Mongolian Beef Recipe

This Mongolian beef recipe combines thinly sliced velvetted beef seared with red bell pepper and yellow onion in a sweet and savory sauce with hints of sesame, ginger, and garlic. With fresh, wholesome ingredients, this flavorful dish rivals PF Chang's Mongolian beef bowl.

Course beef stir fry, dinner, main meal beef

Cuisine Chinese, Chinese American

Keyword how to make mongolian beef, mongolian beef recipes, PF Chang's Mongolian beef bowl, what is mongolian beef, what's mongolian beef

Prep Time 20

Cook Time 10

Marinating Time 20

Total Time 50

Servings servings

Calories 491kcal

Author Beth Pierce

Ingredients

Mongolian Beef

1½ lbs petite shoulder or flank steak thinly sliced against the grain
1½ tablespoons low-sodium soy sauce
1½ tablespoons rice wine
1½ tablespoons cornstarch
3 tablespoons vegetable oil
1 medium red bell pepper thinly sliced
1 medium yellow onion thinkly sliced into wedges
4 green onions sliced into ¾ inch segments

Mongolian Sauce

1½ teaspoons sesame oil
1 tablespoon grated ginger or ginger paste
3 cloves garlic minced
1 tablespoon rice vinegar
½ cup low-sodium soy sauce
½ cup brown sugar
½ cup low-sodium beef broth
2 tablespoons cornstarch
2-3 pinches red pepper flakes

Instructions

Add the sliced beef, soy sauce, rice wine, cornstarch, and 1 tablespoon of vegetable oil to a bowl. Stir to combine. Cover with a paper towel and let it rest for 30 minutes.
Meanwhile, mix the sesame oil, ginger, garlic, rice vinegar, soy sauce, brown sugar, beef broth, cornstarch, and red pepper flakes in a medium bowl.
Heat a tablespoon of vegetable oil in a large cast-iron skillet or non-stick skillet. Sear the beef on both sides. Remove the beef to a plate and cover loosely to keep warm. Work in batches so you don't overcrowd the pan adding more vegetable oil when needed.
Heat another tablespoon of vegetable oil in the skillet over medium-high heat. Add the bell peppers, onions, and half the green onions. Stir fry for 4-5 minutes or until crisp-tender. Plate the vegetables and cover loosely to keep warm.
Add the sauce and cook over medium-low heat until thickened, whisking frequently.
Add the plated beef and vegetables to the sauce and sprinkle with the remaining green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at 50% power until warm.

Nutrition