Mongolian beef


This is one of the first meals I taught myself to make years ago. So long ago, I don’t recall where I originally got the recipe. But it’s surprisingly easy and very delicious, one of our favorite go-to red meat dinners that tastes just like takeout. This recipe would be zero stars on the spicy scale. To up the heat, add red pepper flakes.

Mongolian Beef

1 lb of flank steak, thinly sliced crosswise
1/4 cup of cornstarch
3 teaspoons of peanut oil
1 tablespoon of grated ginger
1 tablespoon of chopped garlic
1/2 cup of water
1/2 cup of soy sauce
1/2 cup brown sugar
1 red bell pepper, cut into slices
3 large green onions, chopped
OPTIONAL: red pepper flakes to taste

Pat steak strips dry, toss in cornstarch to cover thoroughly.
Heat half of the oil in a large wok or skillet at medium-high; add the garlic and ginger. Immediately add the soy sauce, water, and brown sugar. Simmer the sauce for several minutes; transfer to a bowl. Sauce will be thin.
Add the remaining oil to the pan and brown the pieces of beef. Pour the sauce back into the pan. Let the mixture simmer until the sauce reaches your desired thickness. Toss in bell peppers before serving. If desired, add red pepper flakes for heat.
Best served over steamed Jasmine or Basmati rice. Garnish with green onions.

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