Mongolian Beef Recipe
The best Mongolian Beef Recipe – Made with thinly sliced marinated flank steak coated in a ridiculously delicious sweet and savory garlic and brown sugar stir fry sauce. Inspired by P.F. Changs Mongolian beef recipe, this recipe is every bit as amazing and cooks in just 15 minutes!
Servings: 6 servings
Ingredients
Marinade Ingredients
- 2 tablespoons cornstarch
- 2 tablespoons mirin
- 1 teaspoon baking soda
- ½ cup water
Stir-Fry Ingredients
- 2 pounds flank steak or sirloin tip thinly sliced against the grain into 1-inch long pieces
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- ½ green bell pepper seeded and cut into 1-inch pieces
- ½ red bell pepper seeded and cut into 1-inch pieces
- ½ large white onion cut into 1-inch pieces
Sauce Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons mirin
- ½ cup soy sauce
- ¼ cup light brown sugar packed
- ¼ cup hoisin sauce
- 1 tablespoon cornstarch
Instructions
- Marinate the beef: In a large bowl, whisk together half a cup of water with two tablespoons of cornstarch, two tablespoons of marin, and one teaspoon of baking soda. Add the sliced steak to the marinade and mix well to coat. Cover and transfer to the refrigerator to marinate for at least two or (up to) eight hours.
- Make the sauce: When ready to start cooking, whisk together all of the ingredients for the sauce in a small bowl. Set aside.
- Rinse the beef: Remove the steak from the refrigerator and gently rinse the beef under cold running water (this is to remove the baking soda). Gently pat dry with paper towels until completely dry, then season with salt and black pepper. Note: If you do not add baking soda to the marinade, then it is not necessary to rinse the beef with water before cooking.
- Sear the beef: Heat a large skillet or wok over medium-high to high heat and add 1-2 tablespoons of oil. Add the beef (all at once or in 2-3 batches – see notes). Sear the beef for 3-4 minutes or until nearly cooked.
- Add the aromatics and veggies: Add the fresh garlic and ginger and cook for 30 seconds or until fragrant. Then add the green bell pepper, red bell pepper, and onion to the skillet and stir-fry for about 3 minutes, stirring often.
- Pour in the sauce: Add the sauce to the pan, mixing well to coat the beef. Cook everything for 2-3 minutes or until the sauce has thickened and the vegetables are tender.
- Serve: Serve hot with cooked rice or noodles and garnish with fresh green onions and sesame seeds, if desired.
Notes
- Why marinate the beef in cornstarch? This technique is actually called "velveting" and is a great way to tenderize meat.
- It is unnecessary to cook the steak in multiple batches, but it will help the beef sear nicely and prevent it from steaming.
- The vegetables are optional. If you prefer your Mongolian beef without bell peppers or onion, simply omit them from the recipe.
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 384kcal | Carbohydrates: 26g | Protein: 35g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 91mg | Sodium: 1620mg | Potassium: 650mg | Fiber: 1g | Sugar: 16g | Vitamin A: 348IU | Vitamin C: 22mg | Calcium: 55mg | Iron: 3mg
