The Best Mongolian Beef

Happy Tuesday Friends.

Today is a recipe day and I can’t wait to share this one.

It is delicious. I found it a couple of months ago on IG by Carlsbad Cravings! Oh boy, it is good!

I made 3 modifications to this recipe. 1) I used Liquid Aminos instead of soy sauce 2) I didn’t use the Sriracha and 3) I used baking soda to make the beef fall apart tender.

Here are a couple of things I did differently.

I used a cast-iron skillet. I let my beef sit out most of the afternoon adding the baking soda about an hour before I cooked it! I also cooked the broccoli ahead of time in the microwave!

Ready!?

Mongolian Beef

Carlsbad Cravings

Sliced beef, with broccoli, green onions, bell peppers, garlic and ginger in a delicious sauce.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Course Main Course

Ingredients

  

• 1 lb. flank steak cut across the grain into 1/8" thin slices.
• 1 Tbsp. soy sauce or liquid aminos
• 1/4 cup cornstarch
• vegetable oil
• 1 tsp. baking soda

Stir Fry

• 3 cups broccoli florets
• 1 red bell pepper thinly sliced then cut in half.
• 2 green onions chopped
• 6 garlic cloves minced
• 1 Tbsp. ginger freshly grated or from the tube

Sauce

• 1/2 cup soy sauce or liquid aminos
• 1/2 cup water
• 1/3 cup brown sugar, packed
• 1/4 Cup asian sweet chili sauce
• 2 Tbsp. mirin/sweet Japanese rice wine
• 1 Tbsp. hoisin sauce
• 1 tsp. salt
• 1/4 cup pepper
• 2 tsp. cornstarch
• 1-2 tsp. sriracha

Garnish

• green onions chopped

Notes

Slice your steak against the grain. Add your steak to a large freezer bag or a bowl along with 1 tablespoon soy sauce. Toss to evenly coat. Add 1/4 cup cornstarch and 1 teaspoon baking soda and toss to evenly coat. Let sit at room temperature 30 - 60 minutes. 

Whisk the sauce ingredients together in a small bowl. Set aside.

Heat 1-2 tablespoons vegetable oil, peanut oil, or avocado oil to a large nonstick skillet over high heat until very hot and sizzling. Add half of the beef to the skillet in a single layer and sear for 1 minute, flip over and cook 1 more minute (it will cook more in the sauce). Don't overcook or it won't be as tender! Transfer beef to a large plate and cover. Repeat.

Add 1 tablespoon oil to the now-empty skillet; heat over high heat. Add the broccoli and saute for 30 seconds. Add 3 tablespoons water, cover pan, and lower heat to medium. Steam broccoli for 2 minutes.

Push the broccoli to the sides of the skillet and add 1 teaspoon olive oil. Add bell pepper, green onions, garlic, ginger, and saute with broccoli 1 minute.

Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly until the sauce is thickened, the beef is cooked and vegetables are crisp-tender, about 1-2 minutes. Taste and add additional sriracha, sweet chili sauce, etc. if desired.

Serve with rice and garnish with green onions.

You can control the heat by not adding the sriracha and half the chili sauce.

This recipe makes a lot of sauce. We didn’t need all of the sauce but it tastes great with the fried rice I made with it!

I hope you try this recipe out and don’t forget to stop by Carlsbad Cravings to see the original recipe!

Here are a few recipes you may like:

Olive Garden’s Sicilian Scampi

Marcella Hazan’s Bolognese Sauce

Chicken Alfredo Sandwich

Granola Recipe