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Mongolian Beef Stir Fry with Bell Peppers Recipe

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  1. Mongolian Beef Stir Fry with Bell Peppers

    Beef

    1 lb beef (flank, sirloin or flank steak)

    1 tablespoon light soy sauce

    ½ teaspoon baking soda

    2 tablespoons water

    1 beaten egg

    2 tablespoons corn starch

    Vegetable oil for frying

    Sauce

    1 tablespoon vinegar

    1 tablespoon granulated sugar

    1 tablespoon light soy sauce

    1 tablespoon dark soy sauce

    1 tablespoon sesame oil

    1 tablespoon oyster sauce

    Aromatics

    1 small yellow onion (peel, cut into large wedges)

    1-inch ginger (peel, cut into thin strips)

    Dried red chili peppers (optional)

    4 green onions (slice into 2” pieces)

    2 cloves garlic (peel, thinly slice)

    Slice the beef against the grain into ⅛" bite-size pieces. In a medium-sized bowl, mix beef with soy sauce, baking soda, water, and beaten egg. Marinate for at least 10 minutes.

    In a small bowl, mix together vinegar, sugar, light soy sauce, dark soy sauce, sesame oil, and oyster sauce.

    In a medium-size skillet or wok, add a generous amount of oil (about ½ inch high ) and heat on medium-high. Excess oil will be removed later. While you are waiting for the oil to reach temperature, add corn starch to the beef and give it a toss with your hands until evenly coated. Drop beef, one slice at a time, into the hot oil and fry for about 2 minutes, making sure to toss for even cooking. Do this in batches to prevent crowding the pan.

    Remove beef. Drain oil from the skillet, leaving a thin layer behind in the skillet. Heat the oil on medium-high. Add yellow onion, ginger, chili peppers (if using), the root ends of the green onions, and garlic. Saute until fragrant (about 30 seconds).

    Add bell peppers, fried beef, and the prepared sauce. Toss until combined. Cook for 2 minutes. Serve with steamed rice or noodles for a complete meal.

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