the bottom of the wok.
- Add the beef back to the wok, and stir to coat it in the sauce. In 1-2 min add the pepper, onion, green onions, and mix them for 30 sec-1 min.
- Serve immediately.
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Tags: Autumn Food, dinner, Father's Day, fried, sauce, simple recipe, Winter Food