Mongolian Beef Recipe

5 from 1 vote

Prep Time: 15

Cook Time: 8

Total Time: 23

Servings: 4 servings

1 lb sirloin steak - uncooked and cut into thin strips (I used 1 lb which was 2 beef top sirloin steaks)
½ cup cornstarch
¼ cup canola oil - or avocado oil
½ cup of three bell peppers - green, yellow and red, cut into thin strips
½ cup yellow onion - sliced into thin strips
¼ cup chopped green onions
rice to serve - or noodles or lettuce wraps

Slice the 1 lb of steak into thin strips. Add the ½ cup cornstarch and sliced beef to a bag and seal tightly. Toss everything together to evenly coat the beef.
Heat the 2 Tbsp canola oil over medium high heat. Add in the ½ cup of each bell pepper, and ½ cup sliced yellow onion. Cook 4-6 minutes, until the edges turn a bit brown but aren't overcooked. Scoop theses onto a plate, leaving the leftover oil in the pan.
Now add 2 Tbsp canola oil, and the 1 lb of beef in small batches, shaking off the excess cornstarch before you add it. Cook 1 minute per side, then transfer to a plate. Add a bit more oil if necessary while cooking all beef in small amounts at a time.
Once all beef is cooked add it to a plate lined with paper towel. Use a folded paper towel and spatula in the frying pan to soak up any excess oil. Leave any stuck on pieces for flavor.
Add in the ½ cup soy sauce, ½ cup water, ⅓ cup brown sugar, 1 Tbsp freshly grated ginger, 3 minced garlic cloves and ¼ tsp red pepper flakes. Scrape off any cooked on bits from the bottom of the pan using a silicone spatula. Cook 1-2 minutes while stirring slowly the whole time.
Add back in the beef and cooked vegetables and chopped green onion. Toss everything to coat evenly. Reduce the heat to low and cook 1-2 mins to thicken.
Scoop everything onto a bed of cooked rice, noodles or add to lettuce to create wraps. Serve immediately.

Refrigerate – Cover any leftovers or store them in an airtight container for up to two days.
To Freeze – You can prepare the sauce and freeze it in advance. If you have leftovers, seal them in an airtight container and freeze them for up to three months.
To Reheat – Allow to thaw in the fridge overnight, and reheat in the microwave for 1-2 minutes, or on the stovetop at medium-high while constantly stirring.

The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

The nutritional information provided is an estimate and is per serving.

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