Mongolian Beef

This popular Chinese-American menu mainstay is another favorite in our family. Crispy steak pieces with bell pepper, and onion in a delicious ginger soy sauce makes for a truly great weeknight dinner. Mongolian Beef does have a bit of a kick to it (there is Sriracha in the sauce) but nothing crazy.

I like to use sirloin steak for this because it’s comes out so super tender. You can also use flank or skirt steak, just try to keep the pieces as close to the same size as possible. If you want to add another layer of flavor to this dish (and you have time), you can marinate the steak before hand. If you use the ingredients for the Mongolian sauce (minus the cornstarch and brown sugar) and add them to a gallon-sized zippered bag with the cut steak. You can do this for 30 minutes, up to overnight.

The accompanying vegetables vary from menu to menu. For example if you wanted this to be more of a P.F. Chang’s copycat – you would only use green onions (cut in 2-inch pieces). I like the bell pepper and onion combo, as it make it a much fuller dish. Some people do red bell pepper and green onions, others add some broccoli or snap peas in. Really that’s all up to you. But you can prepare them all basically the same way – add the oil and seasoning and saute to al dente in frying pan.

As with most Chinese-American takeaway – you want to serve this up with some rice – maybe Egg Fried Rice, like did this last time – or some Simple Chow Mein - OR BOTH! If you want to get the whole experience in, you might include some spring rolls, egg rolls or some Crispy Fried Wontons.

Now Let’s Get Cookin’!

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Mongolian Beef

Crispy steak pieces with bell pepper, and onion in a delicious ginger soy sauce.

Course Dinner, Main Course

Cuisine American, Chinese

Keyword beef, chinese fakeaway, chinese food, crispy steak, marinated steak, mongolian beef, red bell peppers, steak, white onion

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Ingredients

• 1 Large Red Bell Pepper cut into ¼-inch strips
• 1 Medium White Onion cut into ¼-inch strips
• 1 Large Green Bell Pepper cut into ¼-inch strips
• 1 tbsp Sesame Oil
• Oil for frying

For the Chicken

• 1½ lb Sirloin Steak cut into ½-inch strips
• 1 tbsp Ground Ginger
• 1 cup Flour
• 1 cup Cornstarch
• 1 tsp Salt

For the Mongolian Sauce

• ¼ cup Sriracha
• ½ cup Soy Sauce
• ¼ cup Sesame Oil
• ¼ cup Rice Vinegar
• ¼ cup Hoisin Sauce
• 2 tbsp Corn Starch
• 1 tsp Garlic Powder
• 2 tbsp Brown Sugar

Instructions

• Combine all sauce ingredients a small sauce pan. Bring just a bubble over medium-high heat. Then reduce to medium low and let simmer.
• In a medium mixing bowl, add bell pepper. onion, and sesame oil.
• In a large mixing bowl, combine flour, cornstarch, salt and ginger. Add steak strips to bowl and toss to evenly coat.
• Add enough oil to a frying pan to be about ½ inch deep and put over high heat. Once up to at least 375degF, start add coated pieces of steak (shake a little to separate). Do not over crowd the pan. Cook for 2-3 minutes on each side. Remove to a baking rack over paper towels on a baking sheet. Repeat till all steak is cooked.
• In a separate frying pan over medium high heat. add pepper mixture. Saute for about 5 minutes.
• On a large serving dish, add pepper mixture to bottom in a mostly single layer. Pile crispy steak on top. Then pour sauce over top. Sprinkle with sesame seeds, if desired. Serve with rice or noodles.