Mongolian Beef Recipe

Marinate the beef: In a large bowl, whisk together half a cup of water with two tablespoons of cornstarch, two tablespoons of marin, and one teaspoon of baking soda. Add the sliced steak to the marinade and mix well to coat. Cover and transfer to the refrigerator to marinate for at least two or (up to) eight hours.

Make the sauce: When ready to start cooking, whisk together all of the ingredients for the sauce in a small bowl. Set aside.

Rinse the beef: Remove the steak from the refrigerator and gently rinse the beef under cold running water (this is to remove the baking soda). Gently pat dry with paper towels until completely dry, then season with salt and black pepper. Note: If you do not add baking soda to the marinade, then it is not necessary to rinse the beef with water before cooking.

Sear the beef: Heat a large skillet or wok over medium-high to high heat and add 1-2 tablespoons of oil. Add the beef (all at once or in 2-3 batches – see notes). Sear the beef for 3-4 minutes or until nearly cooked.

Add the aromatics and veggies: Add the fresh garlic and ginger and cook for 30 seconds or until fragrant. Then add the green bell pepper, red bell pepper, and onion to the skillet and stir-fry for about 3 minutes, stirring often.

Pour in the sauce: Add the sauce to the pan, mixing well to coat the beef. Cook everything for 2-3 minutes or until the sauce has thickened and the vegetables are tender.

Serve: Serve hot with cooked rice or noodles and garnish with fresh green onions and sesame seeds, if desired.