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Mongolian Beef Stir Fry

This Mongolian Beef Stir-Fry is an Asian-flavored beef entree that has a sweet-savory sauce base. It is basically a stir-fry beef and peppers dish. The origin of a Mongolian Beef recipe is unclear to many including myself. But it doesn't matter because this is one of the easiest, most superb beef dishes I have made. It's no wonder it's a family favorite. All it takes is thinly sliced beef strips and the seasonings here which are probably in your pantry. This is an AsianInAmericamag recipe. Serves 2 up to 4 if paired with rice.

Ingredients

  • 1/2 pound sliced thin, in 2-inch long strips beef sirloin (or use skirt steak, tenderloin, or other beef cuts preferred)
  • 2 Tablespoons divided, use 1 Tablespoon to marinate beef vegetable oil
  • 4 Tablespoons divided, use 1 Tablespoon for slurry with cornstarch, rest for marinade soy sauce (low sodium)
  • 1/2 teaspoon for marinade sea salt
  • 1 teaspoon freshly ground black pepper powder
  • 3 Tablespoons divided, use 1 Tablespoon to coat beef, rest for sauce cornstarch
  • 1 large sliced red or white onion
  • 1 cup sliced seeded, white membrane removed red or green bell peppers
  • 2 cloves minced garlic
  • 1 piece about 1-inch long, cut further into thin strips fresh ginger
  • 1/4 cup to mix the slurry water
  • 1/8 teaspoon sesame oil
  • 2 Tablespoons to add to beef brown sugar
  • 2 stalks chopped, for garnish scallions or green onions
  • for serving boiled rice white or brown

Instructions

  • Marinate beef strips in oil, soy sauce, salt and black pepper for 4 to 6 hours, or even overnight. Place beef and seasonings in a covered plastic container or resealable plastic bag (Ziploc) and refrigerate.
  • The next day, over medium  heat add the remaining oil to the large skillet or wok. When oil is hot, stir fry the onions and bell peppers for 1 to 2 minutes till onions are translucent. Remove the onions and peppers from the skillet and set aside.
  • To the same skillet or wok, add the garlic and ginger. Stir fry for 1 minute. Keep cooking at medium heat.
  • Add brown sugar to the beef and mix well. Coat the beef strips with a tablespoon of corn starch. Add the beef to the hot oil with the garlic and ginger. Pan sear for 8 to 10 minutes till beef strips are brown. Remove beef and set aside.
  • In a small bowl, combine the 2 tablespoons cornstarch, water, remaining soy sauce. Blend well till there are no lumps. Add this mixture to the skillet or wok over medium heat. Let the sauce mixture boil. When it boils the sauce thickens. Lower heat to a slow simmer.
  • Return to the skillet the onions and peppers, then the cooked beef strips. Add the sesame oil. Mix all the ingredients well till thickened sauce coats the beef and vegetables.
  • Garnish with scallions. Serve with boiled rice.
  • Cook's comments: I used low sodium soy sauce for this recipe because I marinated the beef strips overnight. Feel free to use regular soy sauce for a stronger flavor or even the lighter flavored Tamari soy sauce (gluten free  ) if these are your personal preferences.
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