Mongolian Beef
Yield: 4 servings
Calories: 278kcal
Mongolian beef is tender pieces of stir-fried marinated flank steak tossed with bell peppers, dried chilis, and a savory Asian-style sauce.
Ingredients
- 1 ¼ pound (569 g) flank steak
- 1 teaspoon (5 g) baking soda
- ½ teaspoon kosher salt, plus more for seasoning
- ¼ teaspoon black pepper
- 5 teaspoons (20 g) cornstarch, divided
- 1 tablespoon (15 ml) water
- 1 tablespoon (15 ml) vegetable oil
- ½ teaspoon sesame oil
- 3 tablespoons (45 ml) oyster sauce
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (10 g) minced garlic
- 1 tablespoon (10 g) minced ginger
- 6 dried red chilis
- ½ cup (75 g) diced white onion, ¾-inch dice
- 1 cup (130 g) diced red bell pepper, ¾-inch dice
- 1 cup (130 g) diced green bell pepper, ¾-inch dice
- 2 tablespoons (6 g) sliced green onions
Special Equipment
Instructions
- Cut flank steak against the grain into ¾-inch cubes.
- In a medium-sized bowl combine steak, baking soda, salt, pepper, 1 tablespoon cornstarch, water, 1 tablespoon vegetable oil, and sesame oil.
- Allow beef to marinate about 10 minutes while preparing the sauce and vegetables.
- In a small bowl whisk together oyster sauce, soy sauce, rice vinegar, and 2 teaspoons cornstarch.
- Heat a wok or large saute pan over high heat.
- Add 2 tablespoons oil, once hot add the beef and stir to coat.
- Spread beef evenly in pan and allow to sear for 1 minute, stir and repeat, searing two more times, 3 minutes total cook time to brown the beef.
- Add ginger, garlic, and dried chilis, stir-fry for 30 seconds.
- Add onions and bell peppers, stir-fry for 2 minutes.
- Slowly pour sauce into the pan, stirring until it thickens, about 30-seconds.
- Taste beef and season with salt and pepper as desired.
- Garnish with sliced green onions and serve hot with rice.
Nutrition
Calories: 278kcal | Carbohydrates: 10g | Protein: 32g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 1515mg | Potassium: 675mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1305IU | Vitamin C: 79mg | Calcium: 45mg | Iron: 2.7mg
Recipe Link
Recipe Video