Mongolian Beef (or Pepper Beef Stir-Fry).

Description

A mouthwatering skillet stir-fry featuring tender, bite-sized strips of beef coated in a thick, glossy, sweet-and-savory soy-garlic glaze. Tossed with crisp-tender onions, bell peppers, and garnished with sesame seeds, it offers a wonderful balance of caramelized flavor and tender textures.

Recipe: Classic Mongolian Beef & Pepper Stir-Fry

Ingredients

• Flank steak or sirloin: 1 lb (sliced thinly against the grain)

• Cornstarch: 3 tablespoons (for coating the beef)

• Vegetable oil: 3 tablespoons (for frying)

• Onion: 1 large (cut into chunks or petals)

• Bell peppers (red and green): 1 cup (sliced into bite-sized pieces)

• Garlic: 3 cloves (minced)

• Ginger: 1 teaspoon (minced)

• Sesame seeds: For garnish

For the Sauce:

• Soy sauce: ½ cup

• Water: ¼ cup

• Brown sugar: ⅓ cup (packed)

• Sesame oil: 1 teaspoon

Step-by-Step Instructions

1. Coat the Beef:

   • Place the sliced beef in a bowl and toss it with the cornstarch until every piece is evenly coated. Let it sit for about 10 minutes.

2. Mix the Sauce:

   • In a small bowl, whisk together the soy sauce, water, brown sugar, and sesame oil until the sugar dissolves. Set aside.

3. Sear the Beef:

   • Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

   • Add the beef in a single layer (cook in batches if necessary to avoid crowding). Sear for 2 to 3 minutes on each side until crispy and golden brown. Remove the beef from the skillet and set it aside.

4. Sauté the Vegetables:

   • Add the remaining 1 tablespoon of oil to the same skillet.

   • Add the minced garlic, ginger, onions, and bell peppers. Stir-fry for 2 to 3 minutes until the vegetables are slightly tender-crisp.

5. Combine and Thicken:

   • Return the cooked beef to the skillet with the vegetables.

   • Pour the sauce mixture directly over everything.

   • Bring it to a simmer, stirring constantly for 1 to 2 minutes, until the sauce thickens into a glossy, sticky glaze that coats the beef and veggies.

6. Serve:

   • Remove from heat, garnish with sesame seeds, and serve hot over steamed white rice or noodles.