Main
Better Than Takeout Mongolian Beef
30 minServes 4Nutri-Score C€€
C
30 min
30 minBetter Than Takeout Mongolian Beef
what you need
Ingredients
carrot (peeled and julienned)Produce1 piece
red bell pepper (sliced into strips)Produce1 piece
flank steak (thinly sliced against the grain)Meat450 g
neutral oil (divided)Pantry30 ml- cornstarchPantry30 g
fresh ginger (peeled and grated)Produce2 g
garlic (peeled and grated)Produce4 pieces- brown sugar (packed)Pantry50 g
waterOther80 ml
low-sodium soy saucePantry80 ml- SrirachaPantry5 ml
- green onions (thickly sliced)Produce4 pieces
sesame seeds (toasted, optional)Nuts & seeds3 g
white rice (steamed, for serving)Grains300 g
per serving
Nutrition
525kcal
- Carbs
- 71 g
- Proteins
- 26 g
- Fat
- 15 g
what you’ll use
Tools
Frying pan
Mixing bowl
Grater
step by step
Method
- Step 1
Prep the beef and vegetables
- Thinly slice the beef against the grain.
- Slice the bell pepper into strips and julienne the carrot.
- Thickly slice the green onions.
- Step 2
Coat the beef in cornstarch
- Place the sliced beef in a bowl, add the cornstarch and toss to coat evenly.
- Set aside.
- Step 3
Make the sauce
- In a small bowl, mix the grated ginger, garlic, brown sugar, water, soy sauce and Sriracha until combined.
- Set aside.
- Step 4
Sear the beef
- Heat half the oil in a large skillet or wok over high heat.
- Add the beef in batches without overcrowding and sear until crispy.
- Remove the cooked beef and set aside.
- Step 5
Stir-fry the vegetables
- Add the remaining oil to the skillet.
- Toss in the carrots and bell peppers and stir-fry over medium-high heat until crisp-tender.
- Add the green onions and stir briefly.
- Step 6
Combine everything
- Return the beef to the skillet and pour in the sauce.
- Stir to coat everything evenly.
- Reduce the heat to medium-low and simmer until the sauce thickens.
- Step 7
Finish and serve
- Garnish with toasted sesame seeds.
- Serve over steamed white rice or noodles.