Mongolian Beef
A non-traditional spin on a Chinese classic, this Mongolian Beef recipe adds some sweet with red bell pepper and onion and some heat with Serrano peppers. Thin and crispy pieces of beef mixed with a sweet and sour blend of brown sugar and soy come together to create this classic and tasty dish. Served over steamed rice or noodles, everyone will come back for “just a little bit more.”
Ingredients
Beef and Vegetables
- 1 ½ pounds flank steak
- ¼ cup corn starch, heaping
- salt and black pepper, to taste
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 Serrano peppers, sliced thin
- 5 tablespoons oil, divided
For the sauce
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- ⅓ cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon water
Directions
- Start by cutting the flank steak very thinly across the grain, about a ¼ of inch. This should give you long, thin strips. I usually cut these again to create flat, bite-sized pieces. Add corn starch and salt and pepper to a bag or large mixing bowl. Toss the beef with the corn starch and set aside.
- Heat 3-4 tablespoons of oil in a large skillet or wok over medium-high heat. Add the beef in batches, cooking in a single layer for about 2minutes, flip and cook for another minute. Set aside to drain on a paper towel lined plate.
- After cooking the meat, add the peppers and onion (minus the green onion) to the oil, season with salt and pepper to taste, and cook until tender, about 7-8 minutes. Add 1-2 tablespoons of the remaining oil if needed. Setaside when ready.
- Add the minced ginger and garlic to the pan, cooking until fragrant, about 1 minute. Add the hoisin sauce, soy sauce, brown sugar, and water and bring to a boil. Lower to simmer and let cook a few minutes until sauce looks thickened and brown sugar is dissolved.
- Add the beef and vegetables (including the green onion now) back to the pan and toss with the sauce until well combined and sauce appears thickened on the beef. Serve over rice or noodles and enjoy~
Equipment Used
Notes
1) Amount of oil needed can vary. I always try to cook this in a very hot shallow fry method. Depending on the size of your pan, you may need more or less than I list above. You’re looking for just enough oil to coat the bottom of the meat and up the sides a little, not enough to fully submerge the steak. Keep your oil of choice handy, as you may need to add some more here and there depending on the number of batches you cook and how much is left before and after the vegetables. You should only have a small amount of oil left in the pan when you add the garlic and ginger. If it looks like more than a tablespoon, pour some off first.
2) If you’d like a more traditional version, omit the onion, bell pepper, and serrano pepper. Replace with green onion and dried red chilis. Add the chilis with the garlic and ginger and the green onion when you toss the beef. You can also remove the hoisin sauce and bump up the soy sauce to a ¼ cup. Add a corn starch slurry to thicken the sauce.
3) If you need or desire a gluten-free variation, replace the hoisin and soy sauces with Tamari. You may need to add a corn starch slurry as well if it needs thickening. Tamari is a Japanese soybean paste product like soy sauce but usually made without any wheat. Be sure to double check that it says gluten-free on the packaging, however.
4) Personally, I like the addition of the Serrano peppers; it gives the dish just the right bite. I've tried jalapenos but found they didn't add much heat and came across slightly bitter. I also tried habaneros once... once. I mean, I did add way too many, but it was literally so spicy it wasn't enjoyable, and I like habaneros.
Nutrition
Calories: 510kcalCarbohydrates: 27gProtein: 38gFat: 27gSaturated Fat: 5gCholesterol: 103mgSodium: 741mgPotassium: 751mgFiber: 2gSugar: 12gCalcium: 60mgIron: 3mg
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