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Mongolian Beef with Vegetables
Created by: Howcan Team
Ingredients
- 1 pound flank steak, thinly sliced
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh 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 thinly sliced flank steak with 1/4 cup of cornstarch until evenly coated.
- In a large skillet or wok, heat 1/4 cup of vegetable oil over medium-high heat. Add the coated steak slices and cook until crispy, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Add the soy sauce, water, brown sugar, and red pepper flakes to the skillet. Stir and bring to a simmer, allowing the sauce to thicken slightly.
- Add the sliced red and green bell peppers, along with the broccoli florets, to the skillet. Cook for 2-3 minutes until the vegetables are tender-crisp.
- Return the cooked steak to the skillet and toss to coat with the sauce and vegetables. Cook for an additional 1-2 minutes to heat through.
- Sprinkle with chopped green onions and serve the Mongolian beef and vegetables over cooked white rice.
Mongolian Beef with Vegetables is a classic dish that originated in Northern China, not Mongolia. The dish features tender slices of beef, stir-fried with a savory and slightly sweet sauce, and mixed with fresh vegetables like bell peppers, onions, and scallions. The dish is believed to have been created by Chinese chefs in the United States, inspired by the flavors of traditional Mongolian cuisine. Today, it is a popular item on the menu of many Chinese restaurants around the world. The key to a great Mongolian Beef with Vegetables lies in the tender, flavorful beef and the balance of the sauce, which should be rich and aromatic. Some chefs also add a hint of heat with chili peppers for an extra kick. For the best version of this dish, look for a restaurant with a skilled chef who can perfectly balance the flavors and textures. Alternatively, you can also try making it at home, ensuring the beef is thinly sliced and tenderized for the best results.
30 min
4
380 calories
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