Savor the rich, umami flavors of our Mongolian Beef Stir Fry, featuring tender slices of Chunk steak. Stir-fried with fresh veggies in a sweet and savory sauce, this dish is perfect for a quick weeknight meal that doesn’t skimp on flavor or satisfaction
Check out the recipe ingredients to build your shopping list!
Ingredients:
4 Chunk Steaks (4oz), cut in half lengthwise and then sliced into ¼-inch strips
3 Tbsp cornstarch
2 Tbsp neutral frying oil
3 cloves garlic, minced
1 Tbsp minced ginger
⅓ cup soy sauce
¼ cup water
¼ cup brown sugar
2 spring onions, sliced into 1-inch pieces
1 red bell pepper, cored, seeded, and sliced into ¼-inch strips
3 cups cooked jasmine rice (1 ½ cups raw rice)
Garnish Options:
Spring onion
Toasted sesame seeds
Instructions:
1. Prepare the Beef
Lightly coat the sliced Chunk Steaks with cornstarch.
2. Make the Sauce
In a small bowl, mix together the garlic, ginger, soy sauce, water, and brown sugar.
3. Cook the Beef
Heat oil in a large sauté pan over medium-high heat until very hot.
Add the beef slices in a single layer. Sear for about 2 minutes, or until the bottom side is browned nicely. Flip the beef slices and sear the other side until browned.
Remove the beef from the pan and set aside.
4. Cook the Vegetables
In the same pan, discard excess oil. Add the bell peppers and ¾ of the spring onions. Sauté for about 2 minutes, stirring frequently.
5. Combine and Serve
Return the beef to the pan. Immediately add the sauce mixture. Cook for an additional 1-2 minutes, or until the sauce is thick and shiny.
Serve the Mongolian Beef over bowls of cooked jasmine rice. Garnish with remaining spring onions and toasted sesame seeds.
