Description
EASY Mongolian Beef recipe with the BEST sauce! Thinly sliced beef with vegetables in flavor-packed sauce ready in under 30 minutes!
Ingredients
Scale
- 1 carrot (peeled and julienned)
- 1 red bell pepper (sliced into strips)
- 1 Tbsp unsalted butter
- 2 Tbsp neutral oil
- 1 lb flank steak (thinly sliced against the grain)
- 1/4 cup corn starch
- 1/3 cup green onions (thickly sliced)
- 1 tsp sesame seeds (optional garnish)
- 1 tsp fresh ginger (peeled and grated)
- 4 garlic cloves (peeled and grated)
- 1/3 cup brown sugar (packed)
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 tsp Sriracha
Instructions
- Coat the Beef: Place beef slices in a bowl, add cornstarch and stir to completely coat.
- Make the Sauce: In a bowl, combine the ingredients for the sauce and stir until well combined, set aside.
- Sautee Vegetables: In a large skillet or wok, heat 1 Tbsp oil with 1 Tbsp butter over medium/high heat. Once the skillet is hot, add the carrot and peppers and stir fry until crisp-tender or to your desired tenderness, stirring frequently. Remove the vegetables to a separate plate.
- Sear Beef: Increase to high heat and add 1 Tbsp oil. Once hot, add the beef and sear for about 2 minutes per side to create a crispy coating. Add more oil if the skillet seems dry. Do not crowd the pan and cook the beef in batches if needed.
- Combine and Simmer: Add the vegetables back into the skillet with the green onion. Add the sauce and stir to combine. Turn heat to medium/low and simmer until the sauce thickens, about 3 minutes. Garnish with sesame seeds if desired and serve.
Notes
Freeze the beef for 30 minutes to make thinly slicing easier. Slicing against the grain prevents the beef from becoming chewy. Use Tamari Sauce for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 377 kcal
- Sugar: 20 g
- Sodium: 816 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 76 mg
Keywords: mongolian beef, mongolian beef recipe, PF Changs Mongolian Beef