Sticky Mongolian Beef Stir-Fry with Peppers & Onions
A quick and satisfying stir-fry featuring tender beef, vibrant vegetables, and a sweet-and-savory sauce that delights the palate.
Ingredients
Main ingredients
- 1 pound Thinly sliced flank steak Tender cut that absorbs flavors wonderfully.
- 2 tablespoons Cornstarch Adds crispiness to the beef.
- 2 tablespoons Vegetable oil Used for searing the beef and sautéing.
- to taste Salt Essential seasoning.
- to taste Pepper Essential seasoning.
- 1/4 cup Soy sauce Savory base for the sauce.
- 2 tablespoons Brown sugar Balances the savory soy sauce.
- 2 cloves Garlic Minced.
- 1 tablespoon Ginger Grated.
- 2 tablespoons Hoisin sauce (optional) Adds sweetness and complexity.
- 2 tablespoons Water To adjust sauce consistency.
- 1 medium Red bell pepper Adds crunch and sweetness.
- 1 medium Onion Soft and sweet when sautéed.
Instructions
Preparation
- Coat the flank steak in cornstarch and set aside.
- In a large skillet or wok, heat vegetable oil over medium-high heat.
Searing the Beef
- Add the beef slices in a single layer, searing until crispy and browned, about 2-3 minutes per side.
- Remove the beef slices and set aside.
Cooking the Vegetables
- In the same pan, add sliced onions and red bell peppers.
- Sauté for 3-5 minutes until tender and slightly caramelized.
- Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Making the Sauce
- Pour in soy sauce, brown sugar, and hoisin sauce (if using).
- Add a splash of water and simmer for 2-3 minutes until the sauce thickens.
Combining
- Return the beef to the pan and toss everything together until the beef is coated in the sauce.
- Serve hot over rice.
Notes
To enhance the dish, consider adding a splash of sesame oil at the end. Store leftovers in an airtight container in the fridge for up to three days.