A quick, easy and ridiculously delicious stir fry dish of tender beef coated in a slightly sweet and savory sauce,
Inspired by P.F. Changs Mongolian beef recipe.
Prep Time 5 minutes, Cook Time 10 minutes, Total Time 15 minutes
Ingredients
2 thinly sliced Steaks about 600-700grm
3 tablespoons cornflour
2 tablespoons vegetable oil divided
3 minced garlic cloves
1 tablespoon minced ginger
1/3 cup low sodium soy sauce
1/4 cup water
1/4 cup light brown sugar
1 brown onion roughly diced
1/2 red capsicum thinly sliced
1/2 green capsicum thinly sliced
salt and pepper to taste
Garnish 1 teaspoon toasted sesame seeds and parsley optional
Instructions
Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.
Place a large skillet over medium-high heat and add 1/2 tablespoon oil. Add garlic and ginger and sauté for 1 minute.
Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes.
Pour sauce into a liquid measuring cup and set aside.
Place skillet back over heat and add 1/2 tablespoon oil
Add onion and capsicum stir until cooked through and set aside
Place skillet back over heat and add remaining oil.
Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.
Pour sauce back into skillet and stir together with beef.
Simmer and allow sauce to thicken, 1 to 2 minutes.
Toss in capiscum and onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.
Pour Mongolian beef over steamed rice and serve.
Notes
Coating the sliced beef in cornstarch is important because it helps to tenderize the beef. It also helps to thicken the sauce,
allowing it to fully coat the beef.
Sear the sliced beef in batches to avoid overcrowding in the pan.
This will allow the beef to sear properly and prevent the slices from steaming.