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