Description

A homemade Mongolian Beef dish featuring tender marinated beef stir-fried with vegetables and coated in a sweet-savory sauce, perfect for a quick and satisfying dinner.

Ingredients

300g beef steak (flank, sirloin, rib-eye)

1/2 white onion (approx. 3/4 cup)

1/2 red bell pepper (approx. 3/4 cup)

4–5 slices ginger

3 cloves garlic (thinly sliced)

1–2 stalks green onions

1 tbsp soy sauce (for marinade)

1/2 tsp sesame oil (for marinade)

2 tbsp water (for marinade)

1/2 tbsp grated garlic (for marinade)

1/2 tsp grated ginger (for marinade)

1/2 tbsp grated onion (for marinade)

3 tbsp cornstarch (added after marinating)

1 tbsp oil (added after marinating)

2 tbsp soy sauce (low sodium, for sauce)

1 tbsp cornstarch (for sauce)

3 tbsp honey (or sugar, for sauce)

2 tbsp hoisin sauce (for sauce)

1 tbsp oyster sauce (for sauce)

1/4 tsp Chinese five spice (for sauce)

1/2 tbsp sesame oil (for sauce)

1 tbsp apple cider vinegar and pomegranate juice (for sauce)

1/2 cup cold water (for sauce)

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Instructions

Slice the ginger, garlic, and green onions. Slice the onion and red bell pepper. Set aside.
In a bowl, grate 1/2 tsp ginger, 1/2 tbsp onion, and 1/2 tbsp garlic. Thinly slice the beef against the grain and add to the bowl with the grated ingredients. Add soy sauce, sesame oil, water, and the apple cider vinegar and pomegranate juice mixture. Marinate for at least 15 minutes. Once marinated, add 3 tbsp cornstarch and 1 tbsp oil to coat the beef.
For the sauce, mix 1 tbsp cornstarch with 2 tbsp soy sauce to avoid clumping. Add honey, hoisin sauce, oyster sauce, Chinese five spice, sesame oil, and the apple cider vinegar and pomegranate juice mixture. Stir and set aside.
For deep frying: Heat oil in a small pot over medium heat. Fry the beef in batches for 3-5 minutes until golden and crispy. Remove and set aside.
For pan frying: Heat oil in a skillet over medium-high heat. Brown the beef in batches and set aside.
In the same skillet, add oil and sauté ginger for 2 minutes. Add garlic, red pepper, and onion. Stir-fry for another 1-2 minutes.
Pour in the sauce and stir to coat the vegetables. Once the sauce thickens and turns a dark brown, add the beef and green onions. Stir together for 1 minute.
Remove the ginger slices, plate the Mongolian beef, and garnish with sesame seeds. Serve over steamed rice or noodles.

Notes

For a spicier dish, add red chili flakes or fresh chili peppers during stir-fry.

For a vegan option, replace beef with tofu or tempeh and use plant-based sauce alternatives.

For extra crispiness, deep-fry the beef rather than pan-frying.

Feel free to add more vegetables like mushrooms or broccoli to the stir-fry.

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 12g
Sodium: 640mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 23g
Cholesterol: 50mg