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Mongolian Beef with Extra Vegetables
Created by: Howcan Team
Ingredients
- 1 pound flank steak, sliced thinly
- 1/4 cup cornstarch
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1/2 teaspoon red pepper flakes
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 2 green onions, chopped
- Cooked white rice, for serving
Instructions
- In a large bowl, toss the sliced flank steak with 1/4 cup of cornstarch until evenly coated.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the coated flank steak and cook until browned and crispy, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
- Add the sliced red and green bell peppers, along with the broccoli florets, and cook for 2-3 minutes until slightly tender.
- In a small bowl, whisk together the soy sauce, water, brown sugar, and red pepper flakes. Pour the sauce into the skillet with the vegetables and bring to a simmer.
- Add the cooked flank steak back into the skillet and toss to coat with the sauce and vegetables. Cook for an additional 2-3 minutes until everything is heated through and the sauce has thickened.
- Stir in the chopped green onions and remove from heat.
- Serve the Mongolian beef and vegetables over cooked white rice. Enjoy!
Mongolian Beef is a classic Chinese dish that originated in Taiwan, not Mongolia. It features tender slices of beef, stir-fried with a savory and slightly sweet sauce. The addition of extra vegetables, such as bell peppers, onions, and carrots, adds a colorful and nutritious twist to this traditional recipe. This dish has become popular in Chinese restaurants around the world, with variations in different regions. Chefs in Taiwan and China are known for their expertise in creating the perfect balance of flavors and textures in Mongolian Beef. For the best version of this dish, head to renowned Chinese restaurants in Taiwan or Beijing. The key to getting this dish right lies in the tenderization of the beef and the harmonious blend of the sauce with the vegetables. While the traditional recipe calls for beef, some variations use chicken or tofu as alternatives. Whether you prefer the classic version or a veggie-packed alternative, Mongolian Beef is a delightful dish that satisfies both meat lovers and vegetable enthusiasts.
30 min
4
380 calories
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